Strawberry Cake With Chantilly Cream
A luscious strawberry cake layered with light Chantilly cream, featuring tender sponge and fresh fruit flavors, perfect for celebrations or a delightful afternoon treat.
Ingredients
Instructions
- Cream shortening and sugar until light, about 12 to 15 minutes, at medium-high speed.
- Add vanilla and eggs one at a time, beating well after each addition.
- Sift flour with baking powder and salt.
- Alternately add the flour mixture and milk to the creamed mixture, beating after each addition.
- Pour the batter into two greased and floured 9 x 1 1/2-inch round pans.
- Bake at 375°F for 20 to 25 minutes.
Tips & Substitutions
For a lighter texture, ensure that the shortening is creamed well with the sugar for the full 12-15 minutes. If you don't have shortening, unsalted butter can be used as a substitute, but it may alter the flavor slightly. To enhance the strawberry flavor, consider adding a teaspoon of strawberry extract or folding in fresh strawberries into the batter before baking.
Serving Suggestions
This Strawberry Cake pairs beautifully with Chantilly cream, which can be easily made by whipping heavy cream with a bit of sugar and vanilla. For a delightful contrast, serve it alongside fresh strawberries or a scoop of vanilla ice cream. It makes a perfect dessert for summer gatherings or special occasions, and can be accompanied by light herbal teas for an elegant touch.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. If you want to preserve the cake for longer, wrap it tightly in plastic wrap and freeze it for up to three months. To reheat, allow it to thaw in the fridge overnight and then warm it in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Cake With Chantilly Cream contains roughly 540 calories, with 5g protein, 67g carbohydrates, and 17g fat. It is a good source of calcium (16% of the Daily Value), protein (10% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 1135mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the batter. Fresh strawberries are ideal for the best flavor and texture, but frozen can work in a pinch.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for better structure, and check that all other ingredients, like baking powder, are gluten-free.
What can I add to the cake for extra flavor?
You can add citrus zest, such as lemon or orange, to the batter for a refreshing twist. Additionally, incorporating a layer of Sour Cream Ganache Frosting on top can enhance the richness and create a delightful combination with the strawberries.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).