🍓 Lemon Berry Chantilly Cake

May 28, 2025 missourimag Food + Drinks, Trending, Urban to Rural Roots: Homesteading for a Simple Life 0

A light, layered summer cake bursting with fresh berries and zesty lemon, topped with a cloud of Chantilly cream.

Ingredients

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk

For the Berry Filling:

1 ½ cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
1 tbsp sugar (optional)
1 tbsp lemon juice

For the Chantilly Cream:

1 ½ cups heavy whipping cream
8 oz mascarpone cheese, softened
⅓ cup powdered sugar
1 tsp vanilla extract

Instructions

1. Prepare the Cake:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
Alternate adding flour mixture and buttermilk to the wet ingredients, beginning and ending with flour.
Divide batter between pans and bake for 22–25 minutes. Let cool completely.

2. Prepare the Berry Filling:

In a bowl, gently toss berries with lemon juice and sugar. Let sit for 10 minutes to macerate.

3. Make Chantilly Cream:

Beat heavy cream until soft peaks form. In another bowl, beat mascarpone with powdered sugar and vanilla until smooth. Fold whipped cream into mascarpone until fully combined.

4. Assemble:

Place one cake layer on a platter. Spread with Chantilly cream and spoon on some berries. Repeat with second layer. Top with third cake layer, frost the top and sides lightly. Decorate with remaining berries and a sprinkle of powdered sugar.