A fresh, gourmet dessert, perfect for any occasion!
For today’s special treat, I suggest this delicious cake topped with a delicious vanilla chantilly and fresh strawberries for a fresh dessert! A quick and easy recipe that will look great on your table, ideal for making the most of the strawberry season.

💗 Why You’ll Love This Cake

• Fresh & Flavorful – Bursting with juicy strawberries and rich Chantilly cream, this cake is light, fruity, and decadently creamy.
• Perfect for Special Occasions – Whether it’s a birthday, brunch, baby shower, or Mother’s Day, this elegant cake always impresses.
• Homemade But Easy – Simple steps and everyday ingredients make this recipe approachable for home bakers of any level.
• Customizable – Swap in your favorite berries, try a different cake base, or make it gluten- or dairy-free—it’s flexible and foolproof.
• Stunning Presentation – With its soft layers, fresh fruit, and whipped cream finish, this cake looks as amazing as it tastes.

🍓 Strawberry Chantilly Cake Recipe Card

Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 10–12 slices
Category: Dessert
Cuisine: American, French-inspired

🍓 Ingredients You’ll Need to Make Chantilly cake with strawberries (for 10 portions)

For the madeleine cookie :

• 3 eggs
• 80 g sugar
• 2 packets vanilla sugar
• 100 g flour
• 1 teaspoon baking powder
• 90 g butter

For the whipped cream :

• 25 cl full-cream cold whipping cream
• 40g powdered sugar
• One vanilla pod
• 300g strawberries

👩‍🍳 How to Make Strawberry Chantilly Cake

Prepare the madeleine cookie:

1. Preheat oven to 180°C.
2. Whisk the eggs with the sugar until the mixture whitens. Sift in flour and baking powder.
3. Add melted butter and mix well to obtain a smooth dough.
4. Pour the mixture into an upside-down Guy Demarle* tart tin. Bake for approx. 20 min.
5. Cool, turn out onto serving dish and cool completely.
   Prepare whipped cream :
6. Whip the cold cream in a food processor or electric mixer, gradually increasing the speed. When the cream begins to rise, add the sifted powdered sugar and the seeds from the vanilla pod.
7. Be careful not to over-whip to avoid turning the chantilly into butter: stop as soon as the cream holds firm enough to be poached.
   Finishing touches :
8. Poach the Chantilly in the hollow of the cookie. If poaching seems complicated, simply spread the chantilly with a spatula before covering with strawberries (no one will notice!).
9. Hull and cut the strawberries, then arrange them harmoniously on top of the chantilly. Add a few mint leaves for decoration.

💡 Tip: You can top the cake with a strawberry coulis before adding the chantilly for even more flavor.

❓ FAQ : Do you have any questions? Here are some answers:
How long can I keep the cake in the fridge?
This cake keeps perfectly well in the fridge for 24 to 48 hours.

Can I use frozen strawberries?
It’s preferable to use fresh strawberries to maintain the cake’s texture and visual appeal.

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