Description
This elegant dessert features a light, tender vanilla bean sponge topped with a cloud-like Chantilly cream and vibrant fresh berries. It is a refined take on a summer classic, balancing delicate textures with the natural tartness of strawberries and blueberries.
Ingredients
- Cake flour
- Baking powder
- Salt
- Unsalted butter, softened to 65°F
- Granulated sugar
- Fresh eggs, room temperature
- Pure vanilla extract
- Whole milk
- Heavy cream, very cold
- Powdered sugar
- Fresh blueberries
- Fresh strawberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan, lining it with parchment paper for easy removal.
- Sift the cake flour, baking powder, and salt together into a medium bowl to ensure a light and airy crumb.
- In a stand mixer with a paddle attachment, cream the softened butter and sugar on medium-high speed for 3–5 minutes until pale and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition to maintain a stable emulsion.
- Reduce mixer speed and add the flour mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan, smoothing the top with an offset spatula, and bake for 25–30 minutes until the center springs back.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely to room temperature.
- Whip the cold heavy cream with powdered sugar and vanilla until medium peaks form, then spread evenly over the cooled cake.
- Arrange blueberries in the top-left corner and sliced strawberries in horizontal rows to create a festive flag design.
Notes
For the cleanest slices, dip your knife in hot water and wipe it dry between every cut. If you are preparing this for an outdoor event, ensure the cake remains chilled until serving to keep the Chantilly cream stable and the berries fresh.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American