I made a Chantilly Cake yesterday. I’m not an expert baker, but I definitely know my way around an oven and can bake just about anything.

I started by baking the cake, letting it cool completely, and slicing it into three layers.

To make the Chantilly cream, you only need heavy whipping cream, powdered sugar, and a stabilizer. I used cream cheese for this batch.

My favorite way to stabilize whipped cream is to add 2–3 tablespoons of mascarpone or cream cheese per cup of cream. It boosts the fat content and gives the cream a rich flavor without making it overly sweet.

I put the cream cheese into a large mixing bowl, about half a block for this recipe. Then added 1/3 cup of powdered sugar.

I mixed that until smooth.

Then poured in 3 cups of heavy whipping cream and whipped it on medium‑high for about 5–10 minutes, just until soft peaks formed.

Like this 👇

Don’t overmix, or frosting the cake becomes a battle.

I had some strawberries in the fridge, so I made a quick filling out of them.

You can frost your cake however you like, but here’s how I did mine.

For the first layer, I spread a generous amount of Chantilly cream in the center and piped a border around the edge.

Then I spooned the strawberry filling inside the border.

I added another thin layer of Chantilly cream on top.

I repeated the same process for the second layer, then placed the third layer on top.

I frosted the entire cake.

Do this part however you want. Start with the sides or the top, whatever feels right. I used a spatula and a scraper.

I had some Crème Chantilly left, so I decided not to waste it and pipe the top and bottom of the cake. It is not beautiful, but good enough to eat.

I had a slice.

In the end, it turned out perfectly delicious!

I treated myself to more than one slice.

😍#ilikeitalot!😍

All photos were taken by me with my iPhone.

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