• Iris Windsor

Berry Delicious!!

Updated: Feb 1, 2021

Everyone loved this one! So easy to put together and the Chantilly Cream is to die for!

Chantilly Berry Cake

1 x 2 piece ready made sponge cake

Chantilly Cream

2 cups heavy cream

2 teaspoons vanilla extract

250gms cream cheese softened

250gms mascarpone cheese softened

1 + 1/2 cup icing sugar

Berry Filling

1 cup seedless raspberry or strawberry jam

4 cups fresh berries strawberry, blackberry, raspberry, or blueberries

2 teasp lemon zest

2 teasp lemon juice

(I didn’t add this.. thought it would make fruit too moist)

Chantilly Cream

  1. In a large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form.

  2. In a separate mixing bowl, cream together cream cheese and mascarpone until light and fluffy, about 2 minutes.

  3. Beat in powdered sugar until combined and smooth.

  4. Fold whipped cream and cream cheese mixture together using a rubber spatula.

  5. Fold until just combined.

  6. Refrigerate until ready to assemble cake.

Berry Filling

  1. Place mixed berries into a medium sized mixing bowl. Add in lemon zest and juice and toss to combine.

  2. (I didn’t do this. I just sprinkled each layer with berries. Slice strawberries...they are too thick)

  3. Save 1 punnet strawberries and a few of each type of berry to decorate top of cake

Assemble Cake

  1. Slice each vanilla cake layer in half to create four layers.

  2. Spread 1/3 of the jam filling onto the bottom cake layer.

  3. Top with an even layer of chantilly cream

  4. Place 2/3 cup of fresh berries on top of the cream.

  5. Continue layering with cake, jam, chantilly cream, and berries.

  6. Top final layer with remaining chantilly cream and frost the outside.

  7. Optional garnish the top with additional berries.

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