Simplified Berry Chantilly Cake Recipe

A simplified Berry Chantilly Cake Recipe that uses short cuts for quick prep, but tastes like you spent hours in the kitchen!

flay lay of berry chantilly cake

Last month, I spent a week with my granddaughter, as well as with her mom and dad. It was shortly after my birthday, so when I arrived, they treated me to a special dinner, complete with a birthday cake. My daughter-in-law made her version of the Berry Chantilly Cake from Whole Foods. This cake recipe has been floating around the internet for years, but I had never heard of it. Oh my gosh…it was so good.

round cake on white plate with fruit

I picked Meagan’s brain for tips and tricks, and I’m here today to share my own version, but it’s very close to hers. I simplified the process by using a box cake mix, but if you are a from-scratch-only baker, any white or yellow cake recipe will work.

What is Chantilly?

French-inspired chantilly cream is a sweetened version of whipped cream. It’s best to use heavy whipping cream or double cream. Suggested sweetening ingredients are pure vanilla extract or vanilla bean paste, powdered sugar, or castor sugar (super-fine sugar.) The origin of the name is currently under debate! Some sources say it is from Chantilly, France, while others say it’s named for a castle near Paris, aptly titled Chateau Chantilly.

What is Chantilly Cake made of?

A classic chantilly cake is a basic white cake recipe. What takes it to the next level is the frosting. The main ingredients for the frosting are whipping cream, cream cheese, mascarpone cheese, and powdered sugar. Combined, these ingredients make the tastiest frosting ever!

strawberry jam on round cake

Berry Chantilly Cake Recipe Tips

  • It works well to make the cake a day ahead. Wrap the layers in wax paper and refrigerate until ready to use.
  • We’re definitely not going for perfection here! This is a rustic yet beautiful dessert.
  • The original cake from Whole Foods has three layers. Using two layers simplifies the process, and it looks just as pretty.
  • If you want to use a decorative cake plate, begin with a cake board circle so you can transfer it to an airtight container.
  • This recipe could be easily adapted to make a sheet cake. Simply bake the cake in a 9 x 13 pan, add the jelly layer, frost, and top with berries.
  • I’m including more pictures than I usually do so you can see the process. The steps take a bit of time, but they are very easy.
  • UPDATE 2021: this berry chantilly cake is perfect for the holiday season. Instead of fresh berries, make sugared cranberries. The sparkling cranberries and fresh mint will add the jolliest touch of fun to your holiday menu. Another idea is substituting fresh rosemary for the mint. The sprigs of rosemary look like tiny little Christmas trees!

cake with berries on pedestal

Berry Chantilly Cake Frosting Tips

  • You can frost the sides of the cake the traditional way, or you can scrape some of the frosting off to get the “naked cake” look. I used the flat edge of a serrated bread knife, but any tool with a flat edge will work.
  • I have not tried it, but I think you could use an 8 oz. container of Cool Whip instead of the whipping cream. This frosting is very similar to the ice box cake filling I make, and that recipe uses Cool Whip.
  • The design of the berries on top of the cake is totally a personal decision. Meagan covered the top of her cake with sliced berries. I opted for a border of berries. Just let your creativity flow!

finished berry chantilly cake recipe

berry chantilly cake recipe fi

Simplified Berry Chantilly Cake Recipe

A simplified Berry Chantilly Cake Recipe that uses short cuts for quick prep, but tastes like you spent hours in the kitchen! Makes a nine inch, two layer cake.
4.74 from 19 votes
Course: Dessert
Cuisine: American
Servings: 10 people
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 40 minutes


  • 1 white or yellow cake mix

For the Frosting:

  • 2 cups heavy whipping cream
  • 1 8 oz. regular cream cheese chilled
  • 1 8 oz. mascarpone cheese chilled
  • 2 cups Powdered Sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract

For Assembly:

  • 1/2 cup strawberry jam or jelly
  • 1 teaspoon water
  • 1 16 oz. pkg. fresh strawberries
  • 1 6-8 oz. pkg. blueberries
  • 1 6-8 oz. pkg. raspberries
  • 1 6-8 oz. pkg. blackberries


  • Bake the cake, according to package directions, in two 9 inch cake pans. Cool completely
  • Prepare the frosting: In a large mixing bowl, beat the heavy cream for 3 minutes, until stiff peaks form.
  • Cover and place in refrigerator.
  • In a separate large mixing bowl, place the cream cheese, mascarpone cheese, powdered sugar, and vanilla.
  • Beat until completely blended, about 2 minutes. Make sure to scrape the sides and bottom of the bowl halfway through the beating time.
  • Fold whipping cream into cream cheese mixture just until all is mixed together.
  • Cover and place in refrigerator for at least 15 minutes.
  • Clean all the berries and pat dry.
  • Add 1 teaspoon water to 1/2 cup strawberry jam. Stir until smooth.
  • Place one layer of cake on a cake plate with the bottom of the cake facing up.
  • Spread half of the strawberry jam mixture on cake layer. The layer will be thin.
  • On top of the jam, spread a thick layer of frosting. Frosting layer should be at least 1/2 inch thick.
  • Top frosting with sliced berries.
  • Place remaining cake layer on top of the first one, this time with the top up.
  • Spread remaining strawberry jam mixture over top of cake.
  • Follow with a thick layer of frosting.
  • Using a flat spatula, frost the sides of the cake.
  • Garnish the top of the cake with more sliced and/or whole berries and fresh mint.
  • This cake slices and serves beautifully if it is very cold. Store in refrigerator until ready to serve.
  • Stays fresh in an air-tight cake carrier, in the refrigerator, for up to three days.
Like this recipe?Follow me at @onsuttonplace

**If you make this recipe, I would love for you to leave a 5 star review in the comments below. If you share on Instagram or Facebook, make sure to tag @onsuttonplace so I can see what you’re making!

Clearly, this berry chantilly cake is not something you will make on regular basis. This is a dessert you can pull out of your arsenal when you want something very special. It takes a little effort, but the end result is so beautiful, that it’s worth it.

berry chantilly cake close up

*Affiliate links included. Click HERE for my disclosure statement.

Shopping Sources

berry chantilly cake with one slice missing

Subscribe to On Sutton Place

Follow OSP on Pinterest!

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. 5 stars
    I’ve had the recipe tucked away for a while and decided to make it for my son‘s birthday. Wow! It was beautiful and it tasted wonderful thank you so much I will be making it again!

  2. 5 stars
    My first chantilly cake. And I’m very proud of it. Thank you for teaching me this beautiful cake. It’s one of my go to from here on out

    1. Ann Drake says:

      You are so welcome…thanks for letting me know!

  3. I was going to pass this by until I read all of the reviews! My SO is diabetic and gluten intolerant; I wonder if doing gluten free and artificial sugars will work as well. It sounds so good I am salivating!

  4. 5 stars
    I’ve made it twice. Absolutely wonderful!! Just as good as the Whole Foods cake! Thank you for the recipe!! 💕

  5. Thank you Ann for this delicious recipe! I’ll be making it in the near future👏👏🥰💕💕

  6. This cake is so beautiful! Can’t wait to make it!
    I recently read a suggestion for using strips of waxed paper under the cake so that you can put it directly on top of the pretty plate you will use for presentation. Make sure the paper over laps so the plate remains clean while you are icing the cake. When finished, just pull the strips out and your cake is ready.

    1. I make something similar, but I use a trifle bowl and 2 pound cake with Cool Whip. I buy the kids cup of vanilla pudding 2 packs of 4 and mix Amaretto in it and mix with cubed pound cake and layer same fruit and a layer of cool whip then repeat with pound cake. Delicious!

  7. 5 stars
    This recipe is simple, extra fancy and delicious!!! Thanks for sharing!

  8. I haven’t tried this yet, but looks yummy! Thank you for sharing!

  9. Wanda K Lance says:

    I made this cake for Easter and it was soooo beautiful…..for about 3 minutes. The cake mix I used fell apart. It looked like a sweet, berry avalanche! All I could do was laugh and keep trying to “sweep” the icing upwards. But it was very good and everyone loved it so it was worth the fight. Thanks for the recipe! wklance

  10. Just finished our last bite! What a cheery ending to a dreary day. Love this, thanks, Ann, my friend 🎈

  11. This looks delicious. I can’t wait to try it. When in the south, do as the south does!

  12. Shawna Burmaster says:

    Can you make this as cupcakes?

    1. Ann Drake says:

      Yes! Just use the regular cake mix, and top the cupcakes with the frosting and fresh fruit. Enjoy!

  13. 5 stars
    Made this for my boyfriend’s birthday and his family absolutely loved it! The fresh fruit pairs well with the light cream. The frosting was perfect, not too sweet. Thanks for this recipe, will definitely be using again in the future.

  14. Five star recipe! Thank you for sharing this delicious recipe Ann. I brought the cake to a dinner party & it was a huge hit! I used raspberry jam instead of strawberry out of personal preference. Can’t wait to make it again for Easter.

  15. Yesterday I began looking for Chantilly Cake recipes ~ yours showed up just in time!

  16. Here in the Deep South, we believe the Chantilly cake originated in the Chantilly district of New Orleans. Rousses Grocery sells a good one, but this recipe looks great! I think I’ll make one for Easter.

    1. 5 stars
      I’m in New Orleans and two grocery stores that I know of make this cake. I took it to a gathering after my aunts funeral. They thought it was from Rouses (grocery store- one of the stores that make this cake) bakery! I had to tell them no I made it. It was a hit and this recipe is much easier than the time consuming one. Great for parties!

  17. If using the cool whip, do you just fold it into the cream cheese mixture?

    1. Ann Drake says:

      Yes…just pretend it’s whipping cream!

  18. Thank you very much for this recipe. I made it for a family get together & it is possibly the best cake I ever made and I’m not much of a cake eater. I had many compliments on how lovely it looked as well as how good it tasted. I can’t wait to have an occasion to make it again.

    1. Ann Drake says:

      Yay! Thank you so much for sharing this. I am happy the cake was a success. :)

  19. OMG!! I made this for my son’s birthday dinner this past weekend (adult son) and there was not even one crumb left! Not only was it visually beautiful but Everyone raved about about how good it was and I’m still getting comments on how much they loved it!! Thank you!

  20. Zoe Monro says:

    I’ve just made two of these cakes in Australia for my husband’s 50th. We love the vanilla marscapone icing. I found it on a different website, didn’t know it was what was known as chantilly cake! The first cake was three tiered and collasped as we drove across Sydney for 40 minutes so we just piled strawberried and raspberries all over the icing and it looked awesome! Everyone at the two parties RAVED about them.

  21. Runningonempty says:

    Lovely. A belated Happy Birthday to you, Ann, from Australia!


  22. Happy Birthday! nummy looking cake

  23. KittyLuvr says:

    You had me at “you can use a box mix”!!! I am going to try this later in the week. Strawberries are at their peak so this will be delicious!

  24. So funny that you shared this today! I had my first Whole Foods Chantilly cake yesterday at a bridal shower. I was in charge of slicing it. It had been out of fridge for about an hour on display for all to see. My slices were not pretty as it crumbles when cut. Now I know the secret. Keep it chilled!!! It was delicious anyway. Thanks for sharing the homemade version.

  25. Sheila DelCharco says:

    This cake looks so good! Thanks for sharing your tips!

  26. Terri Herman says:

    That would make for a happy birthday for sure! Looks great! Thanks for sharing your tips with us too.