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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.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 10 people


  • 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.