Name: Strawberry Cake with Chantilly Cream
Prep time: 180 min
Total time: 180 min
Yield: 8 servings
Cuisine: International
Ingredients: 225 g Fresh strawberries (for the strawberry puree); 56 g Sugar (for the strawberry puree); 1 tsp Lemon zest (for the strawberry puree); 1 1/2 tsp Lemon juice (for the strawberry puree); 8 g Corn starch (mixed with 1 tbsp water, for the strawberry puree); 165 g All-purpose flour (for the cake); 1 1/4 Baking powder (for the cake); 1/2 tsp Salt (for the cake); 2 pinch Baking soda (for the cake); 113 g Unsalted butter (for the cake); 200 g Granulated sugar (for the cake); 2 large Egg whites (for the cake); 1 tsp Vanilla extract (for the cake); 60 ml Whole milk (for the cake); 60 ml Prepared fresh strawberry puree (for the cake); 1-2 drops Red food coloring (for the cake); 180 g Mascarpone cheese (room temperature, for the chantilly frosting); 90 g Cream cheese (room temperature, for the chantilly frosting); 145 g Powdered sugar (sifted, for the chantilly frosting); 190-195 ml Cold heavy whipping cream (for the chantilly frosting); 1 tsp Vanilla extract (for the chantilly frosting)

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Instructions

Ingredients

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The step-by-step method for this recipe has not been written up yet. Watch the reel above for the full visual walkthrough in the meantime.

Notes

Ingredient quantities are from the original reel. Written method still to be added.

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strawberry cake chantilly

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Strawberry Cake with Chantilly Cream

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