Recipe for Strawberry Chantilly Cake:

1. Preheat oven to 350°F (180°C). Grease and flour three 9-inch (23cm) round cake pans.

2. Prepare the cake: Whisk flour, sugar, baking powder, and salt. Combine butter, milk, eggs, and vanilla. Add wet ingredients to dry and mix until smooth.

3. Divide batter evenly among prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.

4. Prepare the strawberry filling: Mix strawberries, sugar, cornstarch, and lemon juice.

5. Prepare the Chantilly cream: Beat heavy cream, sugar, and vanilla until stiff peaks form.

6. Assemble the cake: Place one cake layer on a serving plate, spread strawberry filling, and top with another cake layer. Repeat.

7. Frost with Chantilly cream.

*Nutrition Information (per serving):*

– Calories: 520
– Total Fat: 32g
– Saturated Fat: 20g
– Cholesterol: 60mg
– Sodium: 300mg
– Total Carbohydrates: 55g
– Dietary Fiber: 2g
– Sugars: 38g
– Protein: 5g

*Variations (optional):*

– Replace strawberries with blueberries or raspberries.
– Add a layer of chocolate ganache.
– Use almond extract instead of vanilla.

*Tips:*

– Ensure cake layers are completely cool before assembling.
– Use fresh strawberries for best flavor.
– Refrigerate cake for 30 minutes before serving.
*Macro Notes:*

– Suitable for special occasions or spring gatherings.
– Moderate calorie and fat content due to cream and butter.
– Can be adapted to suit dietary needs by substituting ingredients (e.g., whole wheat flour, reduced-fat cream).