Strawberry Chantilly Sheet Cake
If you love strawberries and light, creamy desserts, you are going to love this Strawberry Chantilly Sheet Cake. This is one of my favorite cakes I’ve made this strawberry season. It starts with a soft and tender vanilla sour cream cake soaked in a sweet milk mixture, then layered with homemade strawberry sauce and topped with a fluffy Chantilly frosting made with mascarpone, cream cheese, and whipped cream.
This cake is inspired by the beloved Chantilly cakes found in bakeries, but made simple enough for home bakers. The combination of fluffy cake, juicy strawberries, and creamy frosting creates a dessert that feels elegant while still being easy to make. It also really reminds my of my Strawberry Tres Leches Cake, which is one of my favorites on the blog!
If you’ve enjoyed any of my strawberry recipes like Strawberry Cake or Strawberry Brownies, you’ll love this recipe. It has the same fresh strawberry flavor everyone loves, but in an easy sheet cake format that’s perfect for serving a crowd. It’s simple to assemble, easy to transport, and always disappears quickly at parties and gatherings.
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Why You’ll Love This Recipe
This cake really feels like it celebrates summer and here are a few reasons why you’re going to love it too!
- Soft and moist vanilla cake made with sour cream for extra tenderness.
- Homemade strawberry sauce adds intense strawberry flavor throughout the cake.
- Chantilly frosting is light, creamy, and not overly sweet.
- Perfect make-ahead dessert for parties and celebrations.
- Easier than a layer cake but every bit as beautiful.
- Loaded with fresh strawberries in every bite.
- If you love my Strawberry Cake or Strawberry Tres Leches Cake, this recipe offers another delicious way to enjoy fresh strawberries.
The Components
This cake has a lot of moving parts, so I thought I would break it down for you!
The Vanilla Sheet Cake
The base of this cake is a soft and fluffy vanilla cake enriched with sour cream and a touch of oil for moisture. The combination of flour and cornstarch creates a delicate crumb that stays tender for days, while the sour cream adds richness and a subtle tang that pairs beautifully with the strawberries.
After baking, the cake is brushed with a simple milk soak made with whole milk and sweetened condensed milk. This extra step keeps the cake incredibly moist and gives it a texture that’s almost impossible to resist.
The Homemade Strawberry Sauce
Instead of relying solely on fresh berries, this cake includes a homemade strawberry sauce cooked down from fresh strawberries, sugar, and lemon juice. The strawberries become deeply concentrated as they simmer, creating an intensely fruity layer that adds both flavor and moisture to the cake.
The Chantilly Frosting
The frosting is what truly makes this cake special. Cream cheese and mascarpone create a rich and creamy base, while freshly whipped cream keeps the texture light and airy. The result is a frosting that’s silky, stable, and luxurious without feeling heavy. It’s less sweet than traditional buttercream and perfectly complements the fresh strawberries and vanilla cake. The combination of strawberries and creamy filling reminds me of the flavors in my Strawberry Cheesecake, but with a lighter and fluffier texture that’s perfect for warm weather.
Key Ingredients
Strawberries: Fresh strawberries are used both in the homemade sauce and for decorating the cake. They provide bright flavor, natural sweetness, and a beautiful presentation.
Sour Cream: Sour cream helps create an incredibly moist cake with a tender crumb. Greek yogurt can be substituted if needed.
Mascarpone Cheese: Mascarpone adds richness and helps create the signature Chantilly frosting texture. It makes the frosting smooth, creamy, and luxurious without becoming heavy.
Sweetened Condensed Milk: Combined with milk, it creates a simple soak that keeps the cake moist and flavorful.
See below for the rest of the ingredients!
How to Make Strawberry Chantilly Sheet Cake
This cake is quite straightforward once you get the hang of it, but I’ll be here every step of the way to help!
Make the Strawberry Sauce
I have a full post dedicated to strawberry sauce, but here it is just so you have it all in one place!
Start by preparing the strawberry sauce since it needs time to cool completely before assembling the cake. Combine the strawberries, sugar, and lemon juice in a saucepan and cook until the berries have broken down and the mixture becomes thick and concentrated. Stir in the cornstarch slurry and cook briefly until the sauce thickens further. Transfer to a bowl, cover the surface with plastic wrap, and refrigerate until cold.
Make the Cake Batter
While the sauce cools, make the cake batter. Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
In the bowl of a mixer, cream the butter and sugar until light and fluffy.
Continue with the Cake Batter
Add the oil and mix until incorporated. Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
Alternate the Wet & Dry Ingredients
Add half of the dry ingredients, then the milk, and finish with the remaining dry ingredients. Mix only until the batter is smooth and no streaks of flour remain.
Bake the Cake
Spread the batter evenly into a prepared 9×13-inch baking pan. Bake until the cake is lightly golden and a toothpick inserted in the center comes out clean, about 32-38 minutes. Allow the cake to cool in the pan for about twenty minutes before adding the milk soak.
Soak the Cake
Whisk together the whole milk and sweetened condensed milk. Use a fork to poke holes all over the cake, then slowly pour the milk mixture over the surface.
This simple step adds moisture and creates an incredibly soft texture that reminds me of my Strawberry Tres Leches Cake.
Make the Chantilly Frosting
Right before assembling the cake, prepare the frosting. The frosting can deflate easily so make sure you’re ready!
Beat the cream cheese and powdered sugar until smooth. Add the mascarpone and vanilla and mix briefly just until combined.
Whip the Cream & Finish the Frosting
In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the mascarpone mixture in three additions until smooth and fluffy. The frosting should be light, airy, and stable enough to spread easily.
Assemble the Cake
Spread the cooled strawberry sauce evenly over the soaked cake.
Decorate, Chill, & Serve!
Top with the Chantilly frosting and smooth it into an even layer. Arrange the halved strawberries over the frosting however you like. I love covering the entire top for a beautiful presentation and plenty of fresh strawberry flavor in every slice.
Refrigerate the cake for at least two hours before serving. This allows the layers to set, makes slicing easier, and gives the flavors time to meld together. Serve chilled and enjoy! The combination of soft cake, fresh strawberries, homemade strawberry sauce, and fluffy Chantilly frosting is absolutely irresistible.
Storage
Store the cake covered in the refrigerator for up to 3 days.
Because of the Chantilly frosting and fresh strawberries, this cake should remain refrigerated whenever it is not being served.
I don’t recommend freezing the fully assembled cake, as the fresh berries and whipped cream frosting can lose their texture after thawing.
Expert Tips
- Use a metal baking pan for the most even bake.
- Let the strawberry sauce cool completely before assembling the cake.
- Pat the strawberries dry after washing to prevent excess moisture from thinning the frosting.
- Chill the cake before serving for cleaner slices.
- Avoid overmixing the mascarpone mixture, which can cause it to become loose.
- For the best flavor, make the cake a few hours ahead and allow it to chill before serving.
Variations
Although this cake is close to perfect, it’s fun to mix things up sometimes!
Mixed Berry Chantilly Cake: Top the cake with a mixture of strawberries, raspberries, blueberries, and blackberries for a beautiful berry variation. You can even use different berries in the fruit sauce!
Lemon Strawberry Chantilly Cake: Add fresh lemon zest to the cake batter and frosting for a bright citrus twist.
Shortcut Version: Use ½ to 1 cup of your favorite strawberry jam instead of making the homemade strawberry sauce.
Chocolate Strawberry Chantilly Cake: Drizzle the finished cake with chocolate ganache or sprinkle mini chocolate chips over the frosting for flavors that remind me of my Strawberry Brownies.
FAQ
Yes. The cake layer and strawberry sauce can both be made one day ahead. Assemble and decorate the cake the day you plan to serve it for the freshest presentation.
Absolutely. You’ll need about ½ to 1 cup. However, the homemade sauce provides the freshest strawberry flavor and is based on the same strawberry sauce I use in many of my favorite strawberry desserts.
Mascarpone gives the frosting its signature Chantilly texture and flavor, but in a pinch you can replace it with additional cream cheese.
Make sure the heavy cream is very cold and whipped to stiff peaks before folding it into the mascarpone mixture. Chilling the frosting briefly before using can also help.
Let me know how it goes!
If strawberries are your favorite baking ingredient, be sure to check out my Strawberry Cheesecake, Strawberry Brownies, and homemade Strawberry Sauce. Each recipe showcases fresh strawberry flavor in a different way, from rich and creamy cheesecakes to ultra-moist cakes and fudgy brownies. And if you make this Strawberry Chantilly Sheet Cake, don’t forget to tag me on Instagram so I can see your beautiful creation!
Strawberry Chantilly Sheet Cake
Ingredients
Strawberry Sauce
- 4 cups strawberries quartered (600g)
- 1 cup granulated sugar 200g
- 4 tbsp lemon juice
- 2 tsp cornstarch
- 1 tbsp water
Cake Batter
- 2½ cups all-purpose flour 300g
- ¼ cup cornstarch 30g
- 2½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 9 tbsp unsalted butter softened (128g)
- 1¾ cups granulated sugar 300g
- ½ cup vegetable oil 120ml
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup sour cream 240g
- ¾ cup whole milk 180ml
Milk Soak
- ¼ cup whole milk 60ml
- ¼ cup sweetened condensed milk 80g
Chantilly Frosting
- 8 oz cream cheese softened (226g)
- 8 oz mascarpone cheese cold (226g)
- 1¼ cups powdered sugar 150g
- 2 tsp vanilla extract
- 2½ cups heavy cream cold (600ml)
To Decorate
- 4 cups halved strawberries
Instructions
Strawberry Sauce
- Add the quartered strawberries, sugar, and lemon juice to a saucepan and cook, stirring occasionally, at medium-high heat.
- When the strawberries come to a boil, turn the heat down and continue to cook at medium-low heat. It will first foam up, then the foam will start to subside and the sauce will begin to thicken.
- Cook until the sauce is dark and thick, stirring occasionally, for about 35 minutes. The strawberries should be basically dissolved. If the sauce is too dry or sticking, reduce the heat or add a bit of water to the pan.
- Mix the cornstarch with the water and then add to the sauce. Cook for a minute or so, stirring non-stop, until thick.
- Remove the sauce from the heat and pour into a bowl. Place a piece of plastic wrap directly on the surface of the sauce, and let it cool down. Refrigerate for a couple of hours before using.
Make the Cake
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch metal baking pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In the bowl of a mixer, beat the butter and sugar for 3 to 4 minutes until light and fluffy.
- Add the oil and mix until incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Add the sour cream and the vanilla. Mix to combine.
- Add half of the dry ingredients to the bowl. Mix on low.
- Add the milk and mix to combine.
- Finish with the remaining dry ingredients.
- Mix only until you see no more streaks of flour.
- Spread the batter evenly into the prepared pan.
- Bake for 32 to 38 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven, and let cool for at least 20 minutes.
Make the Soak
- Whisk together the milk and the sweetened condensed milk. Poke holes in the cake with a fork and pour the milk over the cake.
- Place the cake in the fridge for a few hours, or overnight. Cover it so it doesn't get dry.
Make the Chantilly Frosting
- In a large bowl, beat the cream cheese for thirty seconds. Add the powdered sugar and beat for another minute.
- Add the mascarpone and vanilla. Mix briefly just to combine. Don’t over mix.
- In a separate bowl, beat the heavy whipping cream with a whisk attachment at medium-high speed for about 5 minutes or until stiff peaks form.
- Add one third of the whipped cream to the mascarpone bowl. Fold until combined.
- Add another third of the whipped cream and fold. The mixture might be very thick. It’s okay. Add the remaining third and fold to combine.
Assemble
- Spread the strawberry jam evenly over the soaked cake.
- Top with the Chantilly frosting and smooth into an even layer.
- Arrange the fresh strawberries over the frosting.
- I used a vegetable peeler to shave a Lindt white chocolate bar to decorate the top of the cake. I love this technique and makes for an easy and pretty decoration.
- Refrigerate for at least 2 hours before serving.
Hi!
I am making this cake today for my mom’s birthday tomorrow. I plan to use raspberry jam instead of making the sauce. What I planned to do is heat the jam with some lemon juice and zest to reduce it a little (possibly add sugar and cornstarch/water if needed) – does that sound correct since it should be a sauce and not just a jam? Would you do anything else with the jam before adding it to the cake?
Also, can I bake it and decorate/frost it fully today and just set it in the fridge for tomorrow or should the frosting wait?
Lastly – I plan to use raspberry jam instead of strawberry (I couldn’t find good seedless strawberry jam) 🙂
Hi Colleen!
That all sounds great. You really don’t need to dilute the jam unless it’s the very thick jelly-type kind. If you’re using a preserve with a consistency similar to Bonne Maman, you can use it as is. If your jam does seem too thick, just stir in 1 teaspoon of water at a time and microwave it for just a few seconds until it’s a little easier to spread. It shouldn’t be runny. it’s perfectly fine for it to stay nice and thick.
As for decorating, it’s completely fine (and actually my preference!) to bake, fill, and frost the entire cake today, then refrigerate it overnight. Letting it rest gives the cake time to absorb moisture and allows all the flavors to meld together beautifully. Just take it out of the fridge about 30–60 minutes before serving so it can come to room temperature. 😊
THANK YOU!!!
Omg! This was so yummy! Followed the recipe for the cake and the soak, but used a layer of cool whip and a layer of fresh strawberries and blueberries to decorate for the fourth of July and it was a hit!
Thank you for sharing your recipe 😊
Thank you so much, Shakeema! I’m so happy you enjoyed it! The fresh strawberries and blueberries sound like the perfect addition for the Fourth of July, and I love the idea of adding a layer of Cool Whip too. Thank you so much for taking the time to leave such a kind review! 😊
Do I have to us cream cheese in frosting or can I use whipping cream and marscopone cheese only
You can, but I would recommend keeping the cream cheese if possible. It adds stability and a slight tang that balances the sweetness. If you’d like to omit it, replace it with an equal amount of mascarpone (so use 16 oz/452 g mascarpone total), but keep in mind the frosting will be richer, sweeter, and a bit softer. Be sure everything is very cold before whipping, and chill the frosting if it starts to soften. And never over whip the mascarpone. It becomes liquidy quickly if over mixed.
Cannot wait to bake this tomorrow to take to a summer party at the weekend! Do you take the cake out to cool, or do you cool in the tin? Just wondering if I could do it all in the tin and then take it to the party as is?
Hi there! I actually left my cake in the tin the whole time, so you can definitely do that if you’re taking it to the party in the pan. 😊 If you do want to remove it, I’d recommend letting it cool in the tin for about 20–30 minutes first, then carefully flipping it onto a serving plate or cake board to finish cooling completely before frosting. You can pour the milk syrup over it after removing from the tin because it won’t leak, just brush gently over the cake.
Let me know if you have any other questions.
Hope you love it, and have a wonderful time at the party! ☀️🍓
Cannot wait to bake this tomorrow to take to a summer party at the weekend! Do you take the cake out to cool, or do you cool in the tin? Just wondering if I could do it all in the tin and then take it to the party as is?
Hi there! I actually left my cake in the tin the whole time, so you can definitely do that if you’re taking it to the party in the pan. 😊 If you do want to remove it, I’d recommend letting it cool in the tin for about 20–30 minutes first, then carefully flipping it onto a serving plate or cake board to finish cooling completely before frosting. You can pour the milk syrup over it after removing from the tin because it won’t leak, just brush gently over the cake.
Let me know if you have any other questions.
Hope you love it, and have a wonderful time at the party! ☀️🍓
This is the most delicious cake! The frosting is to die for and that milk soak makes the cake so moist and delicious. The strawberry filling is not overly sweet so you get such good flavor with the whole cake! Loved it! I split this into 2 8×8 pans for meal trains and then made a personal size in a ramekin for myself! I will make this again soon.
Thank you so much, Lindsey! 😊 This is one of my favorite cakes, so it makes me SO happy to hear how much you enjoyed it. I love that you split it into smaller pans and made a personal ramekin version for yourself!! that’s such a great idea! Thank you for taking the time to leave such a kind review ❤️🍓🍰
Amazing. The homemade strawberry and the “frosting” was incredible. Not very sweet. Definitely going to make again with blueberries. Such a treat for father’s day.
I noticed in your photos that it looks like you lined the pan with parchment. Is this what you recommend? I wasn’t sure with the milk bath.
Yes, I did line the pan with parchment paper. The milk bath is actually brushed over the baked cake after it comes out of the oven, so it doesn’t affect the parchment lining at all. The milk syrup isn’t enough to leak down and cause any issues with the parchment.
Hi there, for the strawberries on top, it says glaze- are we supposed to do anything to them prior to decorating with?
Oh initially, when I tested the cake, I had glazed the strawberries with a thin layer of strawberry jam microwaved with a bit of water. But then I ended up liking the look with the fresh strawberries instead.
If you’d like to glaze the strawberries, simply microwave 2 tablespoons of strawberry jam with 1 teaspoon of water until smooth and fluid. Let it cool slightly, then use a pastry brush to lightly coat the strawberries before arranging them around the border of the cake.
If I make the cake itself a day ahead, do I store it having already done the milk soak or do I wait and add the milk soak right before assembling the cake?
Hi Sarah, I’d soak with the milk a day ahead, this will make the texture even better!
can I make this in cupcakes
Yes! This recipe can be made into cupcakes. It should yield about 24 cupcakes, depending on how full you fill the liners. Fill each cupcake liner about ⅔ full and bake at 350°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake them so they stay soft and moist. Let them cool completely before adding the milk soak and frosting. 😊
This cake looks phenomenal! For the strawberry sauce, would frozen berries work? Or would they create too much liquid?
Works great!When you cook, it will reduce. Might need a few extra minutes cooking but you’ll be able to tell because the mixture will be thick. Plus we add cornstarch, so that also helps. If you feel like it’s too thin, add another 1/2 to 1 tsp of cornstarch dissolved in water.
Hi Camila,
Your cake looks amazing. I can’t wait to bake it. Question – can I use icing sugar instead of powdered sugar.
Thank you in advance. Take care. Have an awesome day and week. Silvia
Hi Silvia, you sure can! It works wonderful. Hope you enjoy it! Let me know how it goes! Have a lovely day and week yourself 🙂
Thank you so much for your response.
Of course! Thanks dear!