Go Back
Strawberry Chantilly sheet cake topped with fluffy Chantilly frosting, fresh strawberry halves around the edges, and white chocolate curls scattered over the top.
Print

Strawberry Chantilly Sheet Cake

This Strawberry Chantilly Sheet Cake features a soft and fluffy vanilla cake soaked with sweet milk, layered with homemade strawberry sauce, and topped with a light Chantilly frosting made with mascarpone, cream cheese, and whipped cream. Finished with fresh strawberries, it's the perfect dessert for spring and summer gatherings.
Course Dessert
Cuisine American, british
Keyword chantilly, sheet cake, strawberry
Prep Time 45 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 3 hours 20 minutes
Servings 16 servings
Calories 450kcal
Author Camila Hurst

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, for about 35 minutes. The strawberries should be basically dissolved.
  • 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 9x13-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.

Make the Chantilly Frosting

  • Make the frosting right before you’re ready to frost the cake.
  • 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 glazed strawberries over the frosting.
  • Refrigerate for at least 2 hours before serving.

Notes

Metal Pan: Use a metal baking pan for the best results.
Dry the Strawberries: Pat the strawberries dry after washing so excess moisture doesn't thin the frosting.
Prep Ahead: The cake can be baked one day ahead and kept covered at room temperature.
Storage: Store covered in the refrigerator for up to 3 days.
Replacements: Sour cream can be substituted with greek yogurt.
Strawberry sauce: you can use store-bought jam instead. You’ll need ½ to 1 cup of jam.

Nutrition

Serving: 1slice | Calories: 450kcal