Berry Chantilly Cake

1. Make the berry jam (this step takes the longest, because the jam needs time to cool and thicken, so I prefer to do this step first). In a medium saucepan, add the strawberries, raspberries, blueberries, sugar and lemon juice. Cook over medium-high heat for roughly 8 minutes, stirring frequently, or until the berries have released their juices and the mixture has thickened slightly. You don’t want to cook it too long, because the mixture will get too thick and you won’t have much jam left. Remove from heat. Pour the jam through a fine mesh strainer to remove the seeds. Allow to fully cool. If the jam is too thin, you can add the strained jam back in a saucepan over medium-high heat. Cook just a few minutes until thickened to your desired consistency. The jam will set up more in the refrigerator. If you have time, you could make the jam the day before assembling the cake. Ideally, allow the jam to cool in the fridge for 2 hours.

2. Preheat oven to 350F. Line 2 8-inch cake pans with a round circle of parchment paper. Spray the sides and bottom with nonstick cooking spray. Set aside.

3. In a large bowl, add sugar, butter, oil, milk, vanilla extract, milk and eggs. Whisk to combine.

4. Add the sifted flour, baking powder and salt. Whisk just until combined.

5. Evenly divide the cake batter among the 2 prepared cake pans. Bake in preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow the cake to fully cool.

6. Make the Whipped Cream Frosting. Add the heavy whipping cream, sugar and vanilla to a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer. Beat until stiff peaks form.

7. Place one cake on your serving platter. Using a serrated knife, cut the cake in half, horizontally so you have two cake layers from the one. Repeat with the other cake, so you have 4 total cake layers.

8. Spread with berry jam over cake, then spread some whipped cream over top and sprinkle some fresh berries over top. Place the second cake layer on top. Spread with jam, whipped cream, then fresh berries. Add a third cake layer on top. Spread with jam, whipped cream and fresh berries. Top with last cake layer, then jam and whipped cream over top. Ice the sides of the cake with remaining whipped cream frosting. Decorate the top with fresh berries. Serve and enjoy!