When I was about 5 years old, I remember the long trip visiting my grandparents about 4 hours north of our home. Granddaddy was a farmer and a hard-working farmer. They had very little in the way of material things but then, they really did not want for much. They grew their food. He even had a grape arbor. He was a tenant farmer who rented land and planted cotton.
He picked his own cotton. We have pictures of him in the field with my mother, with sacks on their backs picking cotton. I am playing in the foreground.
What I remember the most is that he planted strawberries and they were big and ripe. My little sister and I would get up in the morning, grab a bowl and run out and pick our own berries. We would come back in the kitchen with a full bowl. Momma would take the leaves off and clean them. Then she would pour sugar and cream all over them. This is probably how my sweet tooth developed.
Just thinking back to those simple days in the late ’50s makes my heart glad that I had those experiences. It helped to develop my character. It helped me understand in later years that material things are very unimportant. Staying close to family, being nonjudgmental, helping others in need, bringing a bit of sunshine…this is what is important. Our few years on earth need to indicate that we have tried our best to do the right thing.
How I wish I could have made this wonderful cake for them. Instead, I have made and given to some special neighbors of mine. That gives me my good vibes for the day.
I would definitely recommend this cake for any occasion when the berries are in season. Make someone’s day. It may be yours!
SIMPLE CHANTILLY CAKE
Very moist and delicate cake with strawberry syrup, cream cheese frosting, and filling, with lots of berries.
Ingredients
CAKE
- 3 cups all purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1 cup (8 oz) unsalted butter, room temperature
- 2 cups sugar
- 5 eggs, room temperature
- 2 cups buttermilk
- 2 tsp. vanilla
FILLING AND FROSTING
- 2 8 oz. pkg. cream cheese, room temperature
- 3 cups sifted powdered sugar
- 1/4 cup unsalted butter, room temp.
- 1 tsp. vanilla
- 1 container (16 0z) Cool whip
BERRY SYRUP and BERRIES
- Smuckers strawberry Syrup, 1/2-3/4 cup
- 2 1/2 - 3 cups sliced strawberries, blueberries and raspberries
Instructions
CAKE
Preheat oven to 350 degrees. I used three 8-inch cake pans but 2 9-inch pans will work as well. Remember, all layers will be split in half after cooling. Prepare the pans with nonstick spray with flour. For this cake, I like to use parchment paper and also spraying the paper.
In a medium bowl, add flour, baking powder, and salt. Whisk and set aside.
Break your eggs in a bowl and set them aside.
In a mixing bowl, beat the butter and sugar for at least 3-4 minutes, stopping to scrape the bottom and sides.
Add eggs, one at a time, beating until the yellow disappears until all are added. Scrape the bowl with a spatula well and mix until everything is combined.
Add vanilla and mix.
Alternate flour and buttermilk into the egg mixture. Use a spatula to stir the bottom and sides to ensure that it is well combined.
Spoon into your pans. Bake for about 30 minutes. Cool for 5 minutes before turning onto a cooling rack gently.
Cool completely before icing.
FILLING AND FROSTING
In a mixer cream the blocks of cream cheese until smooth.
Add butter and keep mixing. Use the spatula to scrape the bottom and sides ensuring butter and cheese are creamy.
Add powder sugar and vanilla slowly with the mixer on low. When it is all incorporated turn the mixer on high and beat for about 2 minutes.
Fold in the cool whip.
Assembling the cake:
Cut each layer in half with a bread knife.
Place the first layer on the plate.
With a pastry brush, spread a very thin layer of berry syrup over the first layer. Spread the filling/frosting over the syrup. Add a layer of berries. I don't measure but I just place sliced strawberries and blueberries around. I do cut the raspberries in half so they will lay flatter. Repeat with each sliced layer.
When you get to the top layer, use the remaining frosting for top and sides and garnish however you like with the berries.
Notes
Have all ingredients premeasured and at room temp. Wash and slice all strawberries. Pat dry with a paper towel. Cut raspberries in half.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 696Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 130mgSodium: 552mgCarbohydrates: 119gFiber: 3gSugar: 91gProtein: 10g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“One day you will realize that material things mean nothing. All that matters is the well-being of the people in your life.” -Leon Brown