Ingredients:

  • 2.5 cups (310g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 3 large (150g) eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (300g) mixed fresh berries (blueberries, raspberries, sliced strawberries)
  • 2 tbsp (16g) cornstarch
  • 0.25 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cups (480ml) heavy whipping cream, ice cold
  • 8 oz (225g) mascarpone cheese, chilled
  • 0.5 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla bean paste

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Cream the softened butter and granulated sugar until pale, then incorporate eggs one by one.
  3. Fold in the dry ingredients (flour, baking powder, salt) alternating with the milk and vanilla extract.
  4. Divide batter into pans and bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool completely.
  5. Toss the mixed berries with cornstarch, sugar, and lemon juice. Let them sit for 10 minutes to release juices.
  6. Simmer the berry mixture in a saucepan over medium heat for 5–7 minutes until glossy and thick. Cool to room temperature.
  7. Whip the heavy cream, mascarpone, powdered sugar, and vanilla bean paste together until stiff peaks form.
  8. Place the first cake layer down and pipe a dam of frosting around the outer edge.
  9. Fill the center of the frosting dam with the cooled berry reduction.
  10. Top with the second cake layer and coat the entire cake in the remaining Chantilly cream, smoothing the sides.
  11. Decorate the top with fresh, whole berries and chill for 4 hours before serving.