Ingredients:

  • 1.5 cups (190g) cake flour
  • 1 cup (200g) granulated sugar
  • 1.5 tsp (7g) baking powder
  • 0.5 tsp (3g) salt
  • 0.75 cup (180ml) whole milk
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 3 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (480ml) heavy whipping cream, chilled
  • 8 oz (225g) mascarpone cheese, chilled
  • 0.25 cup (50g) powdered sugar
  • 1 tsp (5ml) vanilla bean paste
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1 cup (150g) fresh blueberries
  • 1 cup (150g) raspberries
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, beat the eggs until pale and frothy, then stir in the whole milk, melted butter, and vanilla extract.
  4. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. Divide the batter evenly between the pans and bake for 25–30 minutes until a toothpick comes out clean. Cool completely on a wire rack.
  6. In a chilled bowl, beat the cold mascarpone and powdered sugar until smooth.
  7. Gradually pour in the heavy whipping cream and vanilla bean paste, whipping on high speed until stiff peaks form.
  8. Toss strawberries, blueberries, and raspberries with lemon juice.
  9. Assemble the cake by layering sponge, stabilized Chantilly cream, and fresh berries. Repeat for the second layer.
  10. Refrigerate the cake for 2 hours to set before serving.