What better way to celebrate the beautiful Spring season than with this Strawberry & Vanilla Chantilly Cake that is made with olive oil, reduced sugar, and fresh strawberries! Perfect for Easter, bridal and baby showers, or a simple treat to enjoy on the weekend!
Olive oil can make cakes more moist and add a richer flavor while being lighter on the stomach. Using olive oil also cuts down on the "bad" cholesterol and saturated fat that comes from butter. AND it adds the healthy, "good" fats! It also adds extra antioxidants (natural chemicals to help obtect our cells) and vitamin E for a heart-healthy baked good.
Vanilla cake can be kept in the fridge for 3-4 days. But since this cake has fresh fruit, it'll last about 1-2 days for best cake texture.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
What better way to celebrate the beautiful Spring season than with this Strawberry & Vanilla Chantilly Cake that is made with olive oil, reduced sugar, and fresh strawberries!
Servings: 8-10
For the Vanilla Chantilly:
For the Strawberry Filling:
For the Strawberry Buttercream:
For the Vanilla Chantilly Cake:
For the Strawberry Filling:
For the Strawberry Buttercream:
To Assemble the Cake:
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