Name: Copycat Whole Foods Berry Chantilly Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (15.25 oz.) box white cake mix; 1 cup milk (substituted for water); ½ cup melted butter (substituted for oil); 3 eggs; 1 tsp vanilla extract; ½ cup strawberry jam (preferably freezer jam); 2 tablespoons water; 4 cups mixed chopped berries (blueberries, blackberries, strawberries, raspberries); Zest of 1 lemon; 2 tablespoons lemon juice; Reserved whole berries for decoration; 4 cups powdered sugar; 2½ blocks (about 20 oz) cream cheese, room temperature; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 (3.4 oz) box vanilla instant pudding; ⅓ cup powdered sugar; ½ cup milk; 8 oz Cool Whip, thawed

Jump to Recipe

Introduction

This Copycat Whole Foods Berry Chantilly Cake is a delightful treat featuring layers of moist white cake, fresh mixed berries, and a light, creamy Chantilly frosting. It’s a perfect dessert to impress guests or enjoy on a special occasion with its fresh flavors and beautiful presentation.

A round cake sits on a white cake stand with a smooth, light cream-colored frosting covering all sides and top evenly. The cake is decorated with fresh berries and mint leaves arranged in a loose circle close to the edges on top, including whole strawberries, halved strawberries, blackberries, raspberries, and blueberries. Around the base of the cake, similar fresh berries and mint leaves form a ring that matches the top decoration. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25 oz.) box white cake mix
1 cup milk (substitute for water listed on the box)
½ cup melted butter (substitute for oil listed on the box)
3 eggs
1 tsp vanilla
½ cup strawberry jam (freezer jam recommended)
2 tablespoons water
4 cups mixed chopped berries (blueberries, blackberries, strawberries, raspberries)
Zest of 1 lemon
2 tablespoons lemon juice
Reserved whole berries for decoration
4 cups powdered sugar (for frosting)
2 ½ blocks cream cheese, room temperature
1 tsp vanilla (for frosting)
1 tsp almond extract
1 (3.4 oz.) box vanilla instant pudding
⅓ cup powdered sugar (for Chantilly cream)
½ cup milk (for Chantilly cream)
8 oz Cool Whip, thawed

Instructions

Step 1: Mix the cake ingredients—white cake mix, milk, melted butter, eggs, and vanilla—using a hand mixer. Pour the batter into two 8-inch round pans and bake according to the box directions. Once baked, remove the cakes from the pans and let them cool completely.
Step 2: Microwave the strawberry jam and water together for about 15 to 20 seconds to create the jam mixture.
Step 3: Carefully slice each cooled cake layer horizontally in half. Using a brush, apply the jam mixture evenly on each cake layer.
Step 4: In a stand mixer, beat the cream cheese until fluffy. Gradually add the powdered sugar, then mix in the vanilla and almond extracts until the frosting is smooth and fluffy. Chill in the refrigerator while preparing the Chantilly cream.
Step 5: Using a hand mixer, combine the vanilla pudding mix, powdered sugar, and milk until smooth. Gently fold in the thawed Cool Whip. Refrigerate this Chantilly cream mixture for 15 minutes.
Step 6: Fold the chilled Chantilly cream into the cream cheese frosting gently until well combined.
Step 7: Toss the chopped mixed berries with lemon zest and lemon juice to enhance freshness and flavor.
Step 8: Fill a piping bag with the Chantilly frosting and pipe a circle of frosting on top of each cake layer.
Step 9: Fill the center of each frosted layer with the mixed berries.
Step 10: Stack the cake layers carefully and frost the entire cake with the remaining Chantilly frosting, smoothing the top and sides.
Step 11: Decorate the cake with the reserved whole berries for a beautiful finish.
Step 12: Refrigerate the completed cake until ready to serve to let the flavors meld and the frosting set.

Tips & Variations

Use fresh, ripe berries for the best flavor and texture, or substitute frozen berries if fresh are unavailable—just thaw and drain excess liquid before mixing.
If you prefer a lighter frosting, reduce the amount of cream cheese or increase the Cool Whip slightly in the Chantilly cream mixture.
For an extra touch of flavor, add a tablespoon of lemon liqueur or vanilla extract to the berry mixture.
To make assembling easier, chill the cake layers before slicing and frosting to reduce crumbling.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. The fresh berries and cream cheese frosting make it best enjoyed within this time frame. To serve, bring the cake to room temperature for 20-30 minutes for optimal texture and flavor.

How to Serve

A two-layer round cake covered smoothly with white frosting sits on a white cake stand. The top edge is decorated with a mix of fresh strawberries, raspberries, blackberries, blueberries, and sprigs of green mint leaves, forming a colorful ring. Some whole strawberries and blackberries along with a few blueberries and mint leaves are also arranged around the base of the cake. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers, frosting, and berry mixture a day ahead. Assemble the cake on the day you plan to serve it for the freshest appearance and flavor.

Can I substitute the Cool Whip with homemade whipped cream?

Absolutely. Homemade whipped cream can be used instead of Cool Whip for a fresher taste, but be sure to stabilize it slightly so that the Chantilly cream holds its shape well.