Layered Cake with Chantilly Cream and Strawberries

• Main Ingredient: Strawberries
• Prep Time: 30 Mins
• Serves: 4
• Recipe by: Bormioli Rocco

A Fido jar is much more than a container for preserves, it can also become the perfect vessel for a sweet dessert.

How to make a layered cake with chantilly cream and strawberries

First, we prepare the chantilly cream.

Start by pouring the cold cream and the seeds of the vanilla bean into a bowl, which is cold too. To get the right temperature, we recommend storing it in the refrigerator for about 20 minutes before starting. In order to obtain the seeds from the vanilla berry, on the other hand, it will be enough to engrave it for its length and extract it with a knife. With the help of an electric whisk, whip the cream at medium speed until it is almost ready. At this point, add the icing sugar hand-by-piece, sifting it. Continue until you reach the desired consistency. The chantilly cream is now ready! Put it aside in the fridge, covering it with the film. Meanwhile, cut the strawberries into small pieces, put them in a container and add lemon juice and two tablespoons of granulated sugar. Stir well for about a minute. Now cut the sponge cake using a cup with a smaller diameter than your Fido jar. Insert the sponge cake inside each jar then proceed to compose the layered cake alternating the chantilly cream and strawberries.