I had a strawberry and chantilly cake and the chantilly cream was delish but had a different flavor I could not put my finger on( as it was in the cake). I am looking for a sturdy recipe, this one was thick and creamy and held up nicely. anyone have one????

I add gelatine to my whipped cream and it stabilizes it. Just bloom a pack of gelatine for 5 minutes and then let is melt over a double boiler until it is clear but don't over heat it. then let it cool to room temperature. and then add it to the whipped cream.
Hope this helps

Chantilly cream is typically sweetend whipped cream. they may have added vanilla or similar flavoring. Some specialty vanilla have an unusual taste.