Serious Eats: Talk

Difference between Chantilly, Pastry and Bavarian creams?

Hi SEers! I'm working on a recipe for a strawberry shortcake trifle. I wanted to make some sort of cream for the layers and I just realized I don't know a blessed thing about the difference between them. I know they taste good when done right!
What do you guys think would taste best with fresh berries? Should I just stick with a basic whipped cream? My idea is to layer a slightly sugared shortcake/biscuit, diced strawberries, and . Any pastry whizzes with advice?

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