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Strawberry Mango Split Cake

Strawberry Mango Split Cake: A Tropical Treat to Savor

Experience the delightful Strawberry Mango Split Cake, a fruity dessert that combines strawberries and mangoes for a refreshing tropical treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor
  • 1 cup Unsalted Butter Can substitute with coconut oil for a dairy-free option
  • 1 cup Milk Can use almond milk or oat milk for a dairy-free version
  • 3 Large Eggs Flax eggs can be used as a vegan alternative
  • 2 teaspoons Baking Powder Ensure it's fresh for best results
  • 2 teaspoons Vanilla Extract Use pure extract for the best taste
  • 0.5 teaspoon Salt Essential for flavor enhancement
For the Fruit Filling
  • 1 cup Fresh Strawberries (chopped) Can substitute with raspberries
  • 1 cup Fresh Mango (diced) Ripe peaches can be used as a substitute
For the Frosting
  • 1 cup Heavy Cream Can use coconut cream for a dairy-free frosting
  • 1 cup Powdered Sugar Can use a sugar-free sweetener for lower sugar option

Equipment

  • Oven
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing them and dusting with flour.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
  3. Cream 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add in 3 large eggs one at a time, followed by 2 teaspoons of vanilla extract.
  5. Alternately mix in 1 cup of milk and the dry mixture until just combined.
  6. Fold in 1 cup of chopped strawberries and 1 cup of diced mango.
  7. Divide the batter between the prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Let the cakes cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.
  9. Whip 1 cup of heavy cream and 1 cup of powdered sugar until stiff peaks form.
  10. Assemble the cake by frosting the first layer with cream and fruit, then repeat with the second layer.
  11. Chill the assembled cake in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to maintain a fluffy texture.

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