Why Make This Recipe
Strawberry Mango Split Cake is a delightful dessert that brings together the sweet tastes of summer. This cake is perfect for family gatherings, birthday celebrations, or just an afternoon treat. The combination of strawberries and mangoes creates a refreshing flavor that everyone will love. Plus, it’s easy to make and looks impressive, so you can enjoy the sweet taste of success without spending all day in the kitchen.
How to Make Strawberry Mango Split Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
- 1 cup mango, diced
- 1 cup whipped cream
- Fresh mint leaves for garnish
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine flour and baking powder, add to the creamed mixture alternately with milk, starting and ending with flour.
- Fold in the chopped strawberries and diced mango.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Once cooled, top with whipped cream and garnish with fresh mint leaves. Serve chilled.
How to Serve Strawberry Mango Split Cake
Cut the cake into squares and serve it on plates with a dollop of whipped cream on top. The fresh mint leaves will add a pop of color and a hint of flavor. For a special touch, you can add extra slices of strawberries and mangoes on the side.
How to Store Strawberry Mango Split Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to three days. If you want to keep it longer, you can freeze it without the whipped cream for up to a month. Just make sure to wrap it well in plastic wrap before freezing.
Tips to Make Strawberry Mango Split Cake
- Make sure your butter is soft for easy mixing.
- Use fresh, ripe strawberries and mangoes for the best flavor.
- If you like a sweeter cake, add a bit more sugar to the batter.
- You can substitute other fruits like peaches or blueberries if you prefer.
Variations
You can add a layer of cream cheese frosting for a richer flavor. Another idea is to make a lemon glaze to drizzle on top for an extra zing.
FAQs
Can I use frozen fruits instead of fresh?
Yes, but make sure to thaw and drain them first to remove excess moisture.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and refrigerate it until you are ready to serve. Just add the whipped cream garnish right before serving.
Strawberry Mango Split Cake
A delightful dessert combining the sweet tastes of strawberries and mangoes, perfect for any celebration.
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
- 1 cup mango, diced
- 1 cup whipped cream
- Fresh mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine flour and baking powder, add to the creamed mixture alternately with milk, starting and ending with flour.
- Fold in the chopped strawberries and diced mango.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Once cooled, top with whipped cream and garnish with fresh mint leaves. Serve chilled.
Notes
Store any leftover cake in an airtight container in the refrigerator for up to three days. Freeze without whipped cream for up to a month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg