Ingredients
Scale
- 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