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Strawberry Mango Split Cake

Strawberry Mango Split Cake: A Tropical Fruity Wonder

Discover the Strawberry Mango Split Cake, a tropical fruity wonder that combines luscious strawberries and juicy mangoes in a delightful dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Brown sugar can offer a richer flavor.
  • 1 cup Unsalted Butter Can be replaced with coconut oil for a dairy-free version.
  • 1 cup Milk Almond or oat milk can be used as alternatives.
  • 3 Large Eggs Flaxseed meal mixed with water makes a great vegan substitute.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Vanilla Extract Can be omitted if not on hand.
  • 1 pinch Salt Balances sweetness.
For the Fruit
  • 1 cup Fresh Strawberries (chopped) Frozen strawberries can be used if fresh aren’t available.
  • 1 cup Fresh Mango (diced) Substitute with another fruit like peaches if mangoes are out of season.
For the Frosting
  • 1 cup Heavy Cream Light cream or whipped coconut cream can be good substitutes.
  • 1/2 cup Powdered Sugar

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • spatula
  • Cake pans
  • Wire racks

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two round cake pans with butter or cooking spray and dust with flour.
  2. In a bowl, combine flour, baking powder, and salt. Whisk until evenly blended.
  3. Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
  4. Gradually add flour mixture and milk alternately, starting and ending with flour until just combined.
  5. Fold in strawberries and mango, distributing evenly.
  6. Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  7. Cool in pans for 10-15 minutes, then transfer to wire racks to cool completely.
  8. Whip heavy cream, add powdered sugar, and continue whipping until stiff peaks form.
  9. Assemble the cake by layering whipped cream and fruits between the cooled cake layers.
  10. Slice and serve the cake, enjoying with or without vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Ensure ingredients are at room temperature for a smoother batter. Mix gently to avoid a dense cake.

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