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–+ servings
Strawberry Mango Split Cake

Delight in Strawberry Mango Split Cake: A Tropical Treat

Experience vibrant flavors with Strawberry Mango Split Cake, a delightful dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour mix for a gluten-free version
  • 1 cup granulated sugar Can be replaced with coconut sugar for a lower glycemic option
  • ¾ cup unsalted butter Substitute with coconut oil or vegan butter for a dairy-free version
  • 1 cup milk Almond milk or soy milk works for a dairy-free cake
  • 3 large eggs Replace with flax eggs for vegan option
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract Try almond extract for a different flavor profile
  • ½ teaspoon salt
For the Fruit Filling
  • 1 cup fresh strawberries Use any seasonal berries for a delightful twist
  • 1 cup fresh mango Substitute with peaches or pineapples if desired
For the Frosting
  • 1 cup heavy cream Coconut cream can be used for a dairy-free frosting
  • ½ cup powdered sugar Erythritol is a great sugar-free alternative

Equipment

  • Mixing Bowls
  • electric mixer
  • measuring cups
  • measuring spoons
  • spatula
  • Cake pans
  • Wire rack

Method
 

Instructions
  1. Preheat your oven to 350° F (175° C) and prepare two round cake pans.
  2. In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
  3. Cream together unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Gradually mix in the dry ingredients alternating with milk until just combined.
  6. Fold in fresh strawberries and mango gently without deflating the batter.
  7. Divide the batter between the prepared pans and bake for 25-30 minutes.
  8. Let the cakes cool in the pans for 10-15 minutes before transferring to a wire rack.
  9. Whip heavy cream and powdered sugar together until stiff peaks form.
  10. Layer one cake on a platter, spread whipped cream, and top with the second layer, then frost the cake.
  11. Garnish with additional fresh fruit and serve immediately.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 40mgCalcium: 30mgIron: 1mg

Notes

For best results, use the freshest fruits available and avoid overmixing the batter.

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