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–+ servings
Strawberry Mango Split Cake

Delightful Strawberry Mango Split Cake to Brighten Your Day

This Strawberry Mango Split Cake is a delightful blend of fruity flavors and fluffy texture, perfect for summer gatherings.
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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: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1 cup Unsalted Butter Can be replaced with vegan butter for a dairy-free version.
  • 1 cup Milk Almond milk or coconut milk can be used as substitutes.
  • 3 large Eggs For vegan options, use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
  • 2 teaspoons Baking Powder Ensure freshness for best results.
  • 2 teaspoons Vanilla Extract Almond extract can be an alternative.
  • 1 pinch Salt Use sea salt for a gourmet touch.
For the Fruit Filling
  • 1 cup Fresh Strawberries, Chopped Other berries can be substituted.
  • 1 cup Fresh Mango, Diced Use peaches for a different fruit profile.
For the Frosting
  • 1 cup Heavy Cream Coconut cream can be substituted for a dairy-free alternative.
  • ¼ cup Powdered Sugar Can be adjusted for desired sweetness.

Equipment

  • Electric mixer
  • Two round cake pans
  • Mixing bowls
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two round cake pans with butter, then dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, and a pinch of salt.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, then add eggs and vanilla.
  4. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
  5. Fold in the chopped strawberries and diced mango gently.
  6. Divide the batter between the prepared cake pans and bake for 25-30 minutes.
  7. Allow the cakes to cool in the pans for 10-15 minutes before transferring to a wire rack.
Frosting and Assembly
  1. Whip the heavy cream with powdered sugar until stiff peaks form.
  2. Once the cake layers are cool, frost the top of the first layer with whipped cream and add fresh fruit.
  3. Place the second layer on top and frost the top and sides, decorating with additional fruit.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

Ensure cake layers are completely cool before frosting to prevent melting. Use fresh fruits for best texture and flavor.

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