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Strawberry Mango Split Cake

An irresistible dessert combining sweet strawberries and succulent mangoes into a fluffy layered cake topped with creamy frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 cup fresh strawberries, chopped
  • 1 cup fresh mango, diced
Frosting Ingredients
  • 1 cup heavy cream
  • 0.5 cups powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350° F (175° C). Grease and flour two round cake pans or line them with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Incorporate the eggs one by one, mixing well. Then add in the vanilla extract.
  5. Gradually add the milk and dry ingredients into the batter, mixing until just combined.
  6. Gently fold in the chopped strawberries and diced mango.
Baking
  1. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
Frosting and Assembly
  1. Using an electric mixer, whip the heavy cream with powdered sugar until stiff peaks form.
  2. Once the cakes are completely cool, place one layer on a serving plate, frost it well with whipped cream, and top it with fresh fruit.
  3. Place the second layer on top and repeat with frosting and fruit.
  4. Slice and serve this fruity delight to yourself, family, and friends!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months.