The Strawberry Mango Split Cake is a vibrant and fruity dessert that blends the sweetness of strawberries with the tropical flavor of mangoes. Inspired by the classic banana split, this cake offers a refreshing twist with layers of fresh fruit, light sponge cake, and a silky cream filling. Whether you're celebrating a summer gathering or looking to impress guests with a colorful dessert, this cake is sure to satisfy.
2. What You’ll Need
- For the Sponge Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk
- For the Cream Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream, whipped to soft peaks
- For the Fruit Layers:
- 1 ½ cups (225g) fresh strawberries, hulled and sliced
- 1 ½ cups (225g) fresh mangoes, peeled and diced
- 1 tablespoon granulated sugar (optional)
- For Garnish:
- Fresh strawberry halves
- Mango slices
- Mint leaves (optional)
- Whipped cream
3. How to Make
- Prepare the Sponge Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Filling:
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, beating until fully combined.
- Add Vanilla Extract: Stir in the vanilla extract, then gently fold in the whipped cream until the filling is light and fluffy.
- Prepare the Fruit Layers:
- Slice the Fruit: Slice the strawberries and dice the mangoes. If desired, sprinkle the fruit with a tablespoon of sugar to enhance sweetness.
- Toss the Fruit: In separate bowls, toss the strawberries and mangoes lightly with sugar. Set aside.
- Assemble the Cake:
- Layer the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of cream filling on top. Arrange half of the sliced strawberries and mangoes evenly over the cream.
- Top with the Second Layer: Place the second cake layer on top and spread another layer of cream filling. Arrange the remaining fruit over the top of the cake.
- Garnish: Decorate the cake with fresh strawberry halves, mango slices, mint leaves, and whipped cream for a finishing touch.
4. Serving and Storage Tips
- Serving: Serve this cake chilled for the best results. For clean slices, use a sharp knife that has been dipped in hot water. Pair with a dollop of whipped cream for extra indulgence.
- Storage: Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months.
5. Mistakes to Avoid
- Overmixing the Batter: Be careful not to overmix the cake batter, as this can result in a dense and tough cake. Mix until the ingredients are just combined.
- Soggy Fruit: Ensure the fruit is dry before adding it to the cake layers to prevent sogginess. Pat the fruit with paper towels to remove excess moisture if necessary.
- Cream Filling Consistency: Make sure the cream filling is thick and whipped to soft peaks. If it's too runny, chill it for 10-15 minutes before spreading.
- Not Cooling the Cake Completely: Always let the cake layers cool completely before assembling to avoid the cream filling from melting.
6. Tips and Tricks
- Room Temperature Ingredients: For a light and fluffy cake, ensure that all ingredients, especially the butter, eggs, and cream cheese, are at room temperature.
- Chilling the Cake: After assembling, chill the cake for at least 30 minutes before serving to allow the flavors to meld and the cream to set.
- Fruit Variations: Feel free to substitute the strawberries and mangoes with other fruits like blueberries, raspberries, or kiwi for a different flavor profile.
- Extra Garnish Ideas: Add a drizzle of chocolate or fruit syrup on top for an extra layer of indulgence. You can also sprinkle toasted coconut flakes for added texture.
7. FAQ
- Can I use frozen fruit?
Yes, you can use frozen fruit, but make sure to thaw and drain it completely to prevent excess moisture from affecting the cake. - Can I make this cake in advance?
Yes, you can bake the cake layers a day in advance and store them in an airtight container. Assemble the cake just before serving to keep the fruit fresh. - Can I make this a no-bake cake?
While the cake itself requires baking, you can use a store-bought sponge cake or ladyfingers for a no-bake version. Simply layer the cream and fruit over the pre-made cake. - How can I make this cake lighter?
To make the cake lighter, you can substitute half of the cream cheese with Greek yogurt for the filling, or use a lighter whipped topping in place of heavy cream.
8. Conclusion
The Strawberry Mango Split Cake is a delightful dessert that combines fresh fruit, fluffy cake, and a creamy filling for a show-stopping treat. Perfect for warm weather or any occasion that calls for something fruity and light, this cake will impress both in flavor and presentation. With a few simple steps, you can create a delicious and visually stunning cake that is sure to be a hit at your next gathering. Enjoy the refreshing blend of strawberries and mangoes in every bite, paired with the soft, airy sponge cake and luscious cream.
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Strawberry Mango Split Cake 🍓🥭🍰
- Total Time: 35 minutes
- Yield: 12 1x
Description
The Strawberry Mango Split Cake is a tropical delight, blending layers of sweet strawberries, tangy mangoes, and fluffy cream for a refreshing, light dessert perfect for warm days.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 2 cups fresh strawberries, sliced
- 2 cups fresh mango, diced
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream
For the Topping:
- 1 cup fresh strawberries, halved
- 1 cup fresh mango slices
- ¼ cup shredded coconut (optional)
Instructions
Instructions:
- Prepare the Crust: Preheat the oven to 175°C (350°F). Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then let cool.
- Make the Filling: In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract. Fold in the whipped cream until fluffy. Gently mix in the diced mango and sliced strawberries.
- Assemble the Cake: Spread the creamy filling evenly over the cooled crust. Top with halved strawberries and mango slices for a colorful finish. Optionally, sprinkle with shredded coconut.
- Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy this fruity, tropical dessert!
Notes
- Fresh fruits are best for this recipe, but frozen mango and strawberries can be used if fresh ones are not available.
- Make sure to chill the cake thoroughly for a firm, set texture.
- Prep Time: 25
- Cook Time: 10
Nutrition
- Serving Size: 1/12 of cake
- Calories: 310
- Fat: 15g
- Carbohydrates: 40g
- Protein: 4g
