Strawberry Mango Split Cake: A Tropical Dessert Recipe

Strawberry Mango Split Cake: Just the name conjures up images of sunshine, tropical breezes, and pure dessert bliss, doesn’t it? Imagine sinking your fork into layers of moist cake, luscious cream, and the vibrant sweetness of fresh strawberries and mangoes. This isn’t just a cake; it’s a celebration of flavor, a symphony of textures, and a guaranteed crowd-pleaser for any occasion.

While the exact origins of the Strawberry Mango Split Cake are a bit hazy, its inspiration clearly draws from the classic banana split, a beloved American dessert that emerged in the early 20th century. Taking that iconic combination of fruit, cream, and sweetness, this cake elevates it to a whole new level of indulgence. The addition of mango, with its tropical tang, adds a unique and refreshing twist that sets it apart.

What makes this cake so irresistible? It’s the perfect balance of flavors – the sweet strawberries, the tangy mangoes, and the rich cream all complement each other beautifully. The cake itself provides a soft and comforting base, while the fruit adds a burst of freshness. Plus, it’s visually stunning! The vibrant colors of the fruit create a beautiful presentation that’s sure to impress. Whether you’re looking for a show-stopping dessert for a party or simply want to treat yourself to something special, this Strawberry Mango Split Cake is the perfect choice. Get ready to experience a taste of paradise!

this RECIPE

Ingredients:

• For the Vanilla Cake Layers:
• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups buttermilk
• For the Strawberry Filling:
• 2 pounds fresh strawberries, hulled and sliced
• ½ cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• ¼ cup water
• For the Mango Filling:
• 2 large ripe mangoes, peeled and diced
• ¼ cup granulated sugar
• 1 tablespoon lime juice
• 1 tablespoon cornstarch
• ¼ cup water
• For the Whipped Cream Frosting:
• 3 cups heavy cream, cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• For Garnish (Optional):
• Fresh strawberries, sliced
• Fresh mango, diced
• Mint sprigs

Preparing the Vanilla Cake Layers:

1. Preheat and Prep: First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to use baking spray with flour already in it – it’s a lifesaver! You can also line the bottoms with parchment paper rounds for extra insurance against sticking.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is key here to make sure everything is evenly distributed. We don’t want any pockets of baking soda!
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it’s crucial for a tender cake.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. So, add about a third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
6. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly. Make sure they are completely cool before frosting!

Making the Strawberry Filling:

1. Combine Strawberries and Sugar: In a medium saucepan, combine the sliced strawberries and granulated sugar. Let them sit for about 15-20 minutes. This will allow the strawberries to release their juices, creating a natural syrup.
2. Cook the Strawberries: Place the saucepan over medium heat and bring the strawberry mixture to a simmer. Cook for about 5-7 minutes, or until the strawberries have softened and the mixture has thickened slightly.
3. Add Lemon Juice: Stir in the lemon juice. This brightens the flavor and helps to balance the sweetness.
4. Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and water until smooth. This is your slurry.
5. Incorporate Slurry: Slowly pour the cornstarch slurry into the simmering strawberry mixture, stirring constantly. Cook for another 1-2 minutes, or until the filling has thickened to your desired consistency.
6. Cool Completely: Remove the saucepan from the heat and let the strawberry filling cool completely before using. Cooling allows the filling to thicken further.

Preparing the Mango Filling:

1. Combine Mangoes and Sugar: In a medium saucepan, combine the diced mangoes and granulated sugar. Let them sit for about 15-20 minutes, just like we did with the strawberries.
2. Cook the Mangoes: Place the saucepan over medium heat and bring the mango mixture to a simmer. Cook for about 5-7 minutes, or until the mangoes have softened and the mixture has thickened slightly.
3. Add Lime Juice: Stir in the lime juice. The lime juice complements the mango flavor beautifully.
4. Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and water until smooth.
5. Incorporate Slurry: Slowly pour the cornstarch slurry into the simmering mango mixture, stirring constantly. Cook for another 1-2 minutes, or until the filling has thickened to your desired consistency.
6. Cool Completely: Remove the saucepan from the heat and let the mango filling cool completely before using.

Making the Whipped Cream Frosting:

1. Chill Everything: Make sure your heavy cream, bowl, and whisk attachment are all very cold. This is essential for achieving stiff peaks. I often put my bowl and whisk attachment in the freezer for about 15 minutes before starting.
2. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Using a stand mixer or an electric hand mixer, begin whipping the cream on medium speed.
3. Add Sugar and Vanilla: Once the cream begins to thicken and soft peaks start to form, gradually add the powdered sugar and vanilla extract.
4. Whip to Stiff Peaks: Continue whipping the cream until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter! Stiff peaks mean that when you lift the whisk, the peaks of the whipped cream stand straight up.
5. Use Immediately: Use the whipped cream frosting immediately, or store it in the refrigerator for up to a few hours.

Assembling the Strawberry Mango Split Cake:

1. Level the Cake Layers: If your cake layers are uneven, use a serrated knife to level them. This will ensure that your cake is stable and looks professional.
2. Place First Layer: Place one cake layer on a serving plate or cake stand.
3. Add Strawberry Filling: Spread the strawberry filling evenly over the first cake layer. Make sure to leave a small border around the edge to prevent the filling from spilling out.
4. Place Second Layer: Carefully place the second cake layer on top of the strawberry filling.
5. Frost the Cake: Frost the entire cake with the whipped cream frosting. You can use an offset spatula to create a smooth finish, or you can create swirls and textures for a more rustic look.
6. Create the Split: This is where the fun begins! Gently create a “split” down the center of the cake with a spatula or knife. Be careful not to cut all the way through the cake. You just want to create a visual division.
7. Fill the Split: Carefully fill one side of the split with the remaining strawberry filling and the other side with the mango filling. This creates the “split” effect.
8. Garnish (Optional): Garnish the cake with fresh strawberries, diced mango, and mint sprigs, if desired. This adds a pop of color and freshness.
9. Chill and Serve: Chill the cake for at least 30 minutes before serving. This allows the flavors to meld together and the frosting to set. Enjoy!

Conclusion:

This Strawberry Mango Split Cake isn’t just a dessert; it’s a vibrant celebration of flavors and textures that will leave you and your loved ones craving more. The sweetness of the strawberries perfectly complements the tropical tang of the mango, all nestled within a light and airy cake that’s incredibly easy to make. Seriously, if you’re looking for a show-stopping dessert that doesn’t require hours in the kitchen, this is it!

I know what you’re thinking: “Another cake recipe?” But trust me, this one is different. The combination of fresh fruit and the simple cake batter creates a symphony of taste that’s both refreshing and satisfying. It’s the kind of dessert that brightens up any occasion, from casual family dinners to festive gatherings. Plus, the vibrant colors of the strawberries and mango make it a visually stunning centerpiece.

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations:

* Classic Presentation: Serve each slice with a dollop of freshly whipped cream and a sprinkle of toasted coconut flakes. This adds a touch of elegance and enhances the tropical flavors.
* Ice Cream Dream: For an extra indulgent treat, serve a slice of the cake alongside a scoop of vanilla bean or coconut ice cream. The cold ice cream against the warm cake is pure bliss.
* Chocolate Drizzle: If you’re a chocolate lover, drizzle a bit of melted dark chocolate over the top of each slice. The bitterness of the chocolate provides a delightful contrast to the sweetness of the fruit.
* Citrus Zest: Add a touch of lime or lemon zest to the cake batter for an extra burst of citrusy flavor. This will brighten up the overall taste and complement the mango beautifully.
* Berry Medley: Feel free to experiment with other berries! Blueberries, raspberries, or blackberries would all be delicious additions or substitutions for the strawberries.
* Tropical Twist: Incorporate other tropical fruits like pineapple or papaya for an even more exotic flavor profile.
* Make it Mini: Bake the batter in muffin tins for individual mini cakes, perfect for parties or portion control.

I truly believe that this Strawberry Mango Split Cake will become a new favorite in your household. It’s a crowd-pleaser that’s easy to make and endlessly customizable. The recipe is straightforward, the ingredients are readily available, and the results are simply divine.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a slice of sunshine! I’m confident that you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Did you try any of the variations? Did you add your own special touch? Share your photos and stories with me in the comments below. I can’t wait to see your creations and hear what you think of this delightful Strawberry Mango Split Cake. Happy baking!