Description
This delightful Strawberry Mango Split Cake combines the tropical sweetness of mango and the fresh tartness of strawberries with light, fluffy layers of cake and whipped cream. Easy to assemble, packed with refreshing flavors, and perfect for summer gatherings or special occasions, this cake will leave your guests asking for seconds.
Ingredients
Scale
For the Cake Layers:
- 2 round 8-inch vanilla sponge cakes, sliced in half
For the Mango Pudding:
- 2 cups fresh mango puree
- 1/4 cup sugar
- 2 tsp gelatin (or agar-agar for a vegetarian option)
For the Whipped Cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Few drops pink food coloring or strawberry extract (optional)
For the Fresh Fruit:
- 2 cups fresh strawberries, sliced
- Fresh mango slices for garnish
For the Garnish:
- Extra strawberry and mango slices
Instructions
- Prepare the Cake Layers:
Bake two 8-inch round vanilla sponge cakes, then slice each layer in half horizontally to create four thin layers. Let the cake layers cool completely before assembling. - Make the Mango Pudding:
In a saucepan, combine mango puree and sugar over medium heat. Stir in the gelatin and continue stirring until it’s completely dissolved. Remove from heat and pour the pudding into a dish to cool and set in the fridge for 30-45 minutes. - Prepare the Whipped Cream:
Using an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add a few drops of pink food coloring or strawberry extract if desired for color. - Assemble the Cake:
Place one cake layer on a serving plate and spread a layer of mango pudding on top. Add the second layer of cake, followed by a layer of whipped cream and sliced strawberries. Repeat the process with the remaining layers, alternating between mango pudding and strawberries with whipped cream. - Frost the Cake:
Frost the top and sides of the cake with the remaining whipped cream. Smooth the edges with a spatula for a clean finish. - Garnish and Serve:
Decorate the top of the cake with fresh strawberry and mango slices. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to set. - Store Leftovers:
Wrap the leftover cake tightly in plastic wrap and store in the fridge for up to 3 days, or freeze individual slices for up to 1 month.
Notes
- Feel free to substitute the whipped cream with a light buttercream frosting if you prefer a richer cake.
- The cake is best served chilled, as it enhances the flavors of the fresh fruit and cream layers.
- Prep Time: 40 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes