Strawberry Mango Cake: Tropical Summer Layer Cake with Fresh Fruit & Cream
This Strawberry Mango Cake is a celebration of summer’s juiciest flavors—layers of fluffy vanilla cake, sweet mango filling, and fresh strawberry whipped cream frosting. Perfect for birthdays, picnics, or any sunny occasion, this vibrant dessert balances tropical sweetness with a light, airy texture that’s impossible to resist.
Prep Time:
30 minutes
Cook Time:
20 minutes
Calories:
~420 per serving (12 servings)
ingredients
Vanilla Cake Layers
2½ cups (300g) all-purpose flour, spooned and leveled
1¾ cups (350g) granulated sugar
3 tsp baking powder
½ tsp salt
½ cup (120ml) vegetable oil
2 large eggs + 2 egg whites, room temperature
2 tsp pure vanilla extract
⅔ cup (160g) sour cream, room temperature
¾ cup (180ml) whole milk, room temperature
Mango Filling
2 cups (300g) ripe mango, diced (about 2 medium mangoes)
2 tbsp granulated sugar
1 tbsp lemon juice
Strawberry Whipped Cream Frosting
1½ cups (225g) fresh strawberries, puréed and strained
2 cups (480ml) heavy whipping cream, cold
½ cup (60g) powdered sugar
1 tsp vanilla extract
Garnish
Sliced strawberries and mango chunks
Directions
1. Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper.
Whisk dry ingredients: In a bowl, combine flour, sugar, baking powder, and salt.
Mix wet ingredients: In a separate bowl, whisk oil, eggs, egg whites, and vanilla until smooth. Stir in sour cream.
Combine: Gradually add dry ingredients to wet, alternating with milk, mixing just until combined.
Divide batter evenly among pans. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
2. Prepare the Mango Filling
Toss diced mango with sugar and lemon juice. Let sit for 15 minutes to macerate.
3. Make the Strawberry Whipped Cream
Purée strawberries, then strain to remove seeds.
Whip cold cream, powdered sugar, and vanilla to stiff peaks. Fold in strawberry purée.
4. Assemble the Cake
Layer 1: Place one cake layer on a plate. Spread with ⅓ of the frosting and half the mango filling.
Layer 2: Repeat with the second cake layer.
Final layer: Top with the last cake layer, remaining frosting, and garnish with fresh fruit.
Frequently Asked Questions
1. Can I use frozen mango?
Yes, but thaw and drain excess liquid first to prevent a soggy cake.
2. How do I stabilize the whipped cream?
Chill the bowl and beaters first, or add 1 tbsp cornstarch while whipping.
3. Can I make this ahead?
Assemble the cake the day of serving, but bake layers 1 day in advance.
4. Can I use cake flour instead?
Yes—replace all-purpose flour with 2¾ cups (330g) cake flour for a lighter texture.
5. How do I store leftovers?
Refrigerate for up to 2 days (the whipped cream softens over time).
Tools You'll Need
Three 8-inch round cake pans
Stand mixer or hand mixer
Fine-mesh sieve (for straining strawberries)
Offset spatula (for frosting)
Tips
Use ripe, fragrant mangoes for the sweetest filling.
Chill the cake layers before assembling for easier handling.
Don’t overmix the batter—stop as soon as no flour streaks remain.
Garnish just before serving to keep fruit fresh.
Allergy Information
Contains: Dairy, eggs, gluten, wheat.
Dairy-free: Use coconut cream and vegan butter.
Gluten-free: Substitute 1:1 GF flour blend.
Conclusion
This Strawberry Mango Cake is a taste of summer in every bite—luscious fruit, pillowy cream, and tender cake that’s as beautiful as it is delicious. Whether you’re celebrating a special occasion or just craving something sunny, this recipe is sure to impress. Share your creations with #TropicalCakeMagic—we can’t wait to see your slices of happiness!
No comment