Strawberry Mango Cake
The Strawberry Mango Cake is a bright, fruity dessert that combines the sweetness of ripe strawberries and tropical mangoes into one luscious treat. Easy to make and visually stunning, it’s perfect for birthdays, picnics, or a summer dessert centerpiece.
Equipment
- Mixing bowls
- Electric Mixer
- Cake pan
- Spatula
- Oven
Ingrédients
Cake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh strawberries chopped
- 1 cup fresh mango chopped
Topping
- whipped cream for serving
- fresh strawberries and mango for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Cream the butter and sugar together in a bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, mixing until smooth.
- Gently fold in chopped strawberries and mangoes until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve with whipped cream and garnish with fresh fruit before serving.
Notes
For a gluten-free version, replace flour with a gluten-free blend. For a vegan option, substitute eggs with flaxseed meal and use plant-based butter and milk. Store in an airtight container for up to 4 days or freeze for 2–3 months.