Ingrédients
Équipement
Préparation
- 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 et conservation
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.