Oh my goodness, let me tell you about this strawberry mango cake! It’s like a tropical vacation on a plate—seriously! The juicy, sweet strawberries combined with the luscious, fragrant mango create a flavor explosion that you just can’t resist. Every bite is soft, moist, and bursting with fruity goodness. Whether you’re celebrating a birthday, having a picnic, or just indulging in a sweet treat after dinner, this cake is perfect for every occasion. It’s an easy way to bring a little sunshine into your day! Trust me, once you try it, you’ll be coming back for seconds (and maybe even thirds!).
Ingredients for Strawberry Mango Cake
Here’s everything you’ll need to whip up this delightful strawberry mango cake. I promise, it’s simple and straightforward—perfect for both new bakers and seasoned pros! Make sure to gather these ingredients ahead of time for a smooth baking experience.
- 2 cups all-purpose flour – This is the base of your cake. Make sure it’s sifted for a lighter texture!
- 1 cup sugar – Regular granulated sugar will sweeten the cake beautifully.
- 1/2 cup unsalted butter, softened – Bring this to room temperature for easy creaming with the sugar.
- 1 cup milk – I use whole milk for richness, but you can substitute with any milk you prefer!
- 3 eggs – These help bind everything together; room temperature eggs work best.
- 1 cup fresh strawberries, chopped – Make sure you’re using ripe, juicy strawberries for that burst of flavor.
- 1 cup ripe mango, diced – Fresh mango adds a tropical twist and natural sweetness.
- 2 tsp baking powder – This is what makes your cake rise and gives it that fluffy texture.
- 1 tsp vanilla extract – A splash of vanilla enhances all the lovely flavors.
- 1/4 tsp salt – Just a pinch to balance the sweetness and elevate the flavors.
With these ingredients on hand, you’re all set to create a cake that will have everyone asking for the recipe!
How to Prepare Strawberry Mango Cake
Alright, let’s get baking! This part is where the magic happens, and I can’t wait for you to experience the wonderful aroma that will fill your kitchen. First things first, you’ll want to preheat your oven to 350°F (175°C). While that’s warming up, grab your two 9-inch round cake pans and grease them with butter, then dust with a little flour. This will help your cake come out perfectly!
Now, in a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes. Then, add in the eggs one at a time, making sure to mix well after each addition. Don’t forget to stir in that lovely vanilla extract!
In another bowl, combine the flour, baking powder, and salt. Here’s the fun part: you’ll gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture. This ensures everything combines beautifully without overmixing. Once that’s all mixed in, gently fold in the chopped strawberries and diced mango—oh, the colors!
Now, pour the batter evenly into your prepared pans and pop them in the oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely. And there you have it! Your kitchen is going to smell like a dream.
Why You’ll Love This Strawberry Mango Cake
- Quick and easy to prepare, making it perfect for any baking level!
- Refreshing flavor combination of sweet strawberries and tropical mango.
- Ideal for celebrations, picnics, or just as a delightful everyday treat.
- Moist and fluffy texture that keeps everyone coming back for more.
- Versatile—serve it plain or dress it up with whipped cream or fresh fruit!
Tips for Success with Strawberry Mango Cake
Now, let’s make sure your strawberry mango cake turns out absolutely perfect! First off, I can’t stress enough how important it is to use ingredients at room temperature—this helps them mix together smoothly and creates a light, fluffy cake. So, take those eggs and butter out of the fridge about 30 minutes before you start baking!
Also, keep an eye on your cake as it bakes. Ovens can vary, so start checking for doneness a few minutes early. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, you’re good to go. If it’s still wet, give it a couple more minutes. And don’t forget, letting the cake cool in the pans for a bit before transferring them to wire racks helps prevent any sticking! You’ve got this!
Nutritional Information for Strawberry Mango Cake
Let’s talk nutrition! Each slice of this delicious strawberry mango cake is about 250 calories, with 10g of fat, 3g of protein, and 35g of carbohydrates. It also contains approximately 15g of sugar and 150mg of sodium. These values are estimates, of course, but they give you a good idea of what to expect. Enjoy every bite, knowing you’re indulging in a fruity treat!
FAQ About Strawberry Mango Cake
Got questions about making this delightful strawberry mango cake? Don’t worry, I’ve got you covered! Here are some common queries that might pop up:
Can I use frozen fruit instead of fresh? Absolutely! Just make sure to thaw and drain any excess liquid from the frozen strawberries and mango before adding them to the batter. This will help keep your cake from getting too soggy.
What can I substitute for eggs? If you’re looking for an egg substitute, you can use unsweetened applesauce—about 1/4 cup for each egg. It adds moisture and a hint of sweetness!
How should I store leftovers? Store any leftover cake in an airtight container in the fridge for up to 3 days. You can also freeze slices for later enjoyment; just wrap them well in plastic wrap and then foil.
Can I make this cake in advance? Yes! You can bake the cake a day ahead of time. Just make sure to cool it completely before wrapping it up to keep it fresh.
What’s the best way to serve it? I love serving this cake with a dollop of whipped cream and a sprinkle of fresh fruit on top. It elevates the flavors and looks so pretty!
Serving Suggestions for Strawberry Mango Cake
This strawberry mango cake is delightful on its own, but why not take it up a notch? I love to serve it with a generous dollop of whipped cream on top, which adds a creamy richness that complements the fruity flavors beautifully. You can also garnish it with fresh berries or slices of mango for that extra pop of color and taste. And if you’re feeling adventurous, drizzle a little coconut cream over the top for a tropical twist. Enjoy every delicious bite!
Storage & Reheating Instructions for Strawberry Mango Cake
To keep your strawberry mango cake fresh and delicious, store any leftovers in an airtight container in the refrigerator. It’ll stay tasty for up to 3 days, but I doubt it’ll last that long because it’s just so good! If you want to save some for a later date, you can also freeze slices. Just wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months.
When you’re ready to enjoy your frozen cake, simply transfer it to the fridge to thaw overnight. No need to reheat—this cake is delightful served chilled! If you prefer it warm, you can pop a slice in the microwave for about 10-15 seconds. Just be careful not to overdo it; we want to keep that moist texture intact!
Strawberry Mango Cake: A Fruity Delight You’ll Adore
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and refreshing strawberry mango cake perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 1 cup fresh strawberries, chopped
- 1 cup ripe mango, diced
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream together butter and sugar 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 the dry ingredients to the wet mixture alternately with milk.
- Fold in strawberries and mango.
- Pour batter into prepared pans and bake for 25-30 minutes.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Store leftovers in an airtight container.
- Try adding whipped cream on top for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: strawberry mango cake, cake recipe, fruit cake
