Strawberry Mango Split Cake — Bright Summer Layer Cake

Ripe mango and sweet-tart strawberries meet in a tender, pillowy cake that still manages to feel light and bright. Strawberry Mango Split Cake bursts with sunny fruit, silky mango puree, and a whipped-cream frosting that holds its shape without weighing the dessert down. I developed this version while testing fruit-layer cakes at a neighborhood café and refined the technique across eight kitchen trials to get stable layers and the cleanest split of fruit filling. The method keeps the fruit vibrant and prevents sogginess, so slices hold their shape at parties and picnics. Read on to learn why this approach works and how to get professional-looking layers at home. If you enjoy fruit-forward desserts, you might also like the playful twist in these strawberry Santa hat cupcakes for parties.

Why This Recipe Works

Gentle folding keeps the crumb light while preserving the cake’s rise, giving a fine, even texture.
Separating the fruit components (mango puree vs. strawberry compote) prevents excess moisture from collapsing layers.
A stabilized whipped cream (with a touch of gelatin or instant stabilizer) supports clean slices and prevents weeping.
Quick hot-syrup brushing on layers (simple syrup) adds moisture without sogginess because it’s applied sparingly.
Chilling between assembly steps firms the cake and makes clean slicing simple, even after transport.

Ingredients Breakdown

Cake flour or all-purpose flour: 250 g (2 cups) cake flour gives a tender crumb; use the same weight if using all-purpose. If you swap to whole-wheat, the cake will be denser and slightly darker.
Granulated sugar: 200 g (1 cup) for sweetening the batter—brown sugar will add molasses notes and darker color.
Unsalted butter: 170 g (3/4 cup) at room temperature for richness and structure. If you prefer oil, expect a looser crumb and slightly moister texture.
Eggs: 3 large (about 150 g without shells) provide lift and structure. For egg-free, see the Variations section.
Baking powder: 10 g (2 tsp) to ensure a reliable rise.
Salt: 5 g (1 tsp) — use Diamond Crystal kosher if you can; if using Morton’s, halve the amount because it’s denser.
Whole milk: 240 ml (1 cup) warmed slightly to 30–35°C (86–95°F) helps batter emulsify.
Vanilla extract: 1 tsp for flavor balance.
Ripe mango puree: 400 g (about 2 cups) fresh mango flesh, puréed. Canned mango changes bright flavor; reduce added sugar if canned mango is syrup-packed.
Strawberry filling: 350 g (3 cups) hulled strawberries, hulled and quartered, simmered into a quick compote with 50 g (1/4 cup) sugar and 1 tbsp lemon juice. You can use frozen berries but thaw and drain excess liquid first.
Heavy cream: 600 ml (2½ cups) chilled for whipped frosting. For a more stable frosting, add 2 tsp powdered gelatin dissolved in 2 tbsp water (bloomed) or use an instant stabilizer.
Powdered sugar: 75 g (2/3 cup) for sweetening the whipped cream.
Optional: lemon zest, toasted coconut, or toasted almonds for garnish.

Substitution impact warnings: Replacing heavy cream with coconut cream yields a dairy-free result but changes mouthfeel and sweetness. Using a GF 1:1 flour blend usually works but may need ½ tsp xanthan gum for structure.

Essential Equipment

Two 9-inch (23 cm) round cake pans — use 9-inch rather than 8-inch so layers stay thin and even.
Kitchen scale — weigh dry ingredients for accuracy.
Stand mixer or hand mixer — for creaming butter and whipping cream.
Fine mesh sieve — to purée and strain mango for the smoothest layer.
Offset spatula and long serrated knife — for even spreading and clean slicing.
Parchment paper rounds — prevent sticking and allow clean pan removal.
Cooling rack and an airtight container for chilling.
Home workaround: If you don’t have two 9-inch pans, bake layers one by one in the same pan, cooling completely between bakes.

Step-by-Step Instructions

Makes 12 servings. Prep time 30 minutes; Cook time 25 minutes; Inactive (chill) time 30–60 minutes; Total time about 1 hour 45 minutes including assembly and chilling.

Step 1: Make the cake batter

Preheat the oven to 175°C (350°F). Beat 170 g (3/4 cup) unsalted butter with 200 g (1 cup) granulated sugar until pale and fluffy, about 3–4 minutes. Add 3 large eggs one at a time, beating 30 seconds after each addition, then mix in 1 tsp vanilla.

Step 2: Combine dry and wet ingredients

Sift 250 g (2 cups) cake flour with 10 g (2 tsp) baking powder and 5 g (1 tsp) salt. Add the dry mix to the butter-egg mixture in three additions, alternating with 240 ml (1 cup) warmed whole milk, beginning and ending with flour. Do not overmix — stop as soon as no dry flour is visible.

Step 3: Bake the layers

Divide batter evenly between two 9-inch (23 cm) pans lined with parchment. Smooth the tops and bake at 175°C (350°F) for 20–25 minutes, until the cakes are golden and a skewer comes out moist but clean. Cool in pans 10 minutes, then invert onto a rack to cool completely for 30 minutes.

Step 4: Prepare the mango puree and strawberry compote

Purée 400 g (2 cups) ripe mango flesh in a blender until smooth; push through a sieve for silkiness. For strawberries, simmer 350 g (3 cups) quartered strawberries with 50 g (1/4 cup) sugar and 1 tbsp lemon juice for 5–7 minutes until slightly thickened; cool to room temperature.

Step 5: Whip and stabilize the cream

Chill the mixing bowl for 10 minutes. Whip 600 ml (2½ cups) heavy cream with 75 g (2/3 cup) powdered sugar to soft peaks, 3–4 minutes. If stabilizing, dissolve 2 tsp powdered gelatin in 2 tbsp cold water, bloom 5 minutes, warm until clear (not boiling), and stream into whipping cream while mixing. This keeps frosting firm for up to 24 hours.

Step 6: Assemble the cake

Level cake tops with a serrated knife. Place the first layer on a cake board and brush with 30 ml (2 tbsp) simple syrup if desired. Spread a thin layer (about 150 g / 2/3 cup) of mango puree, then 120 g (1/2 cup) strawberry compote, leaving a 1-cm border to avoid spills. Top with 1/3 of the stabilized whipped cream, spreading evenly.

Step 7: Finish and chill

Add the second cake layer and repeat mango, strawberry, and whipped-cream layers, reserving 150–200 g (about 3/4 cup) whipped cream for the exterior. Crumb-coat the cake with a thin layer of cream and chill 20–30 minutes. Apply final coat, smooth, and garnish with fresh mango slices and strawberries. Chill at least 30 minutes before slicing. For best clean slices, chill 2 hours.

Expert Tips & Pro Techniques

Use room-temperature eggs and butter for easier emulsification and smoother batter.
Common mistake: overwhipping the cream. Stop when soft peaks form; continue only if adding stabilizer. Overwhipped cream becomes grainy and can break.
To make cleaner fruit layers, strain purees to remove fibers and seeds; thicker results spread neatly and don’t bleed into the cream.
Make-ahead: You can bake the layers 1–2 days ahead and freeze wrapped in plastic. Thaw in the fridge overnight, then assemble the day of serving.
Professional technique for home cooks: chill assembled cake for 20 minutes between crumb coat and final coat to trap crumbs and get a smooth final finish.
Transport tip: keep the cake chilled in a sturdy box with a non-slip mat. Place frozen gel packs around (not touching) the base for longer travel.

Storage & Reheating

Refrigerator: Store whole or sliced cake in an airtight container or cake box in the fridge for up to 3 days. If slices are exposed, place plastic wrap against the cut surface to prevent drying.
Freezer: The cake freezes well for up to 2 months when wrapped tightly in plastic wrap and foil. For best results, freeze the individual layers without whipped cream, then thaw and assemble. Avoid freezing fully frosted whipped-cream cakes for long periods — texture softens.
Reheating: Serve chilled or at room temperature. If frozen, thaw overnight in the fridge, then bring to room temperature for 30–45 minutes before serving. Avoid microwaving; heat ruins the cream texture.

Variations & Substitutions

Gluten-Free Version: Replace 250 g flour with a certified 1:1 GF blend and add ½ tsp xanthan gum if not included. Bake time is the same, but texture will be slightly crumblier.
Dairy-Free / Vegan: Use 170 g (3/4 cup) neutral oil instead of butter, 3 egg replacer equivalents (follow package), and coconut cream whipped until thick. Use agar powder (bloomed and dissolved) to stabilize the coconut cream. Expect a denser crumb and coconut flavor.
Eggless Version: Use 75 g (1/3 cup) unsweetened applesauce + 1 tsp baking powder plus 1 tbsp additional oil. Batter will be slightly heavier; bake 2–4 minutes longer.
Tropical Twist: Swap strawberries for passionfruit curd (about 120 g / 1/2 cup) and add toasted coconut flakes for garnish. Keep mango puree measurement the same.
Mini Cakes: Make 6-inch layers using the same batter but divide between three 6-inch pans; baking time drops to 16–20 minutes.

Serving Suggestions & Pairings

Serve with a cold glass of sparkling rosé or Prosecco to lift the fruit flavors.
For a brunch spread, pair slices with warm cinnamon-spiced pancakes — try our apple cinnamon pancakes as a complementary warm option.
Light garnish ideas: fresh basil leaves or mint and a sprinkle of toasted almonds for texture contrast.
For individual portions, cut into squares and serve with a small scoop of vanilla gelato; if you prefer minis, see ideas for baking in smaller molds like those featured in our mini cheesecake bites guide.

Nutrition Information

Per serving (Serving size: 1 slice; recipe makes 12 slices) — Estimates:

Calories: 420 kcal
Total Fat: 19 g
Saturated Fat: 10 g
Cholesterol: 95 mg
Sodium: 220 mg
Total Carbohydrates: 58 g
Dietary Fiber: 2.5 g
Sugars: 38 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake layers sink in the middle?
A: Sinking usually happens from underbaking or opening the oven door too early. Make sure the center registers done with a skewer (a few moist crumbs are okay) and avoid opening the oven for the first 15 minutes.

Q: Can I make this without eggs?
A: Yes. Use commercial egg replacer or 75 g (1/3 cup) unsweetened applesauce plus an extra tablespoon of oil and 1 tsp baking powder. Expect a slightly denser crumb.

Q: Can I double this recipe for a larger celebration?
A: You can double the batter, but bake in two pans or multiple pans — avoid one very deep pan. If doubling, bake at the same temperature and watch the time: deeper cakes may need 5–12 extra minutes.

Q: Can I prepare this the night before?
A: Yes. Bake layers and prepare fruit purees a day ahead. Assemble the cake the next day for the freshest flavor and cleanest slices. Keep components chilled separately until assembly.

Q: How long does this keep in the fridge?
A: The assembled cake keeps well for up to 3 days in the refrigerator. For best texture, eat within 48 hours.

Q: My whipped cream wept and became watery. What went wrong?
A: Whipped cream can weep if overwhipped, not stabilized, or if very wet fruit sits against it. Stabilize with gelatin or an instant stabilizer and blot fruit fillings before layering.

Q: Can I use canned mango or frozen strawberries?
A: Canned mango in syrup will be sweeter and looser; drain and reduce added sugar. Frozen strawberries are fine if thawed and drained; cook into compote to prevent excess liquid in the layers.

Conclusion

If you want a different fruit approach, try a layered fraisier-style for a refined presentation; this Strawberry Mango Fraisier Recipe has a great technique for neat fruit placement. For a lighter, tropical shortcake twist, the Strawberry Mango Shortcakes with Coconut Cream shows how to use coconut cream as a dairy-free option.