Description
A bright and tender summer layer cake featuring ripe mango and sweet-tart strawberries, topped with a stabilized whipped cream frosting that holds its shape.
Ingredients
Scale
- 250 g (2 cups) cake flour or all-purpose flour
- 200 g (1 cup) granulated sugar
- 170 g (3/4 cup) unsalted butter, at room temperature
- 3 large eggs
- 10 g (2 tsp) baking powder
- 5 g (1 tsp) salt
- 240 ml (1 cup) whole milk, warmed
- 1 tsp vanilla extract
- 400 g (about 2 cups) ripe mango puree
- 350 g (3 cups) hulled strawberries, quartered
- 50 g (1/4 cup) sugar (for strawberry compote)
- 1 tbsp lemon juice
- 600 ml (2½ cups) heavy cream, chilled
- 75 g (2/3 cup) powdered sugar
- Optional: lemon zest, toasted coconut, or toasted almonds for garnish
Instructions
- Preheat the oven to 175°C (350°F). Beat the butter with granulated sugar until pale and fluffy, about 3–4 minutes. Add eggs one at a time, mixing in vanilla.
- Combine the dry ingredients, then alternately mix with the warm milk into the butter-egg mixture.
- Divide batter between two 9-inch (23 cm) pans and bake for 20–25 minutes until golden.
- Cool cakes in pans for 10 minutes, then invert onto a rack to cool completely.
- Purée mango in a blender and strain. Simmer strawberries with sugar and lemon juice for compote.
- Whip heavy cream with powdered sugar to soft peaks. Stabilize if desired with gelatin.
- Assemble the cake with layers of mango puree and strawberry compote between the cakes, topped with whipped cream.
- Chill the assembled cake at least 30 minutes before slicing.
Notes
For a dairy-free version, replace butter with oil and use coconut cream for the frosting. Assemble chilled layers for cleaner slicing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 95 mg