Strawberry Mango Cake is a vibrant and fruity dessert that combines the sweetness of ripe mangoes and juicy strawberries with a moist, fluffy cake base. This cake is perfect for summer celebrations or anytime you want a refreshing and colorful treat. Light, tender, and topped with fresh fruit, it offers a delightful balance of flavors and textures that will impress your guests.

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
  
  

• 2 1/2 teaspoons baking powder
  
  

• 1/2 teaspoon salt
  
  

• 1 cup unsalted butter, softened
  
  

• 1 1/2 cups granulated sugar
  
  

• 4 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

• 1 cup whole milk
  
  

For the Fruit Topping:

• 1 cup fresh strawberries, sliced
  
  

• 1 cup fresh mango, diced
  
  

• 2 tablespoons granulated sugar
  
  

• 1 tablespoon lemon juice
  
  

For the Frosting:

• 1 cup heavy whipping cream
  
  

• 1/4 cup powdered sugar
  
  

• 1 teaspoon vanilla extract
  
  

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   
   

2. In a medium bowl, whisk together flour, baking powder, and salt.
   
   

3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
   
   

4. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
   
   

5. Divide batter evenly between prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
   
   

6. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
   
   

7. In a bowl, toss strawberries and mango with sugar and lemon juice. Let sit for 10-15 minutes to macerate.
   
   

8. In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
   
   

9. Place one cake layer on a serving plate, spread with a layer of whipped cream, then top with a portion of the fruit. Repeat with the second cake layer.
   
   

10. Finish by spreading whipped cream over the top and decorating with remaining fruit.
    
    

11. Refrigerate for at least 1 hour before serving.
    
    

Nutritional Information (per serving, approx., serves 12):

• Calories: 350 kcal
  
  

• Total Fat: 18 g
  
  

• Saturated Fat: 11 g
  
  

• Cholesterol: 100 mg
  
  

• Sodium: 150 mg
  
  

• Total Carbohydrates: 40 g
  
  

• Dietary Fiber: 2 g
  
  

• Sugars: 28 g
  
  

• Protein: 4 g