The Strawberry Mango Split Cake is a vibrant and fruity dessert that brings together the sweetness of strawberries and the tropical flavor of mangoes. Inspired by the classic banana split, this cake offers a refreshing twist with layers of fresh fruit, light sponge cake, and a silky cream filling. Whether you're celebrating a summer gathering or looking to impress guests with a colorful dessert, this cake is sure to satisfy. Its combination of flavors and textures makes it a delightful treat for any occasion.

Ingredients:

For the Sponge Cake:

• 1 ½ cups (190g) all-purpose flour
  
  

• 1 ½ tsp baking powder
  
  

• ¼ tsp salt
  
  

• ½ cup (115g) unsalted butter, softened
  
  

• 1 cup (200g) granulated sugar
  
  

• 3 large eggs
  
  

• 1 tsp vanilla extract
  
  

• ½ cup (120ml) whole milk
  
  

For the Cream Filling:

• 8 oz (225g) cream cheese, softened
  
  

• ½ cup (115g) unsalted butter, softened
  
  

• 2 cups (240g) powdered sugar
  
  

• 1 tsp vanilla extract
  
  

• 1 cup (240ml) heavy cream, whipped to soft peaks
  
  

For the Fruit Layers:

• 1 ½ cups (225g) fresh strawberries, hulled and sliced
  
  

• 1 ½ cups (225g) fresh mangoes, peeled and diced
  
  

• 1 tbsp granulated sugar (optional)
  
  

For Garnish:

• Fresh strawberry halves
  
  

• Mango slices
  
  

• Mint leaves (optional)
  
  

• Whipped cream
  
  

Directions:

1. Prepare the Sponge Cake:
   
   

   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
     
     

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

   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
     
     

   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
     
     

   • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
     
     

   • Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
     
     

2. Prepare the Cream Filling:
   
   

   • In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
     
     

   • Gradually add the powdered sugar, beating until fully combined.
     
     

   • Stir in the vanilla extract, then gently fold in the whipped cream until the filling is light and fluffy.
     
     

3. Prepare the Fruit Layers:
   
   

   • Slice the strawberries and dice the mangoes. If desired, sprinkle the fruit with a tablespoon of sugar to enhance sweetness. Toss the fruit lightly with sugar and set aside.
     
     

4. Assemble the Cake:
   
   

   • Place one cooled cake layer on a serving plate. Spread a generous layer of cream filling on top. Arrange half of the sliced strawberries and mangoes evenly over the cream.
     
     

   • Place the second cake layer on top and spread another layer of cream filling. Arrange the remaining fruit over the top of the cake.
     
     

   • Garnish with fresh strawberry halves, mango slices, mint leaves, and whipped cream for a finishing touch.
     
     

Nutritional Information (per serving):

• Calories: Approximately 350 kcal
  
  

• Total Fat: 16g
  
  

• Saturated Fat: 3g
  
  

• Total Carbohydrates: 48g
  
  

• Sugars: 23g
  
  

• Protein: 6g
  
  

• Cholesterol: 35mg
  
  

• Sodium: 90mg
  
  

• Fiber: 1g
  
  

• Vitamin A: 40mcg
  
  

• Vitamin C: 17mg
  
  

• Calcium: 90mg
  
  

• Iron: 2mg