Strawberry Mango Cream Cake
Ingredients
For the cake base:
1 cup (125g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 eggs
3/4 cup (150g) sugar
1 tsp vanilla extract
1/4 cup (60ml) milk
1/4 cup (60ml) vegetable oil
For the filling:
1 cup fresh strawberries (sliced)
1 cup mango (cubed)
2 cups (480ml) heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
For decoration:
Extra strawberries
Mango chunks
Whipped cream (for piping)
Powdered sugar (optional)
Instructions
1. Bake the cake:
Preheat oven to 180°C (350°F).
In a bowl, mix flour, baking powder, and salt.
In another bowl, beat eggs and sugar until light and fluffy.
Add vanilla, milk, and oil. Mix well.
Gradually add dry ingredients and fold gently.
Pour into a greased pan and bake for 25–30 minutes.
Let the cake cool completely.
2. Prepare the cream:
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
3. Assemble the cake:
Slice the cake into 2 or 3 layers.
Spread whipped cream on the first layer.
Add strawberries and mango pieces.
Repeat layers.
Cover the whole cake with whipped cream.
4. Decorate:
Pipe whipped cream on top.
Arrange strawberries and mango chunks beautifully.
Dust lightly with powdered sugar.
Chill & Serve
Refrigerate for at least 1–2 hours before serving.
Serve cold for the best taste!
