Fresh Strawberry and Mango Cream Cake
Vanilla Cake Layers
Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3 large eggs
1 1/2 cups milk
2 teaspoons vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, eggs, milk, and vanilla extract. Beat with a mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Whipped Cream Frosting:
24 ounces (3 blocks) cream cheese, softened
2 cups powdered sugar, sifted
2 teaspoons vanilla extract
2 cups heavy cream, very cold
Instructions:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until well combined.
Slowly pour in the very cold heavy cream and beat on high speed until the mixture is thick and forms stiff peaks. Do not overmix.
Assembly:
Ingredients:
The cooled cake layers
The prepared whipped cream frosting
2 cups fresh strawberries, sliced
2 ripe mangoes, peeled and diced
Small sugar pearls or sprinkles for garnish
Instructions:
Place one cake layer on a serving plate. Spread a thick layer of the whipped cream frosting over the top.
Arrange a single layer of sliced strawberries over the frosting.
Place the second cake layer on top. Spread another layer of frosting and arrange the diced mangoes over it.
Place the final cake layer on top. Use the remaining frosting to cover the top and sides of the cake, spreading a thin “crumb coat” layer on the sides to create a “naked cake” look.
Pipe rosettes of frosting around the top edge of the cake.
Arrange the remaining strawberries and mango chunks on top of the cake, in the center of the piped rosettes.
Sprinkle with sugar pearls or sprinkles for a final touch.
Slice, Serve and Enjoy 
