Strawberry Mango Summer Cake Recipe

Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). In a mixing bowl, combine flour and sugar. In a separate bowl, whisk together eggs and melted butter until smooth. Gradually add the wet ingredients to the dry mixture, followed by the buttermilk, mixing just until everything is combined.

Pour the batter into a greased round cake pan and bake for approximately 25 minutes. A toothpick inserted in the center should come out clean. Allow the cake to cool completely.

In a blender, combine yogurt, chopped strawberries, diced mangos, sugar, and vanilla extract. Blend until the mixture is smooth and creamy. Taste and adjust the sugar if necessary.

Once your biscuit base has cooled, spread the strawberry mango cream evenly over the top, ensuring a perfect layer. You can also reserve a bit of cream for decoration later.

Refrigerate the layered cake for at least 2 hours to firm up the cream. Once ready, you can cut the cake into slices or serve it as a sumptuous dessert.

For an added crunch, sprinkle some almond cookies on top and decorate with fresh strawberries and mango slices. Enjoy this light and refreshing summer dessert that can even be served slightly frozen for a sorbet-like experience!