Recipe Description
Indulge in a tropical treat with this delightful cake, where the smooth sweetness of ripe mango meets the zesty tang of passion fruit. Its soft, moist crumb pairs beautifully with a silky passion fruit glaze, making it perfect for brunches, summer gatherings, or any occasion that calls for a burst of fruity flavor. Topped with crunchy passion fruit seeds, this cake is as visually stunning as it is delicious.

Ingredients
For the Cake:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup mashed ripe strawberries (or strawberry purée)
• ½ cup heavy cream or plain yogurt
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• A pinch of salt
• 1 tbsp lemon zest

For the Passion Fruit Glaze:

• ⅓ cup fresh passion fruit juice
• 1 cup powdered sugar
• 1 tbsp melted butter
• Passion fruit seeds for garnish

For the Strawberry Glaze:

• ⅓ cup fresh strawberry purée
• 1 cup powdered sugar
• 1 tbsp melted butter
• Fresh strawberry slices for garnish

Instructions

1. Preheat the oven: Heat your oven to 350°F (180°C) and grease a cake pan.
2. Cream the butter and sugar: Beat butter and sugar in a mixing bowl until fluffy and pale.
3. Add the wet ingredients: One at a time, add the eggs, then fold in the mashed strawberries, heavy cream, and vanilla extract.
4. Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Slowly incorporate into the wet mixture.
5. Bake the cake: Pour the batter into the pan and bake for 35–40 minutes. Let cool completely before glazing.
6. Prepare the glaze: Whisk together the strawberry purée, powdered sugar, and melted butter until smooth.
7. Decorate: Drizzle the glaze over the cake and garnish with fresh strawberry slices.

Pro Tips

• Flavor Twists: Swap passion fruit for pineapple or orange for a different citrusy touch.
• Texture Boost: Add shredded coconut or crushed nuts for a delightful crunch.
• Serving Suggestion: Serve with mango slices and a scoop of vanilla or coconut ice cream.

Storage Tips

• Refrigerate: Keep in an airtight container for up to 5 days.
• Freeze: Store unglazed slices for up to 2 months.

Extra Ideas

• Spread papaya jam between layers for a tropical-inspired version.
• For extra creaminess, serve with Greek yogurt or whipped coconut cream.

Beverage Pairing
Pair this cake with a glass of strawberry lemonade, vanilla iced coffee, or sparkling rosé for a refreshing experience.

More Recipes
Love fruity desserts? Try our Blueberry Lemon Tart or Raspberry Chocolate Mousse Cake for more delicious creations!