This Strawberry Mango Pound Cake is a rich, moist cake studded with plenty of strawberries and mangoes. It’s delicious served topped with fresh whipped cream and absolutely perfect for summer!
There’s nothing better than a cake studded with gorgeous juicy fruit for summer. Served with some fresh whipped cream and you’ve got an easy dessert that comes together in no time and always delights. And it feeds a crowd too!
I got the idea for this fresh fruit combo from my son Sean who loves both strawberries and mangoes. He’s not a chocolate guy, so he’s always up for anything fruit. He mentioned he enjoyed a strawberry mango drink and loved it and he thought it would be a delicious combo for some kind of baked item.
Why You’ll Love this Recipe
This pound cake is buttery and moist with a tender crumb.
I added 3/4 cup each of fresh sweet strawberries and mangoes which make it such a delicious dessert for summer.
I always love making bundt cakes or cakes in a tube pan because there’s enough to feed a crowd. This recipe will give you 10-12 nice slices.
This cake freezes beautifully, so if you have a few slices leftover simply add them to a freezer bag and freeze. When you’re ready to enjoy remove a piece and thaw at room tempearture. If you’re impatient like me, you can also defrost a slice in your microwave.
Ingredients You’ll Need
- all-purpose flour
- baking powder
- salt
- unsalted butter
- granulated sugar
- large eggs
- vanilla extract
- sour cream
- strawberries
- mango
Step-By-Step Instructions
The first step will be to combine your flour, baking soda and salt in a large bowl and whisk together. Set aside two tablespoons of the flour mixture for later in the recipe.
The second step will be to add your butter and granulated sugar to a stand mixer or to a large bowl using a hand mixer on medium speed and beat until light and fluffy, about 4-5 minutes.
You will add your eggs, one at a time, beating after each addition. Once all eggs have been added you will add your vanilla extract and beat until well combined.
The third step will be to add one third of your flour mixture to your butter mixture, mixing until just combined. Add half of the sour cream at this point and also mix until just combined. Don’t overmix. Then you’ll alternate another third flour, the remaining sour cream and the last third flour.
The fourth step will be to add your chopped berries and mangoes to a medium bowl and toss with the reserved two tablespoons of flour. This will help the fruit not sink to the bottom of your cake. Fold the fruit into your cake batter until well distributed. Add the batter to your prepared pan. Spread the batter evenly and smooth the top with a rubber or offset spatula.
You will bake until the cake is lightly browned on top and a tester comes out clean, about one hour, 15 minutes.
I always let my cake cool about 15 minutes and then I run a knife around the edges before inverting onto a wire rack to fully cool.
I like to dust my cake with confectioners’ sugar and serve with some fresh whipped cream, or Cool Whip if I’m lazy, as well as some fresh strawberries, mangoes or both.
Grab your fresh summer fruit and get baking folks!
Please me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Strawberry Mango Pound Cake
This cake freeze really nicely. Just cut into slices and add to a Ziploc freezer bag. Remove a slice when you want to enjoy and let it come to room temperature. You an also quickly defrost on defrost setting of your microwave.
More Delicious Cake Recipes to Enjoy
Strawberry Mango Pound Cake
Print Recipe Pin RecipeIngredients
- 3 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup unsalted butter, room temperature
- 2 1/4 cups granulated sugar
- 5 large eggs, room temperature
- 3 tsp. vanilla extract
- 1/2 cup sour cream
- 3/4 cups strawberries, chopped
- 3/4 cups mangoes, chopped
Instructions
- Prehat oven to 325 degrees and place rack in middle position. Butter and flour 10-inch tube pan. Set aside.
- Combine your flour, baking soda and salt in a large bowl and whisk together. Set aside two tablespoons of the flour mixture for later in the recipe.
- Add butter and granulated sugar to a stand mixer or to a large bowl using a hand mixer on medium speed and beat until light and fluffy, about 4-5 minutes.Add eggs, one at a time, beating after each addition. Once all eggs have been added you will add the vanilla extract and beat until well combined.
- Add one third of your flour mixture to your butter mixture, mixing until just combined. Add half of the sour cream at this point and also mix until just combined. Don't overmix. Then you'll alternate another third flour, the remaining sour cream and the last third flour.
- Add chopped berries and mangoes to a medium bowl and toss with the reserved two tablespoons of flour. This will help the fruit not sink to the bottom of your cake. Fold the fruit into your cake batter until well distributed. Add the batter to your prepared pan. Spread the batter evenly and smooth the top with a rubber or offset spatula.
- Bake until the cake is lightly browned on top and a tester comes out clean, about one hour, 15 minutes. Let the cake cool on a wire rack for 15 minutes before running a knife around the edges and inverting onto the wire rack. Let fully cool for one hour before placing on a cake plate. Dust with confectioners' sugar, if desired. Serve with fresh whipped cream and more fresh fruit.
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