Strawberry Mint Split Cake

Strawberry Mint Split Cake

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Looking for a sweet and refreshing dessert? The Strawberry Mint Split Cake is just the treat you need! This delightful cake bursts with fruity flavors and is perfect for any occasion.

Why Make This Recipe

This cake is a crowd-pleaser! It’s easy to make, and the fresh strawberries and mint make it special. Whether it’s a family gathering or just a weekend treat, your loved ones will ask for seconds!

How to Make Strawberry Mint Split Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 teaspoons baking powder
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup chopped fresh strawberries
• 2 tablespoons chopped fresh mint leaves
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2-3 tablespoons milk (for frosting)
• Fresh strawberries and mint leaves for garnish

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. In a separate bowl, combine flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
4. Gently fold in the chopped strawberries and mint leaves.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting: In a bowl, beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and milk, beating until smooth and spreadable.
8. Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
9. Garnish with fresh strawberries and mint leaves.
10. Chill the cake in the refrigerator for at least 30 minutes before serving.

How to Serve Strawberry Mint Split Cake

Serve this cake chilled, and cut it into slices. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream!

How to Store Strawberry Mint Split Cake

Store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3-4 days.

Tips to Make Strawberry Mint Split Cake

• Use ripe strawberries for the best flavor.
• Make sure the butter is softened to room temperature for easy mixing.
• You can make the cake layers in advance and frost them later.

Variation

Try adding lemon zest to the batter for a citrus twist! You can also use other berries like raspberries or blueberries instead of strawberries.

FAQs

1. Can I use frozen strawberries? Yes, but fresh strawberries taste better! If using frozen, thaw and drain them first.

2. How can I make it gluten-free? Substitute the all-purpose flour with a gluten-free flour blend.

3. Can I make this cake ahead of time? Absolutely! You can bake the cake a day or two in advance and frost it right before serving.

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