Recipe Description
This cake is a tropical delight, blending the creamy sweetness of ripe mango with the bright tartness of passion fruit. With its soft, moist crumb and smooth passion fruit glaze, it’s the ultimate treat for brunches, summer parties, or any occasion that calls for a taste of paradise. Finished with crunchy passion fruit seeds, this cake is as 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: Set your oven to 350°F (180°C) and grease a cake pan.
2. Cream the butter and sugar: Beat butter and sugar together until light and fluffy.
3. Add the wet ingredients: Mix in eggs one at a time, followed by mashed strawberries, heavy cream, and vanilla extract.
4. Combine the dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Gradually fold into the wet mixture until just combined.
5. Bake the cake: Pour the batter into the prepared pan and bake for 35–40 minutes. Let the cake cool completely before glazing.
6. Prepare the glaze: Whisk together strawberry purée, powdered sugar, and melted butter until smooth.
7. Finish the cake: Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Garnish with fresh strawberry slices.

Tips for the Best Cake

• Flavor Variations: Swap passion fruit for pineapple or lemon for a unique citrusy twist.
• Texture Boost: Add shredded coconut or chopped cashews for extra crunch.
• Serving Idea: Serve with fresh mango slices and a scoop of coconut ice cream for an indulgent treat.

Storage Tips

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

Extra Suggestions

• Spread papaya jam between layers for a tropical-inspired version.
• For a creamier texture, serve with a dollop of Greek yogurt or coconut cream.

Beverage Pairing
Pair this cake with a refreshing strawberry lemonade, a vanilla latte, or a chilled glass of sparkling rosé for an elevated dessert experience.

More Sweet Treats
Love fruity desserts? Try our Blueberry Lemon Tart or Raspberry Chocolate Mousse Cake—bringing the magic of fresh fruits to your table!