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Tropical Strawberry Split Cake

A vibrant and fruity dessert perfect for any gathering that captures the essence of summer with fresh strawberries and coconut cream.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package (15.25 oz) vanilla cake mix
  • 1 cup fresh strawberries, hulled and sliced
  • 1/2 cup coconut cream
  • 1/2 cup unsweetened shredded coconut toasted if you’re feeling fancy
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • to taste fresh mint leaves for garnish because you deserve it!

Method
 

Preparation
  1. Start by following the instructions on your cake mix package. Mix the dry ingredients with water, eggs, and oil, and preheat your oven.
  2. Pour the batter into a greased cake pan and bake as directed, typically around 30-35 minutes. Use a toothpick to test for doneness.
  3. Let the cake cool completely before proceeding.
  4. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  5. Slice the cooled cake in half horizontally. Spread coconut cream on the bottom half, add sliced strawberries, and cover with chantilly cream before placing the top layer back on.
  6. Add another layer of chantilly cream on top, sprinkle with toasted coconut, and garnish with fresh mint.

Notes

Elevate your cake by adding a splash of rum to the chantilly cream. Don't worry about the cake being perfectly symmetrical; it's all about the flavor!