Stage 1: Make the Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla: Beat in the eggs, one at a time, and add the vanilla extract. Mix until fully incorporated.
- Add Milk and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Stir in the chopped mint leaves and chopped fresh strawberries.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Stage 2: Make the Filling
- Whip the Cream: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extractuntil stiff peaks form.
- Mix the Cream Cheese: In a separate bowl, beat the cream cheese until smooth. Gently fold the whipped cream into the cream cheese until well combined. Set aside.
Stage 3: Prepare the Strawberry Mint Sauce
- Puree the Strawberries: In a blender or food processor, puree the fresh strawberries until smooth.
- Add Mint and Lemon Juice: Pour the strawberry puree into a saucepan. Stir in the honey, chopped mint, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let cool to room temperature.
Stage 4: Assemble the Cake
- Slice the Cakes: Once the cakes have cooled, slice each cake in half horizontally, creating four layers.
- Layer the Cake: Place the first layer of cake on a serving platter. Spread a generous layer of the cream cheese filling on top, then drizzle with a few spoonfuls of strawberry mint sauce. Add the second layer of cake and repeat the process. Continue until all layers are stacked.
- Top the Cake: Spread the remaining filling over the top layer and decorate with sliced fresh strawberries and a few mint leaves.
- Garnish: Drizzle the remaining strawberry mint sauce over the top of the cake and finish with a light dusting of powdered sugar for an elegant touch.
Stage 5: Serve and Enjoy
- Chill (Optional): For best results, refrigerate the cake for 1-2 hours to allow the flavors to meld together. This also helps the filling set properly.
- Serve: Slice and serve this beautiful and refreshing cake, perfect for any summer gathering or special occasion!
Additional Tips and Variations:
- Vegan Version: For a vegan version, you can substitute the butter with dairy-free margarine, use a non-dairy cream cheese, and substitute the heavy cream with coconut cream or a plant-based whipped topping.
- Fruit Variations: You can swap out the strawberries for other berries, like raspberries or blueberries, for a different flavor twist.
- Mint Flavoring: If you prefer a stronger mint flavor, add a few drops of mint extract to the filling or strawberry mint sauce.
Conclusion
Strawberry Mint Split Cake is a refreshing, light, and delicious dessert that balances the sweetness of strawberries with the refreshing taste of mint. With its fluffy cake layers, creamy filling, and vibrant strawberry mint sauce, this cake is sure to be a showstopper at your next gathering. It’s the perfect treat for any occasion, especially those warm summer days when you want a dessert that’s both indulgent and refreshing. Enjoy!