Strawberry Mango Split Cake

Strawberry Mango Split Cake is a no-bake, fruity, and creamy dessert that layers everything I love about a tropical fruit salad and classic icebox cake into one refreshing bite. With a cookie crust, whipped cream layers, fresh strawberries, ripe mangoes, and a chilled, fluffy filling, this cake feels like a summer celebration in every slice.

Why You’ll Love This Recipe

I love this recipe because it’s vibrant, easy to make, and always a crowd-pleaser. The no-bake layers mean I can whip it together without turning on the oven, and the fruit adds natural sweetness and color. It’s perfect for warm weather, potlucks, or when I want something light yet indulgent. The combination of strawberries and mangoes gives it a tropical twist that makes it stand out from the usual desserts.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker or vanilla wafer crumbs

• Butter, melted

• Cream cheese, softened

• Powdered sugar

• Whipped topping (like whipped cream or whipped non-dairy topping)

• Fresh strawberries, sliced

• Fresh mango, diced

• Banana slices (optional, for extra “split” flavor)

• Lemon juice (to keep bananas from browning)

• Optional toppings: more whipped cream, chopped nuts, or shredded coconut

directions

1. I start by mixing the graham cracker crumbs with melted butter, then press the mixture into the bottom of a 9×13-inch pan to create the crust. I chill it while I prepare the filling.

2. In a large bowl, I beat the softened cream cheese and powdered sugar until smooth.

3. I fold in a generous amount of whipped topping to create a light, creamy filling.

4. I spread the cream layer evenly over the chilled crust.

5. I layer the fresh sliced strawberries and diced mangoes over the filling. If I’m adding bananas, I toss them in a little lemon juice first, then add them in.

6. I finish with an extra layer of whipped topping or just a drizzle if I want to keep it light.

7. I cover and chill the cake for at least 4 hours (or overnight) so it sets and the flavors meld together.

8. Before serving, I sometimes garnish with chopped nuts or shredded coconut for extra texture and flair.

Servings and timing

This recipe makes about 12–15 servings. It takes 20 minutes to prep, and at least 4 hours to chill—so I usually make it ahead and let it set overnight.

Variations

Sometimes I use crushed vanilla wafers instead of graham crackers for a more cake-like texture. I’ve also swapped mango with pineapple or peaches depending on what fruit I have. For an extra decadent version, I drizzle chocolate or strawberry sauce on top before chilling. I’ve even made a mini version in cups for individual servings.

storage/reheating

I store this cake covered in the fridge for up to 3 days. It doesn’t freeze well because of the fresh fruit and whipped topping. I always keep it chilled until just before serving for the best texture and freshness. No reheating needed—this dessert is served cold.

FAQs

Can I use frozen fruit?

Yes, but I thaw and drain it well to avoid excess moisture. Fresh fruit gives the best texture and flavor.

What type of whipped topping should I use?

I’ve used homemade whipped cream and store-bought non-dairy topping. Both work—just make sure it’s thick enough to hold the layers.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers or cookies for the crust and double-check all other ingredients for gluten content.

Is it okay to skip the bananas?

Absolutely. I sometimes leave them out if I want a brighter, tarter flavor or if I’m worried about browning.

Can I make it ahead of time?

Yes, and I actually prefer to. It tastes better after chilling overnight—the flavors blend and the layers set perfectly.

Conclusion

Strawberry Mango Split Cake is one of my go-to desserts when I want something colorful, easy, and completely refreshing. It’s fruity, creamy, and just sweet enough to satisfy without being heavy. Whether I’m serving it at a summer party or just want a chilled treat in the fridge, this no-bake cake always brings sunshine to the table.