The Tropical Strawberry Split Cake is a sun-kissed showstopper that layers moist banana-pineapple cake with a juicy strawberry filling and clouds of creamy frosting, all topped with sunny bursts of fresh fruit and coconut. This cake is pure celebration: it brings the feeling of summer to your table with every forkful, capturing all the nostalgic joy of a classic strawberry split but taking it to a brighter, more exotic place. Perfect for a gathering or whenever you need a taste of the tropics, Tropical Strawberry Split Cake is guaranteed to bring smiles—and just a hint of island magic!
Ingredients You’ll Need
Every great cake starts with real, simple ingredients, and each component of our Tropical Strawberry Split Cake brings something unique: a tender crumb, a touch of tang, bursts of fruit, and that dreamy creamy frosting. Here’s exactly what you’ll need and why each matters—
- All-purpose flour: The foundation for a light, structure-perfect cake ready for all that fruit and cream.
- Baking powder and baking soda: These rising stars make sure your cake bakes up fluffy, not flat.
- Salt: Just a pinch deepens all the flavors—never skip it!
- Unsalted butter, softened: Gives your cake a rich, velvety texture and a buttery aroma.
- Granulated sugar: Sweetens the cake and also helps lock in moisture.
- Large eggs: The glue that brings it all together, giving height and stability.
- Pure vanilla extract: Adds warmth and rounds out the tropical notes.
- Buttermilk: Makes every bite tender, with just enough tang to balance the sweetness.
- Mashed ripe bananas: Moisture, natural sweetness, and that classic split flavor.
- Crushed pineapple (drained): Pops of juicy flavor and a sweet-tart zing.
- Fresh strawberries (for filling): The heart of our fruit layer—nothing beats the taste of ripe strawberries.
- Granulated sugar (for filling): Coaxes out the strawberries’ juices.
- Lemon juice (for filling): Adds a sparkle of acidity and brightness.
- Cornstarch + water (for filling): Thickens the filling so it sits beautifully between the cake layers.
- Heavy whipping cream: Whipped into dreamy peaks for our cloud-like frosting.
- Cream cheese, softened: Ensures a tangy, plush frosting that holds up to fruit.
- Powdered sugar: Sweetens and smooths out the frosting.
- Vanilla extract (in frosting): Melds all the creamy elements together.
- Fresh strawberries, banana slices, pineapple chunks: These are for decoration, giving the cake its signature tropical finish.
- Toasted coconut flakes (optional): For a nutty, fragrant crunch and ultimate tropical appeal.
How to Make Tropical Strawberry Split Cake
Step 1: Prepare the Cake Layers
Kick things off by preheating your oven to 350°F (175°C), then carefully greasing and lining two 9-inch round cake pans with parchment. You’ll whisk together the flour, baking powder, baking soda, and salt to lay the groundwork for a lofty, impossibly tender cake. In another bowl, cream the butter and granulated sugar until fluffy—take your time, this is how you get that melt-in-your-mouth texture. Add the eggs one by one, mixing in plenty of air, then pour in the vanilla extract for a beautiful aroma. Gently stir in the mashed bananas and pineapple, which deliver moisture and tropical flair. Now, alternate adding your dry ingredients and buttermilk, beginning and ending with flour—this keeps the batter silky, not overworked. Divide evenly, smooth the tops, and bake for 30–35 minutes. Done when golden and a toothpick comes out clean, these will smell like pure sunshine! Cool in the pans for 10 minutes, then onto racks to cool completely.
Step 2: Make the Strawberry Filling
While the cakes cool, whip up the jammy strawberry layer. Toss your fresh, hulled strawberries into a saucepan with sugar and lemon juice. As the mixture heats, the strawberries will slowly break down and create that luscious, juicy sauce. Mix up a quick cornstarch slurry (that’s just cornstarch and water blended together), then stir it into the bubbling fruit to thicken things up. In just a couple minutes, you’ll have a bright, thickened strawberry filling—set this aside to cool completely before assembly.
Step 3: Prepare the Creamy Frosting
For a frosting that’s cloudlike and stays on the cake (without sliding off!), start by whipping cold heavy cream to stiff peaks. In a second bowl, beat the softened cream cheese with powdered sugar and vanilla extract until totally smooth. Now, gently fold the whipped cream into the cream cheese mixture, creating a flawless, light-as-air frosting that pipes and spreads effortlessly.
Step 4: Assemble the Cake
Here comes the fun part: building our Tropical Strawberry Split Cake masterpiece! Place one cooled cake layer on your serving plate. Spread over a generous helping of strawberry filling, letting it reach almost to the edge. Next, add a nice thick layer of your dreamy frosting—smooth but not too perfect, rustic is lovely. Place the second cake layer gently on top. Swirl on the remaining creamy frosting, enveloping the entire cake in a decadent, pillowy finish.
Step 5: Decorate and Chill
The signature “split” look comes from vibrant, fresh toppings. Arrange slices of strawberry, rounds of banana, and sweet pineapple chunks like a sundae. Sprinkle toasted coconut flakes over the top for that extra island crunch. Pop the finished cake into the refrigerator for at least an hour—this not only makes slicing easier, it gives all the flavors a chance to meet and mingle.
How to Serve Tropical Strawberry Split Cake
Garnishes
Let the Tropical Strawberry Split Cake truly shine by crowning it with slices of strawberry, banana, and pineapple on top. A shower of toasted coconut flakes adds beautiful texture and golden color, giving each wedge that little extra burst of delight. For a special finishing touch, try a few mint leaves for a hint of green and a refreshing aroma.
Side Dishes
This cake is a summer party on its own, but if you want to go big, serve it with scoops of your favorite vanilla or coconut ice cream. A side of fresh fruit salad or a small bowl of creamy Greek yogurt is also lovely—both enhance the tropical, light-hearted spirit of the cake.
Creative Ways to Present
Don’t be afraid to make your Tropical Strawberry Split Cake a centerpiece: slice it tall and dramatic at the table, or cut it into thin wedges and serve on pastel plates for a retro ice cream parlor vibe. Want to try something new? Transform the recipe into individual mini trifles—layers of cake, filling, and frosting in pretty glass jars, topped with fruit and coconut. It’s portion-controlled paradise!
Make Ahead and Storage
Storing Leftovers
Any leftover Tropical Strawberry Split Cake should be stored in the refrigerator, well-covered or in an airtight container. The cake will keep beautifully for two to three days, and the flavors only deepen as it chills. If the cake is heavily decorated with fruit or coconut, add a layer of plastic wrap to keep everything fresh and moist.
Freezing
For longer storage, you can freeze individual, well-wrapped slices of the cake for up to one month. Just make sure to separate slices with parchment or wax paper to keep the creamy frosting from sticking. Let slices thaw in the refrigerator overnight before enjoying—this preserves the dreamy texture of both the cake and frosting.
Reheating
Tropical Strawberry Split Cake is best enjoyed chilled or at room temperature rather than warm, so reheating isn’t necessary. Simply let refrigerated slices sit out for about 30 minutes before serving to take away the chill and let the flavors and aromas bloom.
FAQs
Can I make this cake in advance?
Yes, the Tropical Strawberry Split Cake is fantastic for making ahead! Bake the cake layers and prepare the filling and frosting up to two days in advance. Assemble and decorate the day you plan to serve, then let it chill for the best flavor and texture.
Can I substitute other fruits?
Absolutely—this cake is all about celebrating fruit! You can try mango, kiwi, or even blueberries in the filling or as decoration. Just keep the base recipe the same for the classic flavor balance that defines the Tropical Strawberry Split Cake.
How do I prevent the fruit from browning?
To keep bananas and pineapple looking their best on top of the cake, dip the slices in a little lemon juice before using. This adds a touch of brightness and halts browning, helping your Tropical Strawberry Split Cake look as fabulous as it tastes.
Can I use store-bought whipped cream instead of homemade?
While store-bought works in a pinch, making your own whipped cream produces a much more stable and luscious frosting—trust me, it’s worth the couple extra minutes. The fresh whipped cream folded into cream cheese gives Tropical Strawberry Split Cake that signature dreamy bite.
Is this cake suitable for special occasions?
Absolutely! With its beautiful layers and vibrant tropical decorations, the Tropical Strawberry Split Cake is an instant celebration centerpiece—whether for birthdays, summer cookouts, or simply when you want to make any day feel special.
Final Thoughts
If you’re craving something that brings summer right to your table, you can’t go wrong with the Tropical Strawberry Split Cake. It’s as beautiful as it is delicious, packed with sunshine flavors and nostalgic charm. I can’t wait for you to fall in love with each fruity, creamy, utterly joyful bite!