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Strawberry Limeade Cake Recipe

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This Strawberry Limeade Cake combines a soft, tender lime cake with bright strawberry buttercream for a fresh and colorful dessert. Lime zest and juice add a refreshing citrus flavor, while strawberry puree gives the frosting a sweet berry finish. It is a beautiful cake for spring gatherings, birthdays, summer celebrations, and special occasions.

Ingredients

Strawberry Limeade Cake

  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 stick salted butter, softened
  • 2 tablespoons lime zest
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1/2 cup whole milk
  • 1/2 cup fresh lime juice
  • 2-4 drops green food coloring

Strawberry Buttercream

  • 3/4 cup salted butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 cup frozen sweetened strawberries in syrup, thawed and pureed
  • 5-6 cups powdered sugar

Instructions

Make the Lime Cake

  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the cake flour and baking powder.
  3. In a large mixing bowl, beat the softened salted butter, lime zest, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Add the egg yolks and mix until smooth.
  5. In a separate bowl, combine the whole milk and lime juice.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk and lime juice. Begin and end with the dry ingredients, mixing just until combined.
  7. Add 2-4 drops of green food coloring and gently mix until the batter reaches your desired color.
  8. Divide the batter evenly among the prepared cake pans and smooth the tops.
  9. Bake for 20-25 minutes, or until the centers spring back lightly and a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Make the Strawberry Buttercream

  1. Beat the softened butter and cream cheese together until smooth and creamy.
  2. Add the pureed strawberries and mix until evenly incorporated.
  3. Gradually add the powdered sugar, starting with 5 cups, and beat until fluffy. Add more powdered sugar as needed to reach a smooth, spreadable consistency.

Assemble the Cake

  1. Place one cooled cake layer on a serving plate or cake stand.
  2. Spread an even layer of strawberry buttercream over the top.
  3. Add the second cake layer and repeat with more buttercream.
  4. Place the final cake layer on top and frost the top and sides with the remaining strawberry buttercream.
  5. For a cleaner finish, chill the assembled cake for 20-30 minutes before slicing.
  6. Garnish with fresh strawberries, lime slices, or additional lime zest if desired.
  7. Slice and serve chilled or at cool room temperature.

Notes

  • Use fresh lime juice for the brightest lime flavor.
  • Make sure the butter, eggs, milk, and cream cheese are at room temperature for a smoother batter and frosting.
  • Start with 5 cups of powdered sugar for the frosting and add more gradually until the desired consistency is reached.
  • The green food coloring is optional and can be adjusted depending on the shade you prefer.
  • Thoroughly thaw and puree the strawberries before adding them to the buttercream.
  • The assembled cake can be refrigerated for up to 3 days. Let it sit at room temperature briefly before serving for the best texture.

Find it online: https://ayoubrecipe.com/strawberry-limeade-cake-recipe/