Ingredients
Equipment
Method
Bake the pink strawberry cake layers
- Preheat the oven to 350°F and grease two 8-inch round cake pans.
- Whisk together all-purpose flour, baking powder, and salt.
- Beat softened butter and granulated sugar until fluffy, with a lighter color and smoother texture.
- Add eggs one at a time, beating until each egg is fully incorporated before adding the next.
- Combine fresh strawberry puree with lime juice until evenly mixed.
- Alternate adding the flour mixture and strawberry-lime mixture with whole milk, beginning and ending with flour, just until the batter looks smooth.
- Stir in vanilla extract until the batter is uniform in color.
- Divide the batter between the pans and bake for 28-30 minutes, until a toothpick comes out clean and the tops spring back.
- Cool in the pans for 15 minutes, then turn out onto racks to cool completely.
Make the lime frosting and assemble
- Beat softened cream cheese and softened butter until smooth and free of lumps.
- Add powdered sugar, lime juice, and lime zest, then beat until thick, glossy, and spreadable.
- Place one cake layer on a plate and spread frosting on top to the edges.
- Add the sliced fresh strawberries in an even layer over the frosting.
- Place the second cake layer on top and press gently so the layers align.
- Frost the top and sides until the surface looks smooth and bright.
- Garnish with fresh strawberries and fresh mint, then rest the cake for 1 hour for clean slices.
Notes
For neat layers, cool the cakes completely before frosting so the lime frosting won’t melt or slide. Store covered in the refrigerator up to 4 days; for best texture, bring slices to room temperature for 15 minutes before serving. Freezing is not recommended because the strawberry topping can soften after thawing. If you want a lighter option, use reduced-fat cream cheese for the frosting and reduce sweetness slightly by using 1 1/2 cups powdered sugar.