Description
This Strawberry Limeade Cake is a vibrant and refreshing dessert combining the sweet and tangy flavors of strawberries and lime. Made with a strawberry cake mix and fresh ingredients, it’s layered with a creamy lime-infused cream cheese frosting, making it perfect for spring and summer celebrations.
Ingredients
Scale
Cake:
- 1 box (15.25 oz) strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- Zest of 1 lime
- 1/4 cup fresh lime juice
- 1 cup fresh strawberries, finely chopped (or pureed for a smoother texture)
Frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3-4 cups powdered sugar (adjust for consistency)
- 1/4 cup fresh lime juice
- Zest of 1 lime
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 tbsp milk (to thin frosting if necessary)
Garnish:
- Fresh strawberry slices (optional)
- Extra lime zest (optional)
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Beat the mixture with an electric mixer on medium speed for 2-3 minutes until smooth and well combined.
- Add Lime and Strawberries: Stir in the lime zest, fresh lime juice, and finely chopped or pureed fresh strawberries gently until evenly distributed throughout the batter.
- Fill Cake Pans: Divide the batter evenly between the two prepared pans. Use a spatula to smooth the tops for an even bake.
- Bake the Cake Layers: Place the pans in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and let cool in the pans for 10 minutes.
- Cool Completely: Carefully transfer the cakes to wire racks to cool completely before frosting. This prevents the frosting from melting and sliding.
- Make Frosting Base: In a clean, large bowl, beat the softened unsalted butter and cream cheese together until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating after each addition until the mixture is smooth, fluffy, and at your desired sweetness and thickness.
- Flavor the Frosting: Mix in the fresh lime juice, lime zest, vanilla extract, and a pinch of salt. If the frosting is too thick, add a tablespoon of milk to thin it for easier spreading.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous amount of frosting evenly on top. Place the second layer over it and frost the entire cake, smoothing the sides and top.
- Garnish and Serve: Optionally, decorate with fresh strawberry slices and extra lime zest for a beautiful finishing touch. Serve and enjoy!
Notes
- For a smoother cake texture, puree the fresh strawberries before adding them to the batter.
- Make sure the cake layers are completely cooled before frosting to prevent melting.
- If your frosting is too runny, add more powdered sugar gradually until it thickens.
- Use fresh lime juice and zest for the best bright, citrus flavor.
- This cake stores well covered at room temperature for 1-2 days, or refrigerated for up to 5 days.
