If you’re searching for the ultimate sweet-tart treat that captures the spirit of summer, look no further than this Strawberry Limeade Cake. With its fluffy vanilla layers, bursts of fresh strawberries, and a zesty lime frosting, every bite is a refreshing celebration. Whether it’s a backyard barbecue or a special birthday, this cake’s vibrant color and bright flavors make it a showstopper you’ll want to bake again and again.
Ingredients You’ll Need
The beauty of this cake lies in its simple yet purposeful ingredients. Every item on the list plays a key role in building the moist crumb, fruity flavor, and tangy-sweet finish that make Strawberry Limeade Cake so irresistible.
- All-purpose flour: Gives the cake structure and a light, tender crumb.
- Baking powder & baking soda: Ensure a lofty rise and fluffy texture.
- Salt: Balances sweetness and enhances the lime and strawberry flavors.
- Unsalted butter (for cake and frosting): Adds richness and a creamy base to both cake and frosting.
- Granulated sugar: Sweetens the cake while helping it stay moist and soft.
- Eggs: Bind everything together and contribute to a rich, velvety crumb.
- Vanilla extract: Rounds out the fruit flavors with warm, fragrant notes.
- Lime zest & fresh lime juice: Bring a burst of citrusy brightness that makes the whole cake sing.
- Whole milk: Keeps the crumb soft and tender.
- Fresh strawberries, finely chopped: Deliver juicy pops of real berry flavor in every bite.
- Sour cream: Adds moisture and a subtle tang that pairs perfectly with lime.
- Red or pink food coloring (optional): Enhances that gorgeous rosy hue for extra visual appeal.
- Powdered sugar (for frosting): Creates a smooth, sweet base for the lime frosting.
- Heavy cream: Ensures the frosting is luscious and spreadable.
- Pinch of salt (for frosting): Cuts the sweetness and sharpens the citrus notes.
- Fresh strawberries and lime slices (for garnish): Add a stunning, fresh finish to the cake.
How to Make Strawberry Limeade Cake
Step 1: Prep Your Pans and Preheat
Set yourself up for cake success by preheating your oven to 350°F (175°C) and greasing and flouring three 8-inch round cake pans. This step ensures easy cake release, so all those beautiful layers come out perfectly intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only combines them evenly, but also aerates the flour for a lighter cake. Set aside so it’s ready when you need it.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, pale, and fluffy. This step creates tiny air pockets, which help the Strawberry Limeade Cake bake up tall and tender.
Step 4: Add Eggs and Flavorings
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, lime zest, and fresh lime juice. This is where the cake starts to smell absolutely divine!
Step 5: Alternate Dry and Wet Ingredients
In a small bowl, combine the whole milk and sour cream. With your mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Always start and finish with the dry ingredients. Mix just until combined to keep the crumb tender.
Step 6: Fold in Strawberries and Color
Gently fold in the chopped strawberries and, if you want that eye-catching pink hue, a drop or two of food coloring. Try not to overmix—this keeps the berries from breaking down and the cake from becoming dense.
Step 7: Bake
Divide the batter evenly among your prepared pans, smoothing the tops. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will be filled with the most amazing aroma!
Step 8: Cool the Cakes
Let cakes cool in the pans for about 10 minutes. Carefully turn them out onto wire racks and allow them to cool completely. This is crucial for easy frosting later on.
Step 9: Make the Lime Frosting
For the frosting, beat the butter until creamy, then gradually add the powdered sugar. Mix in the lime juice, zest, heavy cream, and a pinch of salt. Beat until the frosting is fluffy and smooth, with a tangy zing that perfectly balances the cake.
Step 10: Assemble and Frost
Spread a generous layer of frosting between each cake layer, then cover the top and sides. Use an offset spatula for a smooth finish, or go rustic with swoops and swirls—either way, it’s going to look (and taste) incredible.
How to Serve Strawberry Limeade Cake
Garnishes
Top your Strawberry Limeade Cake with plenty of fresh strawberries and thin lime slices. Not only does this add a pop of color, but the extra fruit amplifies the cake’s flavors and makes it look absolutely celebration-worthy.
Side Dishes
Pair this cake with a scoop of vanilla ice cream, a dollop of whipped cream, or a pitcher of sparkling limeade for a truly refreshing dessert spread. Light, tangy sides like fruit salad or a citrus sorbet also play beautifully with the cake’s bright profile.
Creative Ways to Present
For parties, slice the cake into petite squares and serve on cupcake liners for a charming finger-food presentation. Or, try stacking mini Strawberry Limeade Cakes made from a sheet pan and cut with a round biscuit cutter—adorable and perfect for sharing!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Strawberry Limeade Cake tightly in plastic wrap or store in an airtight container. It’ll stay moist and delicious on the counter for up to two days, or you can refrigerate it for up to five days.
Freezing
If you want to savor this cake later, freeze individual slices wrapped in plastic and foil, or freeze the unfrosted cake layers. Thaw overnight in the refrigerator before frosting and serving for best results.
Reheating
While the cake is best enjoyed at room temperature, you can revive refrigerated slices by letting them sit out for about 20 minutes. For a just-baked feel, a quick 10-second zap in the microwave softens the crumb and brings out the flavors.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for their texture and flavor, but you can use frozen ones in a pinch. Be sure to thaw, drain, and pat them dry to avoid extra moisture in your Strawberry Limeade Cake.
How do I keep the cake layers from sticking to the pans?
Greasing and flouring your pans thoroughly, or lining the bottoms with parchment circles, ensures the cake layers release easily and stay picture-perfect.
Can I make this cake as cupcakes?
Absolutely! Divide the batter among lined muffin tins and bake at the same temperature for about 18-20 minutes. You’ll get adorable Strawberry Limeade Cake cupcakes ready for any party.
What if I don’t have sour cream?
Plain Greek yogurt makes a great substitute for sour cream, adding the same moisture and tang to the cake batter.
How do I get a more intense pink color?
If you want a bolder pink shade, simply add a drop or two more of red or pink food coloring to the batter. Start small, as a little goes a long way!
Final Thoughts
This Strawberry Limeade Cake has quickly become a favorite in my kitchen, and I can’t recommend it enough. It’s a joyful, crowd-pleasing dessert that brings a touch of sunshine to any table. Give it a try—you might just find your new go-to cake for every celebration!
Print
Strawberry Limeade Cake Recipe
- Total Time: 53 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Strawberry Limeade Cake is a refreshing and vibrant dessert combining the zestiness of fresh lime with the sweetness of juicy strawberries. This layered cake features moist, tender cake layers infused with lime juice, zest, and chunks of fresh strawberries, all enveloped in a creamy lime-flavored frosting. Perfect for summer gatherings or a special treat, this cake offers a beautiful balance of tart and sweet flavors with a visually stunning pink hue.
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
- ¼ cup fresh lime juice
- 1 cup whole milk, at room temperature
- 1 ½ cups fresh strawberries, finely chopped
- ½ cup sour cream
- 1 to 2 drops red or pink food coloring (optional)
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons heavy cream
- Pinch of salt
- Fresh strawberries and lime slices for garnish
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color, which typically takes about 3 to 5 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract, lime zest, and fresh lime juice for bright citrus flavor.
- Combine Milk and Sour Cream: In a separate bowl, stir together the whole milk and sour cream until smooth and well combined.
- Alternate Adding Dry Ingredients and Milk Mixture: Add the dry flour mixture to the butter mixture in three parts, alternating with the milk and sour cream mixture. Start and finish with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake tough.
- Fold in Strawberries and Food Coloring: Carefully fold in the finely chopped fresh strawberries and optional red or pink food coloring to give the batter a lovely pink hue.
- Divide Batter and Bake: Evenly divide the cake batter among the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before removing them. Transfer the cakes to wire racks to cool completely before frosting.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Beat in fresh lime juice, lime zest, heavy cream, and a pinch of salt until the frosting is light, fluffy, and spreadable.
- Assemble and Frost Cake: Spread frosting between the cooled cake layers, then cover the top and sides evenly. Garnish with additional fresh strawberries and lime slices for a beautiful finish.
Notes
- For a more intense lime flavor, add extra lime zest to the frosting according to taste.
- To stabilize the frosting in warmer weather, chill the fully frosted cake in the refrigerator before serving to prevent melting or sliding.
- Using food coloring is optional but recommended if you want to enhance the pretty pink color of the cake layers.
- Ensure all refrigerated ingredients like eggs and milk are at room temperature before mixing for better texture and rising.
- If fresh strawberries are not in season, frozen strawberries can be used but make sure they are thawed and drained well to avoid excess moisture in the batter.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 47 g
- Sodium: 200 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
