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
Scale
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
