Serves 12 – 15

Here’s what you will need:
3 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 pound strawberries, hulled and chopped
1/2 cup buttermilk
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1/2 cup packed light brown sugar
3 eggs
2 teaspoons vanilla extract
1 tablespoon lime zest
Whole strawberries and sliced limes to garnish

Lime Simple Syrup
1 cup sugar
1/2 cup water
1 tablespoon lime zest
1/2 cup fresh lime juice

Strawberry Cream Cheese Frosting
16 ounces (2 blocks) cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, softened
6 cup confectioner’s sugar
1 tablespoon lime zest
1 tablespoon lime juice
1 teaspoon vanilla extract
4 tablespoons strawberry puree
1/4 cup strawberries, diced

Begin by preheating your over to 350 degrees F. Then, grease three 8-inch cake pans with baking spray. Line with parchment paper and set aside.

In a large bowl, whisk together the cake flour, baking soda, baking powder, and salt. Set aside.

Add the chopped strawberries to a blender or food processor and puree for 10-15 seconds. In a small bowl, whisk together 1 cup of the strawberry puree with the buttermilk. (Keep the remaining puree for the frosting.)

In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. This will take 3 to 5 minutes. Then, add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla and lime zest.

Reduce speed to low and beat in the flour mixture and strawberry/buttermilk mixture alternately, starting and ending with the flour mixture. Do this until the flour is just incorporated. Divide the batter evenly among the prepared pans.

Bake the cakes for 20 to 23 minutes or until a toothpick inserted near the center comes out clean.

While the cakes bake, prepare your lime simple syrup. In a small saucepan, combine sugar and water over medium heat. Stir constantly for 5-7 minutes until sugar is dissolved. Remove from the heat. Stir in lime zest and lime juice. Cover and store in the refrigerator.

After you remove the cakes from the oven, let them cool in the pans on a wire rack for 15 minutes. Then evenly top each cake with 4 tablespoons of lime simple syrup. Let the cakes cool completely.

As your cakes cool, prepare the strawberry cream cheese frosting. Using an electric mixer, beat together the cream cheese and butter 3 to 5 minutes until fluffy. Gradually beat in the confectioner’s sugar, one cup at a time. Beat until smooth. Then beat in the lime zest, lime juice, strawberry puree, and diced strawberries until combined. Put the frosting in a piping bag fitted with a large closed star tip.

Once the cakes have cooled, place a layer on a cake plate and evenly top with frosting. Then, add another layer and top with frosting. Add the final layer of cake to the top. Using an offset spatula, work around the cake to create an even layer of frosting and cake. Allow some of the cake to show through the frosting to achieve the naked cake look. Add more frosting and repeat as necessary.

Top the cake with six large dollops of frosting. Chill for 3-4 hours until the frosting is set. Before serving, garnish with whole strawberries and sliced limes.

Posted By at 7:15 PM
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