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Strawberry Margarita Cake

Strawberry margarita cake with a pink-hued sponge, layered with sliced strawberries and finished with bright lime frosting. Bakes into tender rounds and gets garnished with fresh strawberries and mint.
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Prep Time 25 minutes
Cook Time 30 minutes
Rest 1 hour
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
Cake batter
  • 0.5 cup butter, softened
  • 1.5 cup granulated sugar
  • 3 eggs
  • 0.5 cup fresh strawberry puree
  • 0.25 cup lime juice
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
Lime cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 2 cup powdered sugar
  • 2 tbsp lime juice
  • 1 tbsp lime zest
Assembly & garnish
  • 0.5 cup fresh strawberries, sliced
  • 1 Fresh mint for garnish

Equipment

  • 2 sheet pan

Method
 

Bake the strawberry-lime sponge
  1. Preheat the oven to 350°F and grease two 8-inch round cake pans. Set the pans aside for batter prep.
  2. Whisk together all-purpose flour, baking powder, and salt. Mix until the dry ingredients are evenly combined.
  3. Beat butter and granulated sugar until fluffy. This should look lighter in color and slightly increased in volume.
  4. Add eggs one at a time, beating well after each addition. Stop and scrape the bowl as needed for smooth batter.
  5. Combine fresh strawberry puree and lime juice. Stir until the mixture is uniform and bright pink.
  6. Alternate adding the flour mixture and the strawberry-lime mixture with whole milk, beginning and ending with flour. Mix just until incorporated after each addition.
  7. Stir in vanilla extract until the batter looks smooth and evenly speckled. Avoid overmixing.
  8. Divide the batter between the two pans. Use a spatula to level the tops.
  9. Bake at 350°F for 28-30 minutes, until a toothpick comes out clean. The centers should spring back lightly when touched.
  10. Cool in the pans for 15 minutes, then turn out onto racks to cool completely. The cakes should be fully cool before frosting.
Make the lime cream cheese frosting
  1. Beat cream cheese and butter until smooth. Stop to scrape the bowl so no lumps remain.
  2. Add powdered sugar, lime juice, and lime zest. Beat until the frosting is thick, spreadable, and glossy with visible lime flecks.
Assemble and garnish
  1. Place one cake layer on a plate and spread frosting on top. Spread to the edges for clean coverage.
  2. Add fresh strawberries, sliced, in a single even layer over the frosting. Press them gently so they adhere.
  3. Place the second cake layer on top and align it carefully. The cake should sit level.
  4. Frost the top and sides with the remaining frosting. Use smooth strokes for a bright, even finish.
  5. Garnish with fresh strawberries and mint. Arrange for contrast in color and freshness.
  6. Rest the assembled cake for 1 hour before slicing. The frosting will set slightly, making cleaner layers when cut.

Notes

For the neatest layers, ensure both cake layers are fully cool before frosting. Store the cake covered in the refrigerator for up to 4 days; freeze frostingless layers wrapped tightly for up to 2 months, then thaw and frost after thawing. If you want a tangier frosting, use slightly more lime zest to boost lime aroma without thinning the frosting.