Strawberry Lime Cake – Sweet strawberry cake layers filled with tangy lime curd and finished with strawberry buttercream.
Strawberries and lime are a perfect pairing. When strawberries are in season, this cake is a bright, summery choice for family gatherings, birthdays, or any celebration where you want a dessert that’s both sweet and refreshingly tart.
If you enjoy berry-forward desserts, try other recipes featuring similar flavors and techniques.
Why this recipe works
Fluffy strawberry cake – The cake gets a clear strawberry flavor from strawberry gelatin powder, giving a fragrant, pink crumb without needing fresh fruit in the batter.
Tangy lime curd – Fresh lime juice and zest produce a bright, balanced curd with the right mix of acidity and sweetness.
Layered presentation – This recipe is flexible: bake in three 8-inch pans or four 6-inch pans depending on how many layers you want.
Strawberry buttercream – Freeze-dried strawberries and a touch of strawberry emulsion give the frosting clean, concentrated strawberry flavor and a smooth texture.
Ingredients list
Below are the main ingredients; the full, detailed list and measurements follow in the recipe card.
- Unsalted butter – room temperature for both cake and curd.
- Cooking spray – to prepare your pans.
- Strawberry Jell-O – one 3-ounce package to flavor the cake.
- Freeze-dried strawberries – pulverized for flavoring the buttercream.
- Eggs – room temperature eggs for the batter and additional eggs/yolks for the curd.
- Cake flour – keeps the crumb light and tender.
- Limes – juice and zest for the lime curd.
- Buttermilk – at room temperature for a tender crumb.
- Heavy cream – for the frosting to reach a silky consistency.
- Strawberry emulsion – optional but boosts the strawberry flavor in the buttercream.
Tips for making the best cake batter
- Use room temperature ingredients — butter, eggs, sour cream, and buttermilk should sit out 1–2 hours before baking.
- Cream butter and sugar thoroughly — this incorporates air for a light cake crumb.
- Mix gently once you add the dry ingredients — avoid overmixing to keep the cake tender.
- Use fresh leavening agents — baking powder and baking soda less than six months old are best.
Step-by-step: Lime Curd
Step 1: Combine sugar, zest, and juice. Whisk granulated sugar with lime zest and lime juice in a medium saucepan. In a separate bowl, whisk whole eggs and egg yolks.
Step 2: Temper the eggs. Over medium-high heat, slowly add the eggs to the warm lime-sugar mixture while whisking constantly.
Step 3: Cook until thickened. Whisk continuously for 7–8 minutes, allowing the mixture to gently bubble for a few minutes until it thickens.
Step 4: Finish with butter. Remove from heat and whisk in the butter until smooth. Add food coloring only if desired; a tiny amount goes a long way.
Step 5: Strain and cool. Strain through a fine-mesh sieve into a container, pressing the curd through with a spatula to remove any cooked egg bits.
Step 6: Chill to set. Press plastic wrap directly onto the surface to prevent a skin, cool to room temperature, then refrigerate at least 4 hours to firm up.
Step-by-step: Strawberry Buttercream
Step 1: Beat the butter. In a stand mixer with the paddle attachment, beat room-temperature butter about 2 minutes on medium-high until smooth and pale.
Step 2: Add powdered sugar and strawberry flavor. On low speed, add sifted powdered sugar. Then mix in pulverized freeze-dried strawberries, strawberry emulsion, heavy cream, and a pinch of salt on medium-low until combined.
Step 3: Whip until fluffy. Increase to medium-high and beat 3–4 minutes until light and airy. Scrape the bowl and beat another minute for an even texture.
Step 4: Remove air pockets. Stir the buttercream gently by hand with a spatula or wooden spoon to dispel any trapped air for smoother piping and spreading.
FAQ
Can I make this a sheet cake?
Yes. The recipe can be adapted to a 9×13 pan (bake about 40–45 minutes) or kept as multiple round layers.
Can these be made into cupcakes?
Yes. Reduce baking time to about 23–27 minutes depending on your oven and pan size.
What if I can’t find strawberry emulsion?
If emulsion is unavailable, increase the amount of pulverized freeze-dried strawberries for flavor. Emulsion adds intensity but is optional.
Assembly
- Pipe a small dot of frosting onto a cake board and place the first cake layer, top side up.
- Pipe a frosting rim around the edge to form a barrier for the curd.
- Spoon about half the lime curd into the center and spread gently to the piped rim.
- Top with the second layer and repeat the rim and curd. Add the final layer and press gently.
- Crumb-coat the cake with a thin layer of frosting to seal in crumbs, then chill 10–15 minutes to set.
- Finish by applying the remaining strawberry buttercream and decorate as desired. Serve with any leftover lime curd.
Expert baking tips
– Ensure all cake ingredients are at room temperature to help even mixing and proper rise.
– You can prepare components ahead: bake and wrap layers, refrigerate or freeze them, and make curd and frosting in advance. Assemble the day you plan to serve for best texture.
– Sift powdered sugar before adding to butter—this prevents lumps and yields a silky buttercream.
– Use quality cake pans for even baking and reliable results.
Storing
To break the work into multiple days, bake layers, cool, wrap tightly in plastic, and refrigerate or freeze. Wrapped layers store in the refrigerator 3–5 days or in the freezer for longer. The lime curd is best made the day you assemble, refrigerated to stay firm. Store the finished cake refrigerated; bring slices to room temperature before serving for the best flavor and texture.
For more recipe inspiration, try other layered cakes and berry desserts that balance fruit and cream.
Recipe
Strawberry Lime Cake
Molly Murphy
Ingredients
For the Cake
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 oz package strawberry Jell-O
- 4 large egg whites, room temperature
- 1 large egg, room temperature
- 1 Tablespoon pure vanilla extract
- ½ cup sour cream, room temperature
- 3 cups cake flour
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups buttermilk, room temperature
For the Lime Curd
- 1 cup granulated sugar
- ½ cup lime juice
- 4 teaspoons lime zest
- 3 large eggs
- 3 large egg yolks
- 4 Tablespoons unsalted butter
- Optional: small amount green food gel
For the Strawberry Frosting
- 2 cups unsalted butter, room temperature
- 5 cups powdered sugar, measured and sifted
- ¼ cup heavy whipping cream
- ½ cup pulverized freeze-dried strawberries
- 1 teaspoon strawberry emulsion (optional)
- Pinch of salt
- Fresh strawberries, optional for garnish
Instructions
For the strawberry cake
- Preheat oven to 325°F. Spray three 8-inch round pans with non-stick spray, line with parchment, and spray again.
- In a stand mixer with the paddle, beat butter, strawberry Jell-O, and granulated sugar 2–3 minutes until light. Scrape bowl and beat 2 more minutes.
- On medium speed, gradually add egg whites and the whole egg, scraping the bowl between additions.
- Add sour cream and vanilla, mix 2 minutes on medium. Scrape bowl. If curdled-looking, it will smooth once flour is added.
- Whisk together cake flour, baking powder, and salt in a separate bowl.
- On low, alternate adding flour mixture and buttermilk, starting and ending with flour. Mix until combined; do not overmix.
- Divide batter evenly among pans (~16 oz per pan). Bake 28–31 minutes for 8-inch pans, or until a toothpick shows a few moist crumbs.
- Cool in pans 15 minutes, then invert onto wire racks until fully cooled.
For the lime curd
- Whisk sugar, lime zest, and lime juice in a saucepan.
- Whisk whole eggs and yolks in a bowl.
- Over medium-high heat, slowly add eggs to the lime mixture while whisking.
- Whisk constantly for about 7–8 minutes until thickened and bubbling; continue stirring for a couple minutes.
- Remove from heat and whisk in butter until smooth. Add food coloring if using.
- Strain through a fine-mesh sieve into a container, pressing curd through with a spatula.
- Cover surface with plastic wrap, cool to room temperature, then refrigerate at least 4 hours to set.
For the strawberry frosting
- Beat room-temperature butter about 2 minutes on medium-high until smooth.
- On low speed add sifted powdered sugar. Add pulverized freeze-dried strawberries, emulsion, heavy cream, and salt; mix on medium-low until combined.
- Increase to medium-high and beat 3–4 minutes until light and fluffy. Scrape bowl and beat 1 more minute.
- Stir by hand to remove any trapped air pockets before piping or spreading.
Assembly
- Pipe a small dollop of frosting onto a cake board and place the first layer, top side up.
- Pipe a rim of frosting around the edge to contain the curd.
- Spread half the lime curd in the center, easing it to the piped rim.
- Place the second layer and repeat. Add the final layer on top.
- Apply a thin crumb coat and freeze 10–15 minutes to set.
- Finish with the remaining buttercream and decorate. Serve with extra lime curd if desired.
strawberry, lime, lime curd, strawberry lime
Let us know how it turned out!