Strawberry cake with lime buttercream

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I love the strawberry lemon combo, a lot. But, I love strawberry lime even more. This strawberry cake with lime buttercream is my dream cake. Y’all, it is just so good. It is light, fluffy and has great flavor.

Fresh matters!

This cake uses fresh berries and limes, you really shouldn’t skimp on this. I have seen other recipes using preserves or even the bottled lime juice, but it’s not worth it. Fresh is better in this case!

Roasted strawberries

SO, start with the berries. We are just going to roast with a little sugar and puree. It is an extra step, but worth it. Roasting intensifies those flavors and is so yummy!

Start by removing tops and cutting in half.

woman cutting strawberries on white plastic cutting board with knife

Next, sprinkle with a little sugar. I didn’t use hardly any as my berries were already pretty sweet. I just mixed right on my cutting board, but you can also do this on the pan and save yourself any extra dishes.

woman sprinkling sugar over strawberries on white plastic cutting board

These took about 20 minutes on 350 degrees. The time will depend on your strawberries and actual temp of your oven. You will know when they are done, as they will be soft and the juices will have released.

roasted strawberries on a parchment lined baking sheet

Once they are done, throw them in the blender or food processor and pulse until they are relatively smooth.

woman placing roasted strawberries into food processor


I used 2 flours in this recipe, cake flour and a whole wheat pastry flour. In order to keep baked goods, like cake, light and fluffy when using a wheat flour, you need to make sure it is a soft wheat. I have loved Farm Fresh Wheat, it’s the only soft wheat I have been using for at least 8 months or so. I love it! The berries are ground in my Nutrimill of course.

nutrimill grain mill with soft white winter wheat

Making the cake batter

This is a white cake variation, so I used only egg whites, it helps keep that solid white color you are looking for.

woman separating eggs into small white bowl

The fat in the recipe comes from butter and oil. It seems a little extra to use both, let me explain. I can’t resist the flavor of butter (who can??), but I love the soft texture oil give as well. So, both it is!

woman placing butter into stainless steel bowl

Granulated sugar is used for the sweetener. You can also use coconut sugar if you prefer. I don’t like the flavor as well, but that is a personal preference. You can use brown sugar too, but that will affect the flavor and color.

woman pouring sugar into stainless steel mixing bowl

Mix the butter, oil and sugar first. Then add in your egg whites.

woman pouring egg whites into stainless steel mixing bowl. hand mixer next to bowl and pureed strawberries in small food processor

Pureed roasted strawberries are next.

woman pouring pureed strawberries into stainless steel mixing bowl

Softasilk is a great brand for cake flour and always readily accessible. Mix those dry ingredients in a separate bowl.

woman adding cake flour to small white plastic bowl

Combine wet and dry, and fold until combined. Now, you can add red food coloring if you want a brighter red cake than the natural berries would give. I like the natural color, so I didn’t add any.

woman pouring flour mixture from small plastic white bowl into large stainless steel bowl

Here is the finished baked cake.

baked roasted strawberry cake in 9 by 13 metal pan

Lime buttercream

While it is cooling, start your buttercream. I love to have a good lime flavor, so the zest is where it is at. This microplane has been my go to for a long time. I definitely recommend it!

woman grating lime zest with a microplane onto a white dinner plate

This is an American buttercream, so butter, powdered sugar, vanilla and a little liquid will do!

woman pouring powdered sugar into stainless steel bowl for icing

I normally use milk in the recipe, but this time I used lime juice to amp up the lime flavor!

woman squeezing lime juice into stainless steel bowl

Spread generously over the top of the cooled cake. I use this small offset spatula for almost all my icing. I just like the size!

woman spreading lime buttercream onto strawberry cake with a small offset spatula

Swirl and spread this icing however you feel inclined.

Sprinkle with a little more lime zest and it is ready to go!

woman sprinkling lime zest onto lime buttercream on roasted strawberry cake

Y’all, it is so hard to resist!!

strawberry cake with lime buttercream on marble surface with fresh strawberries and lime on the surface

I had to share with friends.this was one of those baked goods I could not stay away from. It is so good!

strawberry cake with lime buttercream on marble surface with fresh strawberries and lime on the surface

I even tried to control myself by cutting smaller pieces. I thought that would help….nope.

strawberry cake with lime buttercream cut in squares on marble surface with fresh strawberries and limes

What I am saying, it is that good. You will want to make this lovely cake!

strawberry cake with lime buttercream cut in squares on marble surface with fresh strawberries and limes

Looking for another strawberry lime recipe? How about these strawberry lime donuts? Yes, they are so tasty too.

woman picking up strawberry cake with lime buttercream

Strawberry cake with lime buttercream

This is a great summer cake. Loaded with fresh fruits, it is light and oh-so delicious!
Course Dessert
Cuisine American
Keyword fruit cake, fruit desserts, strawberry and lime, strawberry cake, strawberry cake with lime buttercream, strawberry dessert
Prep Time 20 minutes
Cook Time 20 minutes
cooling time 45 minutes
Total Time 1 hour 25 minutes
Servings 40 servings
Author Amy- A Red Spatula


  • 9×13 pan, hand mixer


Strawberry cake

  • 2 cups fresh strawberries, tops removed and cut in half
  • 1 tablespoon granulated sugar this is for roasting the strawberries
  • 1 3/4 cup cake flour It's important to use a low protein flour, like cake flour for a tender cake.
  • 1 cup whole wheat pastry flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup canola oil or other neutral oil
  • 1 1/4 cup granulated sugar You can reduce this to 1 cup if you prefer
  • 3/4 cup milk I used a nonfat vanilla almond milk.
  • 5 egg whites
  • 2 teaspoons red food coloring optional if you want a brighter color. I did not use this, as I like the natural color, but the option is there.

Lime buttercream

  • 10 tablespoons butter, softened
  • t tablespoons lime zest, divided I use about 3 tablespoons in the icing, then the last tablespoon sprinkled on top.
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla
  • lime juice The amount of this will depend on how thick or thin you want your icing to be.


Strawberry cake

  • Preheat oven to 350 degrees.
    Line a baking sheet with parchment paper and set aside.
    Combine the strawberries and 1 tablespoon. Mix to distribute the sugar. Pour onto baking sheet.
    Bake for about 10-25 minutes. This will depend on how thick your berries are and how ripe. You will know when they are done, the strawberries will be soft and will have released plenty of liquid.
    Remove from oven. Place the roasted berries in food processor or blender. Pour onto a plate. I like to pour this out, as this will give you more surface area and it will cool more quickly.
    Now, let's start on our cake. Leave your oven on 350 degrees.
    Prepare your 9×13 pan. I lined mine with parchment paper with an overhang. This is optional, but it makes it so much easier to remove the cake from the pan once it is done baking.
    Mix your flours, baking powder and salt in a small bowl and set aside,
    Mix the butter, oil and 1 1/4 cup granulated sugar in a medium bowl. I used a hand mixer, but this can be done by hand as well.
    Once these are well blended, and in your eggs. Mix to combine.
    Next is your strawberries and vanilla.
    Now, alternate your milk and dry ingredients. Do this by adding in 1/2 you milk and mix lightly. Next, add in half your dry ingredients. Repeat the process until everything is incorporated.
    Pour batter into your prepared pan and place in the oven.
    Bake for 20-30 minutes. The variation in time is dependent upon your actual baking temp and pan.
    Check on doneness with a toothpick. When it is inserted, it should come out almost totally clean.
    Remove from oven and allow to cool at least 10-20 minutes before removing. If you have used parchment, the removal is simple. Place on cooling rack. If not, invert and flip again. Top side up on cooling rack.
    Once it has cooled, you are ready for icing!

Lime buttercream icing

  • Combine butter, powdered sugar, 3 tablespoons lime zest, vanilla and at least 2 tablespoons lime juice. Mix well with hand mixer on high. Now, from here you will determine how thick or thin you want your icing to be. I wound up using about 1/4 cup lime juice in mine. If you want more or less, do this.
    Spread evenly across cake. Sprinkle with the remaining tablespoon lime zest.

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  1. monika | 3rd Jul 20

    1 3/4 cup cake flour It’s important to use a low protein

    –> Type 00 flour has about 9% protein. Does that work here?


    • admin | 6th Jul 20

      yes! Should work. Cake flour is usually about 8%. Sorry for the delay in responding, we were camping and out of service for the weekend.

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