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.
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!
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.
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.
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.
Once they are done, throw them in the blender or food processor and pulse until they are relatively smooth.
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.
This is a white cake variation, so I used only egg whites, it helps keep that solid white color you are looking for.
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!
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.
Mix the butter, oil and sugar first. Then add in your egg whites.
Pureed roasted strawberries are next.
Softasilk is a great brand for cake flour and always readily accessible. Mix those dry ingredients in a separate 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.
Here is the finished baked cake.
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!
This is an American buttercream, so butter, powdered sugar, vanilla and a little liquid will do!
I normally use milk in the recipe, but this time I used lime juice to amp up the lime flavor!
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!
Swirl and spread this icing however you feel inclined.
Sprinkle with a little more lime zest and it is ready to go!
Y’all, it is so hard to resist!!
I had to share with friends.this was one of those baked goods I could not stay away from. It is so good!
I even tried to control myself by cutting smaller pieces. I thought that would help….nope.
What I am saying, it is that good. You will want to make this lovely cake!
Looking for another strawberry lime recipe? How about these strawberry lime donuts? Yes, they are so tasty too.