Strawberry cake with lime buttercream
This is a great summer cake. Loaded with fresh fruits, it is light and oh-so delicious!
Servings: 40 servings
- 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.
- 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.
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 9x13 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.