Ingredients
Equipment
Method
Bake the strawberry-lime sponge
- Preheat oven to 350°F and grease two 8-inch round cake pans. Make sure the pans are coated so the cakes release cleanly.
- Whisk together all-purpose flour, baking powder, and salt. Keep whisking until the dry ingredients look evenly combined.
- Beat butter and granulated sugar until fluffy. Stop and scrape the bowl once the mixture turns lighter in color.
- Add eggs one at a time and beat just until incorporated after each addition. The batter should look smooth and glossy.
- Combine fresh strawberry puree and lime juice. Stir until the mixture is fully blended and pourable.
- Alternate adding the flour mixture and the strawberry-lime mixture with whole milk, beginning and ending with flour. Mix only until each addition disappears to keep the crumb tender.
- Stir in vanilla extract. The batter should be thick, smooth, and evenly pink.
- Divide the batter between the two prepared pans. Tap the pans lightly to release large air bubbles.
- Bake at 350°F for 28-30 minutes. Look for lightly golden tops and a toothpick that comes out mostly clean.
- Cool in pans for 15 minutes, then turn out onto racks to cool completely. Don’t frost until fully cool to prevent melting.
Make the lime frosting and assemble
- Beat cream cheese and butter until smooth. Continue until no lumps remain and the frosting looks silky.
- Add powdered sugar, lime juice, and lime zest and beat until thick and spreadable. Stop when the frosting holds soft peaks.
- Place one cake layer on a plate and spread frosting on top. Use an offset spatula to push frosting to the edges.
- Add fresh strawberries, sliced in an even layer over the frosting. Keep the slices spaced so every bite gets fruit.
- Place the second cake layer on top and press gently to level. A light press helps the layers adhere without squishing.
- Frost the top and sides of the cake. Smooth the surface for a neat finish and remove drips.
- Garnish with fresh strawberries and mint for a bright, fresh look. Chill the cake for 1 hour before slicing so the layers set.
Notes
For clean slices, chill the fully frosted cake for 1 hour so the strawberry layer firms up and the lime frosting sets. Store covered in the refrigerator up to 4 days; freeze assembled cake slices for up to 2 months, thaw overnight in the fridge. Swap option: for a lighter dessert, replace the whole milk with 2% milk and use reduced-fat cream cheese while keeping the same lime zest and juice.