If you’re searching for a dessert that bursts with refreshing flavors and a delightful twist, the Strawberry Limeade Cake Recipe is absolutely your new go-to. This cake captures the sunny sweetness of strawberries paired with the zesty brightness of lime, all wrapped up in a tender, fluffy crumb and topped with a creamy strawberry-infused frosting. It’s the perfect celebration of spring and summer vibes right on your plate, combining vibrant colors and flavors that will make every bite feel like a little moment of joy. Whether for a special occasion or just to brighten your day, this cake never fails to impress and satisfy.
Ingredients You’ll Need
This Strawberry Limeade Cake Recipe comes together beautifully with simple, easy-to-find ingredients that each play a starring role in delivering the perfect balance of flavor, texture, and color. From the cake’s tender crumb to the luscious frosting, every component adds something special.
- Cake Flour: Provides a tender, delicate crumb essential for light and airy cakes.
- Baking Powder: The leavening agent that gives the cake its perfect rise and fluffy texture.
- Salted Butter: Adds rich flavor and moisture, helping the cake stay soft.
- Lime Zest: Packs concentrated citrus aroma and gives that signature lime brightness.
- Granulated Sugar: Sweetens the cake while aiding in creating a tender texture.
- Eggs and Egg Yolks: Enhance richness and structure, making the cake sturdy yet moist.
- Whole Milk: Adds moisture and richness for a perfectly soft crumb.
- Lime Juice: Brings tangy freshness that balances sweetness beautifully.
- Green Food Coloring: Just a few drops for that lovely pastel hint reminiscent of limeade.
- Cream Cheese: Gives the frosting a silky texture and slight tang for depth.
- Frozen Sweetened Strawberries in Syrup: Pureed to infuse the frosting with natural strawberry flavor and a lovely pink hue.
- Powdered Sugar: Sweetens the frosting and helps achieve the perfect spreadable consistency.
How to Make Strawberry Limeade Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F and thoroughly buttering and flouring two 8-inch round cake pans. This step ensures your cake layers come out cleanly without sticking. Next, whisk together your cake flour and baking powder in a medium bowl—this dry mix creates the base for your fluffy cake layers.
Step 2: Cream Butter and Sugar with Lime Zest
Using a mixer, beat the salted butter, granulated sugar, and lime zest on medium speed for about two minutes. This stage is crucial because it incorporates air into the butter and sugar, creating a light and fluffy texture that helps your cake rise and taste incredibly soft.
Step 3: Incorporate Eggs and Lime Juice
Add the eggs one at a time, mixing carefully and scraping down the bowl after each addition to ensure everything combines evenly. Follow with the fresh lime juice for that tangy punch, mixing until the batter is smooth and cohesive.
Step 4: Alternate Adding Dry Ingredients and Milk
Now, it’s time to bring everything together by adding the flour mixture and whole milk alternately into the batter. Start and finish with the flour mixture. Stir in a few drops of green food coloring to give the cake layers a soft limey hue, but don’t overmix—just enough to evenly distribute the color and ingredients.
Step 5: Bake and Cool the Cake Layers
Divide your batter evenly into the prepared pans and pop them in the oven for about 25 minutes. You’ll know they’re done when the tops spring back with a gentle touch. Let them cool in the pans for about seven minutes before transferring to wire racks to cool completely. This cooling phase is essential for easy frosting later.
Step 6: Make the Strawberry Limeade Frosting
Beat the salted butter and softened cream cheese together until smooth and creamy. Then add the thawed and pureed sweetened strawberries, stirring on low so you don’t disappoint the lovely pink color with air bubbles. Gradually add the powdered sugar, starting with five cups, mixing on low until combined. Beat on high for a minute to add lightness. If it feels too thin to spread, add more powdered sugar a little at a time.
Step 7: Assemble and Frost the Cake
Once your cake layers are completely cooled, use a serrated knife to level the tops for a neat presentation. Spread a generous amount of the strawberry limeade frosting between the layers and over the top and sides of the cake. Chill briefly if you want a firmer finish. Congratulations, you’ve conquered the Strawberry Limeade Cake Recipe!
How to Serve Strawberry Limeade Cake Recipe
Garnishes
To elevate the look and flavor of your cake, consider topping it with fresh strawberry slices and a sprinkle of lime zest. These bright, fresh garnishes add a pop of color and give a hint of the flavors inside, inviting everyone to dig in with excitement.
Side Dishes
Serve this cake alongside a light, refreshing beverage like sparkling water with lime or iced green tea. A scoop of vanilla ice cream or a dollop of whipped cream can also complement the cake wonderfully, bringing in an added creaminess that pairs beautifully with the fruity freshness.
Creative Ways to Present
If you’re hosting a summer party, try serving individual slices with a small mint sprig or edible flowers on top for an elegant touch. For a fun twist, you could also create mini cake trifles layering cake cubes with whipped cream and fresh strawberries in glasses, capturing all the Strawberry Limeade Cake Recipe magic in handheld portions.
Make Ahead and Storage
Storing Leftovers
This cake keeps best when stored in an airtight container in the refrigerator. The cream cheese frosting is perishable, so chilled storage helps maintain its texture and freshness. Wrapped well, your leftovers will stay delicious for up to 3-4 days.
Freezing
If you want to freeze this cake, it’s best to freeze the unfrosted layers wrapped tightly in plastic wrap and aluminum foil. You can freeze them for up to two months. Thaw completely in the refrigerator before frosting, so the frosting remains fresh and smooth when applied.
Reheating
This cake is delightful served cold or at room temperature. If you prefer, you can let refrigerated slices sit out for 20-30 minutes before serving to soften the frosting and enhance the flavors. Avoid warming it in the microwave to keep the frosting from melting.
FAQs
Can I use fresh strawberries instead of frozen for the frosting?
Absolutely! Fresh strawberries can be pureed and used in place of frozen ones. Just make sure they are ripe and sweet for the best flavor, and slightly reduce or adjust the powdered sugar since fresh berries might add more moisture.
Is there a substitute for lime juice if I don’t have any on hand?
While fresh lime juice is ideal for that authentic tang, you can substitute lemon juice, which will still give a refreshing citrus note. The flavor will be slightly different but still delicious.
Can I make this cake gluten-free?
Yes, you can try a gluten-free cake flour substitute, but results may vary. It’s best to use a gluten-free flour blend designed for baking that includes xanthan gum to help achieve a similar texture.
How do I prevent the frosting from being too runny?
If your frosting is too thin, add more powdered sugar a little at a time while beating until you get a firmer, spreadable consistency. Chilling it briefly can also help it set before frosting the cake.
Can I make the Strawberry Limeade Cake Recipe vegan?
With some substitutions like vegan butter, plant-based milk, and egg replacers, you can adapt this recipe to be vegan. However, texture and taste might differ slightly, so some experimentation is encouraged!
Final Thoughts
This Strawberry Limeade Cake Recipe is one of those rare desserts that tastes as joyful as it looks—bright, fresh, and full of personality. I can’t wait for you to try baking this cake yourself and to see how the sweet strawberries and tangy lime come together to create something truly special. Whether it’s a family gathering or just a treat for yourself, this cake’s vibrant flavors and creamy frosting will win hearts and smiles every time.
Print
Strawberry Limeade Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 52 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This refreshing Strawberry Limeade Cake combines zesty lime and sweet strawberries in a moist, tender cake topped with a creamy strawberry-lime frosting. Perfect for spring and summer celebrations, it features layers of light green cake with a bright, fruity flavor and a smooth, luscious frosting made from cream cheese and pureed strawberries.
Ingredients
Cake:
- 2 1/2 cups Cake Flour
- 2 1/2 teaspoons Baking Powder
- 1 stick (8 tablespoons) Salted Butter
- 2 tablespoons Lime Zest
- 1 1/2 cups Granulated Sugar
- 3 large Eggs
- 3 Large Egg Yolks
- 1/2 cup Whole Milk
- 1/2 cup Lime Juice
- 2–4 drops Green Food Coloring
Frosting:
- 3/4 cup Salted Butter (12 tablespoons)
- 4 ounces Cream Cheese, softened
- 1/2 cup Frozen Sweetened Strawberries in Syrup, thawed and pureed
- 5–6 cups Powdered Sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Butter and flour two 8-inch round cake pans thoroughly to prevent sticking, and set them aside.
- Combine dry ingredients: In a medium bowl, whisk together the cake flour and baking powder. This ensures even distribution of leavening throughout the batter.
- Cream butter, sugar, and lime zest: Using a mixer, beat the butter, granulated sugar, and lime zest on medium speed for about two minutes until the mixture is light and fluffy, which adds air for a tender crumb.
- Add eggs and lime juice: Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Then mix in the lime juice until the batter is smooth.
- Incorporate dry ingredients and milk: Alternately add the flour mixture and milk to the batter, beginning and ending with the flour mixture. Stir in the green food coloring drops until evenly distributed. Give the batter a good stir from the bottom to ensure uniform color and texture.
- Bake the cakes: Pour the batter evenly into the prepared pans. Bake in the preheated oven for about 25 minutes, or until the cake springs back when lightly touched in the center.
- Cool the cakes: Remove the pans from the oven. Let the cakes cool in the pans for 7 minutes before turning them out onto wire racks to cool completely.
- Prepare the frosting: In a mixing bowl, beat the softened butter and cream cheese on medium speed until smooth and creamy.
- Add strawberry puree: Mix in the pureed thawed strawberries on low speed until fully incorporated and smooth.
- Add powdered sugar: Gradually add 5 cups of powdered sugar while beating on low speed to combine.
- Adjust consistency: Increase the mixer speed to high and beat the frosting for one minute to lighten it. If the frosting is too thin, add up to an additional 1 cup of powdered sugar to thicken it.
- Assemble the cake: Using a serrated knife, level the tops of the cooled cakes if necessary. Spread frosting between the layers and over the top and sides of the cake. Store any uneaten cake in the refrigerator to keep it fresh.
Notes
- Make sure the butter and cream cheese for frosting are softened to room temperature to ensure a smooth texture.
- If fresh strawberries are available, you can substitute them for the frozen sweetened strawberries, adjusting sugar if necessary.
- Use cake flour for a lighter, tender cake texture. If unavailable, substitute all-purpose flour but expect a slightly denser cake.
- Green food coloring is optional; it enhances the limeade theme but does not affect flavor.
- To store, wrap the cake tightly in plastic wrap and refrigerate for up to 3 days.
