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Strawberry Margarita Cake

Strawberry Margarita Cake is a pink-hued sponge layered with strawberry filling and finished with bright lime frosting. The tender crumb comes from alternating dry ingredients with strawberry-lime mixture, then frosting the cooled layers for clean slices.
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Prep Time 25 minutes
Cook Time 30 minutes
Rest time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Margarita Cake Layers
  • 1.75 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup butter, softened
  • 1.5 cup granulated sugar
  • 3 eggs
  • 0.5 cup fresh strawberry puree
  • 0.25 cup lime juice
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
Lime Cream Cheese Frosting & Garnish
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 2 cup powdered sugar
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 0.5 cup fresh strawberries, sliced
  • 1 Fresh mint for garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the strawberry-lime cake layers
  1. Preheat the oven to 350°F and grease two 8-inch round cake pans.
  2. Whisk together all-purpose flour, baking powder, and salt in a bowl until evenly combined.
  3. Beat butter and granulated sugar until fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Combine fresh strawberry puree and 1/4 cup lime juice until smooth.
  6. Alternate adding the flour mixture and the strawberry-lime mixture with whole milk, beginning and ending with the flour mixture; mix just until incorporated.
  7. Stir in vanilla extract.
  8. Divide the batter between the two pans and bake at 350°F for 28-30 minutes.
  9. Cool in the pans for 15 minutes, then turn out onto racks to cool completely.
Make the lime cream cheese frosting
  1. Beat cream cheese and butter until smooth.
  2. Add powdered sugar, 2 tbsp lime juice, and lime zest, then beat until creamy and spreadable.
Assemble and garnish
  1. Place one cake layer on a plate and spread frosting on top.
  2. Add sliced fresh strawberries over the frosting.
  3. Place the second cake layer on top and frost the top and sides.
  4. Garnish with fresh strawberries and mint.
  5. Rest the assembled cake for 1 hour before slicing for cleaner layers.

Notes

For the cleanest slices, make sure the cake layers are fully cooled before frosting. Store covered in the refrigerator for up to 3 days; freeze frosted layers for up to 2 months (thaw overnight in the fridge). For a lighter option, swap half of the butter in the frosting for full-fat Greek yogurt to keep the tangy lime flavor while reducing richness.