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Strawberry Margarita Cake

Strawberry Margarita Cake is a pink-hued sponge baked in two layers, filled with sliced strawberries and finished with bright lime frosting. The strawberry-lime flavor comes from fresh puree plus lime juice, giving a tangy, margarita-inspired dessert slice.
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Prep Time 25 minutes
Cook Time 30 minutes
Rest 1 hour
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

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
  • 0.25 cup Fresh mint for garnish

Equipment

  • 1 sheet pan
  • 2 cast iron skillet

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 the all-purpose flour, baking powder, and salt.
  3. Beat the butter and granulated sugar until fluffy.
  4. Add the eggs one at a time, beating after each addition.
  5. Combine the fresh strawberry puree with 1/4 cup lime juice.
  6. Alternate adding the flour mixture and strawberry-lime mixture with the whole milk, beginning and ending with flour.
  7. Stir in the vanilla extract until the batter is smooth.
  8. Divide the batter between the two prepared pans.
  9. Bake at 350°F for 28-30 minutes, until the centers spring back when lightly pressed.
  10. Cool in the pans for 15 minutes, then turn out onto racks to cool completely.
Make the lime cream cheese frosting and assemble
  1. Beat the cream cheese and softened butter until smooth.
  2. Add the powdered sugar and mix until fully combined.
  3. Beat in 2 tbsp lime juice and the lime zest.
  4. Place one cake layer on a plate and spread frosting on top.
  5. Add the sliced fresh strawberries in an even layer over the frosting.
  6. Place the second cake layer on top and frost the top and sides.
  7. Garnish with fresh strawberries and mint.
  8. Rest the assembled cake for 1 hour before slicing so the layers set cleanly.

Notes

Pro tip: For the cleanest slices, fully cool the cake layers before frosting, then rest the assembled cake 1 hour to firm up the cream cheese frosting. Store covered in the fridge for up to 4 days; freezing is not recommended due to the strawberry layer texture. For a dairy-free swap, use a dairy-free cream cheese and plant-based butter with the same weights.