Strawberry-Lime Cream Cake
User Reviews
4.6
Strawberry-Lime Cream Cake
Description
This cake is built starting with a white cake batter made from flour, sugar, baking agents, buttermilk, butter, egg whites, and vanilla, which bakes into moist, tender layers. The strawberry syrup is prepared by blending strawberry jam, fresh strawberries, sugar, and lemon juice to create a smooth puree that adds fruitiness and moisture when applied between cake layers.
The lime cream filling uses fresh lime juice mixed with sweetened condensed milk and heavy cream, providing a rich, tart component freshening the overall sweetness. The whipped cream frosting is stabilized with gelatin and sweetened, flavored with vanilla, creating a light but structured topping. The cake is assembled by layering with syrup, cream, and frosting for a balanced texture and flavor profile.
Although the recipe has multiple steps, these can be prepared in advance and assembled later, offering flexibility. Careful baking prevents dryness and preserves moisture. The cake suits special occasions where a fruity, creamy layered cake is desired, combining bright strawberry and lime notes with a soft crumb and creamy textures.
Ingredients
White Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ⅓ cups buttermilk
- ½ cup butter softened
- 1 teaspoon vanilla
- 4 egg white
Strawberry Syrup/Puree:
- strawberry jam can substitute for puree, 1 1/2 cups
- 1 pint strawberry washed and hulled, fresh
- 4 tablespoons sugar
- 1 teaspoon lemon juice
Lime Cream:
- 4 lime for 1/2 cup fresh lime juice
- 1 (14-ounce) (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 envelope unflavored gelatin about 2 teaspoons
- 4 tablespoons water
Instructions
- For the cake, preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl as needed. Increase the speed to medium and beat for 2 minutes. Add the egg whites and beat for 2 minutes more, scraping down the sides of the bowl as needed.
- Pour the batter into 2 greased and floured 9-inch round cake pans. (I lined the bottom of mine with a parchment circle and greased the top of the parchment circle.) Bake the cakes for 28-30 minutes until a toothpick inserted near the center comes out with moist crumbs. Don’t overbake or the cakes will be dry. Cool the cakes on a wire rack for 10 minutes. Loosen the sides with a butter knife and remove the cakes from the pans to cool completely.
- For the strawberry puree, combine all the ingredients in a blender and process until smooth.
- For the lime cream, zest and juice the limes into a medium bowl. You should have about 1/2 cup lime juice. Add the sweetened condensed milk and mix well. Add the whipping cream and beat until medium-stiff peaks form. Cover with plastic wrap and refrigerate until needed.
- For the whipped cream frosting, in a small bowl, place the water and sprinkle the gelatin over the top. Let the mixture stand for 3-4 minutes until the gelatin has thickened. Microwave for 20-30 seconds until the gelatin dissolves and the mixture is warm. Remove from the microwave and let the mixture cool to room temperature (don’t let it set up!). In a large bowl, whip the cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add the cooled gelatin to the whipped cream mixture. Whip at high speed until stiff peaks form.
- To assemble the cake, slice each cooled cake round in half horizontally to form 4 cake circles. Place one cake layer on a cake plate and spread an even layer of strawberry syrup over the top. Spread a thick layer of lime cream over the jam, leaving a 1/2-inch border around the edge as the top cake layers will press the cream out toward the edges. Repeat the same layering process with the next two layers. Top with the final cake layer and frost the entire cake with the whipped cream frosting. Garnish with fresh limes and strawberries, if desired. Chill for 1-2 hours before serving to let the cake set up.
Notes
- All components—cake layers, strawberry syrup, lime cream, and whipped frosting—can be prepared ahead and assembled later.
- Ensure not to overbake the cake layers to keep them moist and tender.
- Use fresh strawberries and lime juice for best flavor in syrup and cream.
- The whipped cream frosting includes gelatin for stability, helping it hold shape on the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 752kcal | 38% |
| Carbohydrates | 89g | 30% |
| Protein | 10g | 20% |
| Fat | 41g | 63% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 143mg | 48% |
| Sodium | 293mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 64g | 128% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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