Ingredients
Equipment
Method
Bake the pink strawberry sponge
- Preheat the oven to 350°F and grease two 8-inch round cake pans, then set them on a sheet pan for easier handling. Look for a glossy, well-greased coating on the pan bottoms and sides.
- Whisk together all-purpose flour, baking powder, and salt in a mixing bowl. Keep whisking until the dry ingredients look evenly blended.
- Beat butter and granulated sugar until fluffy. The mixture should lighten in color and look aerated when you lift the beaters.
- Add eggs one at a time to the butter-sugar mixture, mixing after each addition. Stop when the batter looks smooth rather than curdled.
- Combine fresh strawberry puree and lime juice, then stir until fully mixed. It should look uniform and bright pink.
- Alternate adding the flour mixture and the strawberry-lime mixture with whole milk to the batter, beginning and ending with flour. Mix just until each addition disappears, so the batter stays thick and cohesive.
- Stir in vanilla extract and scrape the sides to make sure everything is incorporated. The batter should look silky with an even pink tone.
- Divide the batter between the pans and tap them lightly to settle the batter. The surface should look level after tapping.
- Bake at 350°F for 28-30 minutes, until the centers spring back when lightly pressed and a toothpick comes out with a few moist crumbs. Watch for a light golden rim around the edges.
Cool and rest
- Cool in the pans for 15 minutes. The cakes should pull away slightly from the sides as they set.
- Turn out onto racks and cool completely. Stop when the cake feels fully room temperature with no warmth inside.
- Rest the cooled cake layers for 1 hour to firm the crumb before frosting. The layers should feel stable when you lift them without tearing.
Make the lime cream cheese frosting
- Beat cream cheese and butter until smooth for frosting. Look for a glossy, lump-free mixture.
- Add powdered sugar and beat until the frosting thickens. It should look pale and creamy with no dry patches.
- Mix in lime juice and lime zest. The frosting should become bright and tangy-looking, with visible flecks of zest.
Assemble and garnish
- Place one cake layer on a plate and spread frosting on top. Stop when the frosting forms an even layer that reaches the edges.
- Add fresh strawberries, sliced on top of the frosting layer. Arrange them in a single, snug layer for visible strawberry texture.
- Place the second cake layer on top and gently align the edges. Press lightly so the layers adhere without squeezing out frosting.
- Frost the top and sides of the cake with the remaining lime frosting. Smooth with steady passes so the sides look clean.
- Garnish with fresh strawberries and mint for a bright finish. The berries should sit prominently and the mint should look fresh and green.
Notes
For clean slices, chill the frosted cake for at least 1 hour after assembly so the layers firm up. Store covered in the refrigerator for up to 3 days; freeze unfrosted layers for up to 2 months and thaw overnight in the fridge. If you want a lighter option, use low-fat cream cheese and reduce frosting sugar slightly to taste while keeping the texture smooth.