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Strawberry-Lime Layer Cake
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Prep Time:
1 hour
Total Time:
2 hours 30 minutes
Elevate a white cake with vibrant fresh strawberries for a burst of fruity flavor and stunning visuals.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 tablespoons grated fresh lime peel
  • 1 quart (4 cups) fresh strawberries
  • 1/2 cup butter or margarine, softened
  • 4 cups powdered sugar
  • 1 1/3 cups whipping cream
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans) and generously coat two 8- or 9-inch round cake pans with baking spray that includes flour.
  • Prepare the cake batter following the instructions on the box, but mix in the lime peel. Divide the batter into pans. Bake and cool according to the box instructions for 8- or 9-inch rounds.
  • Set aside 3 whole strawberries for decoration. Slice the rest of the strawberries thinly, then finely chop enough to make 1/2 cup.
  • In a medium bowl, use an electric mixer to whip butter on low speed for 30 seconds to soften, then switch to high speed until fluffy. Mix in chopped strawberries and powdered sugar on low speed until sugar is fully mixed. Increase speed to medium and beat until frosting is light and airy. Divide the frosting into quarters.
  • Using a long, sharp knife, carefully slice each cooled cake layer in half horizontally. Begin by placing the first layer cut side up on a serving plate and spread with a quarter of the frosting, then add half of the sliced strawberries. Next, place the second layer cut side down, spread with another quarter of the frosting. Follow by adding the third layer cut side up, spreading with another quarter of the frosting, and topping with the remaining sliced strawberries. Lastly, place the last cake layer cut side down and frost the top of the cake with the remaining frosting.
  • In a medium bowl, whip the cream until stiff peaks form. Frost the sides of the cake with the whipped cream and chill for at least 1 hour. Before serving, top the cake with whole strawberries and store covered in the refrigerator.

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