strawberry lime cake

strawberry cakeReal summer has arrived in the city. Without warning, the temperature shot up to almost 90 degrees, and there we were donning our summer finery. Sweaters that just last week seemed natural and necessary now look impossibly itchy and have been stored until fall. And even if it is still just May, and even if I hate the hot weather with a passion, there’s really nothing else to do but to slide into some flip flops, pop open a beer, and enjoy the season.  Having been born midsummer, my favorite birthday cake was always strawberry. Growing up, that meant the pink cake in a box, with a strange kind of strawberry flavor, manufactured, no doubt, somewhere outside of Newark. So recently, for a dear friend’s baby shower, it seemed like an excellent time to have a go at a real, homemade strawberry cake.

strawberry cake The cake was moist, lightly sweet, and had a silky crumb. The strawberry flavor was subtle and so summery. The cake itself wasn’t an intense pink, but topped with fresh berries and a rich pink buttercream, nobody seemed to notice.

Strawberry Cake with Strawberry Lime Buttercream Frosting (adapted from Smitten Kitchen)
makes two 8 or 9″ cakes

3 cups all-purpose flour
2 cups sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, room temperature
1 cup pureed fresh strawberries (make extra for the frosting)
5 egg whites, room temperature
1/2 cup plus 1 tablespoon milk, room temperature
zest of 1 lime
3 – 4 drops red food coloring (optional–use for a decidedly pink cake)

Preheat the oven to 350 degrees. Liberally grease and flour two 8 or 9″ cake pans.

If using a stand mixer, fit it with the paddle attachment; otherwise, plain old beaters will be fine. In a large bowl, combine the flour, sugar, baking powder, and salt. Mix for several seconds to combine. With mixer on low, add the butter, mixing until incorporated. Next, add the strawberry puree, again mixing until incorporated. Scrape down the sides, and mix on medium speed for 3 minutes.

Meanwhile, combine the eggs whites, milk, and red dye (if using) in a small bowl. Switch the mixer to low, and slowly add the egg white mixture, stopping to scrape down the sides of the bowl as needed.

Pour the batter into the prepared cake pans, filling to about 2/3 full. Bake cakes for 35 – 40 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.

Set cakes aside to cool. After 15 minutes, flip cakes out of the baking pans and onto a rack to cool completely. Pressed for time, I stuck my cakes on the racks and right into the fridge and that worked quite well.

Meanwhile, make the buttercream.

to make the frosting
16 tablespoons butter, room temperature
1 1/2 cups powdered sugar
pinch of salt
zest of 1 lime
2 – 3 tablespoons strawberry puree, or more if needed
2 teaspoons lime juice

In the bowl of a stand mixer fitted with the paddle attachment, or with a regular mixer, beat the butter until light and fluffy on medium speed. Slowly add the sugar, scraping down the sides as needed. Add the salt, zest, and strawberry puree, beat for another minute and scape down the sides, and then add the lime juice. Beat for one minute on medium speed, check the consistency, and add more strawberry puree, if needed, to loosen the buttercream. Conversely, you may need to add a bit of confectioners sugar. Consistency can vary according to temperature and humidity, so adjust as needed.

to assemble the cake
3 strawberries, sliced 1/4″ thick

Set the bottom half of the cake on a plate, and frost the top. Place the second layer, and frost that. Just before serving, arrange 2 – 3 sliced strawberries on the top.

All images courtesy of the brilliant and lovely Vanessa Silverton-Peel

Comments

  1. says

    This looks soooo good! I don’t think I have ever had a cake that had strawberries and lime together, but I might just have to try it.

  2. says

    What a delicious looking cake! It looks like the perfect treat for 90 degree weather! Wish I could steal a piece! (I’m putting this on my list of recipe to try!) Your blog is beautiful – thanks for sharing all these yummy treats!

  3. says

    Hey Elizabeth! It was so nice to get to know you a little bit at Veronica’s party last Friday. Your blog is lovely, it looks like we share very similar food philosophies. Thank you so much for helping me get home Friday night, I would have been lost without you and Kimberley. I don’t know how to properly thank you for hailing a cab for me in the rain. Thank you for that, and for sharing this strawberry cake recipe. I’ve been looking for the perfect summer cake to bake for an upcoming blog event in OKC and this just might be the one.

  4. jenny ellard says

    Made this cake yesterday for a baby shower. It was delicious!! Everyone loved it. Great recipe.
    I added pureed guava in between layers. :)

  5. Michelle B says

    I am going to try this for my daughters baptism. Do you really add the butter to the flour? This seems like an odd order that I am not used to. Before I start I wanted to make sure I was understanding correctly. Thank you

Trackbacks

  1. […] Happy Friday, everyone! What are you up to this weekend? Tomorrow evening I’m having a girls night out – something I haven’t done in a very long time! So exciting! I’m also looking forward to visiting the farmer’s market, doing some canvasing (the historic election is just around the corner!), tending to our garden and working on a couple of blog posts (and maybe making this strawberry-lime cake? Yumm!) […]

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