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Strawberry Margarita Cake

Strawberry Margarita Cake with a pink-hued sponge and strawberry layers, finished with bright lime frosting. Moist crumb from strawberry puree and lime juice, baked in two 8-inch rounds and layered for a clean 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
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 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
  • 0.333 cup whole milk
  • 1 tsp vanilla extract
Lime 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
  • 1 Fresh mint for garnish

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Bake the strawberry-lime sponge
  1. Preheat oven to 350°F and grease two 8-inch round cake pans for easy release.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly distributed.
  3. Beat softened butter and granulated sugar until fluffy, 2–3 minutes, to build structure.
  4. Add eggs one at a time, beating after each until the batter looks smooth.
  5. Combine fresh strawberry puree with lime juice until uniform in color.
  6. Alternate adding the flour mixture and the strawberry-lime mixture with whole milk, beginning and ending with flour, mixing only until just combined.
  7. Stir in vanilla extract to finish the cake batter.
  8. Divide batter between the two prepared pans and bake 28–30 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
  9. Cool in pans 15 minutes, then turn out onto racks to cool completely.
Make lime frosting and assemble
  1. Beat softened cream cheese and softened butter until smooth, 1–2 minutes.
  2. Add powdered sugar, lime juice, and lime zest, then beat until the frosting is thick and spreadable.
  3. Place one cake layer on a plate, spread frosting on top, and add sliced fresh strawberries in an even layer.
  4. Place the second cake layer on top, then frost the top and sides for full coverage.
  5. Garnish with fresh strawberries and mint for a bright finish.

Notes

For the cleanest layers, cool the cakes fully before frosting so the pink sponge stays intact. Refrigerate the assembled cake in an airtight container for up to 3 days; freeze unfrosted layers for up to 2 months and thaw overnight in the fridge. For a lighter option, swap half the butter in the cake and frosting for an equal amount of plant-based butter with a similar fat content.