Strawberry Cake With Lime Buttercream
This light cake is summer in cake form!
This is a wonderful cake for summertime. It is flavored with roasted strawberries to enhance the flavor. The cake is also made with whole wheat flour, but no one will ever know as it is still so light and fluffy. The key to doing this is ensuring you use the right type of flour and don't overbake.
Now, let's talk about the lime buttercream. It is just as delicious as it sounds. Loaded with plenty of flavor from real limes, it is just what this cake needs.
This cake is a 9x13, so the perfect size for your crowd. Or even for yourself, I am not judging!
Strawberry Cake With Lime Buttercream
- 2 cups strawberries, tops cut off and cut in half
- 1 tablespoon granulated sugar
- 1 3/4 cups cake flour
- 1 cup whole wheat pastry flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup neutral flavored oil, I used canola
- 1 1/4 cups sugar
- 3/4 cup milk
- 5 egg whites
- 2 teaspoons red food coloring- optional. I didn't use it, but sometimes people like a brighter red color for strawberry cakes.
- 10 tablespoons butter, softened
- 4 cups powdered sugar
- 4 tablespoons lime zest- reserve 1 for sprinkling on top
- Fresh lime juice- This amount will be variable, depending on how thick or thin you like your icing to be
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Combine the strawberries and 1 tablespoon. Mix to distribute the sugar. Pour onto baking sheet. Bake for about 10-25 minutes. This will depend on how thick your berries are and how ripe. You will know when they are done, the strawberries will be soft and will have released plenty of liquid. Remove from oven. Place the roasted berries in food processor or blender. Pour onto a plate. I like to pour this out, as this will give you more surface area and it will cool more quickly.
Making the cake
- Now, let's start on our cake. Leave your oven on 350 degrees. Prepare your 9×13 pan. I lined mine with parchment paper with an overhang. This is optional, but it makes it so much easier to remove the cake from the pan once it is done baking.
- Mix your flours, baking powder and salt in a small bowl and set aside,
- Mix the butter, oil and 1 1/4 cup granulated sugar in a medium bowl. I used a hand mixer, but this can be done by hand as well.
- Once these are well blended, and in your eggs. Mix to combine. Next is your strawberries and vanilla.
- Now, alternate your milk and dry ingredients. Do this by adding in 1/2 you milk and mix lightly. Next, add in half your dry ingredients. Repeat the process until everything is incorporated.
- Pour batter into your prepared pan and place in the oven. Bake for 20-30 minutes. The variation in time is dependent upon your actual baking temp and pan. Check on doneness with a toothpick. When it is inserted, it should come out almost totally clean. Remove from oven and allow to cool at least 10-20 minutes before removing. If you have used parchment, the removal is simple. Place on cooling rack. If not, invert and flip again. Top side up on cooling rack.
- Combine butter, powdered sugar, 3 tablespoons lime zest, vanilla and at least 2 tablespoons lime juice. Mix well with hand mixer on high. Now, from here you will determine how thick or thin you want your icing to be. I wound up using about 1/4 cup lime juice in mine. If you want more or less, do this. Spread evenly across cake. Sprinkle with the remaining tablespoon lime zest.
- I prefer to use cake flour and lower protein flours for my cakes, especially this one. It keeps them light and fluffy. This is the reason I chose the whole wheat pastry flour. You can use any wheat flour, but they are so much higher in protein, it produces a much more tough cake.