Menu

Strawberry-Lime Layer Cake

  • Save Recipe
Strawberry-Lime Layer Cake
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 60 min
  • Total 2 hr 30 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Fresh strawberries bring fruity flavor and gorgeous color to a lovely layered white cake.
By Betty Crocker Kitchens
Updated Aug 24, 2011

Ingredients

Cake

Filling and Frosting

  • 1 quart (4 cups) fresh strawberries
  • 1/2 cup butter or margarine, softened
  • 4 cups powdered sugar
  • 1 1/3 cups whipping cream

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray two 8- or 9-inch round cake pans with baking spray with flour.
  • 2
    Make cake batter as directed on box--except stir lime peel into batter. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
  • 3
    Reserve 3 whole strawberries for garnish. Cut remaining strawberries into thin slices. Finely chop enough of the sliced strawberries to equal 1/2 cup.
  • 4
    In medium bowl, beat butter with electric mixer on low speed about 30 seconds to soften, then beat on high speed until fluffy. Add chopped strawberries and powdered sugar; beat on low speed until sugar has been incorporated. Increase speed to medium; beat until frosting is fluffy. Divide frosting into fourths.
  • 5
    With long, sharp knife, split each cooled cake layer horizontally in half. Place 1 layer, cut side up, on serving plate. Spread with one-fourth of the frosting; top with half of the sliced strawberries. Add second layer, cut side down. Spread with one-fourth of the frosting. Add third layer, cut side up. Spread with one-fourth of the frosting; top with remaining sliced strawberries. Add remaining cake layer, cut side down. Frost top of cake with remaining frosting.
  • 6
    In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Frost side of cake with whipped cream. Refrigerate at least 1 hour before serving. Garnish top of cake with whole strawberries just before serving. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    This cake can be cut most easily after being chilled.
  • tip 2
    To cut fresh strawberries into even slices, use an egg slicer.

Nutrition

530 Calories, 24g Total Fat, 3g Protein, 76g Total Carbohydrate, 58g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
210
Total Fat
24g
37%
Saturated Fat
12g
59%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
350mg
14%
Potassium
150mg
4%
Total Carbohydrate
76g
25%
Dietary Fiber
1g
6%
Sugars
58g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved