Skip to Content

Strawberry-Lime Layer Cake

  • Save Recipe
  • 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.
Updated Aug 24, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On



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


  • 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 Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved