Go Back

Strawberry Margarita Cake

Strawberry margarita cake with a pink-hued sponge and bright lime frosting, layered with fresh strawberries for a vivid, tangy finish. Baked in two 8-inch rounds and frosted with a smooth lime cream cheese mixture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Resting 1 hour
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake layers
  • 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
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
Lime cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 2 cup powdered sugar
  • 2 tbsp lime juice
  • 1 tbsp lime zest
Assembly
  • 0.5 cup fresh strawberries, sliced
  • 1 Fresh mint for garnish

Equipment

  • 2 sheet pan
  • 1 cast iron skillet

Method
 

Bake the strawberry-lime sponge
  1. Preheat oven to 350°F and grease two 8-inch round cake pans, then set aside for easy transfer later.
  2. Whisk together all-purpose flour, baking powder, and salt in a bowl until evenly combined.
  3. Beat softened butter and granulated sugar until fluffy, using a smooth, pale texture as your visual cue.
  4. Add eggs one at a time and beat just until each egg disappears into the batter.
  5. Combine fresh strawberry puree with lime juice in a separate bowl until the mixture looks uniform.
  6. Alternate adding the flour mixture and the strawberry-lime mixture with whole milk, beginning and ending with flour so the batter stays thick and smooth.
  7. Stir in vanilla extract until fully incorporated and glossy.
  8. Divide batter between the pans and smooth the tops for even baking.
  9. Bake at 350°F for 28-30 minutes, until the center springs back when lightly touched.
  10. Cool in the pans for 15 minutes, then turn out onto racks to cool completely.
Make the lime cream cheese frosting
  1. Beat cream cheese and softened butter until smooth and lump-free.
  2. Add powdered sugar and mix until thick, then beat in lime juice and lime zest for a bright, speckled frosting.
Assemble and garnish
  1. Place one cake layer on a plate and spread frosting on top to the edges.
  2. Add sliced fresh strawberries in an even layer so each bite has fruit.
  3. Set the second cake layer on top and press lightly to help it adhere.
  4. Frost the top and sides completely, scraping for a clean finish and visible pink-through highlights if desired.
  5. Garnish with fresh strawberries and fresh mint leaves.
  6. Rest the assembled cake for 1 hour to help the layers set and the frosting firm up before slicing.

Notes

For the cleanest layers, cool the cakes completely before frosting so the lime cream cheese doesn’t loosen. Store covered in the refrigerator for up to 4 days. Freeze frosted slices for up to 2 months (thaw overnight in the fridge). For a lighter option, swap half the granulated sugar for a 1:1 baking sweetener if you want a lower-sugar version while keeping the cake structure.