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Strawberry Margarita Cake

Strawberry margarita cake with a pink-hued sponge, strawberry layers, and tangy lime frosting. Baked in two 8-inch rounds and assembled with fresh strawberry slices for a bright, layered finish.
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Prep Time 25 minutes
Cook Time 30 minutes
Rest time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-Fusion
Ingredients Equipment Method Notes

Ingredients
  

Pink-hued strawberry-lime sponge cake
  • 1.75 cup all-purpose flour Measure level for best rise.
  • 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 Use fresh berries pureed until smooth.
  • 0.25 cup lime juice Freshly squeezed for bright flavor.
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
Lime cream cheese frosting + garnish
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 2 cup powdered sugar Sift if clumpy.
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 0.5 cup fresh strawberries, sliced
  • 1 Fresh mint for garnish Optional but recommended for color and aroma.

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Bake the strawberry margarita sponge
  1. Preheat oven to 350°F and grease two 8-inch round cake pans. Set aside while you prepare the batter so the pans are ready to go.
  2. Whisk together all-purpose flour, baking powder, and salt in a bowl. Mix until evenly combined with no visible lumps of baking powder.
  3. Beat butter and granulated sugar until fluffy. Stop once the mixture looks lighter in color and holds soft texture.
  4. Add eggs one at a time, beating after each addition. Mix until the batter looks smooth and glossy.
  5. Combine fresh strawberry puree with lime juice. Stir until the mixture is uniform in color.
  6. Alternate adding the flour mixture and the strawberry-lime mixture with whole milk, beginning and ending with flour. Mix just until incorporated to keep the sponge tender.
  7. Stir in vanilla extract. Make sure no vanilla streaks remain in the batter.
  8. Divide the batter between the two prepared pans. Tap pans gently to release large air pockets.
  9. Bake for 28-30 minutes at 350°F. The cakes are done when the centers spring back and a toothpick comes out mostly clean.
  10. Cool in the pans for 15 minutes. Loosen edges gently so the cakes release cleanly.
  11. Turn out onto racks to cool completely. Let them reach full coolness before frosting to prevent melting.
Make lime cream cheese frosting and assemble
  1. Beat cream cheese and butter until smooth. Scrape the sides as needed for an even, lump-free texture.
  2. Add powdered sugar, lime juice, and lime zest. Beat until the frosting is thick, spreadable, and glossy.
  3. Place one cake layer on a plate and spread frosting on top. Create an even layer so the strawberry slices sit flat.
  4. Add sliced fresh strawberries over the frosted top. Distribute them evenly for consistent bites in every slice.
  5. Place the second cake layer on top and frost the top and sides. Smooth the frosting outward toward the edges for clean coverage.
  6. Garnish with fresh strawberries and fresh mint. Add right before serving for the freshest look.

Notes

For clean slices, chill the assembled cake for at least 1 hour before cutting so the frosting sets firmly. Store covered in the refrigerator up to 3 days; freezing is not recommended for best texture. For a dairy-light option, use low-fat cream cheese and butter sticks in the frosting while keeping the same method.