This delicious strawberry limeade layer cake is THE cake you need to make this summer! So moist and delicious, and so fun to share with others!
I really don’t need to say much about this delicious strawberry limeade cake…
I think it speaks for itself! It says, “Eat me!”
It is absolutely delicious, incredibly moist, so perfectly citrus-y, and well, it’s just darn good. Because we love my lemon cake so much, I wanted to see if I could use that recipe as a launching pad to create some other flavor combos. Y’all, this one is a winner.
It’s just so good! And when you cut into it…
Look how fun! A zesty pop of lime green! A little bit of green food coloring (especially if you use a lime green hue) does the trick.
The cake portion is dense and spongey, and the icing is the perfect compliment!
Such a fun cake to serve for a spring or summer get-together! Perfect as a summer birthday cake!
Now go make it & enjoy it with family, friends, and neighbors!
If you’re looking for more inspiration, go check out more of my fun summer dessert recipes!
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Delicious Strawberry Limeade Cake
- 1 box yellow cake mix
- 5.1 oz box instant or Cook & Serve vanilla pudding
- ½ c vegetable oil
- 4 large eggs
- ½ c whole milk
- 8 oz sour cream
- 6 tbsp fresh-squeezed lime juice
- Zest from 2 small limes or 1 large lime
- Lime green or regular green food coloring
- 1 lb fresh strawberries divided
- 1 stick unsalted butter room temperature
- 1.5 c powdered sugar
- 1 tsp vanilla
- Zest from 1 lime
- Preheat oven to 350.
- Lightly grease 2 round baking pans.
- Using a stand or a hand mixer, blend cake mix, pudding mix, and oil together.
- Add eggs one at a time, mixing between additions.
- Pour in milk and continue to mix.
- Add sour cream, lime juice, and zest.
- Mix until everything is thoroughly blended together, but DO NOT over mix. Add in food coloring until you're pleased with the shade of green - I think I used about 10 drops of lime green coloring.
- Pour cake batter into baking pans and place in oven for 25-30 minutes (check with a toothpick after 25 minutes to see if cakes are done or if they need a little longer in the oven).
- Remove cake from oven and set on cooling racks in the baking pans.
- Remove cake from baking pans after about 10 minutes and allow to completely cool.
- For the icing, begin by washing the strawberries and removing the stems.
- Place half the strawberries into a blender or food processor and blend until completely pureed. You may need to add a teaspoon or so of water to help them get really smooth.
- Pour pureed strawberries into a small sauce pan. Set on stove top on medium heat.
- Bring the puree to a boil, stir, and slightly reduce heat. Continue to boil strawberries (stirring every few minutes) until they reduce by at least half - this will take about 15 to 20 minutes. Once the puree has reached the consistency of applesauce, it's ready! Set puree aside to completely cool to room temperature.
- In the meantime, finely chop the remaining strawberries and set aside. You're going to add them to the frosting in just a little bit.
- Using a stand or a hand mixer, cream butter and powdered sugar together. Add in cooled strawberry puree, vanilla, and lime zest. Gently fold in diced strawberries.
- Frost only the tops of each cake - frost the top part of the bottom layer, place the second layer on top, and then frost the top of that one as well. The icing is fairly runny, so I wouldn't recommend trying to frost the sides of the cake, but I don't think it needs it! This icing to cake ratio is perfect, and it looks beautiful without the frosted sides! SEE MY NOTES for an additional tip for frosting the cake.
- Garnish with extra lime zest, lime slices, and fresh strawberries! Enjoy!