On Friday night we celebrated my little brother's 16th birthday and had a Cake Taste Test. We tested 8 cakes and voted for our favorites. This is the winner- a light, white cake with lime zest, frosted with strawberry buttercream and whipped cream
Strawberry Lime Layer Cake (cake recipe from Betty Crocker)1 box white cake mix
water, egg whites, and oil called for on cake mix box
2 Tbls grated fresh lime peel
1 recipe Strawberry Buttercream Frosting
2 1/2 cups sliced strawberries
1 cup whipping cream
Prepare cake according to box directions, stirring in lime peel after cake is mixed. Bake as directed at 350 degrees in 2 9-inch round pans. Cool in pan, on wire rack for 10 minutes. Cool completely after removing from pan, at least 1 hour.
When cool, place 1 cake round on platter. Cut top with serrated knife, if needed, to make the top even. Spread a thick layer of Strawberry Buttercream on top, just to edges. Cover with thinly sliced strawberries. Place the other cake layer on top, upside down (you might also want to trim the top of this cake layer, so that it will fit better). Spread Buttercream on top, just to edges.
In a chilled metal bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Frost sides of cake with whipped cream. Refrigerate at least 1 hour before serving. Garnish with sliced strawberries and fresh mint right before serving. Store covered in the refrigerator
My Strawberry Buttercream Frosting
1/2 cup butter, softened (1 stick)
1/2 cup finely chopped strawberries
4 cups powdered sugar
1-3 Tbls skim milk
1 1/2 tsp strawberry extract
In a medium bowl, beat butter with electric mixer on low speed about 30 seconds, to soften, then on high speed until fluffy. Add chopped strawberries and powdered sugar; beat on low speed until sugar is incorporated; increase speed to medium and beat until frosting is fluffy, stopping to add milk (until consistency is thin enough to spread, but still thick and creamy) and strawberry extract.
I can't wait to try this cake!
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