Strawberry Lime Layer Cake

By awright0511

Ingredients

• Cake :
• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 2 tablespoons grated fresh lime peel
• 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

Preparation

Step 1

1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Generously spray bottoms and sides of 2 (8- or 9-inch) round cake pans with baking spray with flour.

2. Make cake mix as directed on box, using water, oil and egg whites; stir lime peel into batter. Divide batter between pans.

3. Bake as directed on box for 8- or 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.

4. Reserve 3 whole strawberries for garnish. Cut remaining strawberries into thin slices. Finely chop enough of the sliced strawberries to equal 1/2 cup.

5. 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.

6. With long, sharp knife, split each cooled cake layer horizontally in half. Place 1 layer, cut side up, on serving plate. Spread with 1/4 of the frosting; top with half of the sliced strawberries. Add second layer, cut side down. Spread with 1/4 of the frosting. Add third layer, cut side up. Spread with 1/4 of the frosting; top with remaining sliced strawberries. Add remaining cake layer, cut side down. Frost top of cake with remaining frosting.

7. 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