Strawberry Lime Cake

I found this on one of my favorite blogs: melskitchencafe.com.  It is a perfect summer dessert!  I wanted to change it to Raspberry Lime but I didn't have enough raspberries. :( Next time.  When I made this I had loads of left over lime cream and frosting so I adjusted the recipe so you now only make what you actually need. I also just used my homemade strawberry jam instead of the strawberry puree. To make this recipe a little easier you could just make the cake from a box mix and add a small box of instant vanilla pudding to make it more moist.

INGREDIENTS

Cake:
2 1/2 c all purpose flour
2 c white sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/3 c buttermilk
1/2 c butter, softened
1 tsp vanilla
4 egg whites

Strawberry Puree:
1 pint strawberries, cleaned and hulled
4 Tbsp sugar
1 tsp lemon juice

Lime Cream:
2 limes (1/4 c lime juice)
1/2 can sweetened condensed milk
1 c heavy whipping cream

Whipped Cream Frosting:
2 Tbsp water
1/2 envelope (1 tsp) unflavored gelatin
1 c heavy whipping cream
1/4 c powdered sugar
1/2 tsp vanilla

DIRECTIONS

Cake:
Preheat oven to 350 F. Grease and flour 2 cake pans. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and vanilla. Beat for 30 seconds with and electric mixer.  Increase to medium for 2 minutes. Add egg whites and beat 2 more minutes. Scrap down sides of bowl while mixing as needed. Pour batter equally into cake pans and bake for 28-30 minutes. Cool cakes on wire rack for 10 minutes and then loosen sides with knife and remove from pans.

Strawberry Puree:
Blend strawberries, sugar and lemon juice in blender until smooth.  You can also just use 1 1/2 c strawberry jam.

Lime Cream:
In a medium bowl zest and then juice limes. Mix in sweetened condensed milk. Beat in whipping cream using an electric hand mixer until it forms medium-stiff peaks.  Cover and refrigerate.

Whipped Cream Frosting:
In a small bowl add the water and sprinkle gelatin on top letting it stand for 3-4 minutes.  Microwave for 20 seconds to dissolve gelatin and then allow to cool to room temperature but not set up.  While it is cooling mix cream, sugar, and vanilla with electric hand mixter until slightly thickened.  With the mixer on low, slowly add cooled gelatin to cream mixture. Increase to high and whip until stiff peaks form.

Assembling the Cake:
Slice each cooled cake evenly in half.  Place one half on a cake platter and add a layer of strawberry puree (or jam) and then a layer of lime cream leaving a 1/2 boarder around the edge.  Repeat two more times. Top with final cake half and frost the top and sides of cake with the whipped cream frosting. Garnish with limes and strawberries and chill for 1-2 hours before serving.

–Melanie