Strawberry Lime Cake

Strawberry Lime Cake

A sweet and refreshing spring time treat – lime cake filled and topped with luscious strawberry cream. A dreamy creamy cake which definitely breathes spring.

The inspiration of this cake is from Sunita’s Mini Lemon Bundts recipe. This recipe appealed to me with a certain sense of urgency, so much that I rescheduled or rather abandoned what I had to do and  immediately set to bake this. Eggless, simple and with abundant space to innovative, this freestyle recipe gave my heart a flutter. I had lime, flour, cream and strawberries. So it was going to be a lime cake filled with strawberry cream – almost like a strawberry shortcake.

Of course any one else would have at least taken an effort to make it look pretty. But I am impatient!


  • grated zest of 2 lime
  • 1.5 cups all purpose flour
  • 2.5 teaspoons baking powder
  • 1/2 teaspoons bicarbonate of soda
  • 1.5 cups + 3 tablespoons milk
  • 12 tablespoons vegetable oil
  • 12 tablespoons sugar
  • 1/2 cup lime juice (juice of about 2 limes)
  • For the strawberry cream:
  • 20 strawberries, hulled and halved
  • 1/4 cup sugar
  • 1 teaspoon lime zest
  • 500 ml heavy cream, chilled + 4 tablespoons icing sugar
  • 1/2 cup water
  • Preparation: (the steps for baking the cake is exactly as in the original recipe, except I increased the proportion and used all purpose flour)
  • Pre heat the oven at 325 degree F and grease cake pan. (I used a spring foam-9 inch  X 3 inch. If you want a taller cake for more tiers use a smaller pan).
Read the whole recipe on eCurry