I made this cake for the first time about four years ago.
My boyfriend at the time was working in a managerial position for Claire’s corporate, and I had somehow ended up as the official cake baker for his employees birthdays. They quickly caught wind that I enjoyed turning alcoholic drinks into baked goods so besides for this Strawberry Margarita cake, I also made a White Russian cake and my classic Irish Carbomb cake.
When it showed up on my Timehop, I knew without a doubt I had to make it again. Fortunately I had the perfect excuse, it was my mothers birthday on the 2nd and she had requested a Mexican theme for the food. So, along with our Crock-Pot Enchiladas (for which I made my own red enchilada sauce), we had a taco bar, margaritas, chips and guacamole with the most perfect avocados I’ve seen all season, Cream Cheese Things, Tomato Basil Mozzarella apps, Coconut Macaroons, and this cake.
As you can see from the photos, the frosting looks a little suspect. Not only was it very warm in the house which exasperated the situation, but I had somehow run out of powdered sugar and it was just too late to get any more. I experimented with using a little corn starch to try to thicken it up, but it didn’t work like I had hoped.
If you use as much sugar as you’re supposed to, you’ll have a nice fluffy frosting on your hands like my picture from four years ago.
2 sticks room temperature (or hurriedly microwaved) unsalted butter
2 cups granulated sugar
2 Tablespoons lime zest (about 4 limes worth)
¼ cup milk
¼ cup non-alcoholic margarita mix
2 Tablespoons tequila
1 cup powdered sugar
1 Tablespoon water
2 Tablespoon Tequila
8 oz room temperature Cream Cheese
½ cup room temperature salted butter
1 cup fresh strawberries, blended
3 Tablespoons lime juice (about 2 limes)
2 Tablespoons non-alcoholic margarita mix
6 cups powdered sugar
2, 9" Cake pans
reheat the oven to 325 and butter and flour the inside of two 9" round cake pans.
In a small bowl sift together the flour salt and baking powder.
In the bowl of stand mixer with a paddle attachment, blend the butter and granulated sugar on medium low until light and fluffy.
Scrape down the sides and one at a time add the eggs.
Scrape down the sides slowly add in the dry ingredients and mix on low until combined. Do not over mix.
Scrape down the sides and add the lime zest, milk, margarita mix and tequila. Mix until combined. If you feel your batter is too thick, add more margarita mix.
Divide and pour equally into the prepared pans and place in the oven for about 35-40 minutes until golden brown and an inserted toothpick comes out clean from the center. Rotate the pans once halfway through baking.
When they're done, remove from the oven and allow to rest for about 10 minutes.
Remove the cakes from their pans as carefully as possible and set flat side up on some cooling racks. Brush the tops of the cakes each with a quarter of the tequila glaze.
When your frosting is ready, cut the first cake in half and place the glazed half down onto your plate or tray. Frost this layer generously.
Place the second half of the cut cake, cut side up on top of the frosting. Brush with ¼ of the remaining glaze and allow it to soak in for a couple of minutes.
Frost this layer generously.
Approach the second cake in the same way, cut in half, put the cut half on top of the frosting, frost, place the last half on top, glaze, and then frost.
At this point you're ready to frost the rest of the cake. Be generous with your delicious frosting.
Decorate with freshly sliced strawberries and a twisted lime slice right on top.
When you cakes are about ready, prepare the glaze by mixing the sugar, water, and tequila in a small bowl with a fork or a whisk until fully combined and smooth. Set aside until needed.
In the bowl of a stand mixer with a whisk attachment, place the butter and cream cheese and whisk on medium until blended and fluffy, about 4 minutes.
Add the lime juice, blended strawberries, and margarita mix, whisk for another 2 minutes.
Add the powdered sugar slowly, scraping the sides of the bowl every now and then, until the frosting is at your desired thickness.
The frosting is a little week, but still delicious. However, the cake itself is amazing; super moist and tangy and delightful. You could forgo any alcohol or even margarita mix, and just use it as a zesty lime cake!
Being on a pie kick, you’d think that baking one would go smoothly for me.
Anyway. I managed to make a tasty strawberry pie, but it took some improvising. And it didn’t look the way I wanted.
I had imagined a pile of shiny red juicy beautiful strawberries covered in a clear glaze. Just bursting with color and vitality and deliciousness.
I got the deliciousness down, but ended up with more of a strawberry gel.
The good news is that it is still tasty, and it’s a good way to hide a batch of berries that aren’t particularly pretty looking. My boyfriend gobbled down multiple pieces in one sitting.
When in doubt, just drown it in whipped cream*.
*Does not work with parenting or house fires.
Here’s what went wrong:
1) The recipe I was working off of said that corn starch plus sugar plus water = clear glaze. This was not the case for me – I ended up with a definitely gelled, but definitely white liquid.
2) Said recipe also said to mash the strawberries. My masher kept slipping off of the berries and even attempting to squish them between my fingers didn’t work (they weren’t very ripe). So I threw them in a food processor instead. (Hence the gel-like consistency of the pie).
3) The instructions said to line the bottom of the pie with strawberries, then pour the filling over them. I did this, expecting the berries to rise. They didn’t.
4) Because the berries didn’t rise, I felt the need to put more strawberries on top – to look pretty. Then I ran out of strawberries and had to dig into a box of raspberries.
None of these issues have anything to do with flavor, thankfully. But we all know that it feels disappointing to be aiming for a pretty dish and end up with something… less than.
In any case, if you’re interested in a tasty, yet iffy looking pie of your own, I still thought I’d include the recipe below. Enjoy!
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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