Strawberry Limeade Naked Cake
Apparently, spring brings out the baker in me. I’m not sure what’s happening, but during the past couple of weeks I’ve been baking up a storm. Other than resisting the urge to eat everything I bake, It’s been absolutely fun and completely cathartic.
A few years ago I tried my hand at a naked cake (that is, a cake without frosting on the sides), and since then, I’ve been wanting to make another. So that’s what I did! Voila, my Strawberry Limeade Naked Cake.
To be honest, I have a love-hate relationship with naked cakes. While I like the idea of a no-fuss, rustic, homey-looking cake, there’s also the perfectionist part of me that struggles with “messiness.” (It’s been known to make my eye twitch.)
However, the freedom-loving side of me won out this time around, and I’m so pleased with this pretty but “messy” deliciousness.
As you might expect with a Strawberry Limeade Naked Cake, there’s a lot bright, fresh flavor packed into the layers of this beauty.
For the cake, I went homemade. This allowed me to include pureed strawberries, lime zest, and lime juice. Cake flour and a bit of buttermilk keep the cake light and airy.
Once the cake came out of the oven, I wanted to lock in the moisture and add even more flavor, so I drizzled all three layers with homemade lime simple syrup.
To bring the whole cake together, there’s a strawberry cream cheese frosting made with more of that strawberry puree, lime zest, and lime juice. If you’re looking for a cake with flavor, this is it! My favorite part is that if you look closely enough. you can see the specks of lime and strawberry in both the cake and the icing. I just love that.
Now, if you’re not into the look of a naked cake, I understand. There should be plenty of frosting in the recipe below for you to just go ahead and frost the whole thing. Have it your way, my friends.
To complete the cake, top it off with whole strawberries and slices of lime. In my opinion, that is one beautiful cake. Whether spring or summer, I think you’re going to love baking, sharing, and eating this cake as much as I did.
Serves 12 - 15
Here's what you will need:
3 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 pound strawberries, hulled and chopped
1/2 cup buttermilk
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1/2 cup packed light brown sugar
3 eggs
2 teaspoons vanilla extract
1 tablespoon lime zest
Whole strawberries and sliced limes to garnish
Lime Simple Syrup
1 cup sugar
1/2 cup water
1 tablespoon lime juice
1/2 cup fresh lime juice
Strawberry Cream Cheese Frosting
16 ounces (2 blocks) cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, softened
6 cup confectioner's sugar
1 tablespoon lime zest
1 tablespoon lime juice
1 teaspoon vanilla extract
4 tablespoons strawberry puree
1/4 cup strawberries, diced
Begin by preheating your over to 350 degrees F. Then, grease three 8-inch cake pans with baking spray. Line with parchment paper and set aside.
In a large bowl, whisk together the cake flour, baking soda, baking powder, and salt. Set aside.
Add the chopped strawberries to a blender or food processor and puree for 10-15 seconds. In a small bowl, whisk together 1 cup of the strawberry puree with the buttermilk. (Keep the remaining puree for the frosting.)
In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. This will take 3 to 5 minutes. Then, add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla and lime zest.
Reduce speed to low and beat in the flour mixture and strawberry/buttermilk mixture alternately, starting and ending with the flour mixture. Do this until the flour is just incorporated. Divide the batter evenly among the prepared pans.
Bake the cakes for 20 to 23 minutes or until a toothpick inserted near the center comes out clean.
While the cakes bake, prepare your lime simple syrup. In a small saucepan, combine sugar and water over medium heat. Stir constantly for 5-7 minutes until sugar is dissolved. Remove from the heat. Stir in lime zest and lime juice. Cover and store in the refrigerator.
After you remove the cakes from the oven, let them cool in the pans on a wire rack for 15 minutes. Then evenly top each cake with 4 tablespoons of lime simple syrup. Let the cakes cool completely.
As your cakes cool, prepare the strawberry cream cheese frosting. Using an electric mixer, beat together the cream cheese and butter 3 to 5 minutes until fluffy. Gradually beat in the confectioner's sugar, one cup at a time. Beat until smooth. Then beat in the lime zest, lime juice, strawberry puree, and diced strawberries until combined. Put the frosting in a piping bag fitted with a large closed star tip.
Once the cakes have cooled, place a layer on a cake plate and evenly top with frosting. Then, add another layer and top with frosting. Add the final layer of cake to the top. Using an offset spatula, work around the cake to create an even layer of frosting and cake. Allow some of the cake to show through the frosting to achieve the naked cake look. Add more frosting and repeat as necessary.
Top the cake with six large dollops of frosting. Chill for 3-4 hours until the frosting is set. Before serving, garnish with whole strawberries and sliced limes.
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Now, I know this seems like a lot of steps, but I promise they are easy, and the whole thing comes together pretty quickly. I hope you give this recipe a try.
What are your thoughts on naked cakes? Love them or hate them?
The post Strawberry Limeade Naked Cake appeared first on Inspired by Charm.
