Lime Mint Pound Cake With Strawberry Filling Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray two 8- or 9-inch round cake pans with baking spray with flour.
• Make cake batter as directed on box--except stir lime peel into batter. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
• Reserve 3 whole strawberries for garnish. Cut remaining strawberries into thin slices. Finely chop enough of the sliced strawberries to equal 1/2 cup.
• 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.
• With long, sharp knife, split each cooled cake layer horizontally in half. Place 1 layer, cut side up, on serving plate. Spread with one-fourth of the frosting; top with half of the sliced strawberries. Add second layer, cut side down. Spread with one-fourth of the frosting. Add third layer, cut side up. Spread with one-fourth of the frosting; top with remaining sliced strawberries. Add remaining cake layer, cut side down. Frost top of cake with remaining frosting.
• 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.