This strawberry cake is flavored with lime and a touch of cardamom.
For the Cake
- 1/2 stick salted butter, softened
- 1/2 c. granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 8 oz. can sweetened condensed milk
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1/4 tsp. ground cardamom
- 3 c. cake flour
- 1/2 c. pearl sugar
For the Strawberries
- 2 c. diced strawberries
- 1 tsp. granulated sugar
- 1 tsp. lime zest
- 1 tbs. lime juice
Preheat the oven to 350 degrees Fahrenheit. Grease a bundt cake, then swirl granulated sugar in the bundt pan to coat. Set aside.
Combine the strawberries, sugar, lime zest and lime juice in a bowl. Set aside.
Cream the butter and sugar together until light and fluffy. Add the eggs, then beat until the mixture is fluffy. Add vanilla extract and mix until combined. In a bowl, stir together the baking powder, kosher salt, ground cardamom, and cake flour. Add the flour mixture and sweetened condensed milk in alternating additions, scraping after each addition.
Add the strawberry mixture and mix until combined. Add the pearl sugar and mix to combine. Scoop batter into prepared bundt pan and bake for 50-55 minutes until golden brown and an inserted toothpick come out clean. Allow to cool slightly before removing from the pan.