Recipe Sunday: Strawberry Limeade Cake

The limes on my lime tree recently started ripening, so I wanted to use a bunch of them in a dessert lest they start rotting. At first I thought of just making a key lime pie, but the more I thought about it, what I was really craving was the key lime pie filling mixed in with strawberries. I had an angel food loaf in the refrigerator, so I decided to experiment. This recipe really lends itself to modifications, since it would work well as a trifle, or substituting the strawberries with blueberries or peaches.


  • 1/2 cup condensed milk
  • 2 egg yolks
  • 4 tbsp. lime juice
  • 1 tsp. lime zest
  • 1 – 2 tsp. St. Germain
  • 6 or so large strawberries, sliced
  • 1 loaf (approximately 9×5) Angel food, vanilla, or yellow cake

Whisk the condensed milk, the egg yolks, lime juice, lime zest, and St. Germain. In a double boiler (if you don’t have one you can heat everything over very low heat), heat the mixture, stirring constantly with a spatula, until it reaches 160 degrees F and the mixture holds its shape when you lift some up with the spatula and drop it back in the saucepan. This will take between 5 – 10 minutes. Remove the mixture from the heat and let it cool.


Slice the loaf lengthwise into three pieces. Spread half of the mixture over the bottom slice, and top with strawberry slices. Place the middle slice over the bottom slice, and spread the remaining mixture over the top of the middle slice, and top with strawberry slices. Place the top slice over the middle slice (basically assembling the cake back together). Keep refrigerated.

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