Strawberry Daiquiri Cake Recipe
A cake that tastes like your favorite cocktail but won’t get you kicked out of a family gathering. This Strawberry Daiquiri Cake is a boozy, berry-packed masterpiece that’s equal parts refreshing and indulgent. If your dessert game needs a glow-up, this is it.
This isn’t just cake—it’s a flavor explosion. The rum-soaked layers, fresh strawberries, and zesty lime frosting mimic the iconic cocktail perfectly. Plus, it’s a showstopper without requiring a pastry degree. Win-win.
Pro tip: The subtle kick of rum keeps it grown-up, but you can tweak it for kids (or lightweight friends). Either way, it’s the dessert version of a vacation in a slice.
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes (plus cooling)
Servings: 12 slices (or 4 if you’re feeling greedy)
Ingredients
For the cake:
For the rum syrup:
For the frosting:
Instructions
- Prep the oven: Preheat to 350°F (175°C). Grease two 8-inch round pans and line with parchment paper. No one likes a stuck cake.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl. Set aside—this isn’t a nap break.
- Cream butter & sugar: Beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lime zest, and rum.
- Alternate wet & dry: Add flour mix and buttermilk in batches, starting and ending with flour. Fold in diced strawberries gently—no smushing.
- Bake: Divide batter between pans. Bake 22-25 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack.
- Make rum syrup: Simmer rum, sugar, and water until sugar dissolves. Brush over warm cake layers. Yes, this is mandatory.
- Whip the frosting: Beat heavy cream, powdered sugar, rum, and lime juice to stiff peaks. Fold in strawberry puree for a pink hue.
- Assemble: Stack layers with frosting between and on top. Garnish like you’re Instagram-famous.
Nutritional Values (Per Slice)
Calories: 380
Carbs: 45g
Fat: 18g
Protein: 4g
Sugar: 30g
Storage Instructions
Store in an airtight container in the fridge for up to 3 days. The frosting may weep a little, but it’s still delicious. For longer storage, freeze slices (without garnish) for up to 1 month. Thaw in the fridge overnight.
Common Mistakes to Avoid
- Overmixing the batter: Gluten development = dense cake. Fold gently.
- Skipping the rum syrup: This is what makes it a daiquiri cake, not a sad strawberry loaf.
- Warm cake + frosting: If the layers aren’t cool, your frosting will slide off like a bad breakup.
Alternatives
- Non-alcoholic: Replace rum with pineapple juice or extra lime juice in the cake and syrup.
- Gluten-free: Use a 1:1 GF flour blend. Check the baking time—GF cakes dry out faster.
- Frosting hack: Swap whipped cream for cream cheese frosting if you need something sturdier.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw and drain them first. Excess moisture = soggy cake. IMO, fresh berries work best.
What rum do you recommend?
White or gold rum works. Avoid spiced rum—unless you want a cake that tastes like Christmas.
Can I make this ahead?
Absolutely. Bake the layers and syrup 1 day ahead. Frost day-of for best texture.
Why did my frosting deflate?
Overbeating or warm cream. Chill your bowl and beaters first, and stop when peaks form.
Is this cake kid-friendly?
Most alcohol cooks off, but skip the rum syrup or use juice for a PG version.
Final Thoughts
This Strawberry Daiquiri Cake is the ultimate flex for potlucks, birthdays, or “I survived Monday” celebrations. It’s boozy, fruity, and looks like you put in way more effort than you did.
