• Preheat oven to 325.
• Add parchment paper to bottoms of 2 9" cake pans and then spray the sides with non-stick cooking spray, set aside.
• In large bowl add your dry ingredients and whisk together until blended, then mix in all your wet ingredients and mix with hand or stand mixer for a few minutes until combined.
• Pour evenly in cake pans and bake for about 50 minutes or until cake springs back when touched and lightly golden.
• Remove from oven and let cool in pan for about 10 minutes then turn out onto cooling rack to cool completely.
• Meanwhile to make your lime buttercream, in large bowl mix together your butter and shortening and mix on medium speed until combined and fluffy. Add in your lime juice and continue to mix until incorporated.
• Add your powdered sugar one cup at a time until you reach your desired consistency.
• Lastly mix in your zest and your food coloring until combined, set aside.
• To make strawberry buttercream again in large bowl mix together your butter and shortening until light and fluffy.
• Add in your extracts and then powdered sugar 1 cup at a time until you reach your desired consistency.
• Lastly mix in your strawberries until incorporated.

TO ASSEMBLE

• Using a cake leveler split your cakes in two and start by laying your bottom layer on cake stand. top with 1/3 of your lime buttercream and smooth over top.
• Add the other half of that cake to the top of that and repeat process until the last layer is added.
• Starting from top of cake working down add about 1-2 cups of your strawberry buttercream and work down over the sides, repeat for around the cake. Add more buttercream and spread until even and smooth and cake is fully covered.
• Finish by decorating cake with sliced strawberries and limes.
• Refrigerate any uneaten portion.