Directions

1. In the bowl of a stand mixer, mix together the sugar and butter. Beat for 1 minute.
   
2. Add the lime zest, then mix.
   
3. Add the eggs, one at a time, mixing until thoroughly combined.
   
4. Add the lime juice and vanilla and continue to mix.
5. In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, and the salt.
   
6. Slowly add the flour mixture and the buttermilk to the egg mixture, alternating between the flour and the milk and stirring continuously.
   
7. Add the green food coloring until the batter reaches your desired shade of green. Pour the batter into two 8-inch round cake pans, buttered and floured. Bake in a 350-degree oven for 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool completely before frosting.
   
8. To make the frosting: Puree enough strawberries to make about 1/3 cup of strawberry puree (start with 6 to 8 strawberries). Reserve 6 or 7 whole strawberries, then chop up the rest.
   
9. In the bowl of a stand mixer, beat the butter and cream cheese until smooth. Then add the strawberry puree and mix well.
   
10. Add the powdered sugar and mix until thoroughly combined. If the frosting is too thin, add more powdered sugar; if it's too thick, add more strawberry puree.
    
11. Place one of the cakes on a cake stand and pipe a layer of frosting.
    
12. Place the second cake on top of the frosting layer.
    
13. Pipe a layer of frosting on top of the cake.
    
14. Smooth the frosting and frost the rest of the cake.
    
15. Decorate with the whole and chopped strawberries. You can serve chopped strawberries with each slice, if desired.