Tequila soaked strawberry cake layers with tart lime curd and strawberry buttercream.
Preheat the oven to 325 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
In a food processor, pulse fresh or frozen strawberries for 1 minute until cut into small pieces, then add strawberry jam and buttermilk, pulse until combined. Set aside.
In a medium-size bowl, whisk and stir together the cake flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add half of the flour mixture to the butter mixture then add buttermilk. Add in the remaining flour mixture and until fully incorporated.
Pour in the strawberry mixture, vanilla extract, lemon juice, and zest. Mix on medium for another 30 seconds and add a few drops of super red gel food coloring. Mix until combined, then scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 40-45 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely — wrap cakes in plastic wrap and place in the freezer to chill for at least 30 minutes.
In a medium saucepan, whisk together the eggs, egg yolks, sugar, lime zest, and lime juice. Continue whisking over low-medium heat until the sugar has dissolved.
Add the cold butter cubes pieces at a time, stirring with a rubber spatula until each addition is melted and incorporated.
Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Set aside to fully cool.
In a small saucepan, combine the sugar and water over medium heat. Continue to heat for 5 minutes until the sugar has fully dissolved. Remove from the heat and add the tequila. Set aside to cool.
In a small saucepot, add the fresh or frozen strawberries. Place pot over medium heat for 5-10 minutes to bring to a boil and break down the berries occasionally stir to prevent from burning on the bottom.
In a small bowl, combine the cornstarch and water. Mix with a spoon until the mixture is lump-free. Add the mixture to the boiling strawberries, stirring constantly.
Add lime zest to the strawberry mixture should be opaque and thick. Once thick, remove from the heat and place into the freezer to cool quickly.
In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the cold strawberry gel, lime juice, salt, and vanilla.
Next, gradually add powdered sugar, followed by the tequila. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).
Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board.
Layer a chilled strawberry cake, cut side up onto the cake board. Place a thin layer of buttercream on top of the cake then pipe a ring of buttercream. Add 1/4 cup of lime curd inside the circle of buttercream.
Place another cake layer cut side down over the top. Repeat the process for another layer—Crumb coat and freeze for 30 minutes.
Then add a thicker layer of frosting and smooth the sides out using an offset spatula and cake scraper.
While turning the cake, use an offset spatula press and move your offset spatula from the bottom to the top holding the offset spatula perpendicular to the cake.
Finally, add the strawberries, lime wedges, and sprinkle sea salt on top.