Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans generously.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, mixing well after each addition until fully incorporated.

Mix in the lime juice, lime zest, and tequila until well combined.

In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until smooth but don't overmix.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.

Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

In a heatproof bowl, whisk the egg whites and sugar together over simmering water, stirring continuously until the sugar is fully dissolved (about 5-7 minutes).

Remove the bowl from heat and use an electric mixer to whisk the mixture until stiff peaks form (approximately 8-10 minutes).

Gradually add the softened butter and beat until the mixture is creamy and smooth.

Mix in the strawberry puree and vanilla extract, stirring gently until well combined.

Frost the cooled cakes with the strawberry Swiss meringue buttercream, smoothing it beautifully across the layers.

Slice and serve. Enjoy this slice of paradise!