For the Cake: 

1. Preheat the oven to 350°F. Prepare three 8-inch round pans, line the bottom with parchment paper, and grease the sides.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next, mix in the sour cream and beat until well combined.
3. In a separate bowl, combine the remaining dry ingredients and sift together the flour, baking powder, and salt. Then combine the milk, tequila, and lime juice; gently stir. Add half the dry ingredients and half the liquid, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes.  Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

For the Frosting:

1. Rinse the strawberries and chop them into small pieces, about the size of a dime. Place them in a food processor and pulse until the mixture is juicy but still has small chunks of strawberry remaining. Set the puree aside.
2. In the bowl of a stand mixer (stainless steel or glass, heatproof), combine the egg whites and sugar, whisk to combine. Attach a candy thermometer to the side of the bowl. Set the bowl over a pot filled with just enough water to cover the bottom of the pot—make sure the water doesn’t touch the bowl. Heat the water over medium to medium-low heat. Stir the egg whites and sugar constantly with a greaseproof spatula until the mixture reaches 140°F to 150°F. This step is critical—you want to dissolve the sugar without cooking the egg whites. To check if the sugar has fully dissolved, rub a small drop between your fingers; it should feel completely smooth. Once it reaches temperature and is smooth, remove the bowl from the heat.
3. Transfer the bowl to a stand mixer fitted with the whisk attachment. Begin beating the egg whites on low speed for two minutes, then increase the speed to medium and continue beating for another three to five minutes. The mixture should turn white and begin to form some body. After that, increase the speed to high and continue whipping for an additional five to eight minutes, until stiff, glossy peaks form and the bottom of the bowl feels completely cool. This process usually takes about 12 to 15 minutes in total.
4. Once the meringue is ready, reduce the mixer speed to medium-low. Add the butter one tablespoon at a time, mixing well after each addition. When all the butter has been incorporated, continue mixing for another minute and scrape down the sides of the bowl.

To Assemble the Cake:

1. Use a cake leveler to cut the domes off the top of the cake if you have domes. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
2. Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Repeat with the second layer of cake and then place your third layer on top.
3. Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
4. Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use your icing smoother to remove any excess frosting.
5. Use remaining frosting to pipe the florets on the top of the cake using a large open round piping tip. Garnish with leftover strawberries and slices of lime.