Cake: Preheat oven to 350° F. In a stand mixer, cream organic evaporated cane juice and butter on medium speed for 1 minute. Beat in eggs, one at a time for about 20 seconds until each addition is fully combined. Next, add in lime zest and tequila. Mix until combined, about 10 seconds. In a liquid measuring cup, combine lime juice and milk. On low speed, alternate the flour, baking powder & soda with the lime/milk mixture into the cake batter. Beat well after each addition. Fold in sliced strawberries with a spatula. Let cake batter rest (hydrate) for at least 10 minutes. Spread batter into a greased and floured tube pan. Bake for 60 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool on a baking rack for 15 minutes. Invert onto a cake plate.

Sauce: While the cake is baking, prepare the sauce. In a medium sized saucepan, melt butter and sugar over low heat. Add heavy cream, lime zest, and lime juice. Stir to combine and turn the heat up to medium. Cook for 5-7 minutes, stirring occasionally. Once the sauce has thickened, remove the pan from the stove and add the tequila. Once the cake has cooled, brush sauce on top. Preserve remaining sauce to serve with sliced cake, if desired.

Glaze: In a medium sized bowl, whisk together powdered sugar, lime zest, salt, lime juice, and tequila. Start with smallest measurements of lime juice and tequila. If thinner glazed is desired, add the additional tequila and lime juice. Drizzle glaze on top of the cake.