• Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• Step 3: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.
• Step 4: Alternate adding the flour mixture and buttermilk to the butter mixture, mixing just until combined after each addition. Divide the batter evenly between the prepared cake pans.
• Step 5: Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• Step 6: In a large bowl, beat the heavy cream with the powdered sugar and lime juice until stiff peaks form. Fold in the lime zest.
• Step 7: Place one cake layer on your serving platter or cake stand. Spread half of the lime whipped cream over the top. Repeat with the second layer and remaining whipped cream. Top with the final cake layer.
• Step 8: Arrange the diced strawberries in a horizontal line across the center of the cake to create the red stripe of the Mexican flag. Garnish the green and white stripes with the sliced mint leaves.