Strawberry Funfetti Cake Buttercream

This strawberry funfetti cake with strawberry buttercream is made for celebrations The inside is fluffy vanilla cake dotted with colorful sprinkles and brimming with homemade strawberry filling while the frosting carries a major berry punch from freeze dried strawberries I first baked this cake for my best friend's birthday and it quickly became the go to request for family events The strawberry layers and confetti sprinkles just feel like a party on a plate

One spring my niece begged for a pink cake for her ballet recital This funfetti strawberry cake totally stole the show Now even the grown ups sneak seconds

Ingredients

• Egg whites: help create a cloud like lightness Whip them to stiff peaks for best texture
• Butter: for richness and structure Use high quality butter for the best flavor
• Canola oil or vegetable oil: keeps the cake super moist Choose a neutral flavored oil
• Granulated sugar: sweetens and softens the crumb Look for fine baking sugar if available
• All purpose flour: builds the base Sift for an even fluffy texture Use fresh flour
• Cornstarch: tenderizes If you have cake flour you can use it instead for even more fluffiness
• Salt: enhances all the sweet flavors Use a fine salt for easier mixing
• Baking powder: ensures your cake rises tall and light Make sure it is fresh
• Whole milk: makes the cake supple and rich You can swap in 2 percent if needed
• Vanilla extract: adds warmth Pure vanilla brings extra depth
• Almond extract: optional but gives a lovely bakery style aroma Go for pure almond if using
• Colored jimmies: classic funfetti touch Try to use jimmies not nonpareils to prevent color bleed
• Chopped strawberries: for the filling Choose ripe strawberries for maximum flavor and color
• Powdered sugar: sweetens and thickens the buttercream Sift to prevent lumps
• Freeze dried strawberries: unlock an intense berry flavor in the frosting Crush finely for smoothness
• Heavy cream: makes the frosting pipeable and fluffy Start with less and add until your texture is right
• Salt: in the buttercream cuts sweetness A pinch goes a long way
• Fresh strawberries and extra jimmies: for topping Pick berries that are small and firm so they slice beautifully for garnish

Step by Step Instructions

Prep Cake Pans:

Grease two round cake pans and preheat your oven to 350 degrees Spread a thin layer of butter then dust with flour for easy release

Whip Egg Whites:

Use a clean bowl to beat the egg whites on medium high until they form stiff glossy peaks Set aside These pockets of air make the cake extra tender

Cream Butter and Sugar:

Beat butter until light and fluffy then add oil and granulated sugar Beat for several minutes until pale and cloud like This step traps air for a finer crumb

Combine Dry Ingredients:

Sift together your flour cornstarch salt and baking powder This keeps lumps out and ensures even mixing

Mix Wet and Dry:

Alternate adding the dry mixture and milk to the creamed butter Begin and end with the flour mixture This helps prevent overmixing and keeps the cake delicate

Add Extracts and Sprinkles:

Add in your vanilla extract almond extract and colored jimmies Mix gently so the sprinkles do not bleed their color

Fold in Egg Whites:

Gently fold the stiffly whipped egg whites into the batter Use slow steady strokes to avoid deflating the mixture

Bake:

Divide the batter between your two pans smooth the tops and bake for about 20 minutes The cakes are ready when a tester comes out clean Cool completely

Make Strawberry Filling:

Cook chopped strawberries granulated sugar lemon juice and flour over medium heat until bubbly and thickened Stir often to prevent sticking Cool completely before using

Prepare Buttercream:

Beat your butter until very fluffy Gradually add powdered sugar then heavy cream then finely crushed freeze dried strawberries Beat until light and pink Taste and add a pinch of salt to balance the sweetness

Assemble the Cake:

Lay down your first cake layer and spread on some strawberry buttercream Pipe a thick border around the edge to hold in the filling Add cooled strawberry filling in the center then spread a thin layer of frosting over it Top with the second cake layer and gently press Spread more buttercream around the entire cake For extra festiveness top with strawberries and more sprinkles

Pin it

Those freeze dried strawberries are my secret weapon The berry flavor is so intense that even a small amount transforms the buttercream My little cousin once asked if the frosting was made from magic That pretty much sums it up for me

Storage Tips

Store the cake covered in the refrigerator because of the fresh fruit filling For the softest crumb bring slices to room temperature before serving If you need to make it ahead wrap the cooled layers tightly in plastic and freeze without frosting

Ingredient Swaps

If you do not have cake flour use all purpose flour plus cornstarch as listed If you cannot find freeze dried strawberries substitute a tablespoon of strawberry jam for a lighter pink flavor Just know the frosting will be softer

Serving Suggestions

This cake is happiest at celebrations Set it out with extra berries and sprinkles on the side Serve petite slices for tea parties or hearty wedges for birthdays It also makes a charming centerpiece for spring brunch

A Slice of Funfetti History

Funfetti cakes first became popular in the early 1990s when boxed sprinkle cakes hit grocery shelves Adding those colored jimmies by hand gives you the same whimsical effect with richer homemade flavor Strawberry variations are less common but the berry filling and frosting make this version unforgettable

Frequently Asked Questions

→ How do you ensure fluffy cake layers?

To achieve light cake layers, make sure to properly whip the egg whites to stiff peaks and gently fold them into the batter. Creaming the butter and sugar thoroughly also helps create airy texture.

→ What is the best way to get intense strawberry flavor?

Use fresh strawberries for the filling and freeze-dried strawberries in the buttercream. This combination gives both tang and concentrated berry flavor.

→ Can I use a different kind of sprinkles?

Jimmies (cylindrical sprinkles) work best as they keep their color and shape in the batter. Other types may bleed or melt during baking.

→ How should the dessert be stored?

Because of the fresh strawberry filling, keep leftovers refrigerated. Allow the cake to come to room temperature before serving for ideal texture.

→ Is cake flour required for the batter?

You can use a mix of all-purpose flour and cornstarch or substitute cake flour for an even softer crumb. Both methods will yield a tender result.