Strawberry Funfetti Cake Buttercream (Print Version)
# Ingredients:
→ Strawberry Funfetti Cake
01 -
4 egg whites
02 -
1/2 cup butter, softened
03 -
3 tablespoons canola oil
04 -
1 1/2 cups granulated sugar
05 -
2 cups all-purpose flour
06 -
1/4 cup cornstarch
07 -
3/4 teaspoon salt
08 -
1 tablespoon baking powder
09 -
1 cup whole milk
10 -
1 1/2 teaspoons vanilla extract
11 -
1/4 teaspoon almond extract
12 -
1 cup colored sprinkles (jimmies)
→ Strawberry Filling
13 -
1 cup strawberries, chopped
14 -
1/4 cup granulated sugar
15 -
1 tablespoon lemon juice
16 -
1 tablespoon all-purpose flour
→ Strawberry Buttercream
17 -
1 cup butter, softened
18 -
3-4 cups powdered sugar
19 -
1 cup crushed freeze-dried strawberries
20 -
3-4 tablespoons heavy cream
21 -
Salt, to taste
→ Topping
22 -
Strawberries
23 -
Sprinkles (jimmies)
# Instructions:
01 -
Preheat oven to 350°F (175°C) and grease two 8-inch or 9-inch round cake pans. With a standing or hand mixer, whip egg whites until they reach stiff peaks and set aside.
02 -
Cream butter using a mixer until light and fluffy, about 1-2 minutes. Add canola oil and granulated sugar, beating for another 1-2 minutes.
03 -
Sift together flour, cornstarch, salt, and baking powder in a separate bowl.
04 -
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until combined. Fold in vanilla extract, almond extract, and sprinkles. Gently fold in egg whites until fully incorporated.
05 -
Divide batter evenly between the prepared pans, spreading in an even layer. Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Allow cakes to cool completely.
06 -
In a medium saucepan, mix strawberries, sugar, lemon juice, and flour. Cook over medium heat until it begins to boil, then reduce to medium-low and simmer for 10-12 minutes until thickened. Cool completely.
07 -
Using a mixer, beat butter for 3-4 minutes until light and fluffy. Gradually add powdered sugar, one-half cup at a time, until frosting thickens. Mix in 3 tablespoons of heavy cream. Add crushed freeze-dried strawberries and incorporate. Adjust consistency with remaining powdered sugar or heavy cream as needed. Add a pinch of salt, if desired.
08 -
Place one cake layer on a serving plate. Spread a thin layer of frosting on top. Pipe a thick border of frosting around the edge to create a barrier. Spoon the strawberry filling into the center. Cover the filling with a thin layer of frosting, spreading evenly. Place the second cake layer on top. Frost the cake with the remaining buttercream and decorate with strawberries and sprinkles.
09 -
Serve the cake at room temperature. Refrigerate leftovers due to fresh fruit filling. Allow cake to come to room temperature (about 30-60 minutes) before serving again.
# Notes:
01 -
Substituting 2 1/4 cups of cake flour can replace all-purpose flour and cornstarch for a softer texture.
02 -
For best results, allow refrigerated cake to warm before serving.