Strawberry Funfetti Cake is a colorful, moist cake filled with rainbow sprinkles and infused with strawberry flavor.
This Strawberry Funfetti Cake combines the sweet taste of strawberries with a festive appearance, making it a delightful treat.
Its deliciousness comes from the balance of creamy strawberry buttercream and fruity filling that complements the soft, fluffy cake layers.
The idea for this Strawberry Funfetti Cake comes from traditional funfetti cakes, updated with a fresh strawberry twist. The main specialty lies in its vibrant colors and fresh strawberry essence.
Now, I will guide you step-by-step to create this joyful and tasty Strawberry Funfetti Cake.
Why Peoples Like Strawberry Funfetti Cake Recipe?
People like the Strawberry Funfetti Cake recipe because it brings together fun and flavor in a unique way. The colorful sprinkles inside the cake create a cheerful, festive look that appeals to all ages.
The Strawberry Funfetti Cake fresh strawberry taste adds a natural sweetness and brightness that makes the cake feel light and refreshing.
Many enjoy the combination of the soft, tender cake layers with the creamy strawberry buttercream and fruity filling.
It also feels special and celebratory without being overly complicated, making it a favorite for birthdays, gatherings, or just a sweet treat at home.
How To Prepare Strawberry Funfetti Cake?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: Approximately 1 hour 5 minutes
Course: Dessert / Cake
Cuisine: American / Bakery-style
Calories: Approximately 450 calories per serving
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Sifter
- Cake pans (three 8-inch round pans)
- Saucepan (for strawberry filling)
- Food processor or blender (for freeze-dried strawberries powder)
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Strawberry Cake Layers:
- ¼ cup rainbow sprinkles
- 1 cup unsalted butter, softened to room temperature
- 1 teaspoon strawberry emulsion or extract (e.g., LorAnn Oils bakery emulsion)
- 5 large egg whites, room temperature
- ½ cup strawberry reduction, room temperature
- 3 ¼ cups all-purpose flour
- ¾ cup buttermilk, room temperature
- ¾ teaspoon salt
- 1 ¾ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ cups granulated sugar
- 1 teaspoon vegetable oil
- 1 teaspoon vanilla extract
- Pink food coloring (Americolor neon pink recommended)
For the Strawberry Filling:
- 12 ounces frozen strawberries, thawed
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- ¼ cup (1.76 ounces) granulated sugar
- Fresh lemon juice, to taste
For the Strawberry Buttercream:
- ¼ cup heavy cream
- 1 ½ cups unsalted butter, softened to room temperature
- 4 ¼ cups confectioners’ sugar
- ¼ teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 ½ teaspoons vanilla extract
- 1 ½ cups freeze-dried strawberries, ground into fine powder
Instructions
1. Prepare the Cake Batter:
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer. Add the egg whites one at a time, mixing well after each addition. Stir in the vegetable oil, vanilla extract, and strawberry emulsion. Add the strawberry reduction and mix until combined.
2. Mix Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
3. Combine Wet and Dry:
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Add a few drops of pink food coloring and gently fold in the rainbow sprinkles.
4. Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and flour your cake pans. Divide the batter evenly among the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on a cooling rack.
5. Prepare the Strawberry Filling:
In a saucepan over medium heat, combine thawed strawberries, granulated sugar, and lemon juice to taste. Bring to a simmer, then stir in the cornstarch slurry. Cook until thickened, about 3-5 minutes. Remove from heat and cool completely.
6. Make the Strawberry Buttercream:
Beat the softened butter on medium speed until creamy. Gradually add confectioners’ sugar, mixing well. Add heavy cream, lemon juice, vanilla extract, kosher salt, and powdered freeze-dried strawberries. Beat until smooth and fluffy.
7. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of strawberry filling over the top. Add a layer of strawberry buttercream. Repeat with remaining layers. Finish by frosting the entire cake with the remaining buttercream.
8. Decorate and Serve:
Optionally, decorate with additional rainbow sprinkles or freeze-dried strawberry pieces. Chill the cake for at least 30 minutes before slicing to set the frosting. Serve and enjoy!
How To Decorate And Serve
To decorate Strawberry Funfetti Cake, start by smoothing a thick layer of strawberry buttercream over the entire cake using an offset spatula for a clean finish.
Sprinkle extra rainbow sprinkles or crushed freeze-dried strawberries on top and around the sides for added color and texture.
You can also pipe small buttercream rosettes or stars along the edges for a pretty border. For a special touch, add fresh strawberries or edible flowers on top.
Serve the Strawberry Funfetti Cake on a decorative plate or cake stand, slicing it carefully to showcase the vibrant pink layers inside. Enjoy!
Tips And Tricks For Making
◆ Use Room Temperature Ingredients: Butter, eggs, and buttermilk should be at room temperature to blend smoothly and create a light, airy batter. Cold ingredients can cause the batter to curdle or bake unevenly.
◆ Handle Sprinkles Carefully: Fold the rainbow sprinkles gently into the batter at the very end. Over mixing can cause the colors to bleed and the sprinkles to melt, which affects both appearance and texture.
◆ Measure Flour Properly: Use the spoon-and-level method when measuring flour to avoid packing it in. Too much flour makes the cake dense and dry, while too little causes it to be gummy.
◆ Avoid Over mixing: Once you add the dry ingredients, mix just until combined. Over mixing develops gluten and can make the cake tough instead of tender.
◆ Cool Cake Completely: Allow the baked layers to cool fully on a wire rack before frosting. Warm cake melts buttercream, causing it to become runny and difficult to work with.
◆ Freeze-Dried Strawberry Powder: Using freeze-dried strawberry powder in the buttercream intensifies the strawberry flavor without adding extra liquid, which can thin out the frosting.
◆ Chill the Cake After Assembly: Refrigerate the assembled cake for at least 30 minutes before slicing. This helps the frosting firm up, making clean cuts easier and the cake less messy.
Health Benefits
Strawberries in the Strawberry Funfetti Cake provide vitamin C, antioxidants, and fiber, supporting immune health and digestion. These nutrients help reduce inflammation and promote heart health.
Using real and freeze-dried strawberries in the cake and frosting increases its nutritional value. While the cake contains sugar and butter, the addition of strawberries offers some health benefits.
Enjoying this Strawberry Funfetti Cake in moderation allows you to savor a delicious treat that also includes beneficial nutrients from strawberries.
Variations And substitutions
Variations:
➤ Chocolate Strawberry Funfetti: Add ¼ cup cocoa powder to the batter for a chocolate twist that pairs wonderfully with strawberry flavor.
➤ Lemon Strawberry Funfetti: Add 1 tablespoon lemon zest and replace lemon juice in the filling with more fresh lemon juice for a bright citrus boost.
➤ Vegan Strawberry Funfetti: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and dairy-free butter/milk alternatives.
➤ Strawberry Cheesecake Funfetti: Swirl softened cream cheese into the batter or frosting for a creamy cheesecake flavor.
➤ Strawberry Almond Funfetti: Add 1 teaspoon almond extract to the batter and sprinkle sliced toasted almonds on top for crunch and nuttiness.
Substitutions:
➤ Strawberry Emulsion: Use strawberry extract or fresh strawberry puree instead (reduce liquid in recipe slightly if using puree).
➤ Buttermilk: Substitute with regular milk mixed with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes before using.
➤ All-Purpose Flour: Use cake flour for a lighter, more tender crumb (reduce by 2 tablespoons per cup).
➤ Vegetable Oil: Replace with melted coconut oil or light olive oil for a subtle flavor change.
➤ Freeze-Dried Strawberries: Use fresh strawberries blended and strained to remove excess liquid or strawberry jam (adjust frosting consistency accordingly).
Can I Keep Freeze?
Yes, you can freeze Strawberry Funfetti Cake! To freeze, wrap the cake layers tightly in plastic wrap, then cover with aluminum foil to prevent freezer burn.
You can freeze the layers for up to 2-3 months. It’s best to freeze the cake before assembling and frosting for easier handling.
When ready to use, thaw the layers overnight in the refrigerator, then bring them to room temperature before frosting and serving for the best texture and flavor.
How Do I Store This Cake?
To store Strawberry Funfetti Cake, first cover it loosely with plastic wrap or place it in an airtight container to keep it fresh and prevent it from drying out.
Store the cake in the refrigerator, especially because of the buttercream frosting and strawberry filling, which need to stay cool. The cake will stay fresh for up to 4-5 days.
Before serving, let the Strawberry Funfetti Cake sit at room temperature for about 30 minutes to soften for the best taste and texture. For longer storage, you can freeze the cake layers wrapped tightly in plastic wrap and foil.
FAQs About Strawberry Funfetti Cake
Can fresh strawberries be used instead of frozen for the filling?
Yes, fresh strawberries work perfectly for the filling. Simply chop them into small pieces and cook down with sugar, lemon juice, and cornstarch just like the frozen ones. Fresh berries may release more liquid, so cook a little longer to thicken the filling properly.
Is it possible to make this cake dairy-free or vegan?
Yes, you can make dairy-free substitutions by using plant-based butter or margarine and replacing buttermilk with almond milk or oat milk mixed with lemon juice or vinegar. For vegan versions, also replace egg whites with flaxseed or aquafaba.
What can I use if I don’t have strawberry emulsion or extract?
If you don’t have strawberry emulsion, strawberry extract is a good alternative, though emulsion tends to have a stronger flavor. Fresh or frozen strawberry puree can also be used to add natural strawberry flavor but reduce other liquids slightly.
Can this cake be frozen, and how should I do it?
Yes, Strawberry Funfetti Cake freezes well. Wrap the cooled, unfrosted cake layers tightly in plastic wrap and then in aluminum foil to avoid freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.
Can I bake this cake in different sizes or shapes?
Definitely! You can use different sized pans such as 6-inch rounds, sheet pans, or even cupcake tins. Just keep in mind that baking times will vary; smaller cakes or cupcakes bake faster, so check for doneness early by inserting a toothpick.
Conclusion
This Strawberry Funfetti Cake is easy to make and absolutely delicious, guaranteed to be a success every time. I hope you enjoy reading and following my simple steps to create this beautiful, flavorful cake.
Once you try making Strawberry Funfetti Cake yourself, you’ll experience the perfect combination of fun sprinkles and fresh strawberry flavor.
After baking, please share how delicious it turned out for you I’m excited to hear your thoughts and see your tasty results!
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Strawberry Funfetti Cake
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Sifter
- Cake pans (three 8-inch round pans)
- Saucepan (for strawberry filling)
- Food processor or blender (for freeze-dried strawberries powder)
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Strawberry Cake Layers:
- ¼ cup rainbow sprinkles
- 1 cup unsalted butter softened to room temperature
- 1 teaspoon strawberry emulsion or extract e.g., LorAnn Oils bakery emulsion
- 5 large egg whites room temperature
- ½ cup strawberry reduction room temperature
- 3 ¼ cups all-purpose flour
- ¾ cup buttermilk room temperature
- ¾ teaspoon salt
- 1 ¾ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ cups granulated sugar
- 1 teaspoon vegetable oil
- 1 teaspoon vanilla extract
- Pink food coloring Americolor neon pink recommended
For the Strawberry Filling:
- 12 ounces frozen strawberries thawed
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water slurry
- ¼ cup 1.76 ounces granulated sugar
- Fresh lemon juice to taste
For the Strawberry Buttercream:
- ¼ cup heavy cream
- 1 ½ cups unsalted butter softened to room temperature
- 4 ¼ cups confectioners’ sugar
- ¼ teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 ½ teaspoons vanilla extract
- 1 ½ cups freeze-dried strawberries ground into fine powder
Instructions
Prepare the Cake Batter:
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer. Add the egg whites one at a time, mixing well after each addition. Stir in the vegetable oil, vanilla extract, and strawberry emulsion. Add the strawberry reduction and mix until combined.
Mix Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Combine Wet and Dry:
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Add a few drops of pink food coloring and gently fold in the rainbow sprinkles.
Bake the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans. Divide the batter evenly among the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on a cooling rack.
Prepare the Strawberry Filling:
- In a saucepan over medium heat, combine thawed strawberries, granulated sugar, and lemon juice to taste. Bring to a simmer, then stir in the cornstarch slurry. Cook until thickened, about 3-5 minutes. Remove from heat and cool completely.
Make the Strawberry Buttercream:
- Beat the softened butter on medium speed until creamy. Gradually add confectioners’ sugar, mixing well. Add heavy cream, lemon juice, vanilla extract, kosher salt, and powdered freeze-dried strawberries. Beat until smooth and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of strawberry filling over the top. Add a layer of strawberry buttercream. Repeat with remaining layers. Finish by frosting the entire cake with the remaining buttercream.
Decorate and Serve:
- Optionally, decorate with additional rainbow sprinkles or freeze-dried strawberry pieces. Chill the cake for at least 30 minutes before slicing to set the frosting. Serve and enjoy!