Strawberry Funfetti Cake
Strawberry Funfetti Cake combines fluffy vanilla cake with colorful sprinkles and fresh strawberry flavor. Moist and festive, it’s layered with strawberry frosting, making it perfect for celebrations. This cheerful dessert blends funfetti’s playful charm with fruity sweetness, offering a delightful twist on a classic birthday cake. Ideal for parties, kids, and anyone who loves strawberries.
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!