Strawberry Funfetti Cake With Buttercream (Printable)

Colorful layers of strawberry-speckled vanilla cake adorned with luscious strawberry-infused buttercream frosting

# What You Need:

→ Strawberry Funfetti Cake

01 - 2½ cups all-purpose flour
02 - 2½ tsp baking powder
03 - ½ tsp salt
04 - 1 cup unsalted butter, softened
05 - 1⅔ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup whole milk, room temperature
08 - ⅔ cup finely chopped fresh strawberries
09 - 1 tbsp pure vanilla extract
10 - ½ cup rainbow sprinkles (jimmies-type)

→ Strawberry Buttercream

11 - 1 cup unsalted butter, softened
12 - 4 cups powdered sugar, sifted
13 - ¼ cup strawberry puree (blended and strained fresh strawberries)
14 - 1 tsp pure vanilla extract
15 - Pinch of salt
16 - 1–2 tbsp milk or cream (if needed, for consistency)

# How to Make It:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat butter and sugar together on medium-high speed until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until incorporated.
05 - With mixer on low speed, add flour mixture in three additions, alternating with the milk, beginning and ending with flour. Mix until just combined.
06 - Gently fold in the chopped strawberries, then the sprinkles, being careful not to over-mix to prevent colors from bleeding.
07 - Divide batter evenly between the prepared pans. Smooth the tops. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
09 - Beat butter on medium speed until creamy (about 2 minutes). Gradually add the powdered sugar, mixing on low. Add the strawberry puree, vanilla, salt, and beat until smooth and fluffy. Add milk a tablespoon at a time if frosting is too thick.
10 - Place one cake layer on a serving plate. Spread with a layer of strawberry buttercream. Top with second cake layer and frost the top and sides with remaining buttercream.
11 - Decorate with extra sprinkles if desired. Slice and serve immediately or store as directed.

# Expert Suggestions:

01 -
  • The buttercream alone has converted people who claim they do not like strawberry desserts
  • Sprinkle distribution makes every slice feel like opening a tiny present
  • Fresh strawberry pieces keep the cake incredibly moist without making it dense
02 -
  • Room temperature ingredients are non-negotiable because cold butter creates lumpy batter that refuses to blend
  • Pat your chopped strawberries dry with paper towels or you will get sad wet spots around the fruit
  • The toothpick test is your friend because underbaked centers sink while overbaked cakes taste like drywall
03 -
  • Rotate your cake pans halfway through baking or one side will be higher than the other
  • Chill your frosted cake for thirty minutes before slicing to get those pristine restaurant-style pieces

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