Strawberry Funfetti Cake With Buttercream

My daughter's sixth birthday fell on a rainy Tuesday, and she'd been begging for a cake that tasted like strawberries and looked like a party. I'd never attempted combining fresh fruit with sprinkles before, worried the moisture would make everything soggy or turn those cheerful rainbow dots into sad bleeding streaks of gray.

When we cut into that cake, kitchen lights dimmed for the birthday song candles flickering against the pale pink frosting. My daughter's eyes went wide at the first glimpse of rainbow sprinkles tucked inside the tender crumb and honestly I did a little internal happy dance that the experiment had actually worked.

Ingredients

• All-purpose flour (2½ cups): Provides the structure for this tender cake, measure by spooning into your cup and leveling off for accuracy
• Baking powder (2½ tsp): Essential lift for those fluffy cake layers, make sure yours is fresh
• Salt (½ tsp): Just enough to balance the sweetness and enhance strawberry flavor
• Unsalted butter (1 cup softened): Room temperature butter is non-negotiable for proper aeration, plan ahead
• Granulated sugar (1⅔ cups): Sweetens and tenderizes while creating that perfect golden crumb
• Large eggs (4): Must be room temp or they'll seize the butter and ruin your batter's texture
• Whole milk (1 cup): Adds richness and moisture, also needs to be room temperature
• Fresh strawberries (⅔ cup chopped): Fold these in last to prevent bleeding, chop them quite small
• Vanilla extract (1 tbsp): Dont skimp here, vanilla bridges the gap between strawberry and butter
• Rainbow sprinkles (½ cup): Use jimmies not nonpareils or they'll bleed into the batter
• Unsalted butter (1 cup for buttercream): Again room temperature is crucial for smooth frosting
• Powdered sugar (4 cups sifted): Sifting prevents lumps that will never beat out completely
• Strawberry puree (¼ cup): Blend fresh berries and strain well, any pulp makes frosting grainy
• Vanilla extract (1 tsp for buttercream): Rounds out the fruity notes
• Salt (pinch): Keeps buttercream from tasting cloyingly sweet
• Milk or cream (1-2 tbsp): Only if needed, strawberry puree adds liquid already

Instructions

Prep your pans and oven:

Preheat to 350°F and grease two 8-inch rounds with parchment, this cake sticks more than you'd expect

Whisk the dry ingredients:

Combine flour baking powder and salt in a medium bowl, set aside for later

Cream butter and sugar:

Beat on medium-high for 3-4 minutes until pale and fluffy, this step builds the cake's structure

Add eggs and vanilla:

Add eggs one at a time, mixing fully between each, then beat in the vanilla

Alternate wet and dry:

With mixer on low add flour in three parts alternating with milk, starting and ending with flour

Fold in the fun stuff:

Gently fold in chopped strawberries first then sprinkles, overmixing will make colors bleed

Bake until done:

Divide batter evenly between pans, smooth tops, bake 28-32 minutes until a toothpick comes out clean

Cool completely:

Let cakes rest 10 minutes in pans then turn onto racks, frosting warm layers is a nightmare

Make the buttercream:

Beat butter 2 minutes until creamy, gradually add powdered sugar then strawberry puree vanilla and salt

Frost and decorate:

Spread buttercream between layers then over top and sides, add extra sprinkles if you want more party

Pin it

That birthday became the story we tell whenever someone asks about my baking adventures. Now whenever I spot those little rainbow sprinkles at the grocery store I toss them in the cart just in case.

Getting The Strawberry Flavor Right

Fresh strawberries in cake can be tricky because they release water as they bake. I've learned that chopping them quite small helps distribute moisture evenly rather than creating soggy pockets. The puree in buttercream needs to be strained well or you'll end up with flecks that look pretty but feel gritty.

Making This Ahead

Cake layers freeze beautifully wrapped tightly in plastic and foil for up to a month. Thaw overnight in the refrigerator then bring to room temp before frosting. The frosted cake is best within two days but let's be honest, it rarely lasts that long anyway.

Serving And Storing

Room temperature serving is ideal for the softest crumb and creamiest buttercream texture. If you've refrigerated the cake, let it sit out for at least 30 minutes before slicing.

• Use a sharp knife dipped in hot water and wiped clean between slices for the cleanest cuts
• Cupcakes from this recipe bake in 18-22 minutes and make about 24 standard sized ones
• The buttercream pipes beautifully if you want to get fancy with decorations

Pin it

Life needs more whimsy and more cake, preferably on the same plate.

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw completely and drain excess liquid before chopping for the cake batter. For the puree, blend thawed berries and strain to remove seeds, then reduce slightly if too watery.

→ How do I prevent sprinkles from bleeding into the batter?

Use jimmies-type sprinkles rather than nonpareils or soft sprinkles. Fold them in gently at the very end, just until distributed. Over-mixing causes colors to bleed, so minimal stirring is key.

→ Can I make this as cupcakes?

Absolutely. Portion batter into standard muffin tins filled two-thirds full. Reduce baking time to 18-22 minutes at the same temperature. You'll get approximately 24-30 cupcakes depending on size.

→ How should I store the finished cake?

Keep at room temperature in an airtight container for up to 1 day. For longer storage (up to 4 days), refrigerate. The cake actually develops more flavor on day two as the strawberry infusion intensifies. Bring to room temperature before serving.

→ Can I make the layers ahead of time?

Bake and cool cake layers completely, then wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in refrigerator before frosting. The buttercream can also be made 2 days ahead and kept refrigerated; bring to room temperature and re-whip before using.

→ What if my buttercream is too thick or thin?

If too thick, add milk or cream one tablespoon at a time until spreadable. If too thin, chill for 15-20 minutes to firm up, or add more sifted powdered sugar a quarter cup at a time. The strawberry puree consistency affects thickness, so adjust accordingly.