Strawberry Funfetti Cake with Strawberry Buttercream
Fluffy vanilla funfetti cake layered with homemade strawberry filling and topped with dreamy strawberry buttercream. Perfect for birthdays and celebrations.
Ingredients
- For the Funfetti Cake:
- 4 egg whites room temperature
- 1/2 cup butter softened
- 3 Tbsp canola oil
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour sifted
- 1/4 cup cornstarch
- 3/4 tsp salt
- 1 Tbsp baking powder
- 1 cup milk whole milk preferred
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract optional
- 1 cup colored jimmies cylindrical sprinkles only
- For the Strawberry Filling:
- 1 cup strawberries chopped
- 1/4 cup granulated sugar
- 1 Tbsp lemon juice fresh squeezed
- 1 Tbsp all-purpose flour
- For the Strawberry Buttercream:
- 1 cup butter softened
- 3-4 cups powdered sugar
- 1 cup freeze-dried strawberries crushed into powder
- 3-4 Tbsp heavy cream
- Salt to taste
- For Garnish:
- Fresh strawberries
- Additional colored jimmies
Instructions
- Make the Funfetti Cake:
- Preheat oven to 350°F. Grease two 8-inch or 9-inch round cake pans.
- Whip egg whites with a mixer until stiff peaks form, about 3-4 minutes. Set aside.
- In a large bowl, cream softened butter until light and fluffy, 1-2 minutes.
- Add canola oil and granulated sugar to butter. Beat for another 1-2 minutes.
- In a separate bowl, sift together flour, cornstarch, salt, and baking powder.
- Alternate adding dry ingredients and milk to butter mixture, starting and ending with flour mixture. Mix until just combined.
- Stir in vanilla extract, almond extract, and colored jimmies until evenly distributed.
- Gently fold whipped egg whites into batter using a spatula until no white streaks remain.
- Divide batter evenly between prepared pans.
- Bake for 20-22 minutes, until a toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes, then turn out onto cooling racks.
- Make the Strawberry Filling:
- Combine chopped strawberries, sugar, lemon juice, and flour in a medium saucepan.
- Bring to a boil over medium heat.
- Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until thickened.
- Remove from heat and cool completely before using.
- Make the Strawberry Buttercream:
- Beat softened butter with a mixer for 3-4 minutes until fluffy.
- Gradually add powdered sugar, half a cup at a time, starting with 3 cups total.
- Pour in 3 tablespoons heavy cream and beat until smooth.
- Adjust consistency with more powdered sugar or cream as needed.
- Mix in crushed freeze-dried strawberries until frosting turns pink.
- Add a pinch of salt to balance sweetness if desired.
- Assemble the Cake:
- Place one cake layer on serving plate or cake stand.
- Spread a thin layer of strawberry buttercream over the top.
- Pipe a thick border of frosting around the outer edge to create a dam.
- Spoon cooled strawberry filling into the center, inside the frosting border.
- Pipe a thin layer of frosting over the filling and spread to seal.
- Place second cake layer on top and press down gently.
- Spread remaining buttercream over top and sides of cake.
- Garnish with fresh strawberries and additional jimmies.
Notes
Sprinkle Selection: Always use cylindrical jimmies, not round nonpareils. Jimmies hold their color during baking while other types melt and bleed.
Butter Temperature: Butter should be properly softened for both cake and frosting. It should leave an indent when pressed but not be melted.
Freeze-Dried Strawberries: Do not substitute fresh strawberries in the buttercream. Fresh berries add too much moisture and will cause the frosting to break down. Find freeze-dried strawberries near dried fruit in most grocery stores.
Frosting Dam: The piped border around the cake edge is crucial to prevent filling from seeping out.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Let slices sit at room temperature for 30-60 minutes before serving for best texture.
Make Ahead: Cake layers can be baked 2 days ahead and wrapped tightly. Strawberry filling can be made 3 days in advance. Buttercream can be made 1 day ahead, refrigerated, then brought to room temperature and re-whipped.
Cupcake Variation: This recipe makes about 24 cupcakes. Bake at 350°F for 16-18 minutes.
Preventing Domed Layers: Use baking strips around pans or bake at 325°F for slightly longer. Alternatively, level tops with a serrated knife after cooling.
Butter Temperature: Butter should be properly softened for both cake and frosting. It should leave an indent when pressed but not be melted.
Freeze-Dried Strawberries: Do not substitute fresh strawberries in the buttercream. Fresh berries add too much moisture and will cause the frosting to break down. Find freeze-dried strawberries near dried fruit in most grocery stores.
Frosting Dam: The piped border around the cake edge is crucial to prevent filling from seeping out.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Let slices sit at room temperature for 30-60 minutes before serving for best texture.
Make Ahead: Cake layers can be baked 2 days ahead and wrapped tightly. Strawberry filling can be made 3 days in advance. Buttercream can be made 1 day ahead, refrigerated, then brought to room temperature and re-whipped.
Cupcake Variation: This recipe makes about 24 cupcakes. Bake at 350°F for 16-18 minutes.
Preventing Domed Layers: Use baking strips around pans or bake at 325°F for slightly longer. Alternatively, level tops with a serrated knife after cooling.