Strawberry Funfetti Cake With Buttercream

My kitchen looked like a confetti factory had exploded everywhere, and honestly, I could not have been happier. There was flour on my glasses, rainbow sprinkles scattered across three countertops, and a pink stained wooden spoon from where I had gotten too enthusiastic mashing strawberries. The whole house smelled like vanilla and butter and pure childhood joy. This was the cake I made when my niece turned six, and she helped me dump every single sprinkle into the batter while wearing her Elsa crown backwards.

I brought this to a potluck last summer and watched a grown man literally do a little happy dance after his first bite. Someone asked if I had used some special bakery technique, but the truth is the magic happens in the folding stage when those chopped strawberries get tucked into the batter like little pink treasure pockets. The buttercream alone has caused three different friends to ask for the recipe before they even finished their first slice.

Ingredients

• 2½ cups all-purpose flour: The structure holding all those sprinkles and strawberry bits together
• 2½ tsp baking powder: Gives those rainbow specks room to rise and create tender crumbs
• ½ tsp salt: Balances the sweetness and makes the strawberry flavor pop
• 1 cup unsalted butter softened: Room temperature butter is nonnegotiable for that fluffy crumb
• 1⅔ cups granulated sugar: Sweetness that also helps create that tender texture
• 4 large eggs room temperature: Bring those eggs to room temp so they emulsify properly into the batter
• 1 cup whole milk room temperature: Cold ingredients can seize your butter and ruin all that fluffiness
• ⅔ cup finely chopped fresh strawberries: Pat them dry with paper towels so they do not turn your batter into soup
• 1 tbsp pure vanilla extract: Never skip this it is the backbone that ties everything together
• ½ cup rainbow sprinkles: Use jimmies not the nonpareils or they will bleed color everywhere
• 1 cup unsalted butter softened: For the buttercream this creates the smoothest frosting base
• 4 cups powdered sugar sifted: Sifting is annoying but absolutely prevents lumpy frosting
• ¼ cup strawberry puree: Blend fresh berries then strain out the seeds for the smoothest buttercream
• 1 tsp pure vanilla extract: Adds that classic bakery flavor everyone loves
• Pinch of salt: Keeps the buttercream from tasting like pure sugar
• 1-2 tbsp milk or cream: Only if needed to get that perfect spreadable consistency

Instructions

Preheat and prep your pans:

Get your oven to 350F and grease those two 8inch round cake pans like your life depends on it then line them with parchment paper circles

Whisk the dry team:

Combine your flour baking powder and salt in a medium bowl and give it a quick whisk to aerate everything

Cream butter and sugar:

Beat that butter and sugar together for a solid 3 to 4 minutes until it looks pale and fluffy like a cloud

Add the eggs:

Drop in those eggs one at a time letting each one completely disappear before adding the next then stir in your vanilla

Combine wet and dry:

With your mixer on low add that flour mixture in three parts alternating with the milk starting and ending with flour

Fold in the fun stuff:

Gently fold in those chopped strawberries then the sprinkles being super careful not to overmix or you will have a tie dye disaster

Divide and bake:

Split that batter evenly between your prepared pans smooth the tops and bake for 28 to 32 minutes until a toothpick comes out clean

Cool completely:

Let them hang out in the pans for 10 minutes then flip onto wire racks and cool all the way down before frosting

Make the buttercream magic:

Beat your butter for 2 minutes until creamy then gradually add powdered sugar followed by that gorgeous strawberry puree vanilla and salt

Assemble and frost:

Spread buttercream between the layers then frost the top and sides adding more sprinkles on top if you feel like going all out

Save

This cake has become my go to for celebrations big and small from graduations to Tuesdays that just need cheering up. Last month my friend requested it for her birthday instead of her usual fancy bakery cake and that felt like the ultimate compliment.

Working With Fresh Strawberries

Chopping strawberries for the batter takes a tiny bit of patience because you want them small enough to distribute evenly but not so small they disappear completely. I have found that quartering them then giving each quarter a rough chop works perfectly and those little pink jewels throughout the cake are what make every bite special.

Getting The Buttercream Just Right

The strawberry puree in the frosting is what makes this cake sing but you have to strain it through a fine mesh sieve or you will get seeds stuck in your teeth which is not the celebration moment anyone wants. The color from the berries is subtle and natural looking nothing like that electric pink frosting from a tube.

Make Ahead And Storage

You can bake the cake layers up to two days in advance just wrap them tightly in plastic once they are completely cool and keep them at room temperature. The buttercream can also be made ahead and stored in an airtight container then brought to room temperature and rewhipped before frosting.

• Best eaten within two days because the fresh strawberry pieces start to break down
• Keep it at room temperature for the first day then move to the fridge if it lasts longer
• Let refrigerated cake come to room temperature for about 30 minutes before serving

Save

Every time I make this cake I remember that baking does not have to be serious to be spectacular. Sometimes the best things in life are just butter sugar and way too many rainbow sprinkles.

Recipe FAQs

→ Can I make this cake ahead of time?

Yes! You can bake the cake layers up to 2 days in advance. Wrap cooled layers tightly in plastic wrap and store at room temperature. Frost the same day as serving for best results. The frosted cake keeps well refrigerated for up to 4 days in an airtight container.

→ What type of sprinkles work best?

Use traditional jimmies-style rainbow sprinkles rather than nonpareils or quins. Jimmies hold their shape better during baking and won't bleed excessive color into the batter. Avoid using metallic or pearl sprinkles inside the cake as they may dissolve.

→ How do I prevent strawberries from making the batter too wet?

Finely chop fresh strawberries and pat them dry with paper towels before folding into the batter. If using frozen strawberries, thaw completely and drain excess liquid. Tossing the chopped berries in a tablespoon of flour helps prevent them from sinking to the bottom.

→ Can I substitute the strawberry puree in the frosting?

For best results, use fresh strawberry puree made by blending and straining ripe berries. You can substitute freeze-dried strawberry powder for a more concentrated flavor without adding moisture. Avoid using jam or preserves as they'll make the frosting too soft.

→ What's the best way to frost this cake?

Apply a thin crumb coat first, chill for 15 minutes, then add the final layer of frosting. An offset spatula gives the smoothest finish. For extra stability, refrigerate the frosted cake for 30 minutes before adding heavy decorations or transporting.

→ How should I store leftovers?

Store the unfrosted cake layers wrapped in plastic at room temperature for 1 day. Once frosted, keep the cake refrigerated in an airtight container for up to 4 days. Bring to room temperature 30 minutes before serving for the best texture and flavor.