Strawberry Funfetti Cake with Buttercream (Printable View)

Vibrant strawberry layer cake filled with rainbow sprinkles and finished with creamy strawberry-infused buttercream frosting for celebrations.

# What You’ll Need:

→ For the Strawberry Funfetti Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon 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 tablespoon pure vanilla extract
10 - ½ cup rainbow sprinkles (jimmies-type)

→ For the 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 teaspoon pure vanilla extract
15 - Pinch of salt
16 - 1–2 tablespoons milk or cream (if needed, for consistency)

# Cooking Steps:

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 combined.
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 fully incorporated.
05 - With mixer on low, 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 color 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 before frosting.
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. Decorate with extra sprinkles if desired.

# Expert Tips:

01 -
  • The fresh strawberry pieces keep every bite incredibly moist while adding pockets of fruity sweetness
  • Rainbow sprinkles throughout the cake make slicing into it feel like opening a surprise present
  • The strawberry buttercream tastes like what childhood birthday wishes should taste like
02 -
  • Room temperature ingredients are absolutely critical for proper emulsification—cold ingredients will cause the batter to curdle and create a dense, tough cake
  • Over-mixing after adding the flour will develop too much gluten, making your cake chewy instead of tender
  • The sprinkles must be folded in by hand at the very end or the mixer blades will chop them up and turn your batter gray
  • Strain your strawberry puree through a fine-mesh sieve or your buttercream will have tiny seeds that disrupt the smooth texture
03 -
  • If your baked cake layers have domed tops, use a serrated knife to level them while they're still slightly warm for easier stacking
  • Chill your frosted cake for 30 minutes before slicing to get the cleanest, most professional-looking slices
  • For cupcake variation, fill liners two-thirds full and bake for 18 to 22 minutes, then top with a swirl of buttercream

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