Ultimate Strawberry Funfetti Cake Recipe: Fresh, Festive & Flavorful
Strawberry Funfetti Cake is a true celebration in dessert form. Imagine fresh, vibrant strawberry cake layers infused with a homemade strawberry reduction, generously studded with playful rainbow sprinkles, and then lovingly coated in a rich, tangy cream cheese buttercream. This cake isn’t just a treat for the taste buds; it’s a feast for the eyes, guaranteed to bring smiles and joy to any gathering. It’s the perfect way to make any occasion, especially a birthday, feel extra special and memorable.
As we conclude a wonderful birthday week, this Strawberry Funfetti Cake stands out as a true highlight. It’s a dessert that not only boasts incredible flavor from real strawberry reduction but also becomes the undeniable center of attention with its cheerful rainbow sprinkles baked directly into the tender cake layers and swirled into the luscious cream cheese buttercream. The perfect balance of sweet and tangy will leave everyone smiling from ear to ear.
If you’re looking for more celebratory treats, here’s a list of other delightful birthday recipes we’ve shared this year:
- Very Easy Birthday Cake Truffle Bites
- Homemade Birthday Sprinkle Marshmallows Recipe
- Fun and Festive Birthday Cake Cookies
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Why This Strawberry Funfetti Cake is a Must-Try
Still need a little convincing to make this delightful cake your next baking project? Let us tell you why this Strawberry Funfetti Cake truly stands out and should be your top choice for any special occasion, especially a birthday celebration. Its unique combination of flavors, textures, and vibrant appearance makes it an unforgettable dessert.
- Playful Sprinkles: What’s a Funfetti cake without an abundance of sprinkles? We use cheerful rainbow jimmies, easily found at most grocery stores like Walmart. These sprinkles are not just for decoration; they’re folded right into the cake batter, adding bursts of color and a delightful texture to every single slice. It’s the ultimate way to bring a party to your cake!
- Authentic Strawberry Flavor: Unlike many strawberry cakes that rely on artificial flavors, this recipe champions FRESH strawberries. You’ll create a homemade strawberry reduction, concentrating the natural sweetness and tang of the berries. This step ensures a deep, authentic strawberry taste that truly shines through each moist cake layer – a request many of you have made!
- Irresistible Cream Cheese Buttercream: The cake is beautifully complemented by a luscious cream cheese buttercream. This frosting combines the richness of butter with the tangy zest of cream cheese, striking a perfect balance between sweet and refreshing. It’s incredibly smooth, easy to work with, and adds a sophisticated counterpoint to the cake’s sweetness, making every bite absolutely heavenly.
- Impressive Yet Achievable: While this cake looks incredibly professional and elaborate, it’s surprisingly easy to make. Designed as a three-layer cake, it offers a grand presentation, but the recipe is flexible enough to be adapted into four layers for an even taller cake or transformed into a convenient sheet cake, depending on your needs. You’ll amaze your guests with its stunning appearance and delicious taste!
Essential Ingredients for Your Strawberry Funfetti Cake
To create this spectacular Strawberry Funfetti Cake, you’ll need a few key ingredients that might not be standard in every pantry. For the complete list of quantities and detailed measurements, please refer to the recipe card located further down the page. Here are some of the special items you’ll want to gather:
- Vanilla Extract: High-quality vanilla extract is crucial for enhancing the overall flavor profile of both the cake and the buttercream. We have a particular favorite here, but if you’re looking for a more budget-friendly option without sacrificing too much flavor, this one is an excellent choice.
- Rainbow Sprinkles: These are the heart of any Funfetti cake! We specifically used jimmie-style sprinkles, which hold their shape well during baking. Feel free to use your preferred brand and type of jimmies. Remember to check out the bottom of our blog for a comprehensive list of all our favorite sprinkles for various baking projects!
- Cream Cheese: For the best cream cheese buttercream, we strongly recommend using full-fat cream cheese. It provides the ideal tanginess and structure for a smooth, stable frosting. Our top choices are Philadelphia brand or even a good quality store brand like Great Value.
- Powdered Sugar: Also known as confectioners’ sugar, this fine sugar is essential for achieving a silky-smooth, lump-free buttercream. Always measure and then sift your powdered sugar for the best results.
- Large Eggs: The temperature of your eggs matters! For optimal emulsification and a perfectly smooth cake batter, make sure your large eggs are brought to room temperature 2-4 hours before you begin mixing.
- Food Coloring: To achieve that beautiful, vibrant pink hue in your strawberry cake, we use Amerigel gel-based food coloring. It’s vital to use a gel-based color rather than water-based, as water-based colors can alter the consistency of your batter.
- Strawberry Emulsion: For an extra boost of strawberry flavor, we incorporate LorAnn’s Strawberry emulsion. Emulsions provide a more concentrated and stable flavor than extracts. However, if emulsion isn’t readily available, a good quality strawberry extract can be used as a substitute.
Crafting the Perfect Strawberry Reduction: A Step-by-Step Guide
The key to the authentic strawberry flavor in this cake lies in a perfectly made strawberry reduction. This concentrated fruit essence needs to be prepared in advance, ideally 6 hours to 1-2 days before you bake, allowing it to cool completely and thicken. Remember, the reduction should be at room temperature when adding it to your cake batter for the best results.
Step 1: Prepare and Cook the Strawberries. Begin by washing and hulling your fresh strawberries. In a medium-sized saucepan, combine the prepared strawberries with the water. Place the pan over medium heat and gently stir. Continue stirring until the strawberries are somewhat submerged in the water and begin to soften. This initial step helps to release their juices.
Step 2: Enhance the Flavor. Once the strawberries have softened, add the granulated sugar, lemon juice, and a pinch of salt to the saucepan. The lemon juice brightens the strawberry flavor and helps with the pectin activation, contributing to a good consistency. Bring the mixture to a gentle simmer, allowing it to reach a small boil. Make sure to stir occasionally to prevent the strawberries from sticking to the bottom of the pan and burning. Avoid a vigorous, rolling boil; a subtle, gentle boil is all that’s needed.
Step 3: Simmer and Reduce. After reaching a small boil, reduce the heat to medium-low. Let the strawberry mixture simmer slowly, uncovered. During this time, the berries will naturally break down, and the liquid will begin to evaporate, concentrating the flavors and thickening the mixture. This reduction process typically takes around 20-25 minutes. Continue stirring occasionally with a rubber spatula to ensure even cooking and to prevent any scorching.
Step 4: Achieve Jelly-Like Consistency. The strawberry reduction is ready when the mixture transforms into a thick, jelly-like substance. You’ll notice the liquid has significantly reduced, and the strawberries are soft and easily mashed. If your mixture appears too watery or thin, simply continue simmering for a little longer until it reaches the desired thicker consistency. It should coat the back of a spoon.
Step 5: Cool and Store Your Reduction. Once the reduction has thickened, remove the pan from the heat. You should end up with approximately 2 cups of rich strawberry reduction. Carefully transfer the hot mixture to a heat-proof container. It’s crucial to let it cool completely at room temperature before transferring it to the refrigerator for a few hours to chill and fully set. This step is vital for the consistency of your cake batter. Your homemade strawberry reduction can be stored in an airtight container in the fridge for up to two weeks, or frozen for 3-6 months.
Baking Irresistible Strawberry Funfetti Cake Layers: Detailed Instructions
Now that your delicious strawberry reduction is ready and cooled, it’s time to create the tender, flavorful cake layers. We recommend using a high-quality stand mixer, such as this KitchenAid, to ensure your batter is perfectly mixed. For baking, these cake pans are ideal for achieving even layers.
Step 1: Whisk the Dry Ingredients. In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that these leavening agents and seasonings are evenly distributed throughout the dry mixture, which is crucial for a cake with a consistent rise and texture. Set this mixture aside.
Step 2: Cream Butter, Oil, and Sugar. In the bowl of your stand mixer fitted with the paddle attachment, combine the room-temperature unsalted butter, vegetable oil, and granulated sugar. Beat on medium-high speed for approximately 4 minutes, or until the mixture becomes light, fluffy, and noticeably pale in color. This process incorporates air into the butter, creating a tender crumb. Don’t forget to periodically scrape down the bottom and sides of the bowl with a rubber spatula to ensure everything is fully combined.
Step 3: Gradually Add Egg Whites. With the mixer set to medium speed, begin adding the large egg whites, one at a time. After each addition, beat for about 30 seconds to fully incorporate the egg white before adding the next. This slow incorporation creates a stable emulsion, contributing to the cake’s structure and moistness. Remember to scrape down the sides and bottom of the bowl after each addition to ensure all ingredients are well mixed. Once all egg whites are in, beat on medium-low for another 30 seconds.
Step 4: Infuse with Flavor. Reduce the mixer speed to medium-low. Add the vanilla extract, the star strawberry reduction (which should be at room temperature), and the strawberry emulsion (or extract). Mix slowly for about one minute until these delicious flavors are fully incorporated into the batter. This step adds both the delightful sweetness of vanilla and the concentrated fruitiness of strawberry.
Step 5: Alternate Dry and Wet Ingredients. This step is critical for a tender cake. With the mixer on its lowest speed, gradually add one-third of the whisked dry flour mixture, mixing just until it’s almost incorporated. Immediately follow with half of the room-temperature buttermilk. Continue mixing on low speed until combined. Repeat this process: add another third of the flour, then the remaining buttermilk. Mix until only a few streaks of flour are visible. Finally, add the last third of the flour mixture and mix just until the flour streaks have almost disappeared. Overmixing at this stage can lead to a tough cake, so mix just enough. Use a rubber spatula to gently fold in the vibrant rainbow sprinkles, ensuring they are evenly distributed without crushing them.
Step 6: Bake to Perfection. Evenly divide the prepared cake batter among your greased and floured (or parchment-lined) cake pans. Bake for 30-33 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached, indicating a perfectly baked, not dry, cake. Keep an eye on your oven, as baking times can vary slightly.
Step 7: Cool Down Properly. Once baked, remove the cakes from the oven. Allow them to cool in their pans for about 15 minutes. This resting period helps the cakes firm up before you attempt to remove them. After 15 minutes, carefully invert the cakes onto wire cooling racks to cool completely. Allowing them to cool fully prevents them from collapsing or tearing when frosted. Once completely cooled, wrap each cake layer individually in plastic wrap and refrigerate or freeze until you are ready for assembly. Chilled or frozen cakes are much easier to handle and frost!
Mastering Cake Assembly: Tips for a Beautiful Finish
Assembling a layered cake can seem daunting, but with the right tools and techniques, you can achieve a professional-looking finish. For smooth frosting and precise decorating, we highly recommend investing in a good quality turn table, an offset spatula, a sturdy cake board, and a cake comb. Here are some essential tips to guide you through the assembly process:
- Chill Your Cake Layers: Always ensure your cake layers are thoroughly chilled or even slightly frozen before you begin frosting. This makes them much firmer and easier to handle, preventing them from crumbling or tearing as you spread the buttercream. Chilled layers also reduce the risk of frosting melting during assembly.
- Achieve Even Layers: When stacking your cake, get down to eye level with your workspace. This perspective allows you to accurately assess if each layer is sitting flat and evenly, preventing a lopsided cake. A level cake is the foundation for a beautiful final product.
- Decorating with Precision: For piping decorative shells, we find that the Wilton 8B piping tip works wonderfully. Its open star design creates elegant and consistent patterns that add a touch of sophistication to your cake’s exterior.
- Don’t Skip the Crumb Coat: This is a non-negotiable step for a clean, smooth finish. A crumb coat involves applying a very thin layer of buttercream around the entire cake, effectively trapping any loose crumbs. Once applied, pop the cake into the freezer for about 10-15 minutes until the crumb coat is firm. This ensures that your final layer of frosting will be perfectly smooth and crumb-free.
- Moderate Sprinkles for Frosting: While sprinkles are delightful, be mindful not to overdo them, especially when incorporating them directly into your buttercream. Too many sprinkles can make the frosting lumpy and difficult to spread smoothly. A little goes a long way to add that fun, festive touch without compromising the frosting’s texture.
Frequently Asked Questions (FAQ) About Your Strawberry Funfetti Cake
We understand you might have some questions about adapting this recipe or troubleshooting. Here are answers to some of the most common inquiries about the Strawberry Funfetti Cake:
Can I turn this into a sheet cake?
Absolutely! This recipe can easily be adapted into a delightful sheet cake. Simply pour the batter into a greased and floured 9×13 inch baking pan (or a similar size). You’ll typically need to bake it for an extra ten minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it to prevent over-baking!
How many cupcakes does this recipe make?
If you prefer cupcakes, this recipe is perfect for them! You can expect to yield approximately 24-26 standard-sized cupcakes. Fill your cupcake liners about two-thirds full and adjust the baking time to about 18-22 minutes, or until golden brown and a toothpick comes out clean.
What if I can’t find strawberry emulsion?
No problem at all! While emulsion provides a robust flavor, if it’s not available, you can certainly use strawberry extract as a substitute. You can find quality strawberry extract here. Just note that extracts might offer a slightly less intense flavor, so you might consider adding a tiny bit more to taste if desired.
Storing and Freezing Your Delicious Strawberry Funfetti Cake
Ensuring your Strawberry Funfetti Cake stays fresh and delicious is simple with these storage tips. Proper storage helps maintain its wonderful texture and flavor for days to come, or even weeks if freezing.
Once your cake is fully assembled and frosted, the best way to store it is by covering it tightly with plastic wrap to prevent it from drying out. Store the wrapped cake in the refrigerator for up to 5 days. For shorter periods, if your kitchen is cool, you can keep the cake on the counter for up to 2 days, but refrigeration is always recommended for cream cheese buttercream to maintain freshness and food safety.
Freezing Your Strawberry Funfetti Cake
This cake is also freezer-friendly, offering a convenient way to prepare ahead or enjoy leftovers later. You can freeze the cake layers before decorating: simply wrap each cooled layer individually and tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. When ready to use, thaw in the refrigerator overnight before frosting.
If you’ve already decorated the entire cake, you can still freeze it! For an undecorated cake or individual slices, wrap the entire cake or cut pieces tightly in several layers of plastic wrap, then an additional layer of aluminum foil. This double wrapping helps protect against freezer burn. It will keep beautifully in the freezer for up to 30 days. To thaw, simply unwrap and let it come to room temperature on the counter for a few hours or in the refrigerator overnight.
How to Serve: Once your Strawberry Funfetti Cake is frosted and ready, you can easily cut it into 12-16 generous slices, depending on your preferred portion size. We love serving this cake at room temperature, as it allows the flavors of the fresh strawberry and tangy cream cheese buttercream to truly shine. My husband, however, has a unique and delightful way of enjoying it – in a bowl with a splash of milk poured over it, almost like a delicious cereal! Don’t hesitate to experiment and find your favorite way to enjoy this festive treat!
For more delightful cake recipes and all things delicious, explore some of our other favorites listed below. Happy baking!
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Recipe
Strawberry Funfetti Cake
Molly Murphy
Pin Recipe
Ingredients
Strawberry Reduction
- 2 pounds fresh strawberries
- 1 Tablespoon water
- 1 teaspoon lemon juice
- ½ cup granulated sugar
- pinch salt
For the strawberry cake layers
- 3 ¼ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 teaspoons vegetable oil
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry emulsion or extract I use LorAnn oils bakery emulsion
- 5 large egg whites room temperature ½ cup strawberry reduction room temperature
- ¾ cup buttermilk room temperature
- ¼ cup rainbow sprinkles
- Pink food color I use Americolor neon pink
Cream Cheese Buttercream
- 1 ½ cups unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 6 cups powdered sugar measured and then sifted
- ¼ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons rainbow sprinkles
- pinch of salt
Instructions
Strawberry Reduction Instructions
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This will need to be made at least 6 hours or a 1-2 days in advance.
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In a medium size sauce pan on medium heat, add the strawberries and water and slowly stir until the strawberries are somewhat covered in the water.
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Add in the sugar, lemon juice, and the pinch of salt. Let it start to simmer and bring to a small boil. Stirring occasionally so the bottom doesn’t burn. You do not want a roaring boil. Just a subtle boil.
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Once there is a small boil, reduce the heat to medium-low and let the mixture slowly simmer. The berries will start to break up and the mixture will start reducing in size. This takes approximately 20-25 minutes. With a rubber spatula, occasionally stir so the mixture doesn’t burn.
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The mixture is done when the strawberries have formed into a jelly like substance. If your mixture is slightly watery or liquidity, let the mixture keep cooking a little longer until it has become thicker.
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The end result will have about 2 cups of reduction. Once the mixture is done, remove from the pan and transfer to a heat proof container. Let it completely cool before letting it sit in the fridge for a few hours.
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(Note: when you are using it in the cake batter, make sure the mixture is ROOM TEMPERATURE, not hot or cold. That will result in uneven cake layers.
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Your strawberry reduction can be stored in an air tight container for up to two weeks, or in the freezer for 3-6 months.
For the strawberry cake layers
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Preheat the oven to 325 degrees. Prepare three 8-inch or four 6-inch round cake pans by lightly spraying the bottom of the pan with cooking spray. Line with parchment paper and spray again. Set aside.
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In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium-high speed until light and fluffy, about 4 minutes. With a rubber spatula, scrape the bottom and sides of the bowl.
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With the mixer on medium speed, start adding the egg whites, one at a time, beating after each addition. I usually beat each egg white for about 30 seconds. Scrape the sides and bottom of the bowl after each addition. Once all the egg whites are added, on medium low speed, beat for 30 more seconds.
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Add the vanilla extract, strawberry reduction, and the strawberry emulsion. Slowly mix on medium low speed for a minute.
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With the mixer on low and add ⅓ of the flour and ½ of the buttermilk to the butter mixture and mix ON LOW until almost incorporated. Add another ⅓ of the flour and the rest of the buttermilk. Mix just until a few streaks of flour remain, then add the rest of the flour mixture. Mix just until the flour streaks are mostly gone.
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With a rubber spatula, fold in the sprinkles.
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Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 30-33 minutes or until a toothpick comes out with just a few moist crumbs on it.
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Remove cakes from the oven and let them cool in the pans for 15 minutes before transferring them out of the pan and placing them on cooling racks.
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When cakes are completely cooled, wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until you’re ready to frost.
For the cream cheese buttercream
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In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
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With the mixer on low speed, add the powdered sugar, followed by the cream, vanilla, and a pinch of salt. Beat on low just until mixed. With a rubber spatula, scrape down the sides of the bowl.
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Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
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With a rubber spatula fold in the rainbow sprinkles.
Assembly
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Place the first cake layer, top side up. Add about 1 cup of frosting. Spread over the cake layer as evenly as possible to the edges of the cake.
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Repeat this step until you get to the final cake layer, which you will lay top side down.
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Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
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After the crumb coat is set, I went for a naked looking cake. I applied another thin layer of frosting around the cake. I wanted the pink edges of the cake to come through. I used a wilton 8B to obtain the pipped shells and then garnished with a few extra sprinkles.
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This cake is served best at room temperature. Wrap the cake in plastic wrap and it can be stored in the fridge for up to 5 days. You can also wrap each individual slice in plastic wrap and store in the freezer for up to 30 days.