Strawberry Funfetti Cake – Fresh strawberry cake layers made with a strawberry reduction, dotted with rainbow sprinkles and finished with a tangy cream cheese buttercream.
This Strawberry Funfetti Cake is a cheerful, flavor-forward birthday cake that looks as good as it tastes. Real strawberries are cooked down into a syrupy reduction, folded into the batter, and the layers are studded with rainbow jimmies for a joyful pop of color. A cream cheese buttercream brings a slight tang that balances the sweetness and makes each bite memorable.
If you enjoyed this recipe, here are a few other birthdays treats I made this season:
- Very Easy Birthday Cake Truffle Bites
- Homemade Birthday Sprinkle Marshmallows
- Fun and Festive Birthday Cake Cookies
Why make this Strawberry Funfetti Cake
This cake is a great choice for birthdays and celebrations because it combines fresh fruit flavor with the playful look of sprinkles. Key reasons to try it:
- Real strawberries: The recipe uses a strawberry reduction made from fresh berries for true strawberry flavor.
- Funfetti inside and out: Rainbow jimmies are folded into the batter and the buttercream for a festive effect.
- Cream cheese buttercream: A butter-and-cream-cheese frosting adds pleasant tang and stability for piping.
- Flexible format: The recipe is written for three 8-inch layers but can easily be adapted to four 6-inch layers or a sheet cake.
What you’ll need
Below are a few ingredients and tools you may want to prepare ahead of time; the full amounts are listed in the recipe card further down.
- Fresh strawberries — for the reduction; aim for ripe, flavorful berries.
- Rainbow sprinkles (jimmies) — choose jimmies rather than nonpareils so they hold up in the batter.
- Cream cheese — full-fat cream cheese gives the best texture and flavor in the buttercream.
- Powdered sugar — sifted for a smooth frosting.
- Large egg whites — bring to room temperature before mixing for best volume.
- Gel food coloring — if you want a brighter pink crumb or frosting color, use gel-based coloring, not liquid.
- Strawberry emulsion or extract — optional extra boost for a concentrated strawberry note.
Strawberry reduction — step by step
Step 1: Cook the strawberries. In a medium saucepan over medium heat, combine the strawberries and a tablespoon of water so the fruit is slightly covered. Stir gently to distribute the moisture.
Step 2: Add sugar and lemon. Stir in the granulated sugar, lemon juice, and a pinch of salt. Bring the mixture to a gentle simmer; avoid a vigorous boil to prevent burning.
Step 3: Simmer until reduced. Lower the heat to medium-low and let the berries break down and the liquid reduce. This will take about 20–25 minutes; stir occasionally with a rubber spatula.
Step 4: Finish when thickened. The reduction is ready when it resembles a thick jam and holds its shape. If it still seems watery, simmer a bit longer.
Step 5: Cool and store. Transfer the reduction to a heatproof container and allow it to cool completely, then refrigerate for a few hours before using. The yield is roughly 2 cups; it keeps in the fridge for up to two weeks or can be frozen for months.
Strawberry cake — step-by-step instructions
The cake batter comes together easily in a stand mixer or with a good hand mixer. Follow the steps below and refer to the ingredient list in the recipe card for quantities.
Step 1: Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda (if used), and salt. Set aside.
Step 2: Cream butter and sugar. In the mixer bowl, cream the butter, vegetable oil, and granulated sugar on medium-high until light and fluffy, about 3–4 minutes. Scrape the bowl as needed.
Step 3: Add egg whites. With the mixer on medium, add the room-temperature egg whites one at a time, beating briefly after each addition. Scrape the sides and bottom between additions.
Step 4: Add flavor and reduction. Add vanilla, the cooled strawberry reduction (at room temperature), and strawberry emulsion or extract if using. Mix on low-medium until combined.
Step 5: Alternate dry and wet. On low speed, add one-third of the flour mixture followed by half the buttermilk, then another third of flour and the remaining buttermilk, finishing with the last of the flour. Mix until just combined; avoid overmixing. Fold in the sprinkles gently with a spatula.
Step 6: Bake the layers. Divide the batter evenly between prepared pans and bake at 325°F (approximately 160°C) for 30–33 minutes, or until a toothpick comes out with a few moist crumbs.
Step 7: Cool completely. Let the cakes cool in the pans for 15 minutes, then transfer to a rack to cool fully. Once cool, wrap layers and chill or freeze if you prefer to assemble later.
Tips for assembly
A few simple techniques make assembly easier and give you a cleaner result.
- Chill the layers: Cold or slightly frozen layers are easier to stack and frost without tearing.
- Use a turntable and offset spatula for smoother sides and cleaner edges.
- Crumb coat: Apply a thin layer of frosting to trap crumbs, then chill for 10 minutes before finishing the final coat.
- Be sparing with sprinkles on the outside — they look best when used as an accent rather than covering the entire cake.
- For piping, I used a Wilton 8B tip for small shells, but choose any preferred decorating tip.
FAQ
Can I make this as a sheet cake?
Yes. Spread the batter in a prepared sheet pan and add a few extra minutes to the baking time; check frequently until a toothpick comes out with a few moist crumbs.
How many cupcakes will this recipe yield?
The batter will make approximately 24–26 standard cupcakes.
What can I use if I can’t find strawberry emulsion?
If emulsions aren’t available, a good quality strawberry extract works well instead. Adjust to taste.
Storing and freezing
Store the finished cake wrapped in plastic wrap in the refrigerator for up to five days. It can sit at room temperature for a day or two if you prefer to serve it that way.
Freezing
You can freeze the cake either before decorating or after. Wrapped tightly, whole or sliced pieces keep well in the freezer for about 30 days. Thaw in the refrigerator before serving.
Serving tip: Serve the cake at room temperature for the best texture and flavor. Slices cut into 12–16 pieces depending on size and appetite.
For more cake ideas and baking inspiration, try the other recipes mentioned above or explore similar layered cakes and funfetti-style treats.
If you try this recipe, please leave a review and any tips you discovered while making it. I enjoy hearing how your cake turned out!
Recipe
Strawberry Funfetti Cake
Ingredients
Strawberry Reduction
- 2 pounds fresh strawberries
- 1 Tablespoon water
- 1 teaspoon lemon juice
- 1/2 cup granulated sugar
- Pinch of salt
For the strawberry cake layers
- 3 1/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 teaspoon vegetable oil
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry emulsion or extract (optional)
- 5 large egg whites, room temperature
- 1/2 cup strawberry reduction, room temperature
- 3/4 cup buttermilk, room temperature
- 1/4 cup rainbow sprinkles (jimmies)
- Pink food color (Americolor neon pink recommended)
Cream Cheese Buttercream
- 1 1/2 cups unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 6 cups powdered sugar, sifted
- 1/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons rainbow sprinkles
- Pinch of salt
Instructions
Strawberry Reduction Instructions
- Make the reduction at least 6 hours, ideally 1–2 days, before using.
- Combine strawberries and water in a medium saucepan over medium heat.
- Add sugar, lemon juice, and a pinch of salt. Bring to a gentle simmer, stirring occasionally.
- Reduce heat to medium-low and simmer 20–25 minutes until thick and jam-like.
- Cool completely in a heatproof container, then refrigerate. Use at room temperature in the batter.
- Storage: refrigerate up to two weeks or freeze for 3–6 months.
For the strawberry cake layers
- Preheat oven to 325°F (160°C). Prepare three 8-inch or four 6-inch pans with spray and parchment.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter, oil, and sugar on medium-high until light and fluffy, about 4 minutes.
- Add egg whites one at a time on medium speed, beating briefly after each addition. Scrape bowl as needed.
- Mix in vanilla, strawberry reduction, and emulsion on low-medium speed.
- On low speed alternate adding 1/3 of flour and 1/2 of buttermilk, then repeat, finishing with the remaining flour. Mix until just combined. Fold in sprinkles.
- Divide batter among pans and bake 30–33 minutes, or until a toothpick has a few moist crumbs.
- Cool in pans 15 minutes, then transfer to racks to cool completely. Wrap and chill if assembling later.
For the cream cheese buttercream
- Beat butter and cream cheese on medium speed for about 2 minutes, scrape, then beat 2 more minutes.
- On low speed add powdered sugar, then cream, vanilla, and a pinch of salt. Mix until combined.
- Beat on medium-high for 3–5 minutes until fluffy. Fold in the sprinkles.
Assembly
- Place the first layer top side up and spread about 1 cup frosting evenly to the edges.
- Repeat with remaining layers, finishing with the last layer top side down.
- Apply a thin crumb coat around the cake and freeze for about 10 minutes.
- Finish with a thin outer coat if you want a semi-naked look, pipe shells or other details, and garnish with a few extra sprinkles.
- Store wrapped in plastic in the fridge up to 5 days or freeze individual slices up to 30 days.