Strawberry Funfetti Cake with Strawberry Buttercream

This homemade strawberry funfetti cake with strawberry buttercream is a fluffy vanilla cake filled with homemade strawberry cake filling and topped with the best strawberry frosting! This funfetti strawberry cake is so fun and festive—it would make a perfect Mother’s Day dessert, birthday cake or baby shower cake!
Ingredients
Strawberry Funfetti Cake

4 egg whites

1/2 cup butter, softened

3 Tbsp canola oil (or vegetable oil)

1 1/2 cups granulated sugar

2 cups all purpose flour*

1/4 cup cornstarch*

3/4 tsp salt

1 Tbsp baking powder

1 cup milk (whole milk is best)

1 1/2 tsp vanilla extract

1/4 tsp almond extract (optional, but adds a lot of flavor)

1 cup colored jimmies (cylindrical sprinkles)

Strawberry Filling

1 cup strawberries, chopped

1/4 cup granulated sugar

1 Tbsp lemon juice

1 Tbsp all purpose flour

Strawberry Buttercream

1 cup butter, softened

3 - 4 cups powdered sugar

1 cup crushed freeze dried strawberries

3-4 Tbsp heavy cream

salt, to taste

Topping:

Strawberries

Jimmies

Instructions
Strawberry Funfetti Cake

Preheat oven to 350 degrees and grease two 8” or 9” circular cake pans.

With a standing or hand mixer, whip egg whites until they reach stiff peaks. Set aside.

Cream butter with a standing or hand mixer until light and fluffy, about 1-2 minutes. Add in oil and granulated sugar and beat for another 1-2 minutes (this really creates a light texture). Set aside.

Sift flour, cornstarch, salt and baking powder together.

Alternately add flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

Add in vanilla extract, almond extract and sprinkles and stir until just combined.

Fold egg whites into the cake batter, gently mixing until the whites are combined.

Divide batter evenly between the two cake pans and spread in an even layer.

Bake for 20-22 minutes, or until a cake tester comes out clean. Allow to cool.

Strawberry Filling

Mix strawberries, sugar, lemon juice and flour in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Once it reaches a boil, reduce the heat to medium-low and allow the mixture to continue cooking until it has reduced and thickened up (about 10-12 minutes).

Allow to cool completely.

Strawberry Buttercream

Beat butter with a standing or hand mixer for 3-4 minutes (this makes the frosting extra fluffy).

Gradually add in powdered sugar, a half cup at a time, beginning with 3 cups.

Add in 3 Tbsp of heavy cream, beating until combined. If the frosting seems too thin, add in remaining powdered sugar. If the frosting seems too thick, add in remaining heavy cream.

Add in crushed freeze dried strawberries and mix until combined.

If desired, add in a pinch of salt, as this helps cut down the sweetness in the frosting.

Assembling the Cake

Place one funfetti cake layer on a cake stand or serving plate.

Spread a thin layer of strawberry frosting over the top of the cake layer.

Place some of the frosting (about 1/3 of the frosting) in a piping bag (you can use a large tip, but you don’t need one) and pipe a thick border around the edge of the cake (this creates a dam effect and keeps the filling from seeping out of the center of the cake).

Spoon strawberry filling in the center of the cake.

Pipe a thin layer of frosting over the top of filling and with a knife or offset spatula, carefully spread the frosting in an even layer (this keeps the filling from seeping into the top layer of the cake).

Place the second cake layer on top and press down gently.

Spread remaining frosting on top and around the edge of the cake.

Top with strawberries and sprinkles, if desired.

Serve and enjoy!

Leftovers should be refrigerated (because of the fresh fruit filling), but cake is best eaten at room temperature (it comes to room temperature from the fridge in about 30-60 minutes; individual slices come to room temp much more quickly).

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