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    Home

    Strawberry Confetti Cake

    January 9, 2014 by Style Sweet 19 Comments

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    StrawberyConfettiCake7
    StrawberyConfettiCake7

     

    StrawberyConfettiCake7

    Sometimes you just need more sprinkles in your life.  When I owned The Frosted Cake Shop, my clients made sure I knew what was hip and cool with all the kiddos.  Not being a mother myself, making birthday cakes for a living was a good way to know what was trending amongst toddlers.  From pinks and pastels to rainbow-layered cakes boosting the newest cartoon characters, I regularly got to embrace my inner child.  Now that I have switched gears a bit in my career, wedding cakes are not the only designs that have become a rarity in my kitchen.

    Now that I have transitioned into more of a recipe developer and food writer, I find myself too often caught trying to come up with sophisticated, unique flavor combinations and complicated recipes.  Some great results come out of this way of thinking, but sometimes you just gotta back off the forced creativity and have a bit of fun.  I decided to start the new year with a bit whimsy while sticking to a classic flavor: strawberry.  Sometimes flavors as ordinary as strawberry get over-looked (by me at least), but there has to be a reason that strawberry-flavored treats are so popular.  Oh yes, that's right - because strawberries taste amazing!  Ripe, juicy ones, that is.

     

     

     

     

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    StrawberryConfettiCake1

     

    StrawberryConfettiCake1
     

    I decided to take two fresh and fun ideas and put them in one cake: strawberries meet sprinkles.  This Strawberry Confetti Cake was built from both strawberry and vanilla sprinkle layer cakes with strawberry cream filling and confetti buttercream frosting.  Kind of like that boxed funfetti cake mix I ate as a child, but strawberry- and better, obviously.  The fresh strawberries give off a taste refined enough for the adults, but the design will certainly get any child eager to dive right in.

     

     

     

     

    StrawberryConfettiCake4
    StrawberryConfettiCake4

     

    StrawberryConfettiCake4

    Recipe

    Print Recipe

    Strawberry Confetti Cake

    Alternating layers of strawberry confetti cake with strawberry buttercream filling is a fresh take on homemade sprinkle cake!
    Course: Dessert
    Cuisine: American
    Keyword: confetti cake, strawberry cake, strawberry confetti cake
    Servings: 10

    Ingredients

    Strawberry Confetti Cake

    • ½ cup unsalted butter softened
    • 1 cup sugar
    • 3 egg yolks
    • 1 teaspoon vanilla extract
    • ½ cup strawberry puree about 12 oz ripe strawberries + 1 teaspoon sugar
    • ¼ cup milk
    • 1 ½ cups cake flour
    • 1 ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup sprinkles of your choice

    Vanilla Confetti Cake

    • ½ cup unsalted butter softened
    • 1 cup sugar
    • 3 egg yolks
    • 1 teaspoon vanilla extract
    • 1 ½ cups cake flour
    • 1 ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup milk
    • ½ cup sprinkles

    Strawberry Cream

    • 4 oz cream cheese softened
    • ½ cup unsalted butter softened
    • 2 ½ cups confectioner's sugar
    • 3 tablespoon strawberry puree
    • 1 pinch salt

    Confetti Buttercream Frosting

    • 1 ½ cups unsalted butter
    • 3 oz egg whites
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • pink food gel coloring
    • ½ - ¾ cup mixed sprinkles

    Instructions

    Strawberry Confetti Cake

    • Preheat oven to 350 degrees
    • Prepare two 8 inch pans and set aside.
    • Sift together dry ingredients and set aside.
    • Place butter in the bowl of an electric mixer. Beat on high with a paddle attachment.
    • Add in the sugar and beat until light and fluffy.
    • With the mixer on low, add in the eggs, vanilla, and strawberry puree.
    • Stop mixer and scrap down the sides of the bowl.
    • With the mixer on low, add in half of the dry ingredients.
    • Add in the milk, followed by the remaining dry ingredients.
    • Fold in the sprinkles.
    • Pour batter into prepared pans and bake until done (about 22 minutes).

    Vanilla Confetti Cake

    • Preheat oven to 350 degrees
    • Prepare two 8 inch pans and set aside.
    • Sift together dry ingredients and set aside.
    • Place butter in the bowl of an electric mixer. Beat on high with a paddle attachment.
    • Add in the sugar and beat until light and fluffy.
    • With the mixer on low, add in the eggs and vanilla.
    • Stop mixer and scrap down the sides of the bowl.
    • With the mixer on low, add in half of the dry ingredients.
    • Add in the milk, followed by the remaining dry ingredients.
    • Fold in the sprinkles.
    • Pour batter into prepared pans and bake until done (about 22 minutes).

    Strawberry Cream

    • Beat together cream cheese and butter with an electric mixer.
    • Carefully add in the remaining ingredients, and mix until smooth.
    • Add a bit more confectioner's sugar or puree to achieve desired consistency, if necessary.

    Confetti Buttercream Frosting

    • Place sugar and egg whites in the bowl of an electric mixer. Gently whisk together.
    • Place on top of a medium saucepan of water to create a double boiler.
    • Heat until egg mixture is hot to the touch.
    • Once hot, transfer the bowl back to the mixer fitted with a whisk attachment.
    • Beat on high until bowl is back to room temperature.
    • Stop mixer and swap out the whisk with the paddle attachment.
    • Add in the vanilla and mix on medium speed.
    • Add in the butter and beat until smooth.
    • Add in desired pink food get color.
    • Fold in the sprinkles.
    « How To: Ribbon Candy Cake
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    Reader Interactions

    Comments

    1. Rose @ RoseBakes.com

      January 09, 2014 at 8:09 pm

      Confetti cake and strawberry cake are a favorite among my kids and my siblings... I'm definitely going to make this and let them try it! Thanks for sharing 🙂

      Reply
    2. lyndsay // coco cake land

      January 11, 2014 at 3:26 am

      amazing! love that ombre fondant ruffly heart cake topper, too, tessa! such a cute cake... love the photos too, as usual! ^__^

      Reply
    3. dina

      January 11, 2014 at 9:28 pm

      what a lovely cake!

      Reply
    4. Shannon

      January 11, 2014 at 11:18 pm

      Oh will be Pinning this for girlies BdayLooks delicious.

      Reply
    5. #Dessert #Recipe / Strawberry Funfetti Cake | M...

      January 12, 2014 at 1:15 am

      […] INGREDIENTS:1/2 cup unsalted butter, softened1 cup sugar3 egg yolks1 teaspoon vanilla extract1/2 cup strawberry puree (about 12 oz ripe strawberries + 1 tsp sugar)1/4 cup milk1 1/2 cups cake flour1 3/4 teaspoons baking powder1/4 teaspoon salt1/2 cup sprinkles of your choiceDIRECTIONS: http://stylesweetca.com/2014/01/09/strawberry-funfetti-cake/#/  […]

      Reply
    6. #Dessert #Recipe / Strawberry Funfetti Cake | f...

      January 12, 2014 at 2:47 am

      […] INGREDIENTS:1/2 cup unsalted butter, softened1 cup sugar3 egg yolks1 teaspoon vanilla extract1/2 cup strawberry puree (about 12 oz ripe strawberries + 1 tsp sugar)1/4 cup milk1 1/2 cups cake flour1 3/4 teaspoons baking powder1/4 teaspoon salt1/2 cup sprinkles of your choiceDIRECTIONS: http://stylesweetca.com/2014/01/09/strawberry-funfetti-cake/#/  […]

      Reply
    7. Nicole (Bellenza Party Suite)

      January 19, 2014 at 7:30 am

      Looks fantastic! Thank you so much for sharing this lovely recipe 🙂

      Reply
    8. Kailley @ Kailley's Kitchen

      January 25, 2014 at 7:40 pm

      Your photos are so beautiful, and that cake is absolutely PERFECT! Pinned!

      Reply
    9. 6 Sweet Ways to Celebrate Valentine's Day - Bright Bold and Beautiful

      February 07, 2014 at 2:01 am

      […] 3. Strawberry Confetti Cake via Style Sweet Ca […]

      Reply
    10. 13 DESSERTS THAT ARE (ALMOST) TOO PRETTY TO EAT | Best Friends For Frosting

      February 23, 2014 at 5:00 pm

      […] celebration is complete without confetti.  BFFF strongly lives by this motto! (via Style […]

      Reply
    11. Kim

      March 25, 2014 at 3:11 am

      Do these cakes work well individually as cupcakes?

      Reply
      • Tessa

        March 27, 2014 at 6:52 pm

        I've never actually tried, but I don't see why they couldn't work as cupcakes. I've used a similar butter-based batter for cupcakes, and it works fine =)

        Reply
    12. Let them eat Strawberry Confetti Cake! - Beyond Beyond

      March 31, 2014 at 1:31 pm

      […] this one had us at the word ‘Funfetti’ check out this beautiful (and très délicieux) cake by Style Sweet CA (it’s magical y’all) and considering all we have to munch are three day old brownies and tea […]

      Reply
    13. {bakey katey} home made funfetti cake p.2 |

      April 08, 2014 at 6:01 pm

      […] isn’t a birthday without home made Funfetti Cake for my Mountain Man! I threw him a surprise party last week, which meant that I couldn’t […]

      Reply
    14. Strawberry Confetti Cake | IMG Recipes| Share Your Favorite Recipes, Cooking Tips & Food Images

      April 10, 2014 at 4:52 pm

      […] Strawberry Confetti Cake Strawberry and vanilla confetti layer cake with strawberry cream and sprinkle frosting.For full “Strawberry Confetti Cake” recipe click here […]

      Reply
    15. Subalakshmi Sundar

      September 02, 2014 at 6:11 pm

      Hi Tessa,I love your work and amazed at your creativity. Love your website. Just sifting through the cake pics is like therapy. Great work.
      I had a query regarding baking. When you bake, how do you convert a certain recipe to a different sized pan? Most of your cakes seem to have layers that are one inch high and three or four layers in all. If I had to convert a 8" cake which has 3 layers into a 6" inch cake of 4 layers, how should I convert the recipe?
      Thanks in advance.
      Regards,
      Subalakshmi Sundar
      India.

      Reply
      • Tessa

        September 08, 2014 at 1:52 am

        Hi there!Thanks for stopping by =) Most of my 3 layer, 8 inch cake recipe should yield enough cake batter to create a 4 layer, 6 inch cake. Just divided evenly, and do not fill the cakes pans more than 2/3 - 3/4 of the way full.

        Reply
    16. Mandee McNew

      February 17, 2016 at 3:27 pm

      I cannot see the recipe on this post. I have made this before and it was a hit. Looking to make it again for a friend's birthday and baby arrival. Could you email to mandee@knoxfoodie.com

      Reply
    17. Kimm Brown

      May 05, 2016 at 1:45 pm

      Whrn making the butter cream frosting how long do you beat the eggs whites? Approximately? Until they are soft or stiff peaks? Then add the butter? How about adding a small amount of powdered sugar at the end for stability? Would that be OK? And when stacking the cakes do you need to use dowels for stability? Thx!

      Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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