Strawberry Funfetti Cake

Strawberry Funfetti Cake | Revamperate Strawberry Funfetti Cake | RevamperateIn my effort to work on more layer cakes, I was really excited to try a new take on a funfetti cake by turning it into a strawberry funfetti cake! Although lighter on the strawberry flavor (since I wanted to use real strawberries, not extracts or Jello mix) the cake is very moist and perfectly sweet and tart. With layers of strawberry funfetti cake filled with strawberry French buttercream and covered in classic vanilla buttercream, this was a really fun cake to make. 

I learned to make the French buttercream in my online class by Erica Obrien. It’s actually very easy, and more foolproof than meringue buttercream. French buttercream makes a very good cake filling because it’s thinner and custard-like, but it’s not ideal for icing a cake (unlike an American buttercream or meringue buttercream). Basically, don’t be intimidated because it’s easier than you think. Personally, any dessert with French in the title intimidates me…is that weird? 

Make sure you use very fresh strawberries if possible because I find that they just taste better. If you must use frozen, you’ll still have to defrost the berries before you can puree them. Now, let’s make a cake! 

Strawberry Funfetti Cake | RevamperateFor the strawberry funfetti cake:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 3/4 cup strawberry puree
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice
  • 2 eggs  
  • 1/2 cup rainbow sprinkles 

Preheat the oven to 350 degrees and grease two 6-inch cake pans with cooking spray. Set aside. 

In the bowl of your mixer fitted with  whisk attachment, whisk together the sugar, flour, baking powder and salt. Turn the speed to low and mix in the vegetable oil, strawberry puree, vanilla and lemon juice until just combined. Add each egg and mix. Stir in the sprinkles until just combined. 

Divide the batter among the greased pans and bake for about 25 minutes until an inserted toothpick comes out clean. Let cool completely in the pans before removing.

For the French buttercream filling:

  • 3 egg yolks
  • 1/2 cup granulated sugar + 1 tbsp
  • 1/4 cup water
  • 1 cup butter, room temperature
  • 10 strawberries, purred and reduced
  • Dash of lemon juice 

First, puree approximately 10 strawberries and pour into a small saucepan. Add 1 tbsp of sugar and a dash of lemon juice. Simmer on low heat, stirring occasionally until the strawberries thicken. Reducing it helps remove access water and make the flavor more concentrated, which is ideal for mixing with frostings and fillings. Let cool once reduced and it appears syrupy. 

Beat the egg yolk in your mixing bowl with a paddle attachment on high speed until they’re lighter in color and resemble a pastry cream (they should no longer look like yolks). 

In a small saucepan on the stove, combine the water and sugar and bring to a boil. Reduce heat to low-medium until it reaches about 238 degrees F on a candy thermometer, stirring occasionally. It should form a syrup.  

Add a little of the sugar syrup to the egg yolks, avoiding the sides of the bowl or the paddle. Beat on high speed for several seconds, stop and add more syrup. Mix again on high speed until the bowl feels cool to the touch. Add the butter in batches while mixing on high speed until it forms a smooth but very soft filling. Pour in the cooled strawberry puree and mix to combine. If desired, you can add red or pink food coloring. 

For the icing, I used one large batch of my vanilla buttercream recipe. Then I dyed the frosting light pink and added about 1/2 cup rainbow sprinkles. 

Strawberry Funfetti Cake | RevamperateTo assemble the cake, level the 6-inch layers and fill each layer with the strawberry French buttercream. Frost the outsides of the cake with the vanilla buttercream and top with swirls of buttercream and strawberries! Cut into it or move to the fridge until ready to serve (remove from the fridge at least 30 minutes-1 hour before serving so that it has time to soften. 

I will say that the one thing I wish I did differently was dye to cake. Looking at it, it’s not obvious that it’s strawberry, so when I make this again, I will definitely color the cake with some pink food coloring before baking so it looks even better when you cut into it! 

Enjoy! 

4th of July | Patriotic Berry Pound Cake Push Pops

4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate 4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate
With 4th of July around the corner, I’m getting really excited! I’m headed back to San Diego for a family reunion with people I don’t see very often. Plus, there will be a pool and BBQ, which is really all I want for 4th of July. Oh, and hopefully fireworks. 

Anyway…what do you bring to a 4th of July BBQ? Dessert! At least that’s what I bring because, let’s face it, that’s pretty much all I can make. These cute and delicious patriotic berry pound cake push pops are a great individual treat so you don’t have to worry about trash or cutting anything up. These push pop containers are pretty easy to find these days.

Plus, I made these the easy way with premade angel food pound cake and made the whipped cream from scratch. With some cut up strawberries and blueberries, these are quick and easy to whip up. 

4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate 4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate
Ingredients: 

  • One loaf of pound cake (I purchased mine premade)
  • Blueberries
  • Strawberries (or raspberries)
  • 1 cup heavy whipping cream
  • 1/2 cup sugar 
  • Push pop containers 

Lay out 1/2-inch slices of pound cake (I used angel food cake), and use the open end of the push pop to cut out circles in the cake. Place one piece on the bottom. 

4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate
Make the whipped cream by whipping the heavy cream on high while gradually adding the sugar until peaks form in the cream. Layer the whipped cream after the cake, and top with blueberries and sliced up strawberries. Then add another thin piece of cake, with a layer of whipped cream and top it off with additional berries.

To eat cake push pops, you just use the bottom stick to push up the cake, whipped cream and berries in order to eat them. Click the tops onto the push pops and serve on a tray for a great but light treat your guests with love. This way the cake is self-serve and the perfect size. Just remember to let everyone know not to throw away the plastic containers! Enjoy!