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Slice of strawberry layered cake topped with cake crumbles and sprinkles.

Vanilla Strawberry Cake

5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: cake
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes
Servings: 10
Author: Nancy


  • Stand Mixer
  • 3 9" inch Cake Pans
  • Cake Mold
  • Cake Ring
  • Kitchen Scale
  • Cake collar (you can purchase on Amazon)
  • Strainer


  • 1.5 lbs strawberries
  • 400 grams cake flour sifted
  • 1 tbsp baking powder
  • ¾ tsp baking soda
  • 1.5 tsp salt
  • 2 ¾ cup sugar
  • 2 sticks unsalted butter
  • ½ cup vegetable oil
  • 7 egg whites at room temperature
  • ½ cup sour cream at room temperature
  • ¾ cup milk at room temperature
  • 1 tbsp vanilla extract
  • 2 drops pink food coloring


  • 2 sticks unsalted butter
  • 1 cup all vegetable shortening
  • 2 lbs powdered sugar
  • 2 tsp vanilla
  • 2 tsp butter extract
  • 3 tbsp corn syrup
  • 1/2 cup whole milk

Funfetti Cake Crumbles

  • 1/2 cup granulated sugar
  • 2 tbsp brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp rainbow sprinkles
  • 1/4 cup oil
  • 1 tbsp pure vanilla extract


  • Hull strawberries and place them in a food processor and process until they are finely pureed. Strain strawberry puree to remove seeds and excess pulp. Stir with a spatula to get the liquid through.
    1.5 lbs strawberries
  • Place strawberry liquid in a heavy-bottom saucepan over medium heat and cook for approximately 25 minutes. Stir occasionally until the liquid starts reducing significantly and then stir frequently so that it does not burn. You should have around 3/4 cup of puree when finished. Bring to room temperature before moving to the next step.
  • Preheat oven to 340°. Measure cake flour using a scale and sift it to remove clumps. Add baking powder, baking soda and salt. Whisk until it is all mixed together.
    400 grams cake flour, 1 tbsp baking powder, ¾ tsp baking soda, 1.5 tsp salt
  • Place butter, oil and sugar in a stand up mixer with a whisk attachment. Mix on high for 3 minutes, stirring occasionally, to make sure all butter is incorporated. After butter mixture is creamed, add egg whites and mix for 2 more minutes on high. Stop and stir to ensure that all ingredients are incorporated. Add sour cream, vanilla extract, and food coloring and mix at low speed.
    2 ¾ cup sugar, 2 sticks unsalted butter, ½ cup vegetable oil, ½ cup sour cream, 1 tbsp vanilla extract, 2 drops pink food coloring, 7 egg whites
  • Combine condensed strawberry puree with milk. Add half of the flour mixture to the butter mixture in the mixer. Once combined, add half of the strawberry/milk mixture. Repeat until all ingredients are combied, being careful to not over mix.
    ¾ cup milk
  • Pour evenly into 3 greased 9" pans and bake for approximately 35 minutes, or until a wooden pick inserted in the middle comes out clean. Once done, place on baking wrack to cool.

Buttercream Frosting

  • In a stand mixer with a whisk attachment, combine butter and vegetable shortening. Mix on high for 3 minutes. Scrape the bowl. Add half of the powdered sugar and mix on low. Once combined, add corn syrup followed by the remaining powdered sugar. Mixture will be thick. Slowly add milk until desired consistency is reached, then whip on high for two minutes.
    ¾ cup milk, 1 tbsp vanilla extract, 2 drops pink food coloring, 2 sticks unsalted butter, 1 cup all vegetable shortening, 2 lbs powdered sugar, 2 tsp vanilla, 2 tsp butter extract, 3 tbsp corn syrup, 1/2 cup whole milk

Funfetti Cake Crumbles

  • Combine all ingredients together in a bowl. Clusters will form. Spread mixture on a greased baking sheet. Bake at 300 degrees for 17 minutes. Let cool.
    1/2 cup granulated sugar, 2 tbsp brown sugar, 1/2 tsp baking powder, 1/2 tsp salt, 3 tbsp rainbow sprinkles, 1 tbsp pure vanilla extract, 1/4 cup oil

Cake Assembly

  • Adjust cake ring to desired size and use it to cut the cake into circles. Next, cut cake collar to fit the cake ring, taping it to close it. Place the collar inside of ring. Layer the cake as follows: cake layer, icing layer, cake crumble layer, then icing layer then repeat. For the last layer, layer and top it with icing and lastly top with cake crumbles. Freeze for at least 8 ours to set. Bring to room temperature to serve.


You can make a 6", 7" or 8" depending on how big you want your cake.