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Sprinkle Shortcake Cake

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Ingredients

Scale

FOR THE STRAWBERRIES

  • 1 1/2 cups chopped strawberries
  • 1 1/2 tbsp sugar

FOR THE CAKE

  • 1 box of Funfetti Cake mix
  • 3 eggs
  • 1/3 c vegetable oil
  • 1 cup buttermilk

FOR THE FROSTING

  • 3 sticks of butter, softened (I used 2 salted and 1 unsalted)
  • 6 cups of powdered sugar
  • 1/2 tbsp vanilla bean paste (you can sub extract, I just love the taste of the vanilla bean paste!)
  • 6–8 tbsp heavy cream

Rainbow sprinkles- I used these sprinkles

Instructions

  1. In a small bowl, combine the strawberries and sugar. Cover and place in the fridge for at least an hour.
  2. Preheat the oven to 350 degrees and spray 3- 6″ cake pans with baking spray.
  3. In a bowl, combine the cake mix, eggs, vegetable oil and buttermilk. Divide it between the pans and make them for 27-29 minutes. Let them cool completely.
  4. In a mixing bowl, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the cream, vanilla, and rest of the sugar and mix until completely smooth.
  5. Place your first cake layer on a plate or cake board. Spread a thin layer of vanilla frosting. Pipe a border around the edge of the cake so that the filling doesn’t seep out. (see video)
  6. Add strawberry filling *be sure to only use the strawberries not the juice* filling a little under the top of the border. Place the second cake layer on top and repeat. Flip the last cake layer over to finish with the smooth side on top.
  7. Place the cake in the fridge for at least 15 minutes.
  8. Add a layer of frosting on the top and sides of the cake. This doesn’t have to look perfect, we are covering it with sprinkles!
  9. Place the cake on a rimmed baking sheet and then a turntable. Using your hand, press rainbow sprinkles all over the entire cake. Once you’re done, slice and serve!

Find it online: https://lifeandsprinkles.com/sprinkle-shortcake-cake/