If your idea of joy is a chewy, sprinkle-studded cookie in cake form, topped with strawberry-kissed swoops of buttercream, you’re in for a treat! This Funfetti Sugar Cookie Cake with Strawberry Buttercream is a celebration just waiting to happen—thick, soft cookie crumb, pops of colorful sprinkles, and a creamy fruit-tinted frosting that tastes like childhood wrapped in a pink bow. Whether for birthdays, holidays, or just-because days, this bake brings instant smiles and a festive mood to any table.

Funfetti Sugar Cookie Cake with Strawberry Buttercream Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how these straightforward ingredients transform into a show-stopping centerpiece! Every single staple here has a starring role—giving you those classic sugar cookie flavors, punchy color, and that signature strawberry buttercream finish.

Unsalted butter (for both cake & buttercream): This is what brings all the moisture, richness, and structure—plus it beats up beautifully for the creamiest frosting.
Granulated sugar: The backbone of sweetness for the cookie base, giving it those caramelized chewy edges.
Large egg: Helps bind the cookie dough so it bakes up super soft but holds its shape for slicing.
Vanilla extract: Don’t skip—this little splash lifts the sugar cookie flavor and rounds out the fruitiness in the buttercream too.
All-purpose flour: Provides structure and that satisfyingly chewy crumb—measure carefully for cookie perfection.
Baking powder: Just enough to give the cookie cake a slight lift and keep it tender and thick.
Salt: Balances the sweet and makes every other flavor pop!
Rainbow sprinkles: Use the classic jimmies style for the brightest colors and that unmistakable Funfetti look.
Powdered sugar (for buttercream): Melts into the butter for a smooth, fluffy, pipe-able swirl of strawberry magic.
Freeze-dried strawberries: The secret weapon for intense-yet-natural-tasting strawberry frosting—no artificial flavor needed.
Heavy cream or milk: Just a splash to loosen and fluff up the buttercream to your perfect spreading consistency.

How to Make Funfetti Sugar Cookie Cake with Strawberry Buttercream

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C)—that way, it’ll be ready just as your dough comes together. Lightly grease a 9-inch pie dish or round cake pan with butter or baking spray—this makes sure every slice pops out easily with those perfect sprinkle-packed edges.

Step 2: Cream the Butter and Sugar

In a medium mixing bowl, beat the softened butter and granulated sugar together until super fluffy. You want to really whip some air into it—this makes your cookie cake nice and tender, and sets the foundation for that soft, chewy crumb.

Step 3: Add Egg and Vanilla

Crack in your egg and pour in the vanilla extract. Mix until no streaks remain and the mixture is silky smooth. This step helps bind the dough and infuse it with that classic bakery aroma.

Step 4: Mix in Dry Ingredients

Add the all-purpose flour, baking powder, and salt. Stir just until everything is combined—overmixing can make your cookie cake tough, so keep it gentle! You want it all to look like a soft, scoopable dough.

Step 5: Stir in the Sprinkles

Fold in the rainbow sprinkles gently, turning the dough just enough to distribute those pops of color evenly. The jimmies-style sprinkles work best; they melt a little and streak the batter with fabulous color.

Step 6: Bake the Cookie Cake

Plop the dough into your prepared pan and press it into an even layer, making sure to nudge it into all the corners. Bake for 18 to 22 minutes, just until the edges are golden and the center is set but still soft. Let it cool completely in the pan.

Step 7: Make the Strawberry Buttercream

Beat the softened butter until creamy and pale. Add powdered sugar and finely crushed freeze-dried strawberries, along with vanilla and a tablespoon of cream or milk. Beat everything together until light, fluffy, and stunningly pink—add more cream if needed for a softer consistency.

Step 8: Decorate the Cookie Cake

Once the cookie cake is completely cool, transfer the strawberry buttercream to a piping bag fitted with your favorite tip. Pipe stars or rosettes around the outer edge, then get creative! Write a birthday message, add extra sprinkles, or pipe hearts—the possibilities are endless.

How to Serve Funfetti Sugar Cookie Cake with Strawberry Buttercream

Garnishes

A few well-chosen garnishes can take your Funfetti Sugar Cookie Cake with Strawberry Buttercream from gorgeous to jaw-dropping! Classic rainbow sprinkles are always in style, but you can add a scattering of freeze-dried strawberry pieces or some edible glitter for a party-ready finish that sparkles in every photo.

Side Dishes

This sweet, rich treat pairs beautifully with light and tangy sides. Think fresh berries, a bowl of lemon sorbet, or even a little vanilla ice cream. For parties, offer pitchers of milk and iced pink lemonade on the side—kids and adults alike will want to sip and nibble.

Creative Ways to Present

Serving a crowd? Slice the cake into wedges and arrange them on a tiered cake stand for that bakery look. For a personal touch, cut with a heart-shaped cookie cutter and tie each slice in parchment with a ribbon—absolutely charming for birthday party favors or classroom treats!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you), just cover the Funfetti Sugar Cookie Cake with Strawberry Buttercream with plastic wrap or store in an airtight container at room temperature for up to two days. The cookie cake stays soft and the buttercream remains deliciously creamy.

Freezing

You can freeze slices (or even the whole cake, undecorated) for up to one month. Wrap tightly in two layers of plastic or foil and thaw at room temperature before frosting and serving. The strawberry buttercream freezes well on its own too—just whip again after thawing to restore the fluffy texture!

Reheating

While the Funfetti Sugar Cookie Cake with Strawberry Buttercream is best served at room temperature, a quick 10-second zap in the microwave melts the edges just enough to taste like it’s fresh from the oven. Avoid microwaving decorated pieces, or the frosting may melt.

FAQs

Can I double the recipe for a larger party?

Absolutely! Just use a larger pan—like a 9×13-inch dish—and extend the baking time a bit. Keep an eye on the edges and check with a toothpick in the center for doneness. You’ll have a party-sized Funfetti Sugar Cookie Cake with Strawberry Buttercream ready for a crowd.

Can I use store-bought frosting instead of homemade?

While homemade strawberry buttercream really takes this cake over the top, you can substitute with a good-quality store-bought strawberry or vanilla frosting in a pinch. Swirl or pipe it on, and don’t forget the sprinkles!

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free blend (make sure it contains xanthan gum for best texture). The Funfetti Sugar Cookie Cake with Strawberry Buttercream turns out just as festive and irresistible.

What kind of sprinkles work best?

Stick with the classic rainbow “jimmies” for the best color and texture—they won’t dissolve or bleed into the batter the way nonpareils can. Add extra on top for a super-cute finish!

Can I make the buttercream with fresh strawberries?

For the signature flavor and color, freeze-dried strawberries really are best. Fresh strawberries have too much liquid, which can make the frosting runny. If you only have fresh, puree and strain them, then reduce the puree in a saucepan before adding—but expect a much softer texture.

Final Thoughts

Every celebration deserves a little extra sparkle, and Funfetti Sugar Cookie Cake with Strawberry Buttercream just brings the party to life. From its cheerful bursts of color to the berry-sweet, fluffy frosting, it’s bound to be a new favorite at your table. Gather your sprinkles and get baking—your next happy occasion already has its star dessert!