Sprinkles Strawberry Cake with Fluffy Cheesecake Frosting

Things I learned in my first year of marriage:

Sprinkles-Strawberry-Cake-Recipe

  • Boys eat a lot. Hoping that lasagna will live on for three nights? Forget it.
  • An unloaded dishwasher says, “I love you.”
  • His and hers ice cream cartons are always a good idea.
  • Compromise looks like…1% milk.
  • Bathroom doors are optional.
  • ESPN is not.
  • It’s OK to eat your “anniversary” cake tier seven days after your wedding, instead of saving it. Now, you can have Strawberry Cake with Fluffy Cheesecake Frosting on your one-year anniversary instead. Upgrade!

Sprinkles-Strawberry-Cake-Recipe

As of March 31st, Ben and I have been married a year. It’s hard to believe this crafty photo was snapped 12 months ago. Thank you, Pinterest.

Just-Married-Sign-The-Law-Students-Wife

This next, peaceful picture epitomizes the start of our marriage. Aren’t we just a dream of newlywed bliss? I’m pretty sure that’s a beam of light coming from my face. Bridal glow!

Newlywed-Bliss-The-Law-Students-Wife

Twelve-months later, this picture more accurately captures our state of co-being. Ben actually made this exact face this morning when he saw my hair.

My-husband-loves-me-The-Law-Students-Wife

Just kidding.

But seriously. It’s OK if you don’t save the top tier of your wedding cake. This I know for certain.

Our cake tasted phenomenal the night of wedding. So phenomenal, in fact, that I saw no reason to subject our “anniversary” tier to 365-days of freezer burn. Why ruin a perfectly good cake when you, along with three of your girlfriends, can feverishly demolish it while it is still in its prime.

12 hours after you return from your honeymoon. Without your husband. Oops.

Yes, I ate our anniversary tier without Ben. I owe Ben a cake.

Sprinkles-Strawberry-Cake-Recipe

Strawberry Cake with Fluffy Cheesecake Frosting might just be the secret to an enduring marriage. The refreshing flavor is intoxicating and comes entirely from real strawberries. The texture is rich, yet delicate. Whatever the disagreements in your household (i.e. the skim vs. 2% milk battle), all members can unite over big, dreamy slices of Strawberry Cake with Fluffy Cheesecake Frosting.

Sprinkles-Strawberry-Cake-Recipe

When I set out to make our replacement anniversary tier, I new it had to be strawberry, since this was the flavor of our original wedding cake. Sentiment aside, the single best strawberry cake I have ever tasted was at Sprinkles Bakeshop in LA. One of the most famed cupcake shops in the country (and arguably the original), Sprinkles prides itself on natural, quality ingredients, and that care shows in its products.

I wanted to achieve a taste as close to Sprinkles’ as possible, and I was delighted to find the actual recipe online. I made a few changes to adapt the recipe for an average home baker but kept the most important aspects to ensure true-Spinkles taste: I used only real strawberries, avoided artificial food coloring, and used a blend of half-and-half and milk for additional depth and richness.

Sprinkles-Strawberry-Cake-Recipe

The resulting cake tasted exactly like Sprinkles! Friends, this cake is so magnificent, I am prepared to argue that instead of growing fruit, all strawberry patches in heaven actually sprout Strawberry Cake with Fluffy Cheesecake Frosting. Divine, defined.

Though Sprinkles tops its strawberry cupcake with strawberry buttercream, I wanted to allow the cake’s fantastic flavor to shine and opted for a light cloud of fluffy cheesecake frosting instead. Reminiscent of whipped cream with a slight cheesecake tang, fluffy cheesecake frosting enhances the natural sweetness of the strawberries without overpowering them. Cake and frosting are a perfect couple.

Sprinkles-Strawberry-Cake-Recipe

Every marriage has its traditions. Strawberry Cake with Fluffy Cheesecake Frosting will be ours at every anniversary to come and certainly some nights in between. True love lasts a lifetime!

Sprinkles Strawberry Cake with Fluffy Cheesecake Frosting

Made entirely from real strawberries, this cake is fresh, delicate, and a direct take from Sprinkles Bakeshop's strawberry cupcake. Topped with a fluffy cloud of whipped cheesecake frosting, this cake is a slice of strawberry heaven.

Yield: Two 6-inch rounds, One 9-inch round, or 12 cupcakes (see notes)

Ingredients:

Strawberry Cake

  • 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 tablespoons non-fat milk , room temperature
  • 2 tablespoons half-and-half, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg , room temperature
  • 2 large egg whites , room temperature

Fluffy Cheesecake Frosting

  • 1 packet instant whipped topping (Dream Whip)
  • 1 package cheesecake-flavored instant pudding mix (4 serving size—the “small” box. You can use sugar free or regular)
  • 1 1/2 c. non-fat milk (use cold, direct-from-the-fridge)

Directions:

  1. Preheat oven to 350°. Butter and flour two 6-inch cake pans. Set aside.
  2. Place strawberries in a food processor and pulse until pureed. You should have 1/3 cup of puree total. Add a few more strawberries if necessary.
  3. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. In a small bowl, mix together milk, half-and-half, vanilla and strawberry puree. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment (or a large mixing bowl), cream butter on medium-high speed, until light and fluffy. Slowly add sugar and continue to beat until fluffy. Reduce the mixer speed to medium and slowly add the egg and egg whites, just until combined.
  5. With the mixer on low, slowly add half the flour mixture and mix just until combined. Add all of the milk mixture and mix just until combined. Slowly add the remaining flour mixture, scraping down sides of the bowl with a spatula, and mix until just blended.
  6. Divide batter evenly among the prepared cake tins. Transfer pans to oven and bake until tops are just dry to the touch and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer pans to a wire rack. Either let cool 10 minutes and follow this How to Create the Most Moist Cake You’ve Ever Baked or let cakes cool completely.
  7. Prepare the frosting: In a deep mixing bowl (glass or metal works best), whisk together the instant whipped topping and instant pudding mix. Add milk and with a mixer, beat on low speed until blended. Increase mixer speed to high and beat for 4 to 6 additional minutes, until stiff peaks form. Frost and assemble cake following this Quick Guide to Frosting Cakes and serve.
This small-batch recipe makes enough batter for two 6-inch cake rounds, one 9-inch round (double the recipe to create a standard-sized layer cake), or 12 cupcakes. For a 9-inch round: Bake for 30-35 minutes; for cupcakes: bake 22-25 minutes; for 6-inch rounds: follow recipe as directed.
Cake recipe adapted from Sprinkles Bakeshop. Frosting adapted from Kraft.

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

51 comments

  1. Awww, so sweet! I loved reading this!
    We didn’t save the top tier of our wedding cake either. Our bakery told us that if come in on our 1-year anniversary, she’ll give us a fresh top tier for celebrating. Neat, huh?

    • GENIUS! Sounds like you get the best of both worlds Christina. Thinking about this makes me want to go cake tasting all over again…

  2. I’ve been wanting to make a strawberry cake and this one looks delicious. Happy Anniversary!

    • Thanks Megan! Mass strawberry-themed baking is a must for spring…and summer…and OK maybe fall too. If you try this one, you gotta let me know what you think!

  3. Happy anniversary! What a sweet post, and your marriage points are so.true!!! We didn’t save a tier either, but I wish we had celebrated with this cake – yum!

  4. Happy Happy Anniversary to you guys! This cake looks heavenly!

  5. Making this ASAP! Haven’t ever really been a cake person….but am making an exception. Will be dreaming of it tonight!

  6. I love that you had a Strawberry wedding cake!!! And I agree, a cake frozen for a year is probably not as good, so I think you did it just right. Besides, now he got this awesome, fresh, beautiful cake in place!
    Congratulations you two!!

    • Thanks a million Kim! I still can’t believe it’s been a year. I keep hoping things will slow down, but somehow I think I’ll be making this strawberry cake again before I know it!

  7. I’m not married yet, but I can see the same thing happening with me and my best friends! No cake is safe! LOL

    Strawberry cake has been on my kitchen bucket list for a while now, and I love how your recipe is already halved. Thanks for sharing, and happy anniversary!!! :)

  8. I have never understand the point of freezing the top tier of your wedding cake. Nothing ever taste as good as fresh does. This cake looks so fluffy and packed with strawberry flavor. Since you loosely based it off Sprinkles Cupcakes strawberry cupcake, I know its good!

    By the way, you and your husband are adorable!

    • Glad you can understand where I am coming from Nicole! Plus, I’ll take any excuse for a fresh-baked slice of cake ESPECIALLY Sprinkles.
      Also, thanks for your nice words on our wedding pics. If only I had a pro to style my hair and make up every day of the week!

  9. The freezing-the-cake thing never made sense to me. It would be all gross after, wouldn’t it? This cake is a far better idea.

  10. Happy anniversary, Erin! One year of fun, another year of excitement! Your pics are so cute and lovely, I just can’t stop laughing, lol. And your cake looks so moist and awesome. Delish!

  11. Happy Anniversary! Love the photo’s and this recipe just sounds amazing!

  12. Happy anniversary! Your wedding photos are so cute!

  13. Happy anniversary. And the cake looks delicious.

  14. Happy Anniversary my friend! The wedding photos (and this cake!!!) are beautiful. :) And things I’ve learned from living with my fiance? Yes, they eat A LOT!

  15. Happy anniversary! Love the ‘things you’ve learned’ so true! We devoured our top tier within days of our wedding. And the dishwasher bit couldn’t be more accurate ;)

  16. Pingback: No-Roll Light Whole Wheat Pie {or Tart} Crust | The Law Student's Wife |

  17. Happy 1 year! I am going on 13 years and can relate to the things you said!

    You were a gorgeous bride. And nice arms. Welcome to your gun show :)

    And this cake. Hubba hubba. Pinning, ziplisting, loving it!

    • Oh how this comment made me laugh Averie! Comforting to hear that not EVERYTHING in a marriage changes overtime, haha. Glad you like the look of the cake too! Have a wonderful weekend :)

  18. omg erin, i just made this (at midnight, in my college apartment) and it is unbelievable. forget anniversaries, this is going to be my everything cake. birthdays, brunches, valentines day, just because… thanks for a fab recipe!

    • Emma, I am so happy that you love this cake!!!! Thanks so much for taking time to share your review. It always makes my day to hear from readers who enjoy my recipes. And I agree–no anniversary needed to bake it!
      Also, I think midnight sounds perfect–that way you have a freshly baked midnight snack.

  19. I’m really late but happy anniversary! And what a pretty bride you were. :)

    I love that you didn’t use a cake mix or jell-o in the cake part of this. Just because I don’t have access to either!

  20. Aw yay! Happy Anniversary Erin my dear! This is my first visit to your blog but I can already tell that we’re going to be ‘old friends’, haha… my husband and I celebrated our first anniversary in November last year. Getting married was the best decision of my life, ever! The top tier of our cake is still in my in-law’s chest freezer… it’s raspberry, Grand Marnier and white chocolate cake with royal icing so I hope that the icing possibly provided some protection (I would be devastated if it’s been ruined by freezer burn). Thanks for sharing this gorgeous recipe with us. And may you and your husband enjoy many more decades to come! xx

    • Laura, I’m so happy you found my blog–WELCOME!! And congrats on your recent wedding too. Fingers crossed for your cake. It sounds absolutely amazing. I love unusually flavored cakes (and I’m impressed you could even resist finishing it right then, haha. Credit to your self control.) Thanks for your kind comment and hope to connect with you again soon!

  21. You two are adorable :) We saved ours, it was gross! It was a tradition thing. My advice to you both…NEVER stop communicating!!!

    • Good for your for sticking with tradition! Our cake was so close I could’t resist diving in early, lol. Sounds like great advice too. Thanks Lisa!

  22. Happy belated Anniversary!

    “An unloaded dishwasher says ‘I love you'” … So freaking true it’s not even funny!

    We saved our cake. It was something that I had no idea we were supposed to do, but my mother (who also made our wedding cake) was prepared and wrapped the cake in about 4 different layers from aluminum foil to zip lock bags. I’m sure if she had giant banana leaves she probably would’ve used those too. The cake was still great but I’m sure if it wasn’t protected it probably would’ve met a freezer burnt death.

    If I were Ben, I would’ve questioned our marriage if you ate that cake without me! But this one sure makes up for it. Whole strawberries and cheesecake frosting sound like a perfect combination for a cake! I can’t wait to have strawberries that need to be used!

    Here’s to many, many more years of you two sharing this cake!

    • Many, many thanks for the well-wishes! So cool that your mom made your cake, and it sounds like she knew what she was doing to save it too. I’ll have to try 4-layer foil approach (and maybe banana leaves) next time ;-)

  23. Pingback: 25 Favorite Copycat Recipes | Bake Your Day

  24. this looks so yummy! is the frosting pipe-able? like for cupcakes?
    thanks

    • Hi Liliana! If you chill the frosting well, you could do some basic piping, but for a more intricate design where you really want the shape to hold, I’d recommend a more traditional buttercream. This frosting is super tasty, but it’s not the sturdiest. Hope that helps!

  25. Pingback: 10 Healthy Recipes for 2014 | The Law Student's Wife |

  26. Pingback: 62 Valentine's Day Sweets to Share with Your Valentine - Five in Ohio

  27. Pingback: 41 Sweet Dessert Recipe Ideas for a Special Valentine's Day - In The Kitchen With KP : In The Kitchen With KP

  28. I think that is hilarious that you and your girlfriends at the top tier of your cake!! And I think you’re onto something with this. Why let it get freezer burnt when you can have a fresh one?!

  29. Pingback: Strawberry Rhubarb Crisp {3-year wedding anniversary} | Kitchen Ammo Recipe Club!

Leave a Reply

Your email address will not be published. Required fields are marked *