I may be the only person who made a pink cake for Father’s Day. I didn’t INTEND on making a pink cake for father’s day. It just sorta happened.

My dad’s (dad and father-in-law) prefer fruity desserts, rather then chocolaty. Sad, I know. Since strawberries are in season, it seemed logical to use them in a dessert. Why a strawberry butter cream, as opposed to a strawberry pie, or strawberry ______, you fill in the blank? Your guess is as good as mine.

When I presented the cake after our dinner, my dad cracked me up. He said ‘I LOVE pink food.’

Wait, what? Come again.

Unsolicited, he just came out and said that. As if pink food is a food group. Like ‘I love fruit.’

He went further, because we all darted looks at him like “what the heck, please explain.” He looked at his wife and said “you know, I like cherry 7-up, that’s pink.” So really what my dad should have said is, “I like strawberry cake and cherry 7-up.” That would have been more accurate.

Non the less, my pink cake put a smile on his face. And he ever so kindly agreed to let me take his picture, he even smiled. Ahh dad, thanks :)

Funfetti Cake
Recipe from Ina Garten, but VERY modified

Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) milk (I used non fat)
1 teaspoons pure vanilla extract
1 tsp almond extract
1 1/2 cups all-purpose flour
1 1/2 cup whole wheat flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup sprinkles (jimmies work best for funfetti. Jimmie sprinkles are the ones that are thin and long, well, not long, just not the little round sprinkles.)

Directions
Preheat the oven to 350 degrees F. Butter and flour 3-9 inch cake pans.

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the milk, vanilla, and almond scraping down the bowl as needed. Mix well.

Sift together the flours, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Add the sprinkles at the very end. Scraping the bowl occasionally. Pour evenly into the 3 prepared pans, smooth the tops with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.

Cool cakes completely before frosting.
*slice the ‘dome’ part off of the top of each cake layer by taking a long serrated knife, and slicing horizontally.

Strawberry Buttercream
1 1/2 sticks butter, room temperature
6 cups powdered sugar
3/4 cup chopped strawberries

Beat the butter in a bowl with a hand mixer, or stand mixer with a addle attachment, for about 5 minutes. Add the powdered sugar, in stages, alternately with the strawberries. Add the powdered sugar and strawberries until they are gone. You may need more/less sugar depending on the consistency you want your frosting.

This left me with a firm enough frosting to frost the cake, but not SO firm that it wasn’t spreadable.
*You can freeze the prepared frosting in an airtight container until ready to use. Just thaw it in the fridge, then leave it at room temperature for about 4 hours before frosting a cake.

I frosted it, took a couple pics, and wasn’t satisfied. Boring, blah, drab.

So I added some sprinkles. Ta Da. Pretty. Perfectly suited for a little girls birthday party, er, Father’s Day dinner.