Strawberry Oreo Cake is a delightful fusion of two beloved flavors that creates pure magic on your plate. This dessert combines the fresh, tangy sweetness of strawberries with the rich, chocolatey crunch of Oreo cookies, all wrapped up in a luscious cake that’s sure to impress.
Perfect for special occasions or weekend treats, this cake strikes the perfect balance between sophisticated and fun. The contrast between the vibrant strawberry layers and the dark Oreo crumbs creates not only a stunning visual presentation but also an irresistible flavor combination that will have everyone asking for seconds.
Why You’ll Love This
- No special equipment needed – this cake comes together with basic kitchen tools
- The perfect balance of fruity freshness and indulgent chocolate flavor
- Makes an impressive dessert that looks like it took hours (but doesn’t!)
- Customizable to your taste preferences – add more or fewer Oreos as desired
- Can be prepared ahead of time for stress-free entertaining
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ½ cup buttermilk
- ½ cup strawberry puree (fresh strawberries, mashed)
- 1 tablespoon vanilla extract
- ½ teaspoon strawberry extract
- Few drops of red food coloring (optional)
- 8-10 Oreo cookies, crushed
- 2 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 5 Oreos, finely crushed
- Extra Oreo cookies for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease a Bundt pan or 9-inch round cake pan. If using a round pan, line the bottom with parchment paper for easier removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract, strawberry extract, buttermilk, and strawberry puree until combined. If using food coloring, add a few drops for a more vibrant pink color.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which can make the cake dense.
- Gently fold in the crushed Oreo cookies with a spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes. Then, carefully invert onto a wire cooling rack to cool completely before icing.
- In a medium bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and cinnamon until smooth and pourable. If too thick, add a little more cream; if too thin, add more powdered sugar. Fold in the finely crushed Oreos until evenly distributed.
- Once the cake has completely cooled, place it on a serving plate. Drizzle the cookies ‘n cream icing generously over the top, allowing it to run down the sides for a dramatic effect.
- While the icing is still wet, sprinkle additional crushed Oreo cookies on top for garnish if desired. Allow the icing to set for about 20 minutes before slicing and serving.
Tips & Variations
- For a more intense strawberry flavor, add 1/4 cup strawberry preserves to the cake batter
- Try different Oreo varieties like Golden Oreos or Strawberry Oreos for unique flavor combinations
- Make mini cakes by baking in cupcake tins for approximately 18-20 minutes
- For a lighter version, use reduced-fat cream cheese and a sugar-free cake mix
- Add a layer of sliced fresh strawberries between cake layers for extra freshness
- Freeze leftover cake slices individually wrapped for up to 1 month
Serving Suggestions
Serve this Strawberry Oreo Cake with a dollop of whipped cream and a few fresh strawberry slices on the side. For an extra special touch, drizzle each slice with a bit of chocolate sauce or serve alongside a scoop of vanilla ice cream.
This cake pairs beautifully with a cup of coffee, hot chocolate, or a glass of cold milk. For a more elegant presentation, serve on your favorite cake stand with a sprinkle of powdered sugar over the top.
Notes
- Store covered in the refrigerator for up to 4 days
- Bring to room temperature for about 20 minutes before serving for the best texture and flavor
- The cake is done when it springs back lightly when touched and a toothpick inserted comes out clean
- Pat strawberries dry with paper towels before adding to prevent excess moisture in the cake
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers up to 2 days in advance. Wrap them well and store at room temperature, then assemble and frost the day of serving.
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them thoroughly first to remove excess moisture. Pat them dry before adding to the batter.
How do I prevent my cake from being too crumbly when cutting?
Refrigerate the frosted cake for at least 30 minutes before serving, and use a sharp knife dipped in hot water (then dried) for clean slices.
Can I make this recipe without a cake mix?
Absolutely! Substitute your favorite white or vanilla cake recipe that yields two 8-inch layers, then add the strawberry gelatin and proceed with the recipe as written.
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