Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing

Why You’ll Love This Recipe

• Unique Flavor Combination – The mix of sweet strawberries and crunchy Oreos creates a perfect contrast of flavors and textures.
• Moist & Tender Texture – The strawberry purée keeps the cake soft and flavorful.
• Decadent Icing – A smooth cookies ‘n cream icing enhances the overall richness of the cake.
• Perfect for Any Occasion – Whether it’s a birthday, holiday, or casual dessert, this cake is sure to impress.
• Easy to Make – Simple ingredients and straightforward steps make this cake beginner-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 tsp vanilla extract
1 cup whole milk
½ cup strawberry purée (blend fresh or frozen strawberries)
½ tsp red food coloring (optional)
1 cup chopped Oreo cookies

For the Cookies ‘n Cream Icing:
1 cup powdered sugar
2 tbsp butter, softened
¼ cup heavy cream
½ tsp vanilla extract
¼ cup crushed Oreos (finely blended for a smooth glaze)

For Topping:
½ cup chopped Oreo cookies
Extra icing drizzle

Directions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or bundt pan.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, cream butter and sugar together until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually mix in the flour mixture, alternating with milk and strawberry purée.
6. If using, add red food coloring for a vibrant pink color.
7. Gently fold in the chopped Oreos.

Step 2: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
3. Let the cake cool completely before adding icing.

Step 3: Make the Cookies ‘n Cream Icing

1. In a bowl, whisk together powdered sugar, butter, heavy cream, and vanilla extract until smooth.
2. Stir in the finely crushed Oreos. The icing should be slightly thick but pourable.

Step 4: Assemble & Serve

1. Drizzle the cookies ‘n cream icing over the cooled cake.
2. Sprinkle with extra chopped Oreos for added crunch.
3. Let the glaze set for 10 minutes before slicing and serving.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes

Variations

• Chocolate Lover’s Twist – Add ¼ cup cocoa powder to the flour mixture for a chocolate-strawberry cake.
• Extra Fruity – Add fresh strawberry slices between layers or on top for a decorative touch.
• White Chocolate Drizzle – Drizzle melted white chocolate over the top for extra sweetness.
• Cream Cheese Icing – Swap the cookies ‘n cream icing for a rich cream cheese frosting for a tangy contrast.
• Cupcake Version – Turn this recipe into cupcakes by baking in a muffin tin for 18-20 minutes.

Storage & Reheating

• Store the cake covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days in an airtight container.
• To reheat, microwave individual slices for about 10 seconds to soften the icing before serving.

FAQs

1. Can I use frozen strawberries for the purée?

Yes! Just thaw them before blending and straining any excess liquid.

2. Do I have to use food coloring?

No, it’s optional. The strawberry purée naturally gives the cake a light pink hue.

3. Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and store it covered until ready to ice.

4. What’s the best way to crush Oreos for the icing?

Use a food processor for a fine texture, or crush them in a sealed bag with a rolling pin.

5. Can I use a different type of icing?

Absolutely! Cream cheese frosting or a simple vanilla glaze would work well too.

6. How do I prevent my cake from sticking to the pan?

Grease the pan well with butter and flour, or use parchment paper for easy removal.

7. Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.

8. What can I use instead of heavy cream in the icing?

Milk or half-and-half can be used, though the texture may be slightly thinner.

9. How do I store leftover icing?

Refrigerate any extra icing in an airtight container for up to 5 days. Stir before using.

10. Can I freeze this cake?

Yes! Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Conclusion

This Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing is a must-try dessert that brings together the best of both worlds—fresh strawberry flavor and chocolatey Oreo goodness. Whether you’re making it for a special event or just a sweet treat at home, it’s sure to impress. Try it out and enjoy every bite!