Description
This Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing is a delicious fusion of fruity sweetness and chocolatey crunch. Made with fresh strawberry purée, chopped Oreos, and topped with a luscious cookies ‘n cream icing, this moist cake is perfect for birthdays, holidays, or any dessert craving. Whether you’re a fan of strawberries or Oreos, this cake delivers the ultimate indulgence in every bite!
Ingredients
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 (fresh or frozen, blended)
- 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
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or bundt pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in the flour mixture, alternating with milk and strawberry purée.
- If using, add red food coloring for a vibrant pink cake.
- Gently fold in chopped Oreos.
Step 2: Bake the Cake
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding icing.
Step 3: Make the Cookies ‘n Cream Icing
- In a bowl, whisk together powdered sugar, butter, heavy cream, and vanilla extract until smooth.
- Stir in the finely crushed Oreos. The icing should be slightly thick but pourable.
Step 4: Assemble & Serve
- Drizzle cookies ‘n cream icing over the cooled cake.
- Sprinkle with extra chopped Oreos for added crunch.
- Let the glaze set for 10 minutes before slicing and serving.
Notes
- For a deeper strawberry flavor, use homemade strawberry purée instead of store-bought.
- Use a food processor to finely crush Oreos for a smoother icing texture.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- To make cupcakes, bake in a muffin tin at 350°F for 18-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
