Description
Soft, fruity, and topped with cookies ‘n cream glaze—this strawberry cake with Oreo crumble is a crowd-pleasing bake that’s as fun to eat as it is to make.
Ingredients
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
½ tsp red food coloring (optional)
1 cup chopped Oreo cookies
Cookies ‘n Cream Icing:
1 cup powdered sugar
2 tbsp butter, softened
¼ cup heavy cream
½ tsp vanilla extract
¼ cup finely crushed Oreos
Topping:
½ cup chopped Oreo cookies
Extra icing drizzle
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch cake or bundt pan. Whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs, then vanilla.
2. Alternate adding dry mix with milk and strawberry purée. Add red food coloring if using. Fold in chopped Oreos.
3. Pour batter into pan and smooth top. Bake 30–35 minutes or until toothpick comes out clean. Cool completely.
4. Make icing by whisking powdered sugar, butter, cream, and vanilla. Stir in crushed Oreos until smooth.
5. Drizzle icing over cooled cake. Top with extra chopped Oreos. Let glaze set for 10 minutes before serving.
Notes
Strawberry yogurt can replace purée in a pinch.
For added texture, use double-stuffed Oreos.
This cake freezes well—wrap slices tightly and store up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: strawberry cake with Oreo crumble, strawberry Oreo cake, cookies and cream glaze, homemade strawberry dessert