Name: Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2.5 cups All-purpose flour; 2.5 teaspoons Baking powder; 0.5 teaspoon Salt; 1 cup Unsalted butter, softened; 2 cups Granulated sugar; 4 large Eggs; 2 teaspoons Vanilla extract; 1 cup Whole milk; 0.5 cup Strawberry purée (Blend fresh or thawed frozen strawberries); 0.5 teaspoon Red food coloring (Optional, for deeper color); 1 cup Chopped Oreo cookies (For the cake); 1 cup Powdered sugar; 2 tablespoons Butter, softened; 0.25 cup Heavy cream; 0.25 cup Crushed Oreos; 0.5 cup Chopped Oreo cookies (For topping)

Jump to Recipe

If you’re hunting for a showstopper dessert that bursts with sweet strawberry flavor, an irresistible cookies ‘n cream twist, and just the right amount of nostalgia, you’re going to love this Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing. Imagine digging into a moist, berry-infused cake, loaded with crunchy Oreo pieces, and topped off with the dreamiest cookies ‘n cream frosting.

Fun fact: strawberries and Oreos might sound like an unusual pairing, but they come together perfectly, offering a playful balance of tart and chocolaty richness—think of it as a mashup between classic strawberry shortcake and cookies ‘n cream ice cream. If you’ve already fallen in love with my Chocolate Covered Strawberry Cupcakes, you’ll want to bookmark this recipe too. Best of all, it’s easy enough for a weekday treat yet fancy enough for special occasions. Let’s dive in—you’re only a few steps away from your new favorite cake!

What is Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing?

Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing—whew, that’s a mouthful, right? But trust me, every part of the name is an important clue to the magic inside! Why settle for plain cake when you can have juicy strawberries mingling with chocolatey Oreos, all crowned with a frosting that tastes just like cookies ‘n cream ice cream?

Some might call this the ultimate comfort cake, and I’d have to agree—the way to a man’s (or anyone’s!) heart is through his stomach, after all! So, who’s ready to treat themselves to a concoction that’s as fun to eat as it is to say? Give this one a try, and you’ll see exactly why it’s got such a memorable title!

Why You’ll Love This

You’re in for a real treat with this cake. The first reason? That gorgeously tender strawberry base, naturally fruity and moist—no dry, bland cake here! Plus, making this at home means you’ll save big bucks over bakery prices, especially given how loaded with premium ingredients it is.

What truly elevates it is the Oreo crumble baked right in and sprinkled on top, adding a surprise bite of cookies in every forkful. And let’s talk about the cookies ‘n cream icing—it’s thick, creamy, and impossibly decadent. If you’re a fan of my Strawberry Cheesecake Brownies, this cake takes those flavors to a whole new level, marrying crunchy, creamy, and fruity in one irresistible dessert.

Why not gather the family, head to the kitchen, and whip up this heart-stealer today? Don’t forget to share a few slices… if you can resist eating it all yourself!

How to Make

Quick Overview

This Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing is the perfect example of easy baking with maximum payoff. It requires only about 25 minutes of prep and 30 minutes of baking—just under an hour to dreamy cake happiness! The batter comes together with simple pantry staples, and the two standout features are the sweet strawberry puree and the bold hit of chopped Oreos. Finished off with a thick, cookies ‘n cream-style frosting, it’s mile-high creamy, crunchy, and totally unforgettable.

Ingredients

To make this decadent cake, you’ll need the following:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
½ cup strawberry purée (blend fresh or thawed frozen strawberries)
½ teaspoon red food coloring (optional, for deeper color)
1 cup chopped Oreo cookies (for the cake)

For the icing:

1 cup powdered sugar
2 tablespoons butter, softened
¼ cup heavy cream
¼ cup crushed Oreos
½ cup chopped Oreo cookies (for topping)

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Mix in strawberry purée and food coloring (if using) until well blended.
With mixer on low, alternate adding dry ingredients and milk, beginning and ending with dry. Mix until just combined.
Gently fold in 1 cup chopped Oreos.
Divide batter evenly between the pans. Smooth the tops.
Bake 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

To make the icing:

Beat butter, powdered sugar, cream, and crushed Oreos until smooth and fluffy.
Adjust texture with more cream if needed.
Once cakes are cool, spread icing between layers and over the top and sides.
Finish with a generous sprinkle of chopped Oreos on top.
Chill briefly to set, then slice and serve!

What to Serve With

This cake is fantastic with a scoop of classic vanilla or strawberry ice cream, or served alongside a cool glass of milk. For a festive spread, pair it with fresh berries—raspberries and blackberries are especially nice.

Feeling fancy? A small glass of bubbly or sparkling lemonade makes this cake dessert-party ready. Even a simple cup of coffee or hot cocoa brings out the best in its rich, creamy icing and chocolaty crumbs.

Top Tips for Perfecting Strawberry Oreo Cake

Don’t skip the strawberry purée—it adds essential moisture and fruitiness. Short on time? Use a quality store-bought purée or blended strawberry jam.
Add a handful of crushed Oreos right before baking for extra cookie bits throughout.
Leave out the food coloring if you prefer a softer, natural pink tone.
Mix the batter just until combined to avoid a dense texture.
To make it gluten-free, use a trusted gluten-free flour blend and gluten-free cookies.
Start checking doneness 5 minutes early to avoid overbaking.

Storing and Reheating Tips

Store leftover cake tightly wrapped or in an airtight container at room temp for 2 days or refrigerated for up to 5 days.
For long-term storage, wrap individual slices and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheat slices in the microwave for 10–15 seconds for a soft, bakery-fresh feel—just don’t overheat!
Leftover frosting? Store in an airtight container in the fridge for up to one week and re-whip before using.

FAQs

Can I use frozen strawberries for the purée?
Absolutely! Just thaw and blend. They work beautifully in this recipe.

Can I make this cake in advance?
Yes, bake the layers a day ahead and store tightly wrapped. Frost before serving.

Can I substitute Greek yogurt or buttermilk for milk?
Yes! Both work well and add a slight tangy twist.

Is this recipe nut-free?
It is! Just check your Oreo packaging to be sure there’s no cross-contamination.

Does the cake need to be refrigerated?
Only if your kitchen is warm. Otherwise, it keeps fine at room temp for a day or two.

Conclusion

Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing is one of those desserts that brings joy in every bite. From the vibrant strawberry cake base to the creamy, dreamy frosting and crunchy cookie topping, it’s a dessert with personality—and plenty of it.

Whether you’re baking for a birthday, holiday, or just a Tuesday that needs a little sweetness, this cake delivers flavor, fun, and full-on nostalgia. Be sure to save the recipe, share it with your favorite dessert lovers, and browse the blog for even more delicious treats. Happy baking!