Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing
A moist strawberry cake infused with Oreo crumble and topped with a decadent cookies ‘n cream icing.
Servings: 8 servings
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Mixer
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
Wet Ingredients
- 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
Icing Ingredients
- 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
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!
Notes
This cake pairs wonderfully with vanilla or strawberry ice cream and fresh berries.