Description
This Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing is a moist and flavorful dessert that combines sweet strawberry flavor with the rich crunch of Oreos, all finished with a creamy, cookie-studded glaze. Perfect for birthdays, celebrations, or just to satisfy your sweet tooth!
Ingredients
Scale
- 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
- 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)
- ½ cup chopped Oreo cookies (for topping)
- Extra icing drizzle (optional, for topping)
Instructions
- Preheat your 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 add the flour mixture, alternating with milk and strawberry purée. Mix until just combined.
- If using, add red food coloring for a vibrant pink color.
- Gently fold in the chopped Oreo cookies.
- Pour the 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 in the pan before removing and icing.
- To make the icing, whisk together powdered sugar, butter, heavy cream, and vanilla extract until smooth. Stir in the finely crushed Oreos.
- Drizzle the cookies ‘n cream icing over the cooled cake. Sprinkle with extra chopped Oreos for added crunch.
- Let the glaze set for about 10 minutes before slicing and serving.
Notes
- Ensure cake is fully cooled before icing to prevent glaze from melting.
- Use fresh or frozen strawberries for the purée—fresh gives a brighter flavor.
- Adjust the thickness of the icing by adding more cream (for thinner) or more powdered sugar (for thicker).
- Store leftover cake in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 270mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg