Strawberry Oreo Cake

I created this cake for my daughter's birthday after she couldn't decide between strawberry cake and cookies 'n cream ice cream. Instead of choosing one, I thought, "Why not combine both?" The result was this gloriously indulgent dessert that marries the bright, fruity freshness of strawberries with the rich, chocolatey crunch of Oreos. The super moist strawberry cake base is studded with crushed Oreo pieces that create little pockets of chocolate surprise throughout, while the creamy cookies 'n cream icing drizzled over the top adds another layer of decadence. This cake has since become our most requested celebration dessert – it's that perfect balance of familiar flavors combined in an unexpected way that makes people's eyes light up.

Last summer I brought this to a neighborhood potluck, and three different people asked for the recipe before the night was over. My friend's teenage son, who typically picks apart desserts to eat just the "good parts," devoured his entire slice and then asked if there was more. That's when you know you've hit on something special!

Sweet Essentials

• Fresh strawberries – These create the most vibrant flavor in the cake. While you can use frozen berries in a pinch, nothing beats the brightness of fresh, ripe strawberries pureed into the batter. They add natural moisture and that genuine strawberry essence that artificial flavoring just can't match.
• Buttermilk – The secret to an exceptionally tender crumb. The slight tanginess complements the sweet strawberries beautifully, and the acidity helps activate the baking powder for the perfect rise. If you don't have buttermilk on hand, add a tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes.
• Oreo cookies – The star mix-in that transforms this from a simple strawberry cake into something extraordinary. The cookies soften slightly during baking but maintain enough texture to provide delightful chocolatey bursts in every bite. Don't worry about removing the cream filling – it melts into the cake, adding extra moisture and flavor.
• Heavy cream – Creates the perfect base for our cookies 'n cream icing. Unlike a typical powdered sugar glaze made with milk, the heavy cream adds richness and body that helps suspend the Oreo pieces rather than having them sink to the bottom of the glaze.
• Strawberry extract – This optional ingredient amplifies the natural strawberry flavor, especially helpful if your berries aren't at peak sweetness. Just a small amount makes a big difference, though you can omit it if you can't find it or prefer to rely solely on the fresh fruit.

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Creating Cake Magic

Perfect strawberry puree:

For the most flavorful cake, choose ripe, fragrant strawberries. Hull them completely before pureeing to avoid any green bits. If your strawberries aren't very sweet, you can macerate them with a tablespoon of sugar for 30 minutes before pureeing to draw out more flavor.

Creaming technique:

Don't rush the butter and sugar creaming process – those 3-4 minutes of beating incorporate air that helps create a light, fluffy cake. The mixture should be noticeably lighter in both color and texture before moving to the next step.

Oreo incorporation:

When folding the crushed Oreos into the batter, use a gentle hand and just a few strokes. Overmixing can cause the cookies to break down too much and streak the batter with black. Some visible cookie pieces are what we're going for here!

Bundt pan success:

If using a Bundt pan, make sure to grease it thoroughly, getting into all the nooks and crannies. A cooking spray with flour works well, or you can butter and flour the pan manually. This ensures your beautiful cake releases perfectly.

Icing consistency:

The cookies 'n cream icing should be thick enough to cling to the cake but pourable enough to drip down the sides attractively. If it's too thick, add a splash more cream; if too thin, add a bit more powdered sugar. Waiting until the cake is completely cool before icing prevents the icing from melting and running off too quickly.

My first attempt at this cake was a learning experience – I crushed the Oreos too finely, which made them disappear into the batter rather than creating those delightful chocolate chunks throughout. I've since found that a rough chop or just breaking each cookie into 6-8 pieces creates the perfect distribution. I've also experimented with the amount of strawberry puree, finding that half a cup provides the perfect flavor and moisture without making the batter too wet.

Serving Inspiration

Transform this Strawberry Cake with Oreo Crumble & Cookies 'n Cream Icing into an even more impressive dessert by serving slices with a scoop of strawberry ice cream or cookies 'n cream ice cream (or both!). For a beautiful presentation, arrange fresh strawberry halves around the base of the cake and sprinkle the top with both crushed Oreos and a few whole cookies positioned decoratively. For a birthday celebration, add some colorful sprinkles or candles for a festive touch.

Sweet Variations

Once you've mastered the basic recipe, try some creative variations:

• Triple Berry Version: Replace half the strawberry puree with a mix of raspberry and blackberry purees for a complex berry flavor.
• Chocolate Covered Strawberry: Add 1/4 cup of cocoa powder to the cake batter for a chocolate cake base that really emphasizes the chocolate-covered-strawberry flavor profile.
• White Chocolate Twist: Add 1/2 cup of white chocolate chips to the batter along with the Oreos for pops of creamy sweetness.
• Golden Oreo Option: Use Golden Oreos instead of regular ones for a different flavor contrast with the strawberry.
• Strawberry Shortcake Spin: Replace the Oreos with crushed vanilla wafers or shortbread cookies for a strawberry shortcake-inspired version.

Storage Secrets

This Strawberry Cake with Oreo Crumble & Cookies 'n Cream Icing stays moist and delicious for up to 3 days when stored in an airtight container at room temperature. For longer storage, refrigerate for up to a week – just bring slices to room temperature before serving for the best flavor and texture. The cake also freezes beautifully for up to 3 months; thaw overnight in the refrigerator, then bring to room temperature before serving.

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I've made this Strawberry Cake with Oreo Crumble & Cookies 'n Cream Icing for countless celebrations over the years, from birthday parties to potlucks to just-because family dinners. There's something about the combination of fresh, fruity strawberry and rich, chocolatey Oreos that brings together the best of both dessert worlds. While it might sound like an unusual pairing at first, one bite is all it takes to convert even the most skeptical dessert traditionalists. The fact that it looks as impressive as it tastes makes it perfect for those occasions when you want to bring something truly special to the table!

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes! Thaw frozen strawberries completely, drain excess liquid, then puree. You may need to reduce the amount slightly (about ⅓ cup instead of ½ cup) since frozen strawberries tend to release more moisture.

→ What can I substitute for strawberry extract?

If you don't have strawberry extract, you can omit it and add an extra ¼ cup of strawberry puree for more flavor, or substitute with 1 tablespoon of strawberry jam. The cake will still have a nice strawberry flavor.

→ Can I make this cake ahead of time?

Absolutely! The cake can be made 1-2 days ahead and stored covered at room temperature. For best results, add the icing fresh before serving, or make the icing ahead and store separately in the refrigerator.

→ How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

→ Can I make this cake without buttermilk?

If you don't have buttermilk, make a substitute by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using in the recipe.