Strawberry Cake with Oreo Crumble & Cookies ‘n Cream Icing
Ingredients:
For the Strawberry Cake:
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
For the Cookies ‘n Cream Icing:
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)
For Topping:
½ cup chopped Oreo cookies
Extra icing drizzle
Instructions:
Step 1: Prepare the Cake Batter
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. Stir in vanilla extract.
Gradually mix in the flour mixture, alternating with milk and strawberry purée.
If using, add red food coloring for a vibrant pink color.
Gently fold in the chopped Oreos.
Step 2: Bake the Cake
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 before adding icing.
Step 3: Make the Cookies ‘n Cream Icing
In a bowl, whisk together powdered sugar, butter, heavy cream, and vanilla extract until smooth.
Stir in the finely crushed Oreos. The icing should be slightly thick but pourable.
Step 4: Assemble & Serve
Drizzle the cookies ‘n cream icing over the cooled cake.
Sprinkle with extra chopped Oreos for added crunch.
Let the glaze set for 10 minutes before slicing and serving.
Storage & Tips
Store the cake covered at room temperature for 2 days or refrigerate for up to 5 days.
Warm individual slices in the microwave for 10 seconds to soften the icing before serving.
