Description
Moist strawberry cake layered with crushed Oreo cookies and topped with rich cookies cream icing. Perfect for birthdays, holidays, and special celebrations.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
1 cup fresh strawberry puree
1 1/2 cups crushed Oreo cookies
8 oz cream cheese, softened
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
1/4 cup crushed Oreo cookies (for frosting)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Alternate adding dry ingredients and milk to the batter.
6. Fold in strawberry puree and crushed Oreo cookies.
7. Divide batter evenly between pans and bake for 30–35 minutes.
8. Allow cakes to cool completely before frosting.
9. Beat cream cheese and butter until smooth.
10. Gradually add powdered sugar and vanilla, mixing until creamy.
11. Fold in crushed Oreo cookies into the frosting.
12. Spread frosting between cake layers and over the top and sides.
Notes
Do not overmix the batter after adding flour. Use ripe strawberries for stronger flavor. Chill frosting for 15–20 minutes if too soft. Cake can be stored in refrigerator for up to 4 days. Unfrosted layers can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg