Short description
A moist and fluffy strawberry-infused cake studded with chunks of Oreo, crowned with a luscious cookies ’n cream cream cheese frosting, and topped with crunchy Oreo crumble—a decadent fusion of fruity and chocolatey bliss.

Why You’ll Love This Recipe
Flavor mash‑up—ripe strawberries meet the classic cookies ’n cream combo for an unforgettable taste experience
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Texture contrast—soft, tender cake flecked with cookie bits and finished with creamy icing and crisp Oreo topping.

Impressive yet approachable—looks fancy but easy for home bakers.

Perfect for any gathering—ideal for birthdays, teas, or festive celebrations.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Strawberry Cake

2½ cups all-purpose flour

2½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup milk (or buttermilk)

1 cup pureed fresh strawberries (or thawed frozen)

Optional: a few drops red food colouring

1 cup chopped Oreo cookies

Cookies ’n Cream Icing

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

½–1 cup crushed Oreos (one part folded in, some for garnish)

directions
Preheat oven to 350 °F (175 °C). Grease and flour two 9- or 8-inch round cake pans.
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Combine dry ingredients: whisk flour, baking powder, and salt in a bowl.

Cream butter and sugar until light and fluffy (~3–4 minutes). Add eggs one at a time, mixing well between additions; stir in vanilla.
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Blend in strawberries (and food colour, if using), then alternately add dry mix and milk until just combined.

Fold in chopped Oreos gently to preserve chunks.
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Bake for about 28–32 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks.
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Make icing: beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then fold in crushed Oreos.

Assemble: stack cooled cake layers with a layer of icing between; then frost top and sides.

Add crumble: press remaining Oreo crumble onto top and optionally sides. Chill briefly to set before slicing.

Servings and timing
Servings: 12 generous slices
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Prep time: 25 minutes

Bake time: 30–32 minutes

Total time: ~1 hour (plus chilling)
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Variations
Buttermilk boost: use buttermilk instead of milk for a tender crumb and subtle tang .

Food‑colour optional: omit or use freeze-dried strawberry powder for natural colour and flavour.

Golden Oreos or double-stuffed for a twist.

Triple‑berry version: swap in raspberry or blackberry puree.

Chocolate‑strawberry: add cocoa to the batter for a rich variant.

storage/reheating
Room temperature in airtight container: up to 3 days.

Refrigerate: up to 5 days—bring to room temp before serving
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Freeze: wrap slices or cake (without crumble) up to 3 months; thaw overnight in fridge.

FAQs
1. Can I use frozen strawberries?
Yes—thaw, drain, then puree. Use about ½ cup to avoid excess moisture
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2. Do I need red food colouring?
No—it’s optional. For a vibrant pink hue use colouring or freeze-dried strawberry powder.

3. Can I make this gluten-free?
Yes, with a 1:1 gluten-free flour blend and GF cookies.

4. How do I get nice cake slices?
Chill the cake briefly and use a warm knife, wiping between cuts.

5. Can I prepare this ahead?
Absolutely—bake a day ahead, store layers, frost before serving.

6. What if I don’t have cream cheese?
Use mascarpone or full-fat Greek yogurt for a slightly different taste and texture.

7. Can I reduce sugar?
For less sweetness, reduce powdered sugar slightly and taste-test icing.

8. Cake too dry the next day—why?
Keep it tightly wrapped; using buttermilk helps retain moisture.

9. Can I double the recipe?
Yes—just use three 8- or 9-inch pans or bake in batches.

10. Does it need refrigeration?
If kept at room temperature, it’s fine short-term; if your kitchen is warm, refrigerate.

Conclusion
This Strawberry Cake with Oreo Crumble & Cookies ’n Cream Icing is a show-stopping dessert that marries fruity brightness and creamy chocolate crunch. It’s approachable, adaptable, and decadent—perfect for impressing at celebrations or savoring with teatime. Try one of the suggested variations or enjoy the classic—you can’t go wrong.

Strawberry Cake with Oreo Crumble & Cookies ’n Cream Icing

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Author: Douaa
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: ~1 hour 10 minutes
Category: Dessert / Cake
Method: Baking
Cuisine: American

Print Recipe

Description

This Strawberry Cake with Oreo Crumble is a sweet and playful mashup of fruity and chocolatey flavors. A moist strawberry base is speckled with fresh berries, layered with crunchy Oreo crumbles, and frosted in rich cookies ’n cream icing — the ultimate dessert for birthdays, parties, or just because.

Instructions

Bake the Strawberry Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, mix the strawberry cake mix with eggs, oil, and milk until smooth.
- Gently fold in chopped strawberries, if using.
- Divide batter between the pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool completely before assembling.
Make the Oreo Crumble:
- Mix crushed Oreos with melted butter until evenly coated.
- Spread on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until crisp (optional for extra crunch). Cool completely.
Prepare the Frosting:
- Beat softened butter until creamy.
- Gradually add powdered sugar and vanilla, mixing until fluffy.
- Add cream a little at a time for spreadable consistency.
- Fold in finely crushed Oreos.
Assemble the Cake:
- Place one cake layer on a plate. Spread a thick layer of cookies ’n cream icing on top.
- Sprinkle Oreo crumble generously over the frosting.
- Add the second cake layer and frost the entire cake with remaining icing.
- Decorate with more Oreo crumbs or halved strawberries if desired.

Notes

Chill cake layers before frosting to prevent crumbling.
For added texture, stir extra chopped strawberries into the frosting or garnish.
Can be made as a sheet cake or cupcakes if preferred.