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I whipped up this dessert when my daughter couldn't pick between strawberry cake and cookies 'n cream ice cream for her birthday. Rather than making her choose, I thought, "Let's mix them together!" What came out was this amazingly rich treat that blends the bright, fruity taste of strawberries with the crunchy chocolate goodness of Oreos. The extra moist strawberry cake has bits of crushed Oreos scattered throughout, giving you little chocolate surprises in every bite, while the smooth cookies 'n cream topping adds even more yumminess. It's now the cake everyone in our family asks for when we celebrate anything – it's got that perfect mix of flavors that makes people smile from ear to ear.
I brought this to our block party last summer and before the night was over, three neighbors had asked me to share how I made it. My friend's picky teenage son who usually just eats his favorite parts of desserts actually finished his whole slice and came back asking for seconds. That's when you know you've got a winner on your hands!
Key Ingredients
- Fresh strawberries – They're what makes this cake taste so amazing. You can use frozen ones if you need to, but fresh, ripe strawberries blended into the batter give you the best flavor. They add moisture and real strawberry taste that you just can't get from artificial flavors.
- Buttermilk – This makes the cake super soft. The slight tang works really well with the sweet strawberries, and it helps the cake rise properly. If you don't have any, just mix a tablespoon of lemon juice with regular milk and wait 5 minutes.
- Oreo cookies – These transform an ordinary strawberry cake into something special. The cookies get a bit softer during baking but still give you those delicious chocolate bursts. Don't bother scraping out the filling – it melts into the cake and makes it even tastier.
- Heavy cream – This makes the perfect cookies 'n cream topping. Unlike thinner glazes made with milk, heavy cream is rich enough to keep the Oreo pieces from sinking to the bottom.
- Strawberry extract – You can skip this if you want, but a tiny bit really boosts the strawberry flavor, especially if your berries aren't super sweet. A little goes a long way, though it's totally fine to leave it out if you can't find it.
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Baking Instructions
- Getting the best strawberry puree:
- Pick ripe, sweet-smelling strawberries for maximum flavor. Cut off all the green parts before blending them. If your strawberries aren't very sweet, try mixing them with a spoonful of sugar for half an hour before pureeing to bring out more flavor.
- Mixing butter and sugar:
- Take your time with the butter and sugar mixing stage. Those 3-4 minutes of beating put air into the mix that helps your cake turn out light and fluffy. You should notice the mixture getting paler and fluffier before moving on.
- Adding the Oreos:
- When you fold the Oreo pieces into the batter, be gentle and don't overmix. Too much stirring can break up the cookies too much and turn your batter gray. We want to see actual cookie chunks in the finished cake!
- Using a Bundt pan:
- If you're baking in a Bundt pan, be sure to grease it really well, getting into all the grooves. A baking spray with flour works great, or you can butter and flour it by hand. This stops your cake from sticking to the pan.
- Getting the topping right:
- Your cookies 'n cream topping should be thick enough to stick to the cake but still runny enough to drip down the sides nicely. If it's too thick, add a splash more cream. If it's too thin, mix in a bit more powdered sugar. Make sure your cake is totally cool before adding the topping or it'll just run off.
The first time I tried making this cake, I learned a good lesson – I crushed the Oreos too small and they just disappeared into the batter instead of giving those nice chocolate chunks throughout. Now I know that roughly breaking each cookie into 6-8 pieces works much better. I've also played around with how much strawberry puree to use and found that half a cup gives just the right amount of flavor and moisture without making the batter too wet.
Delightful Presentation Ideas
Make this Strawberry Cake with Oreo bits & Cookies 'n Cream Drizzle even more special by serving it with a scoop of strawberry or cookies 'n cream ice cream on the side. For a pretty display, put fresh strawberry halves around the bottom of the cake and sprinkle both crushed Oreos and a few whole cookies on top. For birthdays, add some colorful sprinkles or stick some candles on top to make it extra festive.
Tasty Twists
Once you've got the hang of the basic recipe, try these fun changes:
- Mixed Berry Blend: Swap half the strawberry puree for a mix of raspberries and blackberries for a more complex fruit flavor.
- Double Chocolate Strawberry: Add 1/4 cup cocoa powder to the cake mix for a chocolate base that really feels like chocolate-covered strawberries.
- White Chocolate Surprise: Toss in 1/2 cup white chocolate chips along with the Oreos for extra sweet creaminess.
- Vanilla Cookie Version: Try using Golden Oreos instead of regular ones for a different taste combo with the strawberry.
- Strawberry Shortcake Style: Replace Oreos with crushed vanilla wafers or shortbread cookies for a strawberry shortcake feel.
Keeping It Fresh
This Strawberry Cake with Oreo pieces & Cookies 'n Cream Drizzle stays soft and yummy for about 3 days when kept in a sealed container at room temperature. If you want it to last longer, pop it in the fridge for up to a week – just let slices warm up before eating for the best taste and texture. You can even freeze the cake for up to 3 months. Just thaw it overnight in your fridge, then let it come to room temperature before serving.
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I've baked this Strawberry Cake with Oreo bits & Cookies 'n Cream Drizzle for so many special occasions through the years, from kid birthdays to family get-togethers to just because we wanted something sweet. There's something magical about mixing fresh, fruity strawberry with rich, chocolatey Oreos that gives you the best of both dessert worlds. It might sound like a weird combo at first, but just one taste is enough to win over even the pickiest dessert fans. Plus, it looks as good as it tastes, making it perfect for those times when you want to bring something truly special to share!
Frequently Asked Questions
- → Can I use frozen strawberries instead of fresh?
- Definitely! Just defrost them fully, remove any extra liquid, and puree. Use around ⅓ cup instead of ½ cup since they hold more water.
- → What can I substitute for strawberry extract?
- If you’re out of strawberry extract, just skip it! Use an extra ¼ cup of strawberry puree or swap with a tablespoon of strawberry jam for great flavor.
- → Can I make this cake ahead of time?
- Sure can! Bake it 1-2 days early, cover, and keep at room temp. Add fresh glaze before serving, or prep the icing ahead and refrigerate.
- → How do I store leftovers?
- Keep leftover cake in a sealed container at room temp for up to 3 days or in the fridge for 5 days. Let it come to room temp before enjoying.
- → Can I make this cake without buttermilk?
- No buttermilk? No problem! Add 1½ teaspoons of lemon juice or vinegar to ½ cup of milk. Let it sit for about 5 minutes—easy fix!