Oreo Strawberry Delight (Print Version)
# Ingredients:
→ Strawberry Cake
01 -
8-10 crushed Oreo cookies
02 -
½ teaspoon strawberry extract
03 -
4 large eggs
04 -
2 cups white sugar
05 -
½ teaspoon salt
06 -
1 tablespoon vanilla extract
07 -
Few drops of optional red food dye
08 -
1 tablespoon baking powder
09 -
½ cup mashed strawberry puree (use fresh ones)
10 -
1 cup softened unsalted butter
11 -
2½ cups regular flour
12 -
½ cup tangy buttermilk
→ Cookies and Cream Frosting
13 -
2 cups sifted powdered sugar
14 -
1 teaspoon vanilla extract
15 -
5 finely ground Oreos
16 -
½ teaspoon cinnamon powder
17 -
½ cup thick heavy cream
18 -
Optional: extra Oreos for topping
# Instructions:
01 -
Set your oven to 350°F (175°C). Coat a Bundt or round cake pan generously with grease, and if you're using a round pan, place parchment paper on the base for easy removal.
02 -
In a bowl, thoroughly mix your flour, baking powder, and salt so everything is evenly blended. Put it aside for later.
03 -
Take the butter and sugar in a large bowl. Using a mixer on medium-high speed, beat them together for about 3–4 minutes until it's all light and airy. Don't forget to scrape the bowl now and then so everything blends nicely.
04 -
Crack the eggs into the butter mixture one by one, mixing well with each addition. Stir in the vanilla, strawberry extract, mashed strawberries, and buttermilk. If you want a bright pink color, toss in a few drops of food coloring and stir again.
05 -
On low speed, mix the dry ingredients bit by bit into the wet mixture. Stop once it's just combined—stirring too much might make the cake lose its soft texture.
06 -
With a spatula, gently fold in the Oreo crumbs until they're spread evenly throughout the batter.
07 -
Pour the batter into your pan and smooth it out on top. Bake for 40–45 minutes. You'll know it's done when you poke a toothpick into the middle and it comes out mostly clean with just a couple of crumbs.
08 -
Leave the cake to sit in the pan for 15 minutes. Then flip it onto a wire rack and let it cool completely before frosting.
09 -
Mix powdered sugar, heavy cream, vanilla, and cinnamon in a bowl until smooth. Add crushed Oreos and stir. If it's too runny, add extra sugar. Too thick? A splash of cream should fix it.
10 -
Once your cake is totally cool, transfer it to a serving dish. Generously drizzle the frosting over the top, letting it trickle down the sides.
11 -
As the frosting sets, scatter extra Oreo crumbs on top for decoration if you'd like. Leave it for 20 minutes to set before slicing and serving.
# Notes:
01 -
To make strawberry puree, blend fresh berries until smooth. Frozen ones also work but let them defrost fully and remove extra water beforehand.
02 -
The cake remains soft and flavorful for several days—it even tastes better the next day.
03 -
For a cleaner Bundt cake, tap the pan on the counter several times before putting it in the oven to release any trapped air bubbles.