I created this delightful cake by layering tender strawberry-flavored cake with crunchy Oreo crumble and finishing it all off with a rich Cookies ’n Cream icing. The result is a playful fusion that balances fruity sweetness and chocolatey creaminess in every bite.
Why You’ll Love This Recipe
I love how the vibrant strawberry cake brings a light, summery flavor, while the Oreo crumble adds a satisfying crunch. The Cookies ’n Cream icing ties it all together with its smooth texture and cookie-filled richness. It’s perfect for celebrations or when I’m craving something both fruity and decadent.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Strawberry cake mix or cake base
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Fresh pureed strawberries or freeze-dried powder
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Eggs, oil, and water (or as required by the cake base)
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Crushed Oreo cookies for the crumble
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Butter, powdered sugar, cream cheese, vanilla extract for the icing
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Additional crushed Oreos to stir into the icing
directions
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Preheat the oven and prepare cake pans according to the cake base instructions.
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Whisk together the cake mix or homemade batter with strawberry puree or powder until fully combined.
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Fold in half of the crushed Oreos gently.
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Pour batter into pans and bake until a toothpick comes out clean. Remove and cool completely.
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While the cakes cool, beat butter, powdered sugar, cream cheese, and vanilla to make the icing. Stir in the remaining crushed Oreos.
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Level the cooled cake layers if needed. Spread a layer of icing, then sprinkle a generous amount of Oreo crumble. Repeat with the second layer.
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Frost the top and sides with the remaining icing, and finish with Oreo crumble on top.
Servings and timing
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Servings: 10–12 slices
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Prep time: 20 minutes
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Bake time: 25–30 minutes per cake layer
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Cooling time: 1 hour
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Total time: Approximately 2 hours
Variations
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I often swap Oreo crumble for crushed graham crackers or cookies if Oreos aren’t available.
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To amp up the strawberry flavor, I fold freeze-dried strawberry powder into the icing as well.
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For an extra indulgent twist, I add a layer of strawberry jam between the cake layers before frosting.
storage/reheating
I wrap leftover slices tightly in plastic wrap and refrigerate them; they stay fresh for up to 4 days. I don’t recommend freezing, as the texture softens. I take a slice from the fridge about 20 minutes before enjoying so it softens slightly and the flavors open up.
FAQs
What type of cake base works best for this recipe?
I prefer using a strawberry-flavored boxed mix for simplicity, but a homemade vanilla cake with added strawberry puree works wonderfully too.
Can I make this cake ahead of time?
Yes—I like to bake the cake layers a day ahead and store them wrapped in the refrigerator. I assemble and frost it the next day for the freshest flavor.
How can I make the icing sturdier for warmer days?
I add a touch more cream cheese and refrigerate the frosting bowl before whipping. Chilled frosting holds up better in heat.
Is there a dairy-free version of this icing?
Definitely. I swap dairy butter for vegan margarine and use dairy-free cream cheese and powdered sugar to whip up a creamy vegan version.
Can I use other cookies instead of Oreos?
Absolutely. I’ve used chocolate sandwich cookies, Biscoff cookies, or even mini chocolate chips to great effect—feel free to get creative!
Conclusion
This Strawberry Cake with Oreo Crumble & Cookies ’n Cream Icing is one of my favorites when I crave something fun, fresh, and indulgent. I love how the fruity cake, crunchy crumble, and creamy icing each bring their own texture and flavor. Whether I'm hosting a party or just treating myself, this cake always steals the show. Give it a try—I hope it becomes a go‑to dessert in your kitchen too!
Strawberry Cake with Oreo Crumble & Cookies 'n Cream Icing
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes per cake layer
- Total Time: Approximately 2 hours
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful strawberry-flavored cake layered with crunchy Oreo crumble and topped with a rich Cookies ’n Cream icing, offering a balance of fruity sweetness and chocolatey creaminess.
Ingredients
- Strawberry cake mix or cake base
- Fresh pureed strawberries or freeze-dried powder
- Eggs, oil, and water (or as required by the cake base)
- Crushed Oreo cookies for the crumble
- Butter
- Powdered sugar
- Cream cheese
- Vanilla extract for the icing
- Additional crushed Oreos to stir into the icing
Instructions
- Preheat the oven and prepare cake pans according to the cake base instructions.
- Whisk together the cake mix or homemade batter with strawberry puree or powder until fully combined.
- Fold in half of the crushed Oreos gently.
- Pour batter into pans and bake until a toothpick comes out clean. Remove and cool completely.
- While the cakes cool, beat butter, powdered sugar, cream cheese, and vanilla to make the icing. Stir in the remaining crushed Oreos.
- Level the cooled cake layers if needed. Spread a layer of icing, then sprinkle a generous amount of Oreo crumble. Repeat with the second layer.
- Frost the top and sides with the remaining icing, and finish with Oreo crumble on top.
Notes
- Storage: Wrap leftover slices tightly in plastic wrap and refrigerate for up to 4 days. For best flavor, let it sit at room temperature for 20 minutes before serving.
- Variation: You can substitute the Oreo crumble for other crushed cookies like graham crackers or chocolate sandwich cookies.
- Variation: Add freeze-dried strawberry powder to the icing for an extra punch of strawberry flavor.
- Variation: For an extra indulgent twist, add a layer of strawberry jam between the cake layers before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
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