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
