Oreo Strawberry Delight (Print Version)
# Ingredients:
→ Strawberry Cake
01 -
8-10 Oreo cookies, crushed
02 -
½ cup buttermilk
03 -
½ teaspoon strawberry extract
04 -
½ teaspoon salt
05 -
2 cups granulated sugar
06 -
2½ cups all-purpose flour
07 -
4 large eggs
08 -
1 tablespoon baking powder
09 -
Few drops of red food coloring (optional)
10 -
½ cup strawberry puree (fresh strawberries, mashed)
11 -
1 tablespoon vanilla extract
12 -
1 cup unsalted butter, softened
→ Cookies 'n Cream Icing
13 -
½ teaspoon ground cinnamon
14 -
Extra Oreo cookies for garnish (optional)
15 -
2 cups powdered sugar
16 -
½ cup heavy cream
17 -
1 teaspoon vanilla extract
18 -
5 Oreos, finely crushed
# Instructions:
01 -
Start by preheating the oven to 350°F (175°C). Grease a Bundt or 9-inch cake pan well. If you're going with a round pan, put parchment paper on the bottom to make removing the cake easier.
02 -
Toss the flour, salt, and baking powder into a medium-sized bowl and give it a good whisk until everything's evenly combined. Set it aside for now.
03 -
Grab a big mixing bowl and beat the softened butter along with the sugar using an electric mixer. Keep going at medium-high speed until it's nice and fluffy—this should take about 3-4 minutes. Make sure to scrape the edges of the bowl so everything's mixed well.
04 -
Crack in the eggs, adding them one at a time. Mix well after each one. Then toss in the vanilla extract, strawberry extract, buttermilk, and strawberry puree. Want a pop of color? A few drops of food coloring will do the trick; mix until it's all combined.
05 -
Gradually add the dry mix you set aside to the wet stuff, keeping the mixer on low speed. Stir just until the batter comes together—don’t overdo it, or your cake will be dense.
06 -
Use a spatula to gently mix in the crushed Oreos so they're evenly spread out in the batter.
07 -
Pour the batter into your prepared pan and smooth out the top. Slide it into the oven and bake for 40-45 minutes. It's done when you poke it with a toothpick and it comes out mostly clean, with just a few crumbs.
08 -
Once it’s baked, let the cake sit in the pan for about 15 minutes. Then carefully flip it onto a cooling rack and let it cool off completely before adding any icing.
09 -
In a bowl, mix powdered sugar, heavy cream, vanilla, and cinnamon until it's smooth and easy to drizzle. Too thick? Add a bit more cream. Too runny? Add more sugar. Stir in the finely crushed Oreos until it’s all blended.
10 -
When your cake is completely chilled, move it to a plate. Pour the icing over the top, letting it run down the sides for a fun look.
11 -
While the icing is still a bit wet, sprinkle on extra crushed Oreos if you want. Let it sit for around 20 minutes to set up before slicing and digging in.
# Notes:
01 -
For strawberry puree, just blend fresh strawberries until smooth. Using frozen? Thaw and drain them to get rid of extra liquid.
02 -
This cake stays nice and moist for several days. The flavors actually get better by the next day.
03 -
Want fewer air bubbles in your Bundt cake? Bang the pan hard against the counter a few times before baking.