Strawberry Cake with Oreo Crumble

Strawberry Cake with Oreo Crumble layers a soft, buttery fresh‑strawberry cake with clouds of lightly sweetened whipped cream and a crunchy Oreo topping. It combines fruity freshness and cookies‑and‑cream indulgence in a simple single‑layer cake that’s easy enough for weeknights but pretty enough for celebrations.​

Ingredients

• 2 cups all‑purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups fresh strawberries, chopped (patted dry)
• 15 Oreo cookies, crushed into chunks (not fine crumbs)
• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for whipped cream)​

Approximate yield: 8 slices, about 350 kcal each, similar to other strawberry‑Oreo cakes with whipped‑cream topping.​

Step‑by‑Step Instructions

1. Prepare pan and dry ingredients

1. Heat oven to 350°F (175°C). Grease and flour a 9‑inch round cake pan, or line the bottom with parchment for easy release.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.​

2. Make the strawberry cake batter

1. In a large bowl, cream softened butter and granulated sugar with a mixer until pale and fluffy.
2. Beat in eggs one at a time, scraping the bowl as needed, then mix in vanilla.
3. Add the dry ingredients in three additions, alternating with the buttermilk (dry–buttermilk–dry–buttermilk–dry), mixing on low just until combined so the crumb stays tender.
4. Gently fold in chopped strawberries with a spatula, taking care not to overmix or crush them.​

3. Bake the cake

1. Pour batter into the prepared pan and smooth the top.
2. Bake 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
3. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely before topping.​

4. Whip the cream

1. Chill the mixing bowl and beaters in the fridge or freezer for a few minutes to help the cream whip faster.
2. Add cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla to the chilled bowl.
3. Beat on medium‑high speed until stiff peaks form and the cream holds its shape. Do not overbeat or it can turn grainy.​

5. Assemble with Oreo crumble

1. Once the cake is completely cool, place it on a serving plate.
2. Spread the whipped cream evenly over the top in swoops.
3. Sprinkle crushed Oreo cookies generously over the whipped‑cream layer, letting some larger chunks remain for texture.
4. Chill at least 30 minutes before slicing if you want cleaner cuts and a firmer topping.​

Tips for Best Results

• Pat strawberries dry after chopping so they don’t add excess moisture that can make the crumb gummy. Frozen berries work if fully thawed and drained first.​
• Use room‑temperature butter and eggs so the batter emulsifies smoothly and rises evenly.​
• For extra crunch and flavor, lightly toast the Oreo crumbs in a dry pan for a minute or two, or mix them with a tablespoon of melted butter before sprinkling on top.​
• Store leftovers covered in the refrigerator for up to 2 days; the Oreo layer will soften slightly but still tastes great.​

Strawberry Cake with Oreo Crumble gives you moist strawberry‑studded slices, cool vanilla whipped cream, and a cookies‑and‑cream crunch, making it a fun twist on classic berry cakes and an easy showpiece for spring and summer gatherings.