Let Me Tell You About This Strawberry Cake (It’s a Story)
Okay, so picture this: it’s my cousin Lucy’s birthday, and I’m in the kitchen, flour everywhere, trying to impress a room full of picky cake eaters (you know the type). I needed something that felt a little special, but also not so complicated that I’d need a PhD in patisserie. Anyway, after a bit of rummaging through the pantry and, honestly, a fair bit of wishful thinking, this Strawberry Cake with Oreo Crumble and Cookies was born. And it’s stuck around since, because who can say no to strawberries and Oreos? Not Lucy, that’s for sure. Or me, for that matter.
Why I Keep Making This (and Why You Should, Too!)
I make this when I want to look like I’ve got my act together, but secretly I just want a reason to eat Oreo cookies disguised as cake. Seriously, my family goes a bit wild for it—the combo of fresh strawberries and that crunchy, chocolatey topping is just a win. I used to get all stressed about layering the cookies just right; but one day I said “sod it,” crumbled them by hand, and it was even better. (Less stress, more mess, but worth it.)
What You’ll Need (But Don’t Panic If You Don’t Have It All)
- 1 1/2 cups all-purpose flour – Sometimes I swap in self-raising if that’s what’s in the cupboard. Works fine.
- 1 cup sugar – My grandmother always said caster sugar is best, but honestly, regular’s fine.
- 1/2 cup unsalted butter (softened). Or, you know, margarine if you’re desperate. Been there.
- 2 large eggs
- 2 tsp baking powder
- 1/2 cup milk – I sometimes use oat milk if I’m feeling fancy.
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries (sliced). Frozen works, but drain them first. Trust me.
- 10 Oreo cookies – Or the knockoff brand, no shade.
- 6-8 of your favourite chocolate chip cookies – I had a go with shortbread once, and it wasn’t as good, just FYI.
- Pinch of salt – I sometimes forget this, and it’s still fine. (But don’t tell my mum.)
Here’s How I Throw It Together
- Preheat your oven to 350°F (about 180°C, give or take). Grease a 9-inch round cake pan. If you don’t have one—use a square. No one will care.
- Mix up the dry stuff: Grab a bowl (I use that old blue one), whisk together your flour, baking powder, and salt. Easy.
- Cream the butter and sugar in another bowl. I use a hand mixer, but there was a time when I did it with a wooden spoon and some elbow grease. Both work; just takes longer.
- Add the eggs one at a time, beating well after each. Don’t worry if it looks a little weird at this stage—mine always does. Stir in the vanilla.
- Combine the mixes: Gently add the dry mix to the wet, alternating with the milk. Don’t overthink it. I usually end up with flour all over the counter. Maybe that’s just me.
- Fold in the strawberries (and this is where I sneak a taste—quality control, right?).
- Pour into your pan and smooth the top. Now, for the fun bit: crush the Oreos and cookies (I literally put them in a bag and bash them with a rolling pin—great stress relief!) and scatter all over the cake batter.
- Bake for about 35-40 minutes; check with a toothpick. If it comes out clean (or mostly, with maybe a bit of melted chocolate), you’re golden.
- Let it cool for at least 20 minutes before you try to get it out of the pan. Ask me how I know.
Lil’ Notes (Learned The Hard Way)
- If you use frozen strawberries, they really do need to be drained well. Once I skipped this and ended up with a soggy bottom (not the fun kind).
- Sometimes I sprinkle a little extra sugar on top before baking. No idea why, just feels right.
- The cake honestly tastes even better the next day—if you can wait that long.
If You’re Feeling Adventurous (or Just Curious)
- Tried this with raspberries instead of strawberries. Good, but a bit tart. Maybe too tart for my sweet tooth.
- Added a layer of Nutella once. It was almost too much (but not quite).
- Once used mint Oreos. Regretted it. Tasted a bit like toothpaste cake—live and learn.
Equipment (But Don’t Stress If You’re Missing Something)
- Mixing bowls (I’ve used a saucepan in a pinch, just saying)
- Hand mixer, or a good old spoon and strong arm
- Cake pan—round or square, doesn’t matter
- Rolling pin (or, honestly, a can of beans to crush the cookies)
How I Store It (If There’s Any Left)
So, technically you can keep this in an airtight container at room temp for about 2 days, or in the fridge up to 4. But honestly, in my house it never lasts more than a day! If you do fridge it, let it come to room temp before eating—it’s softer that way.
How We Serve It (and a Family Quirk)
The classic is just a nice thick slice with a cuppa tea. Sometimes I whip a bit of cream or scoop some vanilla ice cream on the side (especially if it’s hot out). My sister, though, dunks hers in her coffee, which I used to think was odd, but now…well, I still think it’s odd, but to each their own!
My “Don’t Skip This” Tips
- I once tried to rush the cooling step and ended up with a cake that looked more like a crumble. Let it cool, trust me.
- Crush your cookies a bit chunkier than you’d expect—they get soft as the cake bakes, so bigger pieces are better.
- Don’t skimp on the vanilla. I ran out once and tried to sub in almond extract—oddly, not terrible, but definitely not the same.
FAQ (You Asked, I Answered… Kinda)
- Can I make this gluten-free?
Yeah, you can! I tried using a gluten-free flour blend and it turned out alright, though the texture’s a smidge denser. Also, check your cookies are GF too. - Do I have to use fresh strawberries?
Nah, frozen works if you drain them. I wouldn’t use tinned, though—I tried once, and it was a bit mushy for my taste. - Can I make this ahead?
Definitely. Actually, I think it tastes better the next day after the flavors hang out a bit. Just store it airtight (see above), and maybe keep the topping separate if you want it really crunchy. - Where do you get your Oreos?
Honestly, I buy the big pack at Target (because, value), but I’ve also tried the generic ones from Aldi and they’re great too! - What if I don’t have a rolling pin?
Crush the cookies with a mug or anything heavy. Or just bash them with your hands—therapy and cooking in one!
Side note: Has anyone else ever wondered why strawberries and Oreos aren’t already a classic combo? Feels like a missed trick. Anyway, hope you try it—and let me know how it goes, or if you come up with some wild variation I should know about!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups fresh strawberries, diced
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 10 Oreo cookies, crushed (for crumble)
- 6 whole Oreo cookies (for topping)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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2In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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3In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
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4Fold in the diced strawberries. Pour the batter into the prepared cake pan and smooth the top.
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5Sprinkle the crushed Oreo cookies evenly over the batter. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
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6Allow the cake to cool for 15 minutes. Top with whole Oreo cookies before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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