A decadent and delicious cake featuring the delightful combination of strawberry and Oreo flavors, perfect for any celebration.
Author:Andrew
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:1 hour 5 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
½ cup buttermilk
½ cup strawberry puree
1 tablespoon vanilla extract
½ teaspoon strawberry extract
Few drops of red food coloring (optional)
8–10 Oreo cookies, crushed
2 cups powdered sugar
½ cup heavy cream
1 teaspoon vanilla extract
Instructions
Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy.
Add wet ingredients: Gradually add eggs one at a time, beating well after each. Mix in vanilla extract, strawberry extract, and optional red food coloring. In a separate bowl, whisk together buttermilk and strawberry puree.
Alternate dry and wet mixtures: Add about one-third of the dry ingredients to the butter mixture, mix until combined. Add half of the wet ingredients, mix. Repeat with another third of dry, remaining wet, and finally the last third of dry ingredients. Do not overmix.
Fold in Oreos: Gently fold in crushed Oreo cookies. Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. Divide batter evenly and bake for 30-35 minutes, or until a skewer comes out clean. Cool cakes completely.
Make frosting: Whip heavy cream until soft peaks form. Add powdered sugar and vanilla extract, beat until light and fluffy. Adjust consistency with milk/cream or powdered sugar if needed.
Assemble and decorate: Frost the cooled cake layers, stack them, and frost the entire cake. Decorate with additional crushed Oreos if desired.