Strawberry Oreo Cake – Cookies Cream Icing Recipe
A summer cake that smells like childhood There are recipes that feel like recipes, precise and proper, and then there are ones that feel like a hug. This Strawberry Oreo Cake – Cookies Cream Icing Recipe is the latter for me. I first made it on a sticky July afternoon when the strawberries were impossibly…
A summer cake that smells like childhood
There are recipes that feel like recipes, precise and proper, and then there are ones that feel like a hug. This Strawberry Oreo Cake – Cookies Cream Icing Recipe is the latter for me. I first made it on a sticky July afternoon when the strawberries were impossibly red and my niece demanded something "pink and crunchy." The kitchen filled with the sweet smell of strawberries and butter, and the sound of the mixer was almost like background music. If you like layered strawberry desserts, I once adapted elements from a chocolate strawberry cheesecake recipe and realized strawberries and cream cheese have a way of making everything feel celebratory.
The thing I love most is how it balances light, fresh strawberry flavor with the satisfying crunch and cocoa bite of Oreos. It reads fancy on a table but it’s really forgiving to make. Below I talk you through everything I do — ingredients, the exact steps I follow, little tricks that save the day, what to serve it with, and how to keep leftovers tasting great.
The ingredients that make it sing (yes, you’ll need these exact items)
When I gather ingredients, I like to line them out on the counter so nothing’s a scramble. For the cake you’ll want 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. I use 1 cup unsalted butter (softened) and 2 cups granulated sugar to get that tender crumb and golden top. There are 4 large eggs, and 1 teaspoon vanilla extract to lift the flavors. Liquid is simple: 1 cup milk and 1 cup pureed fresh strawberries (about 1 cup of whole strawberries) — the puree is what gives that pretty pink hue and real fruit taste. For the playful crunch, fold in 1 ½ cups Oreo cookies (crushed, about 15 cookies). The recipe also calls for ¼ cup unsalted butter (melted) — I keep that for wetting the crumbs or brushing a little extra moisture on the layers if they seem dry.
For the frosting, I use a cookies-and-cream take on a classic cream cheese buttercream: 8 oz cream cheese (softened) and ½ cup unsalted butter (softened) whipped together, then slowly blended with 4 cups powdered sugar until light and fluffy, and 1 teaspoon vanilla extract for aroma. Lastly, fold in ¼ cup of crushed Oreo cookies into the icing so each bite gets that speckled look and texture.
How I bake it (and what I watch for)
I almost always start by following this exact little checklist to avoid surprises: Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment paper. That step is so boring but so necessary — parchment paper saves me from pan-scrubbing grief.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla extract. The creaming is where the air gets trapped, so take a few extra beats if your butter was a touch cold.
In a separate bowl, combine milk and strawberry puree. Alternately add the dry ingredients and the strawberry-milk mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. I cannot stress the "do not overmix" enough — if you overwork the batter it becomes tough instead of tender.
Gently fold in 1 ½ cups of crushed Oreo cookies into the batter. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a skewer comes out clean. Let cakes cool in pans for 10-15 minutes before inverting onto a wire rack to cool completely. That skewer check is how you know it’s done right: a clean or nearly clean skewer means moist, fully baked cake. If a few crumbs cling, that’s okay; raw batter is not.
For the icing, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until light and fluffy. Stir in vanilla extract. Fold in ¼ cup of crushed Oreo cookies into the icing. Assemble the cake by spreading icing between layers and frosting the entire cake. Decorate with reserved crushed Oreos if desired. I always let the cakes cool completely before icing; warm cake will make the frosting slide away like a bad magic trick.
A few things I’ve learned (tips that actually help)
One of my favorite small tricks is to chill the Oreos in the freezer for about 10 minutes before crushing; they break into nicer chunks instead of turning into fine dust. I also recommend measuring flour by spooning it into the cup and leveling it off rather than scooping — that keeps the crumb light. When mixing the batter, I add the dry and wet ingredients alternately so I don’t overwork the mix; this old technique keeps everything tender. For the frosting, make sure your cream cheese is softened to room temperature so it whips silky and without lumps. If the frosting seems too thick, a tablespoon or two of milk loosens it; if too thin, add a bit more powdered sugar.
If you’re serving this at a party, I often make the layers a day ahead and wrap them tightly in plastic wrap, refrigerated. A few hours before the party I bring them to room temperature and frost. This makes assembly less frantic. For storage, leftover cake keeps well in an airtight container in the refrigerator for up to four days; freezing slices individually wrapped for up to a month is also a great option.
When I change things up (variations I love)
I’m a fan of experimenting depending on season or mood. If strawberries are out of season, swap the puree for raspberry or even a strawberry jam reduced with a bit of lemon to concentrate flavor. Another variation is to turn this into cupcakes: same batter, bake in lined muffin tins for 18-22 minutes. If you want to play with texture, fold in white chocolate chips with the Oreos for occasional melty pockets. For a lighter version, cut the sugar by a quarter cup and use Greek yogurt in place of half the butter; you’ll get tang and moisture without being too heavy.
When I want a super-simple twist, I use the same icing on sugar cookies or sandwich it between little homemade Oreos. For a no-bake Oreo-inspired option, I sometimes make a small tray of oreo cheesecake bites for guests who prefer something cooler and creamier.
Little memories and the best part about this cake
My grandmother used to tell me that the best cakes are the ones people talk about after they’re done eating. For me, that means the quiet moment when someone takes the second bite and their face makes that "this is so good" look. I once made this for a family barbecue and a neighbor who claimed to hate strawberries went back for a third slice. The balance of fresh strawberry, cream cheese frosting, and the crunchy dark cookies somehow converted him.
The best part is how forgiving the cake is. It looks impressive but it’s not precious. You’ll hear the crust crack a little when you slice through and see pink layers flecked with dark cookie bits. The frosting should be billowy and cool against that warm slice — if you do it right, the textures sing together.
Conclusion
If you want a dairy-free or differently styled take, there’s a lovely vegan and gluten-free twist on this idea in a Strawberry Oreo Cake (Vegan & Gluten-Free) that gave me ideas for swapping ingredients. And if you’re curious about making your own flavored Oreos to ramp up the strawberry theme, this Homemade OREOS with Strawberry Cream Cheese Filling post is a delightful deep dive.
I hope you try this Strawberry Oreo Cake – Cookies Cream Icing Recipe soon. Make extra frosting — there’s always someone who will volunteer to be the official "frosting taste tester."
Strawberry Oreo Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, combine the milk and strawberry puree.
- Alternately add the dry ingredients and the milk-strawberry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the crushed Oreo cookies.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a skewer comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting onto a wire rack to cool completely.
- Beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and mix until light and fluffy.
- Stir in the vanilla extract and fold in the crushed Oreo cookies.
- Spread icing between the cake layers and frost the entire cake. Decorate with reserved crushed Oreos if desired.
