Strawberry Cake with Oreo Crumble: A Dessert That Dreams Are Made Of

The History

The love affair between strawberries and cake dates back centuries, rooted in European traditions where fresh summer berries were celebrated in seasonal desserts. Strawberries have long symbolized luxury, romance, and indulgence—so it’s no surprise they found their way into one of the most beloved cakes worldwide. The addition of Oreo cookies to dessert recipes, however, is a more modern twist, emerging prominently in American baking culture during the late 20th century. Nabisco’s iconic chocolate sandwich cookie quickly became a staple in creative confections due to its rich flavor and crunchy texture.

The fusion of strawberry cake and Oreo crumble is a celebration of contrasts—sweet and tart, soft and crunchy, fruity and chocolaty. This decadent hybrid likely originated in home bakeries and dessert cafes that experimented with textures and flavors to elevate traditional layer cakes. Over time, social media platforms like Instagram and Pinterest amplified its popularity, turning the Strawberry Cake with Oreo Crumble into a viral sensation. Today, it graces birthday tables, wedding dessert bars, and gourmet bakery displays alike, embodying both nostalgia and innovation in every slice.

Ingredients Breakdown

To create this dreamy masterpiece, we use a carefully balanced selection of ingredients that harmonize freshness, moisture, richness, and crunch:

All-Purpose Flour: Provides structure and a tender crumb for the cake layers.
Granulated Sugar: Sweetens the batter while contributing to a light, airy texture.
Baking Powder & Baking Soda: Leavening agents that help the cake rise beautifully.
Salt: Enhances all other flavors and balances sweetness.
Unsalted Butter (room temperature): Adds richness and helps aerate the batter when creamed with sugar.
Eggs (room temperature): Bind ingredients together and contribute to structure and moisture.
Buttermilk: Tenderizes the gluten, adds tanginess, and improves shelf life.
Pure Vanilla Extract: Deepens flavor and rounds out the sweetness.
Fresh Strawberries (pureed and sliced): Impart natural fruit flavor, vibrant color, and moisture. Fresh is best for optimal taste and texture.
Cream Cheese: Forms the base of the frosting, offering a creamy, slightly tangy contrast to the sweet cake.
Heavy Cream: Whipped into the frosting for extra fluffiness and stability.
Confectioners’ Sugar: Sweetens and thickens the frosting without adding graininess.
Oreo Cookies (classic, uncreamed or whole): Crushed for the crumble layer and garnish, delivering an irresistible chocolate crunch.
Optional Additions: A splash of lemon juice in the puree brightens the strawberry flavor; gelatin can stabilize the puree if needed.

Step-by-Step Recipe

Prepare the Strawberry Puree: Wash, hull, and blend 1½ cups of fresh strawberries until smooth. Strain through a fine-mesh sieve to remove seeds. Set aside ¾ cup for the cake batter and reserve the rest for drizzling or decoration.
Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat 1 cup (2 sticks) softened unsalted butter with 1¾ cups granulated sugar on high speed for 4–5 minutes until pale, fluffy, and almost whipped.
Add Eggs and Vanilla: Beat in 4 room-temperature eggs, one at a time, followed by 2 tsp vanilla extract. Scrape down the sides as needed.
Alternate Wet and Dry Ingredients: With mixer on low, add one-third of the dry mix, followed by half of ½ cup buttermilk. Continue alternating: dry, wet, dry. Finish with dry ingredients. Mix just until combined—do not overmix.
Incorporate Strawberry Puree: Gently fold in ¾ cup prepared strawberry puree using a spatula. The batter will lighten in color and become slightly looser.
Divide and Bake: Divide the batter evenly between the prepared pans. Tap gently on the counter to release air bubbles. Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely: Let cakes cool in pans for 10 minutes, then transfer to wire racks. Remove parchment and cool completely before frosting (at least 1 hour).
Make the Frosting: In a large bowl, beat 8 oz softened cream cheese and ½ cup softened butter until smooth. Gradually add 4 cups confectioners’ sugar, 1 tsp vanilla, and a pinch of salt. Whip in ½ cup heavy cream until light and fluffy. Refrigerate for 15 minutes if too soft.
Prepare Oreo Crumble: Crush 12–15 Oreo cookies (with filling) in a food processor or sealed bag until coarse crumbs form. For varied texture, leave some larger chunks.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Sprinkle ⅓ of the Oreo crumble evenly across the frosting. Arrange thin strawberry slices in a single layer. Top with second cake layer.
Frost the Entire Cake: Apply a thin crumb coat of frosting over the entire cake, then chill for 20 minutes. Finish with a smooth or swirled outer layer of frosting.
Add Final Touches: Press remaining Oreo crumble around the sides or sprinkle generously on top. Pipe additional frosting rosettes if desired. Garnish with whole strawberries and mini Oreos.

Tips

Room Temperature is Key: Ensure butter, eggs, and buttermilk are fully at room temperature to achieve maximum volume and emulsification.
Don’t Overmix After Adding Flour: Once dry ingredients are added, mix only until incorporated to avoid a dense cake.
Use Real Buttermilk: Substitute with milk + lemon juice or vinegar only if necessary, but real buttermilk yields superior tenderness.
Strawberry Quality Matters: Use ripe, fragrant strawberries—not overly juicy or underripe—for the best puree.
Chill Before Slicing: Refrigerate the assembled cake for 30–60 minutes before cutting for cleaner slices.
Stabilize the Puree (Optional): If concerned about excess moisture, simmer the puree briefly or add a small amount of gelatin to thicken.
Crumb Coat Prevents Mess: Always apply a thin crumb coat and chill it—it traps loose crumbs for a polished finish.
Freeze Extra Layers: Bake and freeze unfrosted layers up to 3 months in airtight wrap for future use.

Variations and Customizations

This recipe is wonderfully adaptable to suit different tastes, dietary needs, and occasions:

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure Oreos used are gluten-free (available commercially).
Vegan Option: Replace butter with plant-based sticks, eggs with flax eggs (4 tbsp ground flax + 10 tbsp water), dairy milk with almond or oat milk, and use vegan cream cheese and whipped topping.
Chocolate Lover’s Twist: Add cocoa powder to part of the batter to make a marbled version, or alternate layers with chocolate cake.
Strawberry Shortcake Style: Skip the Oreo crumble and instead layer with macerated strawberries and whipped cream for a lighter take.
Kid-Friendly Fun: Use colored sprinkles, edible glitter, or mini chocolate chips along with the Oreo crumbs for a playful look.
Alcohol Infusion: Brush cooled cake layers with strawberry liqueur or Chambord for an adult version.
No-Bake Alternative: Create a no-bake version using a graham cracker or Oreo crust, layered with strawberry mousse and cream cheese filling.
Mini Versions: Bake as cupcakes or mason jar parfaits for individual servings—perfect for parties.
Seasonal Swaps: Replace strawberries with raspberries, peaches, or cherries depending on availability and preference.
Nutty Crunch: Mix chopped almonds, pecans, or hazelnuts into the Oreo crumble for added depth.

Health Considerations and Nutritional Value

While undeniably indulgent, understanding the nutritional profile helps you enjoy this treat mindfully:

Calories: One slice (1/12th of cake) contains approximately 420–480 calories, depending on frosting thickness and crumble amount.
Fat Content: Around 22–28g per slice, primarily from butter, cream cheese, and heavy cream. Opt for reduced-fat versions cautiously, as texture may suffer.
Sugar Levels: High due to granulated sugar, confectioners’ sugar, and Oreo cookies (~45–55g per slice). Consider reducing sugar by ¼ cup in cake and frosting if preferred.
Protein: Modest contribution (3–5g per slice) from eggs and dairy.
Dietary Modifications: Can be adapted for lower sugar, dairy-free, or gluten-free diets with careful substitutions.
Portion Control: Serve smaller slices with fresh berries on the side to balance sweetness and add nutrients.
Antioxidants: Fresh strawberries provide vitamin C, manganese, and polyphenols—beneficial compounds despite the dessert context.
Trans Fats Alert: Traditional Oreos contain partially hydrogenated oils (check labels); opt for brands without trans fats or make homemade chocolate wafers.

Enjoy this cake as an occasional treat rather than a daily indulgence. Paired with a walk or shared among loved ones, it becomes not just a dessert—but a joyful experience.

Ingredients

For the Cake:

2 cups (250g) all-purpose flour
1¾ cups (350g) granulated sugar
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup (2 sticks / 226g) unsalted butter, room temperature
4 large eggs, room temperature
2 tsp pure vanilla extract
½ cup (120ml) buttermilk, room temperature
¾ cup (180g) fresh strawberry puree (from ~1½ cups hulled berries)

For the Frosting:

8 oz (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
4 cups (480g) confectioners’ sugar
1 tsp vanilla extract
Pinch of salt
½ cup (120ml) heavy cream, cold

For Assembly:

12–15 Oreo cookies, crushed
1 cup fresh strawberries, thinly sliced
Reserved strawberry puree (optional, for drizzle)
Whole strawberries and mini Oreos for garnish

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans; line bottoms with parchment paper.
In a blender, purée 1½ cups fresh strawberries. Strain and measure out ¾ cup for the cake. Reserve remainder.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and granulated sugar on high for 4–5 minutes until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla.
On low speed, add dry ingredients in three parts, alternating with buttermilk in two parts. Begin and end with dry mix.
Fold in ¾ cup strawberry puree by hand until uniform.
Divide batter evenly between pans. Smooth tops and tap pans to release air.
Bake 28–33 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to racks to cool completely.
While cooling, prepare frosting: Beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, vanilla, and salt. Whip in heavy cream until fluffy. Chill briefly if too soft.
Crush Oreos into coarse crumbs.
Once cakes are cool, place one layer on a serving plate. Spread a thick layer of frosting. Sprinkle with ⅓ of Oreo crumble. Arrange strawberry slices in a single layer.
Top with second cake layer. Apply a thin crumb coat of frosting over entire cake. Chill 20 minutes.
Apply final layer of frosting. Press remaining Oreo crumbs onto sides or sprinkle on top.
Garnish with whole strawberries, mini Oreos, or a drizzle of reserved puree.
Refrigerate 30 minutes before slicing. Store leftovers covered in fridge for up to 5 days.

FAQ

Can I make this cake ahead of time?: Absolutely! Bake the layers up to 2 days in advance and store wrapped at room temp. Frost the day of serving. Fully assembled cake keeps refrigerated for 3–5 days.
Can I freeze the cake?: Yes. Unfrosted layers freeze well for up to 3 months. Wrap tightly in plastic and foil. Thaw overnight before frosting. Frosted cake can be frozen, but texture may soften slightly upon thawing.
Why did my cake sink in the middle?: Common causes include underbaking, opening the oven too early, excess leavening, or overmixing. Make sure your baking powder/soda are fresh and avoid sudden temperature changes.
Can I use frozen strawberries?: You can, but they release more water. Thaw, drain thoroughly, and reduce liquid content by simmering the puree to concentrate flavor and minimize moisture.
How do I get smooth frosting?: Ensure cream cheese and butter are fully softened. Sift confectioners’ sugar. Whip with cold cream for stiffness. Use an offset spatula or bench scraper for smooth finishes.
Can I skip the Oreo crumble?: Sure! Replace with graham cracker crumbs, chopped nuts, or toasted coconut for different textures.
Is this cake suitable for birthdays?: Perfect for birthdays! It’s visually stunning, crowd-pleasing, and customizable. Add candles, name plaques, or themed decorations.
Can I make it less sweet?: Reduce sugar in cake by ¼ cup and in frosting by ½ cup. Taste as you go. Using sour cream instead of some cream cheese can also balance sweetness.

Summary

The Strawberry Cake with Oreo Crumble is a symphony of flavor and texture—tender strawberry-infused layers embrace creamy frosting and a satisfying chocolate crunch. Every bite feels like a whimsical journey through summer gardens and childhood memories.

Whether you’re celebrating a milestone or simply treating yourself, this cake isn’t just dessert—it’s magic on a plate, crafted with love and destined to become a family favorite for years to come.