Description
This Strawberry Cake with Oreo Crumble is a delightful twist on a classic strawberry cake. It combines the fresh, fruity flavors of strawberries with the rich, chocolatey crunch of Oreo cookies. The result is a moist, flavorful cake topped with a luscious whipped cream and a satisfyingly textured crumble. Perfect for birthdays, holidays, or any occasion that calls for a special homemade dessert.
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
- 15 Oreo cookies, crushed
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the butter and sugar together until light and fluffy.
Step 4: Beat in the eggs one at a time, then add the vanilla extract.
Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Step 6: Fold in the chopped strawberries gently.
Step 7: Pour the batter into the prepared cake pan and smooth the top.
Step 8: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 10: For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 11: Once the cake has cooled, spread the whipped cream over the top.
Step 12: Sprinkle the crushed Oreo cookies generously over the whipped cream.
Step 13: Serve chilled or at room temperature.
Why you’ll love this recipe
This recipe is more than just a cake; it’s an experience. The burst of fresh strawberry flavor combined with the comforting crunch of Oreo cookies creates a symphony of textures and tastes that will leave you wanting more. It’s easy to make, visually stunning, and guaranteed to be a hit with everyone who tries it.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream for an extra decadent treat.
- Garnish with a few fresh strawberries and a dusting of powdered sugar for an elegant presentation.
- Pair with a glass of cold milk or a cup of coffee for a delightful dessert.
Tips:
- Use frozen strawberries thawed and drained if fresh strawberries are not in season to maintain moisture.
- Chill the mixing bowl and beaters before whipping the cream for faster and better results.
- For a richer flavor, use brown butter instead of regular unsalted butter.
- Add a layer of strawberry jam between the cake and the whipped cream for an extra burst of flavor.
Preparation Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Nutrition Information:
Calories: 350 kcal
Protein: Varies based on ingredients, but generally moderate
Sodium: Varies based on ingredients, but generally moderate
Conclusion
This Strawberry Cake with Oreo Crumble recipe is a guaranteed crowd-pleaser. With its perfect balance of fruity sweetness and chocolatey crunch, it’s the ultimate dessert for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will impress your friends and family!
Questions and Answers:
Q1: Can I use a different type of cookie instead of Oreos?
A: Absolutely! While Oreos provide a classic chocolate flavor and a satisfying crunch, you can experiment with other cookies such as chocolate chip cookies, graham crackers, or even shortbread.
Q2: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance and store it tightly wrapped at room temperature. However, it’s best to add the whipped cream and Oreo crumble just before serving to prevent the crumble from getting soggy.
Q3: Can I use a different type of flour?
A: While all-purpose flour works best for this recipe, you can use cake flour for a lighter, more tender crumb. If you’re using cake flour, substitute it measure-for-measure.
Q4: Can I freeze this cake?
A: Yes, you can freeze the cake, but it’s best to do so before adding the whipped cream and Oreo crumble. Wrap the cake tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before adding the toppings.
Q5: Can I make this recipe vegan?
A: Yes, with some substitutions. Use a plant-based butter alternative, aquafaba or flax eggs instead of eggs, plant-based milk instead of buttermilk, and vegan Oreo cookies. You can also use a vegan whipped cream alternative.
