Pink cake with cookies and cream twist

I created this cake for my daughter's birthday after she couldn't decide between strawberry cake and cookies 'n cream ice cream. Instead of choosing one, I thought, "Why not combine both?" The result was this gloriously indulgent dessert that marries the bright, fruity freshness of strawberries with the rich, chocolatey crunch of Oreos. The super moist strawberry cake base is studded with crushed Oreo pieces that create little pockets of chocolate surprise throughout, while the creamy cookies 'n cream icing drizzled over the top adds another layer of decadence. This cake has since become our most requested celebration dessert – it's that perfect balance of familiar flavors combined in an unexpected way that makes people's eyes light up.

Last summer I brought this to a neighborhood potluck, and three different people asked for the recipe before the night was over. My friend's teenage son, who typically picks apart desserts to eat just the "good parts," devoured his entire slice and then asked if there was more. That's when you know you've hit on something special!

Essential Ingredients and Selection Tips

• Fresh Strawberries: These create the most vibrant flavor in the cake. While you can use frozen berries in a pinch, nothing beats the brightness of fresh, ripe strawberries pureed into the batter. They add natural moisture and that genuine strawberry essence that artificial flavoring just can't match.
• Buttermilk: The secret to an exceptionally tender crumb. The slight tanginess complements the sweet strawberries beautifully, and the acidity helps activate the baking powder for the perfect rise.
• Oreo Cookies: The star mix-in that transforms this from a simple strawberry cake into something extraordinary. The cookies soften slightly during baking but maintain enough texture to provide delightful chocolatey bursts in every bite.
• Heavy Cream: Creates the perfect base for our cookies 'n cream icing. Unlike a typical powdered sugar glaze made with milk, the heavy cream adds richness and body that helps suspend the Oreo pieces.
• Strawberry Extract: This optional ingredient amplifies the natural strawberry flavor, especially helpful if your berries aren't at peak sweetness. Just a small amount makes a big difference.

I've found that the quality of your strawberries makes all the difference in this recipe. Once, when strawberries weren't in season, I made this with less flavorful berries and the cake was noticeably less vibrant. Now I only make this cake when I can find truly ripe, fragrant strawberries.

Detailed Cooking Instructions

Step 1: Perfect Your Strawberry Puree

Hull and quarter 1 pound of fresh, ripe strawberries. Pulse in a food processor until smooth but not completely liquefied – tiny bits of strawberry add wonderful texture. Measure out ½ cup of puree for the cake. If your strawberries aren't very sweet, you can macerate them with a tablespoon of sugar for 30 minutes before pureeing.

Step 2: Create A Light, Fluffy Base

In a large bowl, cream 1 cup (2 sticks) of softened unsalted butter with 2 cups of granulated sugar for 3-4 minutes until noticeably lighter in both color and texture. Add 4 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract and ½ teaspoon strawberry extract (if using), along with a few drops of pink food coloring if desired.

Step 3: Develop The Perfect Texture

In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. Alternately add the dry ingredients and ¾ cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined. Fold in the strawberry puree with a few gentle strokes.

Step 4: Add The Oreo Magic

Roughly chop 15 Oreo cookies into pieces (about 6-8 pieces per cookie) – don't crush them too finely. Gently fold these cookie pieces into the batter with just a few strokes, maintaining visible chunks. Pour the batter into a thoroughly greased and floured Bundt pan or two 9-inch round cake pans.

Step 5: Bake And Finish With Style

Bake at 325°F for 50-60 minutes (Bundt) or 30-35 minutes (rounds) until a toothpick inserted comes out with a few moist crumbs. Cool in the pan for exactly 10 minutes, then turn out onto a wire rack to cool completely. Once cool, drizzle with cookies 'n cream icing made by whisking together 2 cups powdered sugar, ¼ cup heavy cream, ½ teaspoon vanilla, and 8 finely crushed Oreos.

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My first attempt at this cake was a learning experience – I crushed the Oreos too finely, which made them disappear into the batter rather than creating those delightful chocolate chunks throughout. I've since found that a rough chop or just breaking each cookie into 6-8 pieces creates the perfect distribution.

The Secret To Perfect Texture

The magic of this cake lies in the contrast between the tender, moist strawberry cake and the slightly softened Oreo pieces. Through extensive testing, I've discovered that the key lies in three critical elements. First, don't overmix the batter once you add the flour – this prevents gluten development that could make the cake tough. Second, the right amount of strawberry puree adds moisture without making the cake soggy – exactly ½ cup is perfect. Finally, the size of the Oreo pieces matters tremendously. I tried everything from whole cookies (too large) to finely crushed crumbs (disappeared into the batter) before finding that quarters or rough chunks create the ideal distribution and texture. My neighbor attempted this recipe but pulverized her Oreos in a food processor, resulting in a cake with a grayish color and no distinct cookie pieces. The difference is remarkable, so while it might seem like a small detail, maintaining visible chunks of cookies transforms the entire cake.

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Stunning Presentation Ideas

While this cake is delicious as is, I've developed several presentation variations that make it even more impressive for special occasions. For my son's birthday, I created a "drip effect" by adding a bit more cream to the icing so it would cascade dramatically down the sides of the Bundt cake. For a summer garden party, I decorated the top with fresh strawberry halves and whole Oreos arranged in an alternating pattern around the edge. During the holidays, I add festive sprinkles that complement the cake's colors. The most show-stopping version was for my sister's anniversary – I made it as a layer cake with cookies 'n cream frosting between the layers and fresh strawberry slices arranged in a rose pattern on top. The combination of pink cake, black cookie pieces, and white icing creates a naturally beautiful color scheme that fits almost any celebration.

Kid-Friendly Baking Project

This has become my go-to recipe when baking with children because it's so forgiving and offers fun hands-on steps perfect for little helpers. My nieces and nephews especially love breaking up the Oreos – I give them each a zip-top bag with cookies and let them crush them by hand or with a rolling pin, which keeps the mess contained while creating perfectly sized pieces. They also enjoy swirling the pink food coloring into the batter and watching the transformation. For very young bakers, I pre-measure ingredients into small bowls so they can dump them in at the right time. What makes this cake particularly special is how even imperfect execution still results in a delicious dessert – a little overmixing or unevenly sized cookie pieces won't ruin the outcome, making it perfect for building confidence in the kitchen.

Perfect Pairing Suggestions

The versatility of this strawberry-chocolate combination opens up countless serving possibilities. For an over-the-top dessert experience, serve slices with a scoop of cookies 'n cream ice cream or strawberry ice cream (or one scoop of each!). For brunch gatherings, I pair it with coffee infused with a hint of chocolate or strawberry. During summer, it's wonderful alongside fresh berries macerated with a touch of balsamic vinegar, which enhances both the cake's strawberry notes and the chocolate from the cookies. For a birthday celebration, I've served it with pink champagne for adults and strawberry milk for kids. The cake's flavors also complement chocolate-covered strawberries served alongside – a pairing that has become traditional at our Valentine's Day celebrations.

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This Strawberry Oreo Cake has become something of a signature recipe in our household and among our friends. What began as a compromise between two favorite flavors has evolved into a dessert that's greater than the sum of its parts. I love how something as simple as adding crushed cookies to strawberry cake created a combination that's both familiar and surprising. The way people's faces light up when they take that first bite – experiencing the fruity cake with unexpected bursts of chocolate cookie – makes all the effort worthwhile.

Frequently Asked Questions

→ Can I make this cake without strawberry extract?

Yes, the strawberry extract enhances the berry flavor but isn't essential. If unavailable, you can simply omit it and rely on the fresh strawberry puree for flavor. For a more intense strawberry taste without the extract, increase the puree to 3/4 cup (reducing the buttermilk to 1/4 cup to maintain the liquid balance) and add a few more drops of red food coloring if desired for a pinker color.

→ Can I make this cake ahead of time?

Absolutely! This cake actually improves with time as the flavors develop. You can bake it 1-2 days before serving and store it in an airtight container at room temperature (unfrosted) or in the refrigerator (if frosted). Just bring it to room temperature before serving. You can also freeze the unfrosted cake for up to a month - wrap it well in plastic wrap and then aluminum foil before freezing.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can make your own by adding 1½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5-10 minutes until slightly curdled. Alternatively, you can use plain yogurt thinned with a little milk to reach a buttermilk consistency, or even sour cream thinned with milk in the same way.

→ Can I use a different type of cookie instead of Oreos?

Yes, you can experiment with different sandwich cookies. Traditional Oreos work best, but you could try golden Oreos, chocolate chip sandwich cookies, or even strawberry sandwich cookies for an extra strawberry flavor boost. Whatever cookie you choose, make sure it has a similar texture to Oreos so it holds up well when mixed into the batter and doesn't become too soggy.

→ Why add cinnamon to the icing?

The touch of cinnamon in the icing adds a subtle warmth and complexity that balances the sweetness of the cookies and the tanginess of the strawberries. It's a unexpected dimension that makes this cake unique. However, if you're not a fan of cinnamon, you can certainly omit it for a more traditional cookies and cream flavor, or replace it with a pinch of nutmeg or cardamom for a different spice profile.

→ Can I turn this into cupcakes instead of a cake?

Definitely! This recipe works beautifully as cupcakes. Line a standard muffin tin with cupcake liners and fill each about 2/3 full. Bake at the same temperature (350°F/175°C) but reduce the baking time to about 18-22 minutes, or until a toothpick inserted comes out clean. This recipe should yield approximately 24 cupcakes. After cooling completely, drizzle or spread the icing on top and garnish with additional crushed Oreos.