Strawberry Cake with Oreo Crumble

How to make Strawberry Cake with Oreo Crumble

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or line with parchment paper.

Step 2: In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and water. Beat with an electric mixer for 2 minutes until smooth.

Step 3: Gently fold in the chopped strawberries and half of the crushed Oreo cookies.

Step 4: Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining crushed Oreos evenly over the top.

Step 5: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Step 6: While the cake is cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.

Step 7: Drizzle the glaze over the cooled cake. Top with additional crushed Oreos and fresh strawberries if desired.

Step 8: Slice and serve. Store leftovers in the refrigerator for best freshness.

Recipe Variations and Possible Substitutions

• Use chocolate cake mix instead of strawberry for a double-chocolate twist.
• Substitute crushed golden Oreos for a lighter, vanilla-flavored crumble.
• Add white chocolate chips into the batter for extra indulgence.
• Use whipped cream instead of glaze for a softer topping.
• Make cupcakes instead by dividing the batter into lined muffin tins and reducing bake time to 18–22 minutes.

Storage and Reheating Tips

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.

To freeze, wrap slices individually in plastic wrap and place in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight before serving. Avoid microwaving to maintain the integrity of the glaze and topping.