Strawberry Cake with Oreo Crumble

Creamy, juicy, and delightfully crunchy—this Strawberry Cake with Oreo Crumble is everything you want in a crowd-pleasing dessert.

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Course: Dessert

Cuisine: American

Keyword: Easy

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

1 cup Oreo cookies crushed (approximately 10–12 cookies; leave some larger chunks for texture)
1/2 cup whipped cream optional for topping; chilled

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or 8×8-inch square cake pan, tapping out excess flour so the cake won’t stick.
In a large mixing bowl, combine the strawberry cake mix, 3 large eggs, and 1/2 cup vegetable oil. Use a whisk or electric mixer on low speed and mix until well combined and smooth, about 1–2 minutes. Scrape the sides to ensure no dry mix remains.
Gently fold in the sliced strawberries with a rubber spatula. Fold just until distributed—overmixing can make the cake dense or turn the batter pink.
Pour the batter into the prepared pan and smooth the top with the spatula. Tap the pan gently on the counter to release any large air bubbles.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). If using a dark pan, start checking at 22 minutes.
Let the cake cool in the pan on a wire rack for 10 minutes before carefully running a knife around the edge and inverting onto the rack to cool completely.
Once cooled, sprinkle the crushed Oreo cookies evenly over the top. If you like, add dollops or a thin layer of whipped cream before or after the Oreo crumble for extra creaminess.
Slice and serve while enjoying a decadent dessert! This cake is best the day it’s made but can be stored as described below.

Store leftovers covered in the refrigerator for up to 3 days. Keep whipped cream separate until serving to prevent sogginess.