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Strawberry Cookies and Cream Cake

May 20, 2015 by Joy the Baker 71 Comments

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Strawberry Cookies and Cream Cake

With every trip to the grocery store, I run these few thoughts through my mind.  

•  GAH!  I forgot my grocery list.  Do I need lemons?  I probably need lemons.  •  Why is it so cold in here?  •  Do I have my wallet, where’s my wallet, who stole my wallet, oh here’s my wallet.  •  Is that baby sitting in that stroller staring at me or do babies just stare?  •  Would it be weird if I start eating this baguette right now?    •  I hate scallops  •  No, you don’t need a bag of chocolate sandwich cookies… don’t even look at those Oreos… no no no.  •  Wait, didn’t you want to make a recipe with a cookies and cream whipped cream?  Better get the cookies.  Two bags, just to be sure.  

Cut to:  home from the grocery store eating Oreos for dinner.

Could one of you please call an adult and ask them to come live with me? 

Strawberry Cookies and Cream Cake

We’re starting with the cake base.  

Chocolate, like every good cake base should be.  

Into the bowl go flour, sugar, unsweetened cocoa powder, leavening, and salt.  

Strawberry Cookies and Cream Cake

Grab a spoon and stir it up. It’s simple! 

Strawberry Cookies and Cream Cake

Chocolate cake is all sorts of understanding.  This is a vegan cake with fat from canola oil and flavor from coffee and vanilla extract.  

Strawberry Cookies and Cream Cake

Wet ingredients into the dry ingredients.  Just a wooden spoon to stir.  

I love a recipe that doesn’t require a mixer.  

Strawberry Cookies and Cream Cake

Smooth and glossy chocolate cake batter.  What is more beautiful?    Few things.  

I want to stick my face in this bowl forever.  

Strawberry Cookies and Cream Cake

We’re making a single layer cake.  Keeping things simple but still special.  

Strawberry Cookies and Cream Cake

While the cake bakes we have a few minutes to make the whipped cream (and eat a TON of Oreo cookies before assembling the cake).  

Strawberry Cookies and Cream Cake

A soft whip, not hardening the cream too much.  

Then COOOKIES!  Adding crumbled chocolate sandwich cookies to the whipped cream will soften the cookies like an icebox cake.  

Spoiler alert:  TOO GOOD.  

Strawberry Cookies and Cream Cake

Cooled chocolate cake is topped with cookies and cream whipped cream.  

Feel like a genius?  Too easy.  

Strawberry Cookies and Cream Cake

The whipped cream is topped with sweet, fresh strawberries and waaay more cookie crumbled.  

Then, call someone you love and insist that they come over to eat this cake.  You don’t want to be left alone with this thing for too long. 

Strawberry Cookies and Cream Cake

This is one of those unassuming chocolate cakes, humble and gracious until it’s topped with an unreasonable amount of whipped cream, fresh strawberries, and cookies.  When served chilled from the fridge, the cakes reminds me of an ice cream cake if chocolate, cookies and cream, and strawberry ice cream got together and made friends. 

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Strawberry Cookies and Cream Cake

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  • Author: Joy the Baker
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Ingredients

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For the Cake

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup unsweetened Dutch-processed cocoa powder
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup warm coffee
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 2 teaspoons pure vanilla extract

For the Topping

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1 cup crumbled Oreo cookies plus more cookies for topping
  • 1 pint fresh strawberries, hulled and sliced in half if large

Instructions

  1. Place rack in the center of the oven and preheat oven to 350 degrees F. Grease a 9-inch round cake pan, dust with flour and set aside.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In a medium bowl, whisk together coffee, oil, and vanilla.
  4. Add the wet ingredients, all at once to the dry ingredients and whisk until just combined.
  5. Pour the batter into the prepared pan. Bake for 18-22 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  6. Remove from the oven and allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. While the cake is cooling, make the whipped cream topping. In a medium bowl whip the cream, powdered sugar, salt, and vanilla to soft peaks. Add the cookie crumbled and fold to combine.
  8. To top the cake, dollop whipped cream on top of the cooled cake and spread into an even layer. top with strawberries and cookie crumbles. Refrigerate until ready to serve.

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Strawberry Cookies and Cream Cake

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Reader Interactions

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  1. Jerry / butter + scotch

    October 12, 2015 at 3:53 am

    This cake looks amazing! That Oreo whipped cream will haunt my dreams forever, in a good way…

    Reply
  2. rosemaryshirley

    August 18, 2015 at 6:07 am

    I just made this for my birthday party and it went down very well! It was really easy to make and looked and tasted spectacular – thanking you!

    Reply
  3. lisa

    August 9, 2015 at 12:28 pm

    This cake isn’t vegan… it has dairy in it. But still delicious nonetheless!

    Reply
  4. Kelsey @ Badger Kitchen

    July 17, 2015 at 11:03 am

    I made this for my birthday this week and it was a hit! I doubled the recipe to make a double layer cake and put berries and whipped cream in between layers. I also used raspberries and blueberries with the strawberries. It was the perfect summer cake!

    Reply
  5. Jessica

    July 14, 2015 at 1:43 pm

    I made this cake for a birthday today – gorgeous! Although it really doesn’t make much batter, so the cake turned out rather thin. Is that what it’s meant to be? I would double the batter next time (yes, there will be a next time).

    Reply
  6. Kacy Desmonds

    June 20, 2015 at 4:02 am

    This was wonderful! I doubled the recipe and made it into a trifle – loved it!

    Reply
  7. Mia

    June 9, 2015 at 4:12 pm

    Hey Joy! Are those the correct measurements for the wet ingredients? I followed the directions exactly and my cake mix is very dry and not glossy or pourable.

    Reply
    • JamieCakes

      July 22, 2015 at 6:57 pm

      Hi Mia…Did your cake turn out alright? I’m making mine right now and “pouring the batter” was not an option for me. Very thick…it more “glopped” in the pan. Slightly worried right now…

      Reply
  8. Lori

    June 8, 2015 at 3:18 am

    Made this for a dinner with friends. Absolutely delicious and very simple. Actually, my kids did most if it. Great summer recipe. Thanks!

    Reply
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