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Strawberry Cookies and Cream Cake

  • Author: Joy the Baker



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


  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.