Strawberry Oreo Pound Cake
Strawberry Oreo Pound Cake is a delightful dessert that combines the rich flavors of pound cake with the sweet, fruity taste of strawberries and the crunch of Oreo cookies. This cake is perfect for any celebration or just as a sweet treat to enjoy. It’s easy to make and will surely impress your friends and family with its beautiful appearance and delicious taste.
Why Make This Recipe
This recipe is a wonderful choice for several reasons. First, it brings together the beloved flavors of strawberries and Oreos, making it a unique and satisfying dessert. Second, the texture of the pound cake is moist and dense, providing a hearty base for the fluffy Oreo cream frosting. Finally, this cake is versatile enough to serve at birthdays, holidays, or even just as a lovely weekend treat.
How to Make Strawberry Oreo Pound Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 1⁄2 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1⁄2 tsp baking powder
- 1⁄2 tsp salt
- 1 cup milk, room temperature
- 2 tsp strawberry extract
- 2 tsp vanilla extract
- 1 cup chopped Oreo cookies (roughly crushed)
- Red or pink food coloring (optional)
- 1 1⁄2 cups heavy whipping cream, cold
- 1⁄2 cup powdered sugar
- 1⁄2 tsp vanilla extract
- 1 cup finely crushed Oreo cookies
Directions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a large bowl, cream the butter and sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
- Mix in the strawberry and vanilla extracts. Add food coloring if desired. Gently fold in the chopped Oreo cookies.
- Pour the batter into the prepared pan and smooth the top. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- For the frosting, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the crushed Oreos.
- Once the cake has cooled, spread or pipe the Oreo cream frosting over the top. Garnish with additional crushed Oreos.
- Slice and serve the Strawberry Oreo Pound Cake for any special occasion or as a treat!
How to Serve Strawberry Oreo Pound Cake
The Strawberry Oreo Pound Cake is best served slightly chilled or at room temperature. It looks beautiful when sliced, revealing the bits of Oreo and the pink cake. You can serve it on a nice plate, topped with extra crushed Oreos or fresh strawberries for an elegant touch. It’s perfect with a cup of coffee or tea!
How to Store Strawberry Oreo Pound Cake
To store Strawberry Oreo Pound Cake, keep it covered in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer time, you can refrigerate it for up to a week. For longer storage, consider freezing the cake without the frosting for up to 2 months. Just wrap it well in plastic wrap and aluminum foil to prevent freezer burn.
Tips to Make Strawberry Oreo Pound Cake
- Make sure your butter and eggs are at room temperature for the best texture.
- Don’t overmix the batter once you’ve added the flour, as this can make the cake dense.
- Feel free to adjust the amount of strawberry extract depending on your preference for strawberry flavor.
- If you want a more vibrant color, add food coloring gradually until you reach the desired shade.
Variation
You can easily customize this recipe by adding different flavors! Instead of strawberry, try using vanilla or chocolate extracts. You can also substitute the chopped Oreos with your favorite cookies, like chocolate chip or peanut butter cookies, to create your own unique version.
FAQs
Can I use frozen strawberries instead of extract?
Yes, you can! Just ensure that they are thawed and puréed before adding them to the batter.How do I make the cake lighter?
You can use cake flour instead of all-purpose flour to create a lighter texture.What if I don’t have a bundt pan?
You can use any cake pan you have on hand. Just make sure to adjust the baking time, as round or square pans may cook differently.
