Ingredients:
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 1 1/2 cups fresh strawberries, chopped
– 15 Oreo cookies, crushed
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1/2 teaspoon vanilla extract (for whipped cream)
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Fold in the chopped strawberries gently.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Once the cake has cooled, spread the whipped cream over the top.
12. Sprinkle the crushed Oreo cookies generously over the whipped cream.
13. Serve chilled or at room temperature.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 350 kcal | Servings: 8 servings
Tips:
Use frozen strawberries thawed and drained if fresh strawberries are not in season to maintain moisture.
Chill the mixing bowl and beaters before whipping the cream for faster and better results.
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