Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or non-stick spray, then lightly flour it or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture in three batches, starting and ending with the flour. Mix gently on low speed just until combined.
- Gently fold the chopped fresh strawberries into the batter with a spatula.
- Pour the batter evenly into the prepared pan and smooth the top.
- In a small bowl, mix the crumbled Golden Oreos, light brown sugar, and melted butter until evenly coated.
- Evenly sprinkle the Oreo crumble mixture over the cake batter without pressing down.
- Bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean with a few moist crumbs.
- Let the cake cool completely in the pan on a wire rack for at least 30 minutes before slicing.
- Optional: Dust lightly with powdered sugar and garnish with fresh strawberry slices before serving.
Nutrition
Notes
Strawberry Swap: Fresh strawberries work best here, but if they're out of season, I've had great success using frozen strawberries that have been thawed and drained well.
Just make sure to pat them dry so they don't make the batter too wet.
Golden Oreo Alternatives: You can substitute Golden Oreos with vanilla wafer cookies or shortbread cookies if that's what you have on hand.
I've tried both and they add a lovely buttery crunch that complements the strawberries beautifully.
Make Ahead Tip: This cake actually tastes even better the next day after the flavors have melded together.
I like to bake it a day ahead, let it cool completely, then cover it tightly with plastic wrap and store it at room temperature.
Just dust with powdered sugar right before serving.
Storage Advice: Store any leftover cake in an airtight container at room temperature for up to 3 days.
If you need to keep it longer, I've found it freezes well for up to a month.
Wrap individual slices in plastic wrap, then foil, and thaw at room temperature when you're ready.
Common Mistake Warning: Don't overmix the batter once you add the flour mixture.
I learned this the hard way when I ended up with a dense, tough cake.
Mix just until you see the last streaks of flour disappear, then stop immediately.
Serving Suggestion: For a special touch, I love serving this cake with a dollop of lightly sweetened whipped cream and extra fresh strawberry slices on top.
The creaminess balances the crunchy Oreo topping beautifully.
Equipment Alternative: If you don't have a 9x13-inch pan, you can use two 8-inch round cake pans instead.
Just reduce the baking time to about 25-30 minutes and keep an eye on them.
I've done this for a layer cake version and it turned out wonderfully.