Oreo Strawberry Shortcake – a delicious recipe with yellow cake, water, vegetable oil, eggs, cookies, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened.
2
Beat for 2 minutes at medium speed.
3
Stir in 1/2 cup chopped cookies.
4
Pour into 2 greased and floured 9-inch round cake pans.
5
Bake at 350u00b0F for 25-35 minutes or until toothpick inserted near center comes out clean.
6
Cool in pans on wire racks for 10 minutes; remove from pans.
7
Cool completely.
8
Fold 3/4 cup chopped cookies and sliced strawberries into whipped cream in large bowl.
9
Place 1 cake layer on serving plate; spread with half the whipped cream mixture.
10
Top with remaining cake layer; spread top with remaining half of whipped cream mixture.
11
Garnish with strawberries and remaining chopped cookies.
264
kcal
Calories
23
g
Fat
7
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 ounce) package yellow cake mix, 1 1/4 cups water, 1/4 cup vegetable oil, 3 eggs, and more.
Yes, Oreo Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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