OREO Strawberry Shortcake – a delicious recipe with yellow cake, water, oil, eggs, OREO Cookies, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened.
3
Beat 2 min.
4
on medium speed.
5
Stir in 1/2 cup of the chopped cookies.
6
Pour evenly into 2 greased and floured 9-inch round cake pans.
7
Bake 25 to 30 min.
8
or until toothpick inserted in centers comes out clean.
9
Cool in pans on wire racks 10 min.
10
; remove from pans.
11
Cool completely.
12
Add 1 cup of the chopped cookies and the sliced strawberries to whipped topping in large bowl; stir gently.
13
Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture.
14
Cover with second cake layer; spread top with remaining whipped topping mixture.
15
Sprinkle with remaining chopped cookies just before serving.
16
Garnish with whole strawberries.
17
Store in refrigerator.
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 7 ingredients. The key ingredients include: 1 pkg. (2-layer size) yellow cake mix with pudding in the mix, 1-1/4 cups water, 1/4 cup 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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