Strawberry Cookies and Cream Cake | Jennifer Hulley Food Photographer, Hamilton / Toronto Ontario
THIS CAKE WILL CHANGE YOUR LIFE. And, yes, you're welcome.
Recipe (adapted from Joy the Baker, because I like to follow the mantra "go big or go home)
For the Topping:
1 1/2 cups heavy whipping cream
1/4 cup icing sugar
1/8 tsp salt
1 teaspoon pure vanilla extract
1 box crumbled Oreo cookies (keep LOTS of large chunks to decorate)
A heck of a whole lot of fresh strawberries, hulled and sliced in half if large
2 cup plus 4 tablespoons all-purpose flour
1/2 cups unsweetened Dutch-processed cocoa powder
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup warm coffee
1/2 cup plus 2 tablespoons vegetable oil
4 teaspoons pure vanilla extract
Place rack in the centre of the oven and preheat oven to 350 degrees F. Grease a 9-inch round cake pan.
Mix it up:
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a medium bowl, whisk together coffee, oil, and vanilla.
Add the wet ingredients, to the dry ingredients and whisk until just combined.
Pour the batter into the pan. Bake for 25 - 30 minutes, or until a tooth pick comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before flipping it out onto a wire rack to cool completely.
When the cake is totally cooled you are ready to top it.
In a medium bowl whip the cream, icing sugar, salt, and vanilla to soft peaks.
Add the cookie bits (TONS! Until you like the ratio of cookies to cream) and fold to combine. Be gentle or you will make an ugly mess.
To top the cake, spread whipped cream on top of the cake and go crazy topping with strawberries and cookies until your heart's content!
Store cake in fridge until ready to eat!
Proceed to put on your stretchy pants cause you sure as heck are going to need them.
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