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The Kitchn: Strawberry Oreo box cake is even better than it sounds

By Patty Catalano, TheKitchn.com on

1/2 cup powdered sugar

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1. Thinly slice 2 pounds strawberries (about 6 cups), halving large slices. Refrigerate 15 strawberry slices for garnishing. Finely chop 16 of the Oreo cookies (about 2 cups). Reserve 1/2 cup chopped Oreos for garnishing.

2. Place 3 1/2 cups cold heavy cream in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer.) Beat on medium speed until barely thickened, about 4 minutes.

3. Add 1/2 cup powdered sugar, 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt, and continue whipping until soft peaks form,1 to 1 1/2 minutes more. Add 1 1/2 cups chopped Oreo cookies, and mix on low speed until combined and stiff peaks form.

 

4. Spread 2 cups of the Oreo cream evenly in the bottom of a 9-by-13-inch baking dish. Arrange 24 of the Oreo cookies on top of the cream in a single tight, even layer. Top with half of the sliced strawberries in a single layer. Gently spread 2 cups of the Oreo cream evenly over the strawberries. Top with the remaining 24 Oreo cookies and sliced strawberries. Spread the remaining Oreo cream on top, adding swirls with a spoon and leaving a thin border of the strawberry layer exposed.

5. Cover with plastic wrap and refrigerate until the Oreo cookies have softened completely, at least 6 hours or overnight. A knife should slide easily through the center of the cake. Sprinkle the cake with the reserved Oreo cookies and strawberries just before serving.

Recipe note: The cake can be refrigerated up to 48 hours.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)


 

 

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