Zutaten für Oreo Strawberry Shortcake
- Yellow Cake Mix
- 1/2 cup water
- Vegetable Oil
- 3 large eggs
- Oreo Cookies
- Fresh Strawberries
- Whipped Topping
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Zubereitung von Oreo Strawberry Shortcake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 1/2 cup water, 1/3 cup vegetable oil, and 3 large eggs. Beat with an electric mixer on low speed until just moistened.
- Increase mixer speed to medium and beat for 2 minutes.
- Stir in 1/2 cup finely chopped Oreo cookies.
- Divide batter evenly between the prepared cake pans.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the whipped cream topping: In a large bowl, beat 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Gently fold in 3/4 cup finely chopped Oreo cookies and 1 cup sliced strawberries.
- Once cakes are completely cool, place one layer on a serving plate.
- Spread half of the whipped cream mixture over the first cake layer.
- Top with the second cake layer.
- Spread the remaining whipped cream mixture over the top layer.
- Garnish with fresh strawberries and remaining chopped Oreo cookies.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
108g
Fat
23g
Carbs
15g
