Ingredients:

  • 1 cup plus 2 tablespoons (150g) all-purpose flour
  • 1/4 cup (25g) unsweetened Dutch-processed cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) warm coffee
  • 1/4 cup plus 1 tablespoon (75ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (360ml) heavy whipping cream (at least 36% milkfat, chilled)
  • 1/4 cup (30g) powdered sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (approximately 8 cookies) crumbled Oreo cookies, plus more for topping
  • 1 pint (about 2 cups) fresh strawberries, hulled and sliced in half if large

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper).
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In a medium bowl, whisk together the warm coffee, oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared pan and bake for 18-22 minutes, or until a cake tester inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. In a medium bowl, whip the heavy cream, powdered sugar, salt, and vanilla extract until soft peaks form.
  8. Gently fold the crumbled Oreo cookies into the whipped cream.
  9. Dollop the whipped cream mixture on top of the cooled cake and spread into an even layer.
  10. Arrange the strawberry slices on top of the whipped cream and sprinkle with additional Oreo cookie crumbles.
  11. Refrigerate the cake until ready to serve (at least 30 minutes to allow the flavors to meld).