No-Bake Strawberry Oreo Cake

Okay, let’s just admit it upfront: sometimes, the best desserts don’t need an oven or a timer watching over them. This No-Bake Strawberry Oreo Cake has saved me on more than one lazy weekend (or “I-forgot-to-prepare-for-guests” emergency). It’s like a dreamy cross between crunchy, creamy, and fruity that melts in your mouth without breaking a sweat. Imagine crumbling up those classic Oreos for a chocolatey crunch, layering them with luscious whipped cream and fresh, juicy strawberries, then letting it all chill into a delightfully sliceable, no-fuss cake. Plus, no worrying about overbaking or waiting—a quick whisk, some layering, and boom, dessert magic! You’re going to love how easily this comes together and the freshness it brings.

Quick Facts

• Yield: Serves 8
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours (mostly chilling)

Ingredients

For the Main Dish:

• 24 Oreo cookies (regular size)
• 3 cups heavy whipping cream, cold
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced

For the Garnish:

• Extra Oreo crumbs (about 1/2 cup)
• Whole strawberries for topping

How I Make It

Step 1:

Start by whipping the cold heavy cream with the powdered sugar and vanilla extract until you reach stiff peaks. This fluffy whipped cream will be the luscious glue holding your cake together, so don’t rush this step!

Step 2:

Carefully crumble 18 of the Oreos into bite-sized pieces — you want a mix of big chunks and smaller crumbs for a fun texture. Reserve 6 cookies for crumbling finely on top later.

Step 3:

Grab a 9-inch springform pan or a deep cake pan. Begin assembling by layering a single layer of Oreo chunks on the bottom. Don’t press too hard; this layer should feel light but supportive.

Step 4:

Spread about one-third of the whipped cream over the oreo layer, smoothing it gently. Then add a layer of sliced strawberries, spreading evenly.

Step 5:

Repeat layering: Oreo chunks, whipped cream, and strawberries until you’ve used all ingredients, finishing with a smooth whipped cream layer on top.

Step 6:

Sprinkle the finely crushed reserved Oreo crumbs and place whole strawberries on top for decoration. Refrigerate for at least 4 hours (overnight is even better) to let the flavors meld and the cake set beautifully.

Variations & Tips

• Swap strawberries with raspberries or blueberries for a different berry twist.
• Use chocolate sandwich cookies other than Oreos for a more intense cocoa flavor.
• For extra zing, add a tablespoon of lemon zest to the whipped cream.
• If the whipped cream is too soft, chill your bowl and beaters before whipping again.
• For a vegan option, try coconut whipped cream and dairy-free sandwich cookies.

How I Like to Serve It

This cake is a dream during warm spring and summer days, perfect after barbecues or picnics. I love bringing it out for birthdays when ovens are off-limits or when you want a no-fuss, elegant dessert that still sings “special occasion.” Serve chilled, with an extra handful of fresh strawberries on the side for a pretty, refreshing finish.

Notes

• Store leftovers tightly covered in the fridge for up to 3 days—note the texture softens as it chills.
• Since there’s no baking, be sure to keep it refrigerated until serving to maintain the whipped cream’s structure.

Closing: This No-Bake Strawberry Oreo Cake is one of those recipes that impresses effortlessly every single time—sweet, fresh, and totally satisfying.