Strawberry (Oreo) Chocolate Ripple Cake

    8 hours 15 minutes

    An easy "make ahead" dessert made with strawberry oreos and cream. So simple to make anyone can do it.


    Victoria, Australia
    1 person made this

    Makes: 1 cake

    • 600ml thickened cream
    • 2 tablespoons sugar
    • 2 teaspoons strawberry essence
    • 3/4 cup milk
    • 410g (2 packets) strawberry oreos
    • grated chocolate and strawberries, to decorate

    Preparation:15min  ›  Extra time:8hours chilling  ›  Ready in:8hours15min 

    1. Whip the cream with the sugar and essence. Spread a little cream across the bottom of a rectangular dish.
    2. Place the milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off excess.
    3. Sandwich each of the Oreos together with a heaped teaspoon of cream, working width ways across the tray (10 across) then continue down the dish (4 rows).
    4. Cover the top and sides of the biscuits with the rest of the cream. Cover the cream with some grated chocolate.
    5. Place a sheet of baking paper over the top of the cake (to stop sticking) then cover the cake and dish with aluminium foil.
    6. Refrigerate until soft. It is best if made the day before needed.
    7. Decorate with some strawberries prior to serving. Cut across width ways to get the ripple effect.

    See it on my blog

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)