Strawberry Milk-Cakes

After making cookies and cream cupcakes a few weeks ago, I decided I would try a strawberry version to send to school with the Doodlebug.  I’m finding out many things as a parent, namely that strawberry cake is the preferred confection of children across the nation.  Maybe the world, I don’t know.

Someone explain this to me.  Cheesecake, I get.  Wedding-white, yep, I’m with ya.  Lemon and chocolate?  I’m down with those, too.  But strawberry cake?  Not so much.  I mean, I’ll eat it–it is cake after all–but it would never be my first choice.

However, I’m determined to keep the moniker “best cooker in the whole world” even if it means resorting to bribery.  And anyone who says they would never bribe a child is clearly someone who doesn’t have kids.

Okay, so start by dropping a whole vanilla Oreo cookie into your cupcake liners.  Next, sift together your dry ingredients.  Eat an Oreo while you’re at it.

In your mixer bowl, cream together your butter, sugar and vanilla.

Add whole eggs and the white, one at a time, and beat until incorporated.  Add flour mixture in two batches, alternating with the milk.


Fold in chopped strawberries by hand.

So, I may or may not have “sampled” so much of this batter that later I practically went into a sugar-induced coma.  But this was maybe the best cake batter I have ever eaten.  I don’t make proclamations like this lightly, and I have sampled a lot of cake batter in my day.

Make these–even if you don’t care for strawberry cake.  Even I may have been converted to a strawberry cake lover.

Fill your cupcake liners three-quarters full.  Provided you didn’t eat too much of the batter, you should have enough to make 30 – 34 cupcakes.

Bake at 350 for 25 to 30 minutes.

I used the Wilton buttercream icing recipe, adding approximately 4 crushed Oreos to the icing before piping.


Recipe: Strawberry Milk-Cakes


  • 1 package vanilla Oreos
  • 2 3/4 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 1 1/2 teaspoon vanilla extract
  • 3 large whole eggs plus 1 egg white
  • 1 cup milk
  • 2 cups finely copped fresh strawberries


  1. Line muffin tins with liners and drop one Oreo into each.
  2. Sift together both flour, baking power, and salt.
  3. Add whole eggs and the white, one at a time, beating until each is incorporated. Add flour mixture in two batches, alternating with the milk, and beating until well combined. Fold in chopped strawberries by hand.
  4. Fill muffin cups three-quarters full. Bake, rotating halfway through, about 25 to 30 minutes.
  5. To finish, pipe with buttercream icing (I used a Wilton 1M tip) and garnish with an additional Oreo or fresh strawberries.

Recipe adapted from Martha Stewart’s Cupcakes

Microformatting by hRecipe.



  1. amy @ fearless homemaker

    these look heavenly! i’m bookmarking ’em for when fresh strawberries are in season next spring in tennessee. i *will* be making these!

  2. BreAna {Sugar and Spice and All Things Iced}

    These look so good! I wasn’t impressed with my last strawberry cupcake attempt. Definitely going to give this recipe a try next time around. I love the addition of the vanilla Oreos…so fun!!

  3. Andrea

    Do you have to use the Oreo??

    • Ashley




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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

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