Crumbl Copycat Strawberry Shortcake Cookies with Cake Mix
These Crumbl Copycat Strawberry Shortcake Cookies are soft strawberry cake mix cookies topped with creamy vanilla cream cheese frosting and a sweet strawberry crunch topping.
This easy strawberry shortcake cookies recipe is perfect for anyone who loves copycat Crumbl cookies, strawberry cookies from cake mix, and bakery-style strawberry cream cheese cookies.
For more bakery-style favorites, try these other Crumbl-inspired cookies next: rich S’mores Crumbl Cookies, chocolatey Dirt Cake Cookies, and fun, colorful Pink Confetti Cake Cookies. Or browse my collection with over 20 Crumbl copycats!
Why You’ll Love These Strawberry Shortcake Cookies
- These cookies are soft, thick, and full of strawberry flavor.
- Since they are made with cake mix, they come together quickly and bake up tender every time.
- The frosting is rich and creamy, while the strawberry shortcake streusel adds the perfect sweet crunch on top.
- They are a great dessert for spring, summer, Valentine’s Day, birthday parties, baby showers, or anytime you are craving strawberry cookies from cake mix with a bakery-style finish.
Ingredients
For the Cookies
- Strawberry cake mix gives these cookies their pretty pink color and sweet berry flavor
- Flour helps thicken the dough so the cookies bake up soft and sturdy enough to hold the frosting
- Oil
- Eggs
- Heavy cream
For the Vanilla Frosting
- Cream cheese adds tang
- Heavy cream makes it light and creamy
- Vanilla pudding mix for vanilla flavored frosting
- Powdered sugar
For the Streusel Topping
The topping is made in two parts: one vanilla crumb and one strawberry crumb.
- The vanilla crumb uses flour, butter, and vanilla pudding mix.
- The strawberry crumb uses flour, butter, and strawberry Jello mix.
Once baked and cooled, the two crumbs are combined for that classic strawberry shortcake crunch topping.
Go to recipe card for exact quantities.
Tips
- Make sure the cookies cool completely before frosting them. If the cookies are warm, the frosting may melt and slide off.
- Do not overbake the cookies. They should look set in the center but still soft. They will continue to firm up as they cool on the baking sheet.
- For the frosting, beat the cream cheese until smooth before adding the other ingredients. This helps prevent lumps and gives you a creamy, pipeable frosting.
- Let the streusel topping cool before crumbling it. Once cool, break it into small pieces and mix the vanilla and strawberry crumbs together.
How to Make Crumbl Copycat Strawberry Shortcake Cookies
Start by preheating the oven to 350 degrees. Line baking sheets with parchment paper and set them aside.
Prepare the streusel first. In one small bowl, combine butter, flour, and vanilla pudding mix. Use a fork to cut the butter into the dry ingredients until crumbly. Spread the mixture onto one half of a prepared baking sheet.
In a second bowl, combine butter, flour, and strawberry Jello mix. Cut the butter into the mixture until crumbly, then spread it on the other half of the baking sheet.
Bake the streusel for 8 to 9 minutes, just until toasted but not browned. Let it cool completely, then crumble the pieces and combine the strawberry and vanilla mixtures.
Next, make the cookies. In the bowl of a stand mixer, combine the strawberry cake mix, flour, eggs, oil, and heavy cream. Mix until a soft dough forms, scraping down the sides of the bowl as needed.
Use an ice cream scoop to portion the dough into mounds on the prepared baking sheets. Leave about 3 inches between each cookie so they have room to spread.
Bake for about 9 minutes, or until the centers are set. Let the cookies cool completely on the baking sheet before removing them.
To make the frosting, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla pudding mix, then mix on low until combined. Pour in the heavy cream and mix on low at first, then increase the speed to medium and whip until the frosting is smooth, creamy, and fluffy.
Transfer the frosting to a piping bag fitted with a large star tip. Once the cookies are completely cool, pipe a round of frosting on top of each cookie.
Finish with a generous sprinkle of strawberry shortcake streusel topping.
Storage
Store these strawberry shortcake cookies in an airtight container in the refrigerator for up to 3 days. Because the frosting contains cream cheese and heavy cream, the cookies should stay chilled.
For the best texture, let the cookies sit at room temperature for a few minutes before serving.
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Crumbl Copycat Strawberry Shortcake Cookies
Equipment
Ingredients
For the Cookies
- 1 box strawberry cake mix
- 2 tablespoons flour
- ¼ cup oil
- 2 eggs
- 2 tablespoons heavy cream
For the Vanilla Frosting
- 3 ounces cream cheese softened
- 1 ½ cups heavy cream
- 3 tablespoons vanilla pudding mix
- ¼ cup powdered sugar
For the Streusel Topping
- 4 tablespoons flour divided
- 2 tablespoons cold butter divided
- 2 tablespoons vanilla pudding mix
- 2 tablespoons strawberry Jello mix
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- Make the vanilla streusel first. In a small bowl, combine 1 tablespoon cold butter, 2 tablespoons flour, and 2 tablespoons vanilla pudding mix. Use a fork to cut the butter into the mixture until crumbly. Spread the mixture on one half of a prepared baking sheet.
- In a second small bowl, combine the remaining 1 tablespoon cold butter, 2 tablespoons flour, and 2 tablespoons strawberry Jello mix. Use a fork to cut the butter into the mixture until crumbly. Spread it on the other half of the prepared baking sheet.
- Bake the streusel for 8 to 9 minutes, or until toasted but not browned. Let it cool completely, then crumble and combine the vanilla and strawberry mixtures. Set aside.
- To make the cookies, add the strawberry cake mix, flour, eggs, oil, and heavy cream to the bowl of a stand mixer. Mix until combined, scraping down the sides of the bowl as needed.
- Use an ice cream scoop to divide the dough into mounds on the prepared baking sheets. Leave about 3 inches between each cookie.
- Bake for about 9 minutes, or until the centers are set. Let the cookies cool completely on the baking sheet before removing.
- To make the frosting, beat the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy.
- Switch to the whisk attachment. Add the powdered sugar and vanilla pudding mix. Mix on low until combined, scraping down the sides of the bowl as needed.
- Add the heavy cream and mix on low until combined. Increase the speed to medium and whip until smooth, creamy, and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cookies are completely cool, pipe a round of frosting on top of each cookie.
- Sprinkle generously with the strawberry streusel topping and serve.
Notes
- Make sure the cookies are completely cool before adding the frosting.
- Do not overbake the cookies. They should be set in the center but still soft.
- The streusel should be toasted but not browned.
- The frosting contains cream cheese and heavy cream, so the cookies need to be refrigerated.
- I used vanilla pudding mix in the frosting, based on the recipe directions.