Introduction

Strawberry Crunch Shortcake Cookies combine soft, fruity cookies with a creamy frosting and a delightful crunchy topping. This treat is perfect for summer gatherings or any time you crave a sweet, strawberry-flavored snack.

The image shows nine round pink cookies arranged on beige parchment paper on a white marbled surface. Each cookie has a thick layer of white cream piped in wavy lines on top, sprinkled with red and golden crumbs. Around the cookies, there are some halved strawberries and a small white bowl filled with white cream. A small white bowl on the side holds extra red and golden crumbs. The colors mainly include pink, white, red, and golden yellow, with a soft and smooth texture from the cream and a crumbly texture from the cookie and topping. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 oz box instant vanilla pudding mix
3 oz box strawberry jello mix
1/2 cup unsalted butter, room temperature (divided)
1/2 cup all-purpose flour (divided)
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
1 (15.25 oz) box strawberry cake mix
2 large eggs
1/3 cup vegetable oil

Instructions

Step 1: Preheat the oven to 350°F. In one bowl, combine the instant vanilla pudding mix with 1/4 cup butter and 1/4 cup flour. In another bowl, combine the strawberry jello mix with the remaining 1/4 cup butter and 1/4 cup flour. Mix each until a thick dough forms.
Step 2: Gently swirl the two doughs together without fully mixing. Spread the mixture evenly on a parchment-lined baking sheet and bake for 8 to 11 minutes. Remove and allow to cool to room temperature, or chill in the freezer for 30 minutes. Once cooled, crumble the topping into small pieces and set aside.
Step 3: To make the cream cheese frosting, beat together cream cheese, 1/2 cup butter, powdered sugar, and vanilla extract with a mixer until smooth and fluffy. Set aside.
Step 4: For the cookies, mix the strawberry cake mix, eggs, and vegetable oil with a rubber spatula until combined into a dough. Scoop about 1/4 cup portions onto a parchment-lined baking sheet, spacing them apart.
Step 5: Bake the cookies for 10 to 11 minutes. Let them cool completely on a wire rack before frosting.
Step 6: Once cool, spread cream cheese frosting on each cookie. Top with the strawberry crunch crumble, then refrigerate for one hour before serving.

Tips & Variations

For extra flavor, add a teaspoon of strawberry extract to the frosting.
Use frozen cake dough scoops to help maintain uniform cookie shapes if your dough is soft.
To make the crunch topping more colorful, try mixing in a little freeze-dried strawberry powder.

Storage

Store the finished cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture. You can also freeze unfrosted cookies for up to 3 months and add frosting and crumble after thawing.

How to Serve

The image shows soft, round pink cookies placed on light brown parchment paper over a white marbled surface. Each cookie has one layer of thick, white whipped cream piped in a wave pattern on top, with a sprinkle of red and golden crumbs scattered over the cream. There are some halved fresh strawberries around the cookies, adding a natural red contrast. A small white bowl filled with more red and golden crumbs is in the background. The overall look is bright and colorful with a focus on the pink, white, and red tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crunch topping ahead of time?

Yes, you can prepare the strawberry crunch crumble a day in advance and store it in an airtight container at room temperature until ready to use.

What if I don’t have strawberry cake mix?

If strawberry cake mix isn’t available, you can substitute with vanilla cake mix and add 1/4 cup of freeze-dried strawberry powder or finely chopped fresh strawberries to the dough.

Strawberry Crunch Shortcake Cookies Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

These Strawberry Crunch Shortcake Cookies are a delightful combination of soft, moist strawberry cake cookies topped with a fluffy cream cheese frosting and a sweet, crunchy strawberry crumble. Perfect for spring and summer treats, these cookies offer a lovely balance of textures and flavors with a vibrant strawberry twist.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Yield: Approximately 18–20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Strawberry Crunch Topping

3 oz box instant vanilla pudding mix
3 oz box strawberry jello mix
1/2 cup unsalted butter, room temperature (divided)
1/2 cup all-purpose flour (divided)

Cream Cheese Frosting

8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract

Strawberry Cookie

1 (15.25 oz) box strawberry cake mix
2 large eggs
1/3 cup vegetable oil

Instructions

Make the Strawberry Crunch Topping: Preheat your oven to 350°F. In one bowl, combine the instant vanilla pudding mix with 1/4 cup of butter and 1/4 cup of flour until a thick dough forms. In a separate bowl, do the same with the strawberry jello mix, 1/4 cup butter, and 1/4 cup flour. Gently combine the two doughs by swirling them together without fully mixing. Spread this mixture evenly on a parchment-lined baking sheet and bake for 8 to 11 minutes. Remove from the oven and let it cool to room temperature. To chill faster, place in the freezer for 30 minutes. Once cool, crumble by hand until it resembles a crunchy strawberry crumble. Set aside.
Make the Cream Cheese Frosting: In a mixing bowl, add the room temperature cream cheese, butter, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer with a paddle attachment, beat the ingredients for about 2 minutes until the frosting is smooth, creamy, and fluffy. Set aside.
Bake the Cookies and Assemble: Preheat the oven again to 350°F. In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil. Mix with a rubber spatula until a cookie dough forms. Line a baking sheet with parchment paper, scoop the dough into 1/4 cup portions using an ice cream scoop, spacing them apart to accommodate spreading. Bake for 10 to 11 minutes. Allow the cookies to cool completely. Once cooled, frost each cookie with the cream cheese frosting and sprinkle the strawberry crunch topping generously over the frosting. Chill the assembled cookies in the fridge for at least one hour before serving.

Notes

The strawberry crunch topping can be prepared ahead of time and stored in an airtight container for up to 3 days.
Make sure the cookies are completely cooled before frosting to prevent melting.
You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
For a more intense strawberry flavor, add a few drops of strawberry extract to the frosting.
Store the finished cookies in the refrigerator for up to 5 days.

Keywords: Strawberry Cookies, Cream Cheese Frosting, Strawberry Jello Cookies, Crunchy Topping Cookies, Dessert Cookies, Strawberry Shortcake Cookies