Strawberry Crunch Shortcake Cookies Recipe
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.
- 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
