Introduction

Strawberry Crunch Shortcake Cookies combine soft, flavorful strawberry cookies with a tangy cream cheese frosting and a delightful strawberry crunch topping. These cookies are a perfect treat for strawberry lovers looking for something a bit special and festive.

The image shows nine round, pink cookies arranged on brown parchment paper over a white marbled surface. Each cookie is topped with a thick layer of white frosting, piped in a wavy pattern, and sprinkled with red and light brown crumbs. Around the cookies are hibiscus strawberry halves and scattered crumbs. On the right side, there is a white bowl filled with smooth white frosting. Near the bottom left, a small white dish holds more of the red and brown crumb mixture. The scene is brightly lit and neatly organized. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Strawberry Crunch Topping:

3 oz instant vanilla pudding mix
3 oz 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

Step 1: Make the Strawberry Crunch Topping by preheating the oven to 350°F. In one bowl, combine the instant vanilla pudding mix with 1/4 cup butter and 1/4 cup flour until a thick dough forms. In another bowl, do the same with the strawberry jello mix, 1/4 cup butter, and 1/4 cup flour.
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. Let cool to room temperature, or chill in the freezer for 30 minutes for faster cooling.
Step 3: Once cooled, crumble the topping by hand until it resembles a crunchy crumble. Set aside.
Step 4: Prepare the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy, about 2 minutes. Set aside.
Step 5: Preheat the oven to 350°F. In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil using a rubber spatula until a dough forms.
Step 6: Line a baking sheet with parchment paper. Scoop 1/4 cup portions of dough onto the sheet, spacing them apart to allow spreading. Bake for 10 to 11 minutes, then let the cookies cool completely.
Step 7: Once cooled, frost each cookie with the cream cheese frosting and sprinkle generously with the strawberry crunch topping.
Step 8: Chill the frosted cookies in the refrigerator for at least one hour before serving to set the frosting and enhance flavors.

Tips & Variations

For extra strawberry flavor, add a teaspoon of strawberry extract to the frosting.
Use fresh strawberries chopped finely in the frosting for a fresh touch.
If you prefer a less sweet topping, reduce the strawberry jello mix to 2 oz and balance with extra vanilla pudding mix.
Store the strawberry crunch topping separately if you want to keep it crisp longer before assembling.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature or microwave briefly before serving for the best texture. The topping may soften slightly but will still provide great flavor. For longer storage, freeze cookies without topping, then add frosting and crumble after thawing.

How to Serve

The image shows soft, thick pink cookies arranged on brown parchment paper placed over a white marbled surface. Each cookie is about one layer thick and topped with a thick, creamy white frosting applied in a wavy pattern. The frosting is sprinkled with fine red and light brown crumbs, adding a textured contrast. Around the cookies, some fresh halved strawberries and extra crumbs are scattered. In the background, there is a small white bowl filled with more red and light brown crumbs. The overall scene has a bright and fresh feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry crunch topping ahead of time?

Yes, you can prepare the topping a day or two in advance and store it in an airtight container at room temperature to keep it crisp until you’re ready to assemble the cookies.

What can I substitute if I don’t have strawberry cake mix?

You can use plain yellow or vanilla cake mix and add 1/4 cup of strawberry jam or strawberry puree to the dough to bring in the strawberry flavor.

Strawberry Crunch Shortcake Cookies Recipe

Print Recipe

★★★★★

4.8 from 399 reviews

Delight in these Strawberry Crunch Shortcake Cookies featuring soft strawberry cake cookies topped with a fluffy cream cheese frosting and a homemade crunchy strawberry crumble. This dessert offers a perfect balance of moist cake, creamy frosting, and a sweet, crispy topping that adds a delightful texture and burst of strawberry flavor.

Author: Toney
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Yield: 24 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, mixing until a thick paste forms. In another bowl, do the same with the strawberry jello mix, 1/4 cup butter, and 1/4 cup flour. Gently combine the two mixtures so they’re swirled but not fully blended. Spread this mixture flat on a parchment-lined baking sheet and bake for 8 to 11 minutes. Remove from the oven and cool to room temperature, or speed up the process by chilling in the freezer for 30 minutes. Once cooled, crumble the baked topping into small crunchy pieces and set aside.
Make the Cream Cheese Frosting: In a mixing bowl, add cream cheese, unsalted butter, powdered sugar, and vanilla extract. Using a hand mixer or the paddle attachment of a stand mixer, beat the mixture for about 2 minutes until smooth, creamy, and fluffy. Set the frosting aside.
Bake the Cookies and Assemble: Preheat the oven to 350°F. In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Mix with a rubber spatula until a smooth dough forms. Line a baking sheet with parchment paper. Scoop out dough portions about 1/4 cup each using an ice cream scoop, spacing them well apart as they will spread while baking. Bake the cookies for 10 to 11 minutes. Allow them to cool completely at room temperature. Once cooled, spread a generous layer of cream cheese frosting over each cookie and top with the strawberry crunch crumble. Refrigerate the assembled cookies for at least 1 hour before serving for best texture and flavor.

Notes

The strawberry crunch topping can be made ahead and stored in an airtight container for up to 2 days.
Ensure cookies are fully cooled before frosting to prevent melting or sliding.
You can substitute the strawberry cake mix with a homemade strawberry cake batter for a fresher taste.
Store finished cookies in an airtight container in the refrigerator for up to 3 days.
For a more intense strawberry flavor, add a teaspoon of strawberry extract to the frosting.

Keywords: Strawberry cookies, Shortcake cookies, Cream cheese frosting, Strawberry crunch, Dessert cookies, Strawberry cake mix