Introduction

These Strawberry Crunch Shortcake Cookies are a delightful blend of soft strawberry cookies topped with a creamy frosting and a crunchy strawberry crumble. Perfect for berry lovers, they combine fruity flavors with a mix of textures that make every bite irresistible.

The image shows nine round, pink cookies arranged on a light brown paper on a white marbled surface. Each cookie has a thick layer of white cream frosting on top, applied in a wavy pattern. They are sprinkled with red and light brown crumbs that add texture and color contrast. Scattered around the cookies are fresh strawberry slices and loose crumbs, adding a fresh look. There are two small white bowls visible; one on the left holds more of the crumb mix, and one on the right contains smooth white cream. The whole scene is bright and clean with a soft, inviting feel. 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 oven to 350°F. In one bowl, combine instant vanilla pudding mix with 1/4 cup butter and 1/4 cup flour, mixing until a thick dough forms. In a separate bowl, do the same with 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 combined dough flat on a parchment-lined baking sheet and bake for 8 to 11 minutes. Remove and let cool to room temperature, or chill in the freezer for 30 minutes.
Step 3: Once cooled, crumble the baked dough with your hands until it resembles strawberry crunch crumble. Set aside.
Step 4: To make the frosting, beat cream cheese, 1/2 cup butter, powdered sugar, and vanilla extract together until smooth and fluffy. Set aside.
Step 5: Preheat oven to 350°F again. In a large bowl, mix strawberry cake mix, eggs, and vegetable oil until a dough forms. Scoop 1/4 cup portions onto a parchment-lined baking sheet, spacing them apart.
Step 6: Bake cookies for 10 to 11 minutes. Let cool completely on the pan.
Step 7: Once cookies are at room temperature, spread cream cheese frosting over the tops and sprinkle generously with the strawberry crunch crumble.
Step 8: Refrigerate the assembled cookies for at least one hour to set before serving. Enjoy!

Tips & Variations

For extra strawberry flavor, add a teaspoon of strawberry extract to the cookie dough or frosting.
Use freeze-dried strawberries crushed into the crumble for an added burst of texture.
If you prefer less sweetness, reduce the powdered sugar in the frosting by 1/2 cup.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days. To keep the crumble crunchy, add it just before serving if storing longer. For reheating, let cookies come to room temperature; frosting tastes best chilled.

How to Serve

The image shows several pink cookies placed on brown parchment paper over a white marbled surface. Each cookie has one thick layer of smooth pink dough with a soft texture. On top of each cookie, there is a swirled layer of white cream shaped in several thick lines, forming a pattern that covers most of the cookie’s surface. Bright red and light brown crumbs are sprinkled unevenly over the cream, adding a crunchy texture on top. Around the cookies are halved fresh strawberries and a white bowl filled with a mix of red and light brown crumbs. The whole setup is brightly lit, drawing attention to the color contrasts and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crumble topping ahead of time?

Yes, the strawberry crunch crumble can be baked and crumbled a day or two in advance. Keep it stored in an airtight container at room temperature.

Can I freeze the assembled cookies?

You can freeze the cookies without the frosting and crumble. Once thawed, add the frosting and crumble fresh for the best texture and flavor.

Strawberry Crunch Shortcake Cookies Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

Delight in these Strawberry Crunch Shortcake Cookies featuring a moist strawberry cookie base topped with creamy vanilla strawberry frosting and a homemade strawberry crunch crumble for an irresistible texture and flavor combination.

Author: zara
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Yield: 18 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 Cookies

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 all-purpose 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. Lightly combine the two doughs just enough to swirl them together but avoid overmixing. Spread this mixture evenly on a parchment-lined baking sheet and bake for 8 to 11 minutes until set. Remove from oven and allow to cool to room temperature, or speed up cooling by placing it in the freezer for 30 minutes. Once cooled, crumble the baked mixture with your hands into fine pieces resembling strawberry crunch crumble, then set aside.
Prepare the Cream Cheese Frosting: In a mixing bowl, add the cream cheese, room temperature butter, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer fitted with a paddle attachment, beat for about 2 minutes until the mixture is smooth and fluffy. Set the frosting aside until ready to use.
Bake the Strawberry Cookies: Preheat the oven again to 350°F. In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil using a rubber spatula to form a dough. Line a baking sheet with parchment paper. Using an ice cream scoop, portion out about 1/4 cup of dough per cookie and place them spaced apart on the baking sheet since they will spread during baking. Bake for 10 to 11 minutes, then remove from the oven and allow cookies to cool completely to room temperature.
Assemble and Chill: Once the cookies have cooled, spread a generous amount of the cream cheese frosting on top of each cookie. Sprinkle the strawberry crunch topping over the frosting to finish. Place the cookies in the refrigerator and chill for at least one hour to set the frosting and enhance the flavors before serving.

Notes

Ensure all butter and cream cheese are at room temperature for smooth mixing.
For a more intense strawberry flavor, use fresh strawberry puree in the frosting or cookie dough.
Cookies must cool completely before frosting to prevent melting and sliding of the frosting.
The strawberry crunch topping can be stored in an airtight container for up to a week.
Chilling the cookies after assembly enhances the texture and flavor integration.

Keywords: strawberry cookies, shortcake cookies, cream cheese frosting, strawberry crunch topping, baked dessert