Introduction

Strawberry Crunch Shortcake Cookies combine soft, flavorful strawberry cookies with a creamy frosting and a delightful crunchy topping. This layered treat brings together fun textures and bright flavors, perfect for sharing or a special dessert.

The image shows ten pink cookies arranged on brown parchment paper over a white marbled surface. Each cookie has one layer of smooth pink dough as the base, topped with a second layer of creamy white frosting swirled thickly in cloud-like shapes. Red and light tan crumbs are sprinkled over the frosting on each cookie, adding texture and color contrast. Scattered around the cookies are halved fresh strawberries with bright red insides and green tops removed. On the left side, there is a small white bowl filled with the red and tan crumbs, and on the right side, a white bowl holds smooth white frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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 two separate bowls, combine the instant vanilla pudding with 1/4 cup butter and 1/4 cup flour, mixing until a thick dough forms. Repeat with the strawberry jello mix, 1/4 cup butter, and 1/4 cup flour.
Step 2: Gently swirl the two doughs together in one bowl, being careful not to fully mix them. Spread the combined dough flat on a parchment-lined baking sheet and bake for 8 to 11 minutes. Cool completely, then crumble into small pieces to create the strawberry crunch topping. Set aside.
Step 3: For the frosting, beat the cream cheese, 1/2 cup butter, powdered sugar, and vanilla extract in a bowl using a mixer until smooth and fluffy, about 2 minutes. Set aside.
Step 4: Preheat the oven again to 350°F. In a large bowl, mix the strawberry cake mix, eggs, and vegetable oil using a rubber spatula until the dough forms.
Step 5: Line a baking sheet with parchment paper. Scoop approximately 1/4 cup portions of dough onto the sheet, spacing them apart as they will spread.
Step 6: Bake the cookies for 10 to 11 minutes. Allow them to cool completely on the baking sheet before frosting.
Step 7: Once cooled, frost each cookie generously with the cream cheese frosting and sprinkle the strawberry crunch crumble on top.
Step 8: Refrigerate the assembled cookies for at least one hour to set before serving. Enjoy!

Tips & Variations

For a more intense strawberry flavor, try adding a teaspoon of strawberry extract to the frosting.
You can substitute the strawberry cake mix with a vanilla or white cake mix and add fresh chopped strawberries for a different twist.
Make the strawberry crunch topping ahead of time and store it in an airtight container to save prep time.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10 to 15 minutes before serving for the best texture. These cookies can also be frozen without the topping for up to 3 months; thaw completely and frost before serving.

How to Serve

The image shows soft pink cookies with a rough texture as the base layer, each topped with a generous layer of smooth, white frosting applied in thick, rounded swirls. Scattered on top of the frosting are small red and golden crumbs adding a crunchy texture and bright color contrast. The cookies are placed on light brown parchment paper resting on a white marbled surface. Around the cookies, there are halved fresh strawberries and a white bowl filled with more crumbs. The close-up view focuses on the front cookie with others slightly blurred in the background. 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 gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

Can I use cream cheese frosting from a store-bought mix?

While homemade frosting offers the best flavor and texture, you can use a store-bought cream cheese frosting if short on time.