There Crumbl strawberry shortcake cookies are made using strawberry cake mix, a light and delicious mousse frosting, then topped with a homemade strawberry shortcake streusel to tie all those flavors together. It is one of the best cookies you will ever make!
If you love Crumbl cookies, I know you also enjoy CRUMBL Cornbread Cookies with Honey buttercream, Better Than CRUMBL Cosmic Brownie Cookies, CRUMBL Waffle cookies with Buttercream Frosting, The softest Crumbl Circus Animal Cookies as well as Crumbl Oreo cookies with buttercream frosting Copycat Recipe.
Last week’s cookie haul was amazing! Of course, the CRUMBL Strawberry shortcake cookie was the one that stood out the most to me. It was not overly sweet especially with the vanilla mousse frosting on top. It tasted like a cloud and balanced out the flavors so well!
This is the best Strawberry shortcake cookie recipe ever!
Even though these cookies don’t have any fresh strawberries in them the combination of the strawberry cookie base and the strawberry shortcake streusel will make it taste almost better than a regular shortcake dessert!
This was actually my first time making strawberry cookies using cake mix and was very pleasantly surprised at how they turned out so I am so excited for you to try them!
Why you need to make this recipe!
- These cookies taste absolutely delicious.
- They taste just like the real deal!
- It uses cake mix to make your life easier
- These cookies are the cutest, perfect for birthday parties 🙂
- It comes together in less than an hour!
What’s a traditional strawberry shortcake?
The traditional strawberry shortcake dessert is made using a sweet biscuit, layered with whipped sweet cream and strawberries.
It is a very fresh and light dessert that is perfect for spring or summer time.
Ingredients for Crumbl Strawberry Shortcake Cookies
Here are the ingredients you will need to make these strawberry cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Strawberry cake mix– The strawberry cake mix will be the base of our cookies.
- Egg– The egg is used as a binding element for the cookies. Make sure to use room temperature eggs.
- Oil– Use either vegetable, canola, or any other flavorless oils for this recipe.
- Vanilla pudding– The vanilla pudding is used for both the frosting as well as the strawberry shortcake streusel topping.
- Strawberry jello– The jello is used to make the strawberry streusel topping. You can use either regular or sugar-free jello for this.
- Butter– The butter is used to make the streusel topping. You can use either salted or unsalted.
- Flour– All-purpose flour will work great for this.
- Cream cheese– The cream cheese is gonna be used for the vanilla mousse frosting.
- Heavy cream– Heavy cream is also used for the cookies and the vanilla mousse frosting. Make sure it’s really cold.
How to make CRUMBL Strawberry shortcake cookies
This is how you can make these cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Make the strawberry shortcake streusel and let it cool fully on the baking sheet.
- Mix the cake mix, oil, and egg together to form a cookie dough.
- Scoop cookie dough, place it on a baking sheet, and bake.
- Make the vanilla mousse frosting.
- Frost the strawberry sugar cookies.
- Top with the strawberry shortcake streusel.
Vanilla mousse frosting
The vanilla mousse frosting is made by whipping the cream cheese, heavy cream, and a little vanilla pudding.
It makes a lightly sweetened frosting that will not overpower the cookie or the strawberry streusel topping.
Frequently asked questions – FAQ
How to store CRUMBL strawberry shortcake cookies?
You can store these cookies in an airtight container in the fridge for up 4 days.
Because they are frosted with cream cheese and heavy cream they need to be kept in the fridge so it stays fresh.
You can also freeze the cookies in the an airtight container for up to 1 months.
How does these strawberry shortcake cookies taste like?
These strawberry shortcake cookies taste like a light strawberry sugar cookie topped with a not overly sweetened vanilla cream cheese mousse frosting.
The chef’s kiss had to be the strawberry shortcake streusel. It has a strong strawberry flavor and will bring the whole thing together!
CRUMBL Strawberry Shortcake Cookies
If you made these CRUMBL strawberry shortcake cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton!
CRUMBL Strawberry shortcake cookies
Ingredients
Strawberry shortcake streusel
- 4 tablespoon all purpose flour divided
- 2 tablespoon butter Cold
- 1 & ½ tablespoon strawberry jello
- 1 & ½ tablespoon vanilla pudding
Strawberry cake mix cookies
- 1 box strawberry cake mix
- 2 tablespoon all purpose flour
- ¼ cup oil any unflavored oil works
- 2 eggs at room temperature
- 2 tablespoon heavy cream
Vanilla mousse frosting
- 3 oz cream cheese at room temeprature
- 1 & ¼ cup heavy whipping cream cold
- 3 tablespoon vanilla pudding
- ¼ cup powdered sugar
Instructions
Make the strawberry shortcake streusel
- Preheat the oven to 350F and line a baking sheet with parchement paper and set aside.
- In two separate small bowls, add in 2 tablespoons of flour in each one. Add in 1 tablespoon of butter in each bowl then add in the jello in one and the pudding in the other bowl.
- Using a fork, mix the content of each bowl until combined and crumbly looking. Pour the strawberry jello streusel on one side of the pan and pour the vanilla streusel on the other. Bake in the preheated oven for 11 minutes.
- Let the streusel cool down completely while making your cookies, then gently mix it to get the vanilla and strawberry flavors combined togehter.
Make the strawberry cake mix cookies
- In a large bowl, add the strawberry cake mix, flour, oil, eggs, and heavy cream, and mix until the dry cake mix disappears.
- Using a large cookie scooper, scoop out 8 equally sized cookie dough balls and bake in the 350F preheated oven for 9 minutes.
- Let the cookies cool down on the baking sheet for 15 minutes then transfer to a coolin rack.
Make the vanilla mousse frosting.
- In a stand mixer bowl, using a paddle attachemen, mix the cream cheese until smooth and lump free. Add in the heavy cream, the vanilla pudding, and the powdered sugar and mix using a whisk attachement until it thickens. This will take baout 60 seconds on medium high speed.
- Transfer the mousse frosting to a piping bag with a large piping tip, and frost the cooled down cookies. Top the cookies with the strawberry shortcake streusel and enjoy!
Nutrition
Thank you for making it all the way down here 🙂
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Violet
So good me(13 yo) could make these and it was sooo easy and is my favorite cookie now(im even experimenting with the flavors!) 5 stars!
Chahinez
Yay! Thank you
Leann
When you make the streusel and use the strawberry jello…is it the strawberry jello powder that you need, the juice, or the actual jello that is set up? My daughter is making these for one of her friends’ birthday 🙂
Chahinez
The strawberry Jello powder!
Hayley
Will salted or unsalted butter be best for this recipe
Chahinez
Unsalted butter is always best so that you can add salt in separately if you need.
Karlie
I was skeptical about this recipe but my cookies turned out better than I expected them to! The dough was really thick and sticky which made a surprisingly velvety texture once baked. Not a huge fan of the mousse (it tasted just like vanilla pudding) or the streusel. May give it another go and experiment using freeze dried strawberries instead of the Jello!
Avery
I love it it’s so yum btw how u enter the question sheet
Valery Zavala
I really want to meet Jordan and Salish.😊❤
Sean Garcia
Can butter be substituted for the oil in the cookies ?
Chahinez
Sure 🙂
Amanda
These were really tasty! I decided to broaden the recipe with other flavors too. As long as you can find a Jello and a cake mix that match flavors, you’re good to go! I made the strawberry shortcake, blueberry cake with lemon frosting, orange cake with chocolate frosting, and pineapple cake with coconut frosting. I also plan to make a cherry chip cake with cheesecake frosting but I’m waiting on some ingredients that I needed. All of the flavors turned out really great and yummy. I recommend experimenting!
Definitely a nice delicate sweetness to these light cookies.
Chahinez
I love all of the different flavors! I’m so glad you enjoyed it!
Michelle
can I freeze the mousse and use later?
Chahinez
No, it’s generally not recommended to freeze mousse as it can change the texture significantly.
Crystal
Excellent! These are my faves at CC and this was the only recipe I found that looked like it would compare! I’m so glad I tried it. Love them! Soft with the perfect amount of crust. 10/10! Thank You.
Chahinez
Thank you so much!!
Michael hesser
thanks
live these recipes!
Chahinez
You’re welcome!
Kristen J Wick
What size cookie scooper? Like 1/4 cup or smaller ?
Chahinez
Yes 1/4 cup 🙂
Tonya Kaminski
What is the best way to store or package these?
Chahinez
There are two ways you can store these! You can store these cookies in an airtight container in the fridge for up 4 days or You can also freeze the cookies in the an airtight container for up to 1 month 🙂
Sabrina
Do you think this could be done in a 12’ pizza pan for a cookie cake?
Chahinez
You can but I’ve never tried it. I suggest lowering the temperature and baking it for longer so the edges don’t burn before the center fully cooks.
Liz
Hi, do you think I can substitute half and half for heavy cream?
Chahinez
I wouldn’t because it would significantly alter the texture. If it’s the calories you’re worried about, just put a thinner layer of topping like I do haha.
Paige
Making these for Easter tomorrow- all of your recipes are such a hit with my family! I was wondering how long you recommend baking them for if I make 16 smaller ones instead of the 8 big ones? 😊
Chahinez
So sorry for the late response, I would say anywhere between 7-8 minutes!
Ariah
Is it okay if I use foil instead of parchment paper
Chahinez
Yes, just make sure you put oil on it so nothing sticks to the foil!