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These viral strawberry scoopable cookies are soft, gooey, and stuffed with a melty Lindt strawberry truffle center. Made with a strawberry cake mix base, white chocolate chips, and crushed freeze dried strawberries, they bake up bright pink and beautiful every single time. Serve them warm straight from the pan with a scoop of vanilla ice cream and prepare to be obsessed.
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Okay so this recipe was born from a vision, and honestly? The vision delivered. I had a box of strawberry cake mix sitting in my pantry, a bag of freeze dried strawberries that needed to be used up, and a stash of Lindt strawberry truffles, and something in my brain said these need to become scoopable cookies.
The concept was simple: take my viral brown butter scoopable cookies and do a full strawberry makeover. Stuff each one with a frozen Lindt truffle, bake them snugly together in a pan so the centers stay soft and gooey, and load the dough with white chocolate chips and crushed freeze dried strawberries for that extra strawberry punch in every bite.
One heads up, if you’re using pasture-raised eggs like Vital Farms, those bright orange yolks will shift your dough color more orange than pink. A few drops of Americolor Electric Pink #164 fixes that instantly and keeps that gorgeous bright pink color all the way through baking.
Since you’re here and love strawberry desserts, make sure to check out my strawberry cake mix brownies, these Nutella stuffed cookies, and these small batch chocolate chip cookie bars too.
Ingredients for These Strawberry Scoopable Cookies
- Strawberry cake mix — Betty Crocker Super Moist is what I tested and recommend.
- Unsalted butter — Melted and cooled. Make sure it’s not hot when you add the eggs.
- Eggs — Room temperature. If using bright-yolk eggs like Vital Farms, expect your dough to look orange, just add a little pink food coloring to fix it.
- Cornstarch — Keeps the centers soft and tender.
- Vanilla extract
- White chocolate chips — Don’t skip these. They add a creamy sweetness that pairs perfectly with the strawberry.
- Freeze dried strawberries — Folded into the dough and sprinkled on top after baking.
- Electric pink food coloring — Optional but recommended. Americolor Electric Pink #164 is my go-to.
- Lindt strawberry truffles — Freeze them solid before using. This is non-negotiable.
- Flakey sea salt– This balances out the sweetness of these scoopable cookies
How to Make Strawberry Scoopable Cookies
- Place 6 Lindt strawberry truffles in a plate or bowl and freeze for at least 30 minutes before you start.
- Make the dough In a large bowl, whisk together the melted cooled butter, eggs, vanilla, cake mix and cornstarch and stir until a thick dough forms. Fold in the white chocolate chips and crushed freeze dried strawberries. If the dough looks orange, add a few drops of electric pink food coloring and stir until bright pink.
- Chill the dough so it’s easiest to work with. For the fastest chill, scoop 6 mounds of dough onto a parchment-lined plate and refrigerate for 10 to 15 minutes. This chills faster than the whole bowl and makes stuffing so much easier.
- Preheat your oven then flatten each chilled portion between your palms, place one frozen truffle in the center, wrap the dough around it and pinch tightly to seal. Nestle all 6 balls snugly into the pan so they are touching.
- Bake for 22-25 minutes until the edges look set but the centers still look slightly underdone.
- Cool in the pan for 10-15 minutes, sprinkle with crushed freeze dried strawberries and flaky sea salt, and serve warm with vanilla ice cream.
Expert Tips
- Freeze the truffles. Room temperature truffles will dissolve into the dough before the cookies set. Frozen is the only way.
- Cool your butter first. Hot butter will scramble your eggs.
- Don’t overbake. Centers should look underdone when you pull them, they finish from residual heat.
- Serve warm. Good at room temp, incredible with ice cream and a generous sprinkle of flakey sea salt.
Storage for these cake mix scoopable cookies
Cover and store at room temperature for up to 3 days. Reheat in the microwave for 15 to 20 seconds. Freeze individually for up to 2 months and microwave briefly before serving.
Frequently Asked Questions
Yes! Duncan Hines or Pillsbury will both work. Betty Crocker Super Moist is what I tested and recommend.
no, you can use whatever filling you’d like, Nutella would be amazing, white chocolate squares, or even frozen dollops of peanut butter for a PB & J vibe.
No, fresh strawberries add too much moisture and will affect the texture. Freeze dried only.
Pasture-raised eggs have very bright yolks that shift the dough color. Totally normal, just add a few drops of electric pink food coloring.
Make the dough up to 24 hours ahead and refrigerate. Stuff and bake when ready.
An 8-inch ceramic baking dish is ideal. Metal works too but watch the edges more closely.
Strawberry Scoopable Cookies
Ingredients
For the cookies:
- 1 box Super Moist strawberry cake mix I used the 13.25 oz Betty Crocker one
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¾ cup white chocolate chips
- ⅓ cup freeze dried strawberries lightly crushed
- A few drops electric pink food coloring such as Americolor Electric Pink #164, optional but recommended
For the center:
- 6 Lindt strawberry truffles frozen solid (at least 30 minutes), use 2 truffles per cookie dough ball for an extra indulgent treat.
To serve:
- Vanilla ice cream
- Extra crushed freeze dried strawberries for topping
- Flaky sea salt
Instructions
- Place the Lindt strawberry truffles on a small plate or tray and freeze for at least 30 minutes before you begin.6 Lindt strawberry truffles
- Preheat your oven to 350°F. Lightly grease an 8-inch round or square baking pan and set aside.
- In a large bowl, whisk together the melted and cooled butter, eggs, vanilla extract, strawberry cake mix and cornstarch and stir until a thick dough forms.1 box Super Moist strawberry cake mix, ½ cup unsalted butter, 2 large eggs, 1 tablespoon cornstarch, 1 teaspoon vanilla extract
- Fold in the white chocolate chips and crushed freeze dried strawberries. If the dough looks more orange than pink due to egg yolk color, add a few drops of electric pink food coloring and stir until you reach a bright pink hue.¾ cup white chocolate chips, ⅓ cup freeze dried strawberries, A few drops electric pink food coloring
- To chill the dough, you have two options. You can cover the bowl with plastic wrap and refrigerate for 15–20 minutes, or for a faster option, scoop 6 mounds of dough onto a parchment-lined plate or baking sheet and chill for about 10–15 minutes. The pre-scooped method chills faster and makes the dough easier to work with.
- Once chilled, flatten each dough portion between your palms, place one frozen truffle in the center, and wrap the dough around it, pinching well to seal. Roll gently into a ball. For an extra indulgent dessert, feel free to add 2 truffles inside each cookie dough ball.
- Place the stuffed dough balls snugly in the prepared pan so they are all touching each other.
- Bake for 23-25 minutes, until the edges look set but the centers still look slightly underdone.
- Let cool in the pan for 10-15 minutes, then top with extra crushed freeze dried strawberries and a pinch of flaky sea salt. Serve warm directly from the pan with vanilla ice cream.Vanilla ice cream, Extra crushed freeze dried strawberries for topping, Flaky sea salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
