These Strawberry Crunch Shortcake Cookies are a nostalgic treat inspired by the popular strawberry crunch ice cream bars. The soft, moist strawberry cookie base is topped with a creamy cream cheese frosting and a crunchy strawberry crunch topping that everyone will love.
Why You’ll Love This Recipe
- Nostalgic Flavor: These cookies mimic the beloved strawberry crunch ice cream bars.
- Easy to Make: With simple ingredients and quick steps, these cookies come together in about 1.5 hours.
- Perfectly Balanced: The sweet, moist cookies paired with creamy frosting and a crunchy topping make for the perfect dessert.
- Fun to Decorate: Great for parties or a fun treat to bake with the kids.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Strawberry Crunch Topping
- 1 box (3 oz) instant vanilla pudding mix
- 1 box (3 oz) strawberry jello mix
- ½ cup unsalted butter (room temperature)
- ½ cup all-purpose flour
For the Cream Cheese Frosting
- 8 oz cream cheese (room temperature)
- ½ cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 1 tsp vanilla extract
For the Strawberry Cookies
- 1 box (15.25 oz) strawberry cake mix
- 2 large eggs
- ⅓ cup vegetable oil
Directions
-
Prepare the Strawberry Crunch Topping:
Preheat oven to 350°F. Mix the instant vanilla pudding mix with butter and flour to form a dough. Repeat with strawberry jello mix. Combine the two doughs slightly, then spread on a baking sheet and bake for 8-11 minutes. Let cool and crumble into pieces. -
Make the Frosting:
Beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. -
Bake the Cookies:
Preheat the oven to 350°F again. Mix the strawberry cake mix, eggs, and oil until a dough forms. Scoop out dough with an ice cream scoop onto a baking sheet, forming 12 cookies. Bake for 8-11 minutes. -
Assemble the Cookies:
Once the cookies have cooled, frost them with cream cheese frosting and sprinkle the strawberry crunch topping on top. Let the frosting set in the fridge before serving.
Servings and Timing
- Servings: 12 cookies
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
Variations
- Different Cake Mixes: Try using a vanilla or lemon cake mix for a different flavor base.
- Vegan Option: Use plant-based butter and dairy-free cream cheese for a vegan-friendly version.
- More Toppings: Add chocolate chips, sprinkles, or even crushed nuts for more texture.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze the cookies for up to 2 months. Just thaw before serving.
FAQs
Can I use homemade strawberry cake instead of the cake mix?
Yes, you can use homemade strawberry cake, but the texture may vary slightly.
Can I make these cookies ahead of time?
Yes, you can bake and frost the cookies in advance. Just store them in the fridge.
How do I get the cookies perfectly round?
Use an ice cream scoop to portion the dough evenly.
Can I make the crunch topping ahead of time?
Yes, you can make the crunch topping a day or two before and store it in an airtight container.
What can I serve these cookies with?
These cookies are perfect on their own or paired with a glass of milk or a scoop of vanilla ice cream.
Conclusion
These Strawberry Crunch Shortcake Cookies are a fun and delicious way to enjoy the classic strawberry crunch ice cream bar in cookie form. With a soft cookie base, creamy frosting, and crunchy topping, they’re perfect for any occasion!
Print
Strawberry Crunch Shortcake Cookies
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Strawberry Crunch Shortcake Cookies are a nostalgic treat inspired by the classic strawberry crunch ice cream bars. With a soft, moist strawberry cookie base, creamy cream cheese frosting, and a crunchy strawberry topping, these cookies offer the perfect balance of sweet, creamy, and crunchy flavors. Easy to make in about 1.5 hours, they’re perfect for parties, special occasions, or a fun baking project with the kids.
Ingredients
-
For the Strawberry Crunch Topping:
- 1 box (3 oz) instant vanilla pudding mix
- 1 box (3 oz) strawberry jello mix
- ½ cup unsalted butter (room temperature)
- ½ cup all-purpose flour
-
For the Cream Cheese Frosting:
- 8 oz cream cheese (room temperature)
- ½ cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 1 tsp vanilla extract
-
For the Strawberry Cookies:
- 1 box (15.25 oz) strawberry cake mix
- 2 large eggs
- ⅓ cup vegetable oil
Instructions
-
Prepare the Strawberry Crunch Topping:
- Preheat the oven to 350°F. Mix the instant vanilla pudding mix with butter and flour to form a dough. Repeat with strawberry jello mix.
- Combine the two doughs slightly, then spread on a baking sheet. Bake for 8-11 minutes until golden brown. Let cool, then crumble into pieces.
-
Make the Frosting:
- Beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
-
Bake the Cookies:
- Preheat the oven to 350°F again. In a bowl, mix the strawberry cake mix, eggs, and oil until a dough forms.
- Scoop out dough using an ice cream scoop and place on a baking sheet to form 12 cookies. Bake for 8-11 minutes until firm and golden.
-
Assemble the Cookies:
- Once the cookies have cooled, frost them with the cream cheese frosting. Sprinkle the strawberry crunch topping on top.
- Let the frosting set in the fridge before serving.
Notes
- You can try using a vanilla or lemon cake mix for a different flavor base.
- For a vegan option, swap to plant-based butter and dairy-free cream cheese.
- Add chocolate chips, sprinkles, or crushed nuts for extra texture and flavor.
Your email address will not be published. Required fields are marked *