Strawberry Crunch Shortcake Cookies
Strawberry Crunch Shortcake Cookies are a delightful treat that combines the classic flavor of strawberries with a fun, crunchy topping. These cookies are not only soft and chewy, but they also pack a burst of strawberry goodness in every bite. Perfect for summer gatherings, birthday parties, or simply as a sweet snack at home, these cookies will surely please your family and friends.
Why Make This Recipe
There are many reasons to make Strawberry Crunch Shortcake Cookies. First, they are simple to prepare and require easily available ingredients. Second, the combination of cream cheese frosting and strawberry crunch topping creates a delicious flavor that everyone loves. Lastly, these cookies are visually appealing and can brighten up any dessert table. Overall, they are a tasty and fun way to enjoy strawberries!
How to Make Strawberry Crunch Shortcake Cookies
Ingredients:
- 1 box (3 oz) instant vanilla pudding mix
- 1 box (3 oz) strawberry Jello mix
- 1/2 cup unsalted butter, room temperature (divided)
- 1/2 cup all-purpose flour (divided)
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 box (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
Directions:
Make the Strawberry Crunch Topping: Preheat your oven to 350°F (175°C). In one bowl, mix the vanilla pudding mix with 1/4 cup of butter and 1/4 cup of flour until a thick dough forms. In another bowl, repeat the process with the strawberry Jello mix. Lightly combine both doughs to create a marbled effect. Spread the mixture flat on a parchment-lined baking sheet. Bake for 8-11 minutes or until set. Let the mixture cool to room temperature. Once cooled, crumble it into small strawberry crunch pieces. Set aside.
Make the Cream Cheese Frosting: In a mixing bowl, combine cream cheese, the remaining unsalted butter, powdered sugar, and vanilla extract. Beat until smooth and fluffy.
Bake the Cookies and Assemble: In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil until a thick dough forms. Line a baking sheet with parchment paper. Using a 1/4 cup scoop, place dough portions on the sheet. Bake for 10-11 minutes or until set. Let the cookies cool completely on a wire rack. Frost the cookies with the cream cheese frosting and sprinkle the strawberry crunch crumbles on top of each cookie. Chill in the fridge for 1 hour before serving.
How to Serve Strawberry Crunch Shortcake Cookies
Serve these cookies cold from the fridge for the best flavor and texture. They make a great dessert dish for parties, or you can simply enjoy a couple with a glass of milk. You can also pair them with fresh strawberries for a fun treat!
How to Store Strawberry Crunch Shortcake Cookies
Store the cookies in an airtight container in the fridge to keep them fresh. They can last for up to a week. If you have any leftover crumbles, you can keep them separately in a sealed bag or container for up to a week as well.
Tips to Make Strawberry Crunch Shortcake Cookies
- Make sure the butter and cream cheese are at room temperature to help with mixing.
- Don’t overbake the cookies; they are best when soft and chewy.
- You can use different flavors of Jello for a fun twist.
Variation
For a twist on the classic flavor, try using lemon cake mix instead of strawberry. You can still use the strawberry Jello for the crunch topping, creating a nice contrast in flavors.
FAQs
1. Can I use fresh strawberries instead of Jello?
Yes, you can use fresh strawberries, but the Jello gives it a unique crunch and flavor that fresh strawberries won’t provide.
2. Can I freeze these cookies?
Yes, you can freeze the cookies. Just make sure they are well wrapped in plastic wrap or stored in an airtight container. They can be frozen for up to 3 months.
3. What can I use instead of cream cheese for frosting?
You can use whipped topping or a buttercream frosting if you prefer a dairy-free option. Just whip some unsweetened coconut cream with powdered sugar and vanilla for a dairy-free alternative.

Strawberry Crunch Shortcake Cookies
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cookies that combine strawberries with a crunchy topping, perfect for summer gatherings.
Ingredients
- 1 box (3 oz) instant vanilla pudding mix
- 1 box (3 oz) strawberry Jello mix
- 1/2 cup unsalted butter, room temperature (divided)
- 1/2 cup all-purpose flour (divided)
- 8 oz cream cheese, room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 box (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C).
- For the Strawberry Crunch Topping, mix vanilla pudding mix with 1/4 cup butter and 1/4 cup flour to form a thick dough. In another bowl, repeat the process with strawberry Jello mix. Lightly combine both doughs and spread on a parchment-lined baking sheet.
- Bake for 8-11 minutes or until set. Let cool, then crumble into small pieces.
- For the Cream Cheese Frosting, combine cream cheese, remaining butter, powdered sugar, and vanilla extract in a mixing bowl. Beat until smooth.
- For the Cookies, mix strawberry cake mix, eggs, and vegetable oil in a large bowl until thick dough forms. Place portions on a lined baking sheet using a 1/4 cup scoop.
- Bake for 10-11 minutes or until set. Let cool on a wire rack.
- Frost cookies with cream cheese frosting and sprinkle with strawberry crunch crumbles. Chill in the fridge for 1 hour before serving.
Notes
Serve cold for the best flavor and texture. Store in an airtight container in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: cookies, strawberry dessert, summer treat, shortcake, party dessert
