Strawberry Cake Mix Cookies turn boxed cake mix into quick, soft, and brightly flavored cookies that bake up with a tender crumb and pretty pink color. I make these when I want a fast dessert that still feels homemade — they’re a weeknight lifesaver and a crowd-pleaser. For a fun twist on cake-mix baking, I often compare techniques with other recipes like cake mix monster cookies to borrow ideas for mix-ins and texture.
Why Make This Recipe
- Super fast: a single bowl recipe that takes about 10 minutes to prep and 8–10 minutes to bake.
- Great flavor: the boxed strawberry mix gives consistent strawberry taste without needing fresh fruit.
- Kid-friendly and colorful: excellent for parties, school treats, or holiday cookie plates.
- Versatile: you can add chips, nuts, or freeze-dried fruit for texture and contrast.
- Personal insight: I love this recipe because it reliably produces soft, tender cookies even when I’m short on time and ingredients.
I also like adapting flavors, for example using techniques I learned from strawberry cheesecake cookies to layer in creaminess.
Recipe Overview
- Prep time: 10 minutes (plus optional chilling 15–30 minutes)
- Cook time: 8–10 minutes per batch at 350°F (175°C)
- Total time: 20–30 minutes (including cooling)
- Servings: about 24–30 cookies (1½ tablespoon dough per cookie)
- Difficulty: Easy
- Method: Mix in one bowl, scoop onto a baking sheet, bake at 350°F, cool on a wire rack.
My Experience Making This Recipe
When I first tested these, my cookies spread too much; chilling the dough for 15–30 minutes fixed that and improved texture. I also discovered using melted butter instead of oil gives a richer flavor and a slightly crisper edge while keeping the center soft. Swapping in freeze-dried strawberry powder boosts natural fruit flavor without extra moisture.
How to Make Strawberry Cake Mix Cookies
Combine one 15.25-ounce box strawberry cake mix, 2 large eggs, and 1/2 cup (115 g) melted unsalted butter (or 1/2 cup neutral oil for dairy-free). Stir until just combined, then fold in 1 cup white chocolate chips or 3/4 cup chopped freeze-dried strawberries if desired. Scoop 1½ tablespoon portions onto parchment-lined baking sheets about 2 inches apart, flatten slightly with the back of the scoop, and bake at 350°F (175°C) for 8–10 minutes until edges set but centers still soft. Let cookies rest on the warm baking sheet 3 minutes, then transfer to a wire rack to cool completely.
Expert Tips for Success
- Measure the cake mix by weight if possible: one 15.25 oz box is about 432 grams to keep ratios consistent.
- Chill dough 15–30 minutes if your kitchen is warm; cold dough spreads less and yields a thicker cookie.
- Use a small cookie scoop (1½ tablespoons) for even baking and consistent timing across batches.
- Prefer crisp edges? Replace 2 tablespoons of butter with 2 tablespoons of cold butter cubes in the mix (tossed in just before baking) to create steam pockets that crisp the exterior. Also check out blueberry cheesecake swirl cookies for ideas on swirl and chip integration.
- For best color and flavor, use high-quality strawberry cake mix and fresh eggs; stale mix or old leavening can make cookies flat or dense.
How to Serve Strawberry Cake Mix Cookies
- Serve warm with a cold glass of milk or a scoop of vanilla ice cream for a simple dessert.
- Plate them stacked and drizzle with white chocolate or a quick glaze for parties.
- Use them as a base for an ice-cream sandwich — press a slightly warm cookie into soft vanilla.
- They also make colorful additions to dessert bars or holiday cookie trays.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate up to 7 days if you used dairy-rich mix-ins like cream cheese. To freeze, place cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe container for up to 2–3 months. For unbaked dough, freeze portioned balls on a tray and then bag them; bake from frozen adding 1–2 minutes to bake time. Reheat baked cookies in a 300°F (150°C) oven for 5–7 minutes or microwave one cookie for 8–12 seconds to refresh softness.
Recipe Variations
- Gluten-free: swap in a certified gluten-free strawberry cake mix and verify other mix-ins are GF.
- Dairy-free: use 1/2 cup neutral oil (canola, vegetable, or melted coconut) instead of butter and dairy-free chips.
- Add-ins: fold in 1 cup white chocolate chips, 3/4 cup chopped freeze-dried strawberries, or 1/2 cup toasted almonds for crunch.
- Cheesecake twist: swirl in 4 oz softened cream cheese mixed with 1 tablespoon sugar and 1 teaspoon flour for a marbled effect; if you enjoy other cake-mix desserts, try these cake mix caramel brownies for another make-a-box treat.
For a crunchy topping, sprinkle coarse sugar before baking.
Nutritional Highlights
- These are a treat: expect roughly 110–160 kcal per cookie depending on size and mix-ins.
- Key considerations: high in sugar and refined carbs from the cake mix, and contain fat from butter/oil.
- Allergens: contains eggs and gluten unless you use gluten-free mix; may contain dairy if using butter or white chocolate chips. Portion control (one cookie) helps keep it balanced.
Troubleshooting Common Issues
- Flat, greasy cookies: dough was too warm or oven temperature too low; chill dough and verify oven at 350°F with an oven thermometer.
- Dry, crumbly cookies: overbaked or too much cake mix weight; reduce bake time by 1–2 minutes or add a tablespoon of oil or an extra egg yolk for moisture.
- Undercooked centers: your cookies are too large for the bake time — reduce scoop size or add 1–2 minutes of baking time, testing the center for firmness.
Frequently Asked Questions
Q: Can I make these without eggs?
A: Yes — use an egg replacer (such as flax egg: 1 tbsp ground flax + 3 tbsp water per egg) or 1/4 cup applesauce per egg. Texture will be softer and slightly more cake-like.
Q: How do I prevent cookies from spreading too much?
A: Chill the dough 15–30 minutes, use a 1½ tablespoon scoop for consistent size, and make sure your oven is fully preheated to 350°F; a warm dough and low oven cause excess spread.
Q: Can I add fresh strawberries?
A: Fresh strawberries add moisture and will change texture; finely dice and pat dry, then fold in sparingly (about 1/4 cup) and consider reducing liquid elsewhere or chilling dough longer to control spread.
Q: Are these safe to freeze and bake from frozen?
A: Yes — freeze shaped dough balls on a tray, then store in a sealed bag up to 3 months. Bake from frozen and add 1–2 minutes to the bake time, checking for set edges.
Strawberry Cake Mix Cookies
- Total Time: 30 minutes
- Yield: 24-30 cookies 1x
- Diet: Vegetarian
Description
Quick and colorful cookies made from boxed strawberry cake mix, perfect for weeknight desserts and parties.
Ingredients
- 1 box (15.25 ounces) strawberry cake mix
- 2 large eggs
- 1/2 cup (115 g) melted unsalted butter or 1/2 cup neutral oil
- 1 cup white chocolate chips or 3/4 cup chopped freeze-dried strawberries (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine the strawberry cake mix, eggs, and melted butter (or oil) until just combined.
- Fold in the white chocolate chips or freeze-dried strawberries if using.
- Scoop 1½ tablespoon portions of dough onto parchment-lined baking sheets about 2 inches apart.
- Flatten the dough slightly with the back of the scoop.
- Bake for 8-10 minutes until edges are set but centers are still soft.
- Let cookies rest on the warm baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough for 15-30 minutes can prevent spreading, resulting in thicker cookies. Use high-quality ingredients for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg