ByRebekah Winscott Crumbl Cookie Recipes (11 Copycat Recipes You Can Make at Home), Strawberry

Crumbl Strawberry Shortcake Cookies (Copycat Recipe – 2 Ways!)

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These Crumbl strawberry shortcake cookies are soft, thick bakery-style cookies topped with creamy frosting and strawberry crumble—just like the real thing. This easy copycat recipe includes both a cake mix version and from-scratch option so you can get perfect results every time.

Overhead view of strawberry shortcake cookies arranged on a wooden board, topped with piped frosting and strawberry crumble for a bakery-style finish.Overhead view of strawberry shortcake cookies arranged on a wooden board, topped with piped frosting and strawberry crumble for a bakery-style finish.

Those strawberry shortcake cookies are thick, soft, and piled high with frosting and crumble, but most copycat recipes fall flat (literally). They’re either too cakey, too sweet, or just don’t have that bakery-style texture.

This version gives you the best of both worlds: a foolproof cake mix option and a from-scratch version, with all the tips you need to get that soft, thick Crumbl-style cookie every time.

Why You’ll Love These Crumbl Strawberry Shortcake Cookies

  • Real strawberry flavor (no artificial taste)
  • Soft, thick bakery-style cookies just like Crumbl
  • Make-ahead and freezer friendly
  • Tested tips so your cookies don’t spread or dry out
  • Perfect for parties, holidays, or cookie trays

Ingredients for Crumbl Strawberry Shortcake Cookies

Overhead view of ingredients for strawberry shortcake cookies, including flour, cake mix, eggs, oil, cream, butter, and strawberries arranged in small bowls on a marble surface.

For the Strawberry Cookies (Easy Cake Mix Version)

  • Strawberry cake mix – creates a soft, fluffy cookie base with built-in flavor
  • Flour – helps keep cookies thick and bakery-style
  • Oil – keeps the cookies moist and tendeE
  • Eggs – binds everything together
  • Heavy cream – adds richness and softness

For the Strawberry Cookies (From-Scratch Option)

  • All-purpose flour
  • Butter, softened – adds rich, homemade flavor
  • Sugar
  • Egg + egg yolk – extra yolk = softer, more tender cookies
  • Vanilla extract
  • Freeze-dried strawberries (crushed) – gives real strawberry flavor without extra moisture

👉 Tip: If you want that true bakery taste, this from-scratch version is worth it. But the cake mix one is mighty good too when you’re short on time.

For the Vanilla Frosting

  • Cream cheese, softened – adds a slight tang
  • Heavy cream – whips into a light, fluffy frosting
  • Vanilla pudding mix (dry) – helps stabilize and flavor the frosting
  • Powdered sugar – lightly sweetens without overpowering

For the Strawberry Shortcake Streusel Topping

  • Flour, divided – creates that crumbly texture
  • Cold butter – cut in for classic streusel texture
  • Vanilla pudding mix – adds sweetness and structure
  • Strawberry Jello mix – gives color and strawberry flavor

How to Make Crumbl Strawberry Shortcake Cookies

1. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper. This recipe makes about 10–12 large cookies, so leave space for spreading.

Glass bowl with butter, flour, and vanilla pudding mix used to make a crumbly streusel topping.
Cut the butter into the flour and pudding mix until the mixture becomes crumbly.
Glass bowl with butter, flour, and strawberry mix ingredients for making a crumbly streusel topping .
Cut the butter into the flour and strawberry mix until the mixture becomes crumbly.

2. To make the streusel topping, grab two small bowls. In the first, combine 1 tablespoon butter, 2 tablespoons flour, and 2 tablespoons vanilla pudding mix. Cut together with a fork until crumbly, then spread onto half of a baking sheet.

3. In the second bowl, combine the remaining butter, flour, and strawberry Jello mix, mixing until crumbly and spreading onto the other half. Bake for 8–9 minutes, until set and lightly toasted (not browned). Cool completely, then crumble and combine.

Baked strawberry and vanilla streusel crumbles on a parchment-lined baking sheet, showing lightly toasted texture for strawberry shortcake cookies.
Bake the crumble until set and lightly toasted, then let it cool completely.
Small bowl filled with strawberry and vanilla crumble topping mixed together, showing a crumbly texture ready to use on strawberry shortcake cookies.
Crumble the baked streusel together and set aside until ready to top the cookies.

4. For the cookies, mix the cake mix, flour, eggs, oil, and heavy cream until thick and smooth with no dry spots. If the dough feels too soft, chill for 20–30 minutes. Scoop large mounds onto baking sheets, leaving about 3 inches between each.

Mixing bowl with eggs, oil, and dry ingredients ready to be combined into dough.
Add the eggs, oil, and dry ingredients to a bowl and mix until combined.
Mixing bowl with smooth strawberry cookie dough fully combined, showing thick and creamy texture ready for baking strawberry shortcake cookies.
Mix until the dough is smooth, thick, and fully combined with no dry spots remaining.
Evenly spaced scoops of strawberry cookie dough placed on parchment paper, ready to bake.
Scoop large portions of dough onto parchment, spacing them evenly to allow for spreading.

5. Bake for about 9 minutes, until the edges are set and centers are just done. Do not overbake. Let cookies cool completely on the baking sheet.

6. For the frosting, beat the cream cheese until smooth. Add the powdered sugar and vanilla pudding mix and mix on low until combined. Add the heavy cream, then whip on medium until thick and fluffy.

7. Transfer frosting to a piping bag with a large star tip. Once cookies are cool, pipe frosting onto each one and finish with the strawberry streusel topping.

Mixing bowl with whipped cream cheese frosting, showing a smooth and fluffy texture ready for topping strawberry shortcake cookies.
Beat the cream cheese until smooth, then whip with remaining ingredients until light and fluffy.
Overhead view of strawberry cookies on a cooling rack topped with piped cream cheese frosting swirls, showing bakery-style presentation before adding crumble topping.
Pipe a swirl of frosting onto each cooled cookie, covering the tops evenly.
Overhead view of strawberry shortcake cookies on a cooling rack topped with piped frosting and sprinkled strawberry crumble, showing finished bakery-style cookies.
Sprinkle the strawberry crumble over the frosted cookies to finish with a bakery-style topping.

How to Get That Crumbl Cookie Texture

  • Use a large scoop (about ¼ cup of dough) Bigger cookies bake thicker and stay soft in the center—just like Crumbl.
  • Add a little flour to the cake mix. That extra 2 tablespoons of flour helps the cookies hold their shape and not spread too thin.
  • Don’t overbake. The edges should look set, but the centers should still look slightly soft. They’ll finish setting as they cool.
  • Bake on parchment paper. This helps cookies bake evenly and prevents excess spreading on the pan.
  • Let cookies cool on the baking sheet. This step helps the centers stay soft while the structure sets properly.
  • Watch for visual cues, not just time. Look for set edges and a soft center, not a fully golden cookie.
Strawberry shortcake cookies served on a wooden tray with frosting and crumble topping, alongside milk bottles and fresh strawberries on a table.

Storage Instructions

  • Refrigerator: Store frosted cookies in an airtight container for 3–4 days
  • Freezer:
    • Freeze unfrosted cookies up to 2 months
    • Add frosting and crumble after thawing

Make-Ahead Tip

Bake cookies and prep crumble 1–2 days ahead—assemble before serving.

Crumbl Strawberry Shortcake Cookies FAQs

Fresh strawberries aren’t recommended for the cookie dough because they add too much moisture and can make the cookies spread or turn soggy. If you want to use fresh strawberries, it’s best to add them on top after baking or serve them on the side.

Flat cookies usually mean the dough was too warm or too soft. Try chilling the dough for 20–30 minutes before baking. Adding the extra flour also helps the cookies hold their shape and stay thick.

Yes, these cookies freeze well. For best results, freeze the cookies unfrosted in an airtight container for up to 2 months. Thaw at room temperature, then add the frosting and crumble before serving.

Use a large scoop (about ¼ cup of dough) and avoid overbaking. The cookies should look slightly underdone in the center when you take them out. Letting them cool on the baking sheet also helps them stay thick and soft.

Yes, this recipe is great for making ahead. You can bake the cookies and prepare the crumble 1–2 days in advance, then store them separately. Frost and assemble just before serving for the best texture.

More Crumbl-Inspired Cookie Recipes You’ll Love

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Close-up of strawberry shortcake cookies stacked on a plate, showing soft cookie layers with cream cheese frosting and crumb topping, highlighting texture and thickness.

Crumbl Strawberry Shortcake Cookies

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Description

Soft, thick Crumbl strawberry shortcake cookies topped with fluffy frosting and a buttery strawberry crumble. Easy cake mix option included!

Ingredients

Units Scale

Cookies (Easy Version)

  • 1 box strawberry cake mix
  • 2 tablespoons flour
  • 1/4 cup oil
  • 2 eggs
  • 2 tablespoons heavy cream

Cookies (From Scratch Option)

  • 2 1/2 cups all-purpose flour
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup freeze-dried strawberries, crushed

Frosting

  • 3 oz cream cheese, softened
  • 1 1/2 cups heavy cream
  • 3 tablespoons vanilla pudding mix (dry)
  • 1/4 cup powdered sugar

Strawberry Streusel

  • 4 tablespoons flour, divided
  • 2 tablespoons butter, cold
  • 2 tablespoons vanilla pudding mix
  • 2 tablespoons strawberry Jello mix

Instructions

  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. Make the streusel (vanilla layer): In a small bowl, combine 1 tablespoon butter, 2 tablespoons flour, and 2 tablespoons vanilla pudding mix. Cut together with a fork until crumbly, then spread onto half of a baking sheet.
  3. Make the streusel (strawberry layer): In a second bowl, combine the remaining butter, flour, and strawberry Jello mix. Cut until crumbly and spread onto the other half of the baking sheet.
  4. Bake the streusel for 8–9 minutes, until set and lightly toasted (not browned). Let cool completely, then crumble and combine.
  5. Make the cookie dough: Mix the cake mix, flour, eggs, oil, and heavy cream until smooth with no dry spots. If the dough feels soft, chill for 20–30 minutes.
  6. Scoop the cookies: Use a large scoop to portion dough onto baking sheets, leaving about 3 inches between each cookie.
  7. Bake the cookies for about 9 minutes, until the edges are set and centers just done. Do not overbake.
  8. Cool completely on the baking sheet to help the cookies set and stay soft.
  9. Make the frosting: Beat the cream cheese until smooth. Add the powdered sugar and vanilla pudding mix, mixing on low until combined.
  10. Whip the frosting: Add the heavy cream and beat on medium until thick and fluffy.
  11. Assemble the cookies: Pipe frosting onto cooled cookies and finish with the strawberry streusel topping.

Notes

  • For best results, use a large cookie scoop (¼ cup) for thick cookies
  • Cookies should look slightly soft in the center—do not overbake
  • Chill dough if cookies spread too much
  • Freeze cookies unfrosted for up to 2 months
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 440
  • Sugar: 34
  • Sodium: 320
  • Fat: 25
  • Saturated Fat: 14
  • Carbohydrates: 52
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 70

Did you like this recipe?

Pin this recipe on Pinterest so you can find it later and follow me on Instagram @thisnanacancook for more recipe ideas.

These cookies are one of those recipes that feel a little extra special without a lot of extra work. I love making them when I want something that looks bakery-worthy but still feels homemade.

If you try them, I’d love to hear what you think—leave a rating and let me know how they turned out!

Posted In: Crumbl Cookie Recipes (11 Copycat Recipes You Can Make at Home), Strawberry

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Rebekah Winscott

Food Blogger

Rebekah Winscott is a Lancaster, Pennsylvania–based food blogger and the creator of This Nana Can Cook, where she shares approachable, flavorful recipes for everyday cooks. Inspired by her grandmother’s timeless dishes, she blends quick, delicious meals with heartwarming storytelling and practical kitchen tips.

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