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
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- 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.
- 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.
- Bake the streusel for 8–9 minutes, until set and lightly toasted (not browned). Let cool completely, then crumble and combine.
- 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.
- Scoop the cookies: Use a large scoop to portion dough onto baking sheets, leaving about 3 inches between each cookie.
- Bake the cookies for about 9 minutes, until the edges are set and centers just done. Do not overbake.
- Cool completely on the baking sheet to help the cookies set and stay soft.
- Make the frosting: Beat the cream cheese until smooth. Add the powdered sugar and vanilla pudding mix, mixing on low until combined.
- Whip the frosting: Add the heavy cream and beat on medium until thick and fluffy.
- 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