Strawberry Crunch Shortcake Cookies

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Introducing Strawberry Shortcake Cookies! They’re like those classic good humor strawberry crunch ice cream bars, but in cookie form! Imagine your favorite ice cream treat transformed into a soft, moist cookie, topped with luscious cream cheese frosting and sprinkled with the irresistible strawberry crunch we all adore. If you’re a fan of strawberries, these cookies are an absolute must-try!

Strawberry Crunch Shortcake Cookies

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 12


**Strawberry Crunch Topping:**

  • 1 box 3 oz instant vanilla pudding mix
  • 1 box 3 oz strawberry jello mix
  • 1/2 cup unsalted butter at room temperature (divided)
  • 1/2 cup all-purpose flour divided

**Cream Cheese Frosting:**

  • 8 ounces cream cheese at room temperature
  • 1/2 cup unsalted butter at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

**Strawberry Cookie:**

  • 1 box 15.25 oz strawberry cake mix
  • 2 large eggs
  • 1/3 cup vegetable oil


**Make the Strawberry Crunch Topping:**

  • Preheat the oven to 350°F.
  • In one bowl, mix the instant vanilla pudding mix with 1/4 cup butter and 1/4 cup flour until a thick dough forms.
  • In another bowl, repeat the process with the strawberry jello mix.
  • Combine the two doughs slightly, leaving a marbled effect.
  • Spread the mixture flat on a parchment-lined baking sheet and bake for 8 to 11 minutes.
  • Once baked, let it cool to room temperature or chill in the freezer for faster cooling.
  • Crumble the cooled mixture into strawberry crunch crumbles. Set aside.

**Make the Cream Cheese Frosting:**

  • In a mixing bowl, combine cream cheese, unsalted butter, powdered sugar, and vanilla extract.
  • Use a hand mixer or stand mixer to beat until smooth and fluffy, about 2 minutes. Set aside.

**Bake the Cookies and Assemble:**

  • Preheat the oven to 350°F.
  • In a large mixing bowl, mix the strawberry cake mix, eggs, and vegetable oil until a dough forms.
  • Line a baking sheet with parchment paper and scoop out the dough into 1/4 cup portions, spaced apart.
  • Bake for 10 to 11 minutes, then cool completely.
  • Once cooled, frost the cookies with cream cheese frosting and sprinkle strawberry crunch crumbles on top.
  • Chill the cookies in the fridge for an hour before serving.


  • For a less sweet cookie, apply a thin layer of frosting instead of a thick one.
  • Store leftover cookies in the fridge for freshness!

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