Strawberry Crunch Shortcake Cookies Recipe

Get ready to fall head-over-heels for Strawberry Crunch Shortcake Cookies! Imagine the irresistible nostalgia of those classic strawberry crunch ice cream bars, reimagined as soft, chewy cookies layered with buttery strawberry cake, creamy white chocolate, and the magical crunch of Golden Oreos and freeze-dried strawberries. This recipe means business: it’s vibrant, fun, and downright addictive, whether you’re baking for a special occasion or just to treat yourself. Trust me, Strawberry Crunch Shortcake Cookies are pure happiness in every single bite!

Strawberry Crunch Shortcake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Strawberry Crunch Shortcake Cookies is in their simplicity, yet each ingredient plays a stellar role in delivering bold flavor and perfect texture. Gather up these key players, and you’ll have everything you need for truly show-stopping cookies that are as colorful as they are delicious.

  • Strawberry cake mix: Packs a punch of intense berry flavor and gives the cookies their rosy hue.
  • Unsalted butter: Adds richness and makes the cookie dough extra tender and melt-in-your-mouth.
  • Large eggs: Provide structure and ensure your cookies are soft and chewy, never dry.
  • Vanilla extract: Rounds out the strawberry flavor and adds a hint of warmth.
  • White chocolate chips: Creamy pockets of sweetness that pair beautifully with berries.
  • Golden Oreos: Bring a nostalgic crunch and a subtle vanilla vibe to the topping.
  • Freeze-dried strawberries: Intensify the fresh berry flavor and give that signature crunch.
  • Melted butter (for topping crunch): Helps the Oreo-strawberry mixture stick and toast to perfection.

How to Make Strawberry Crunch Shortcake Cookies

Step 1: Prep the Oven and Baking Sheet

The first step on your cookie adventure is all about setting the stage. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your Strawberry Crunch Shortcake Cookies won’t stick and will bake up evenly with perfectly golden edges.

Step 2: Make the Cookie Dough

In a large mixing bowl, combine the strawberry cake mix, softened butter, eggs, and vanilla extract. Beat everything together until a soft, smooth dough forms. Don’t be shy—let the sweet berry aroma remind you of summer days! This shortcut method guarantees the iconic flavor and hue with minimal fuss.

Step 3: Add the White Chocolate Chips

Fold in the white chocolate chips so they’re evenly distributed throughout the dough. Every bite of your Strawberry Crunch Shortcake Cookies deserves that creamy, dreamy touch. The chips soften as they bake, creating little pockets of deliciousness.

Step 4: Prepare the Crunch Topping

In a separate bowl, mix together the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. This topping is pure magic: think craggy, colorful, and reminiscent of that iconic strawberry crunch from childhood treats. The butter helps everything cling together in the oven.

Step 5: Scoop and Top the Cookie Dough

Scoop tablespoon-sized balls of dough and give them a bit of breathing room on your baking sheet—about two inches apart is perfect. Now, the fun part: gently press each ball into your strawberry crunch mixture so the top is thickly coated. The more crunch, the better!

Step 6: Bake to Perfection

Bake for 10–12 minutes, or until the edges are set and the centers are still soft. Your kitchen will smell amazing! Let the cookies cool on the pan for about five minutes before transferring them to a wire rack. This brief rest helps them firm up while keeping the insides tender.

How to Serve Strawberry Crunch Shortcake Cookies

Strawberry Crunch Shortcake Cookies Recipe - Recipe Image

Garnishes

A little flourish goes a long way! Drizzle the cooled cookies with melted white chocolate or scatter a few extra crushed freeze-dried strawberries on top for a pop of color. Even a tiny pinch of sea salt elevates all those fruity, buttery flavors.

Side Dishes

For an over-the-top dessert plate, serve your Strawberry Crunch Shortcake Cookies with a scoop of vanilla ice cream or a dollop of tangy whipped cream. These cookies also play nicely with a tall glass of cold milk or a sweet berry milkshake.

Creative Ways to Present

Stack a few cookies and tie them with a ribbon for adorable party favors, or layer them in a pretty glass jar for a homemade gift. If you’re hosting, make a “cookie sundae” bar with bowls of the cookies, extra toppings, and ice cream. Let everyone build their own dreamy strawberry crunch creation!

Make Ahead and Storage

Storing Leftovers

Store leftover Strawberry Crunch Shortcake Cookies in an airtight container at room temperature. They’ll stay soft, fresh, and crunchy-topped for up to four days—if they last that long! Be sure to keep them out of direct sunlight to preserve their vibrant color.

Freezing

These cookies freeze beautifully. Arrange cooled cookies in a single layer on a tray to freeze, then pop them in a zip-top bag or airtight container for up to three months. The crunch may soften slightly but the strawberry flavor only gets better!

Reheating

For that fresh-from-the-oven magic, warm a cookie or two in the microwave for about 10 seconds. The white chocolate goes gooey again, and the cookies turn wonderfully soft with a renewed crunch on top.

FAQs

Can I use homemade strawberry cake mix instead of boxed?

Absolutely! If you have a trusted homemade strawberry cake mix, feel free to swap it in for even more personalized flavor. Just be mindful of the total dry ingredient quantity matching the boxed measurement.

Do the cookies need to be refrigerated?

No refrigeration necessary! These treats are happiest at room temperature in an airtight container. Refrigeration can make them overly firm and may dull the topping’s crunch.

Can I add fresh strawberries to the cookie dough?

It’s best to stick to freeze-dried strawberries for the crunch and and flavor intensity. Fresh berries will introduce extra moisture, which could make your Strawberry Crunch Shortcake Cookies soggy.

What if I only have regular Oreos?

Regular Oreos will work in a pinch but keep in mind the flavor and color will shift. Golden Oreos add a buttery vanilla note that blends more seamlessly with the strawberry cake mix and white chocolate.

Can I make these gluten-free?

Yes! Use a gluten-free strawberry cake mix and gluten-free sandwich cookies for the topping, and follow the same instructions. The results will be just as delicious and crowd-pleasing.

Final Thoughts

If you’re looking to bring serious joy to your next gathering or simply want a dose of nostalgic happiness, Strawberry Crunch Shortcake Cookies are guaranteed to steal the show. With vibrant color, bold berry flavor, and that irresistible crunchy topping, you’ll be reaching for seconds—and so will everyone else! Give this recipe a try and let the strawberry magic begin.

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Strawberry Crunch Shortcake Cookies Recipe

Strawberry Crunch Shortcake Cookies Recipe


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4.5 from 29 reviews

  • Author: admin
  • Total Time: 22 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

Indulge in the delightful combination of strawberry cake mix cookies topped with a crunchy blend of white chocolate chips, Golden Oreos, and freeze-dried strawberries. These Strawberry Crunch Shortcake Cookies are a sweet treat perfect for any occasion.


Ingredients

Scale

For the Cookies:

  • 1 box (15.25 oz) strawberry cake mix
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 1 cup white chocolate chips

For the Crunch Topping:

  • 1 cup crushed Golden Oreos
  • 1/2 cup freeze-dried strawberries, crushed
  • 1 tablespoon melted butter

Instructions

  1. Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix Cookie Dough: In a large bowl, mix together the strawberry cake mix, softened butter, eggs, and vanilla extract until a soft dough forms. Fold in the white chocolate chips.
  3. Prepare Crunch Topping: In a separate bowl, combine crushed Golden Oreos, freeze-dried strawberries, and melted butter for the topping.
  4. Form Cookies: Scoop tablespoon-sized dough balls onto the baking sheet, then press each ball into the crunch topping. Bake for 10–12 minutes.
  5. Cool and Serve: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.

Notes

  • You can enhance the color of the topping by using strawberry-flavored gelatin powder.
  • Store cookies in an airtight container for up to 4 days.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 14g
  • Sodium: 95mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 20mg

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