If you’re craving something sweet and cheerful, these strawberry cake mix cookies are a no-fuss treat that delivers big flavor. They’re soft, slightly chewy, and bursting with strawberry goodness. Best of all, you only need a handful of pantry staples and about 20 minutes.
Make them for a quick dessert, a last-minute bake sale, or a cute Valentine’s Day treat. They look pretty, taste great, and require almost no baking experience.
What Makes This Special
These cookies start with a boxed strawberry cake mix, which means less measuring and reliable results. The cake mix gives them a tender, melt-in-your-mouth texture that’s hard to beat.
You can dress them up with white chocolate chips, cream cheese frosting, or a dusting of powdered sugar. They also bake fast, so you can go from mixing bowl to cooling rack in record time. If you’re short on time or just want something easy and delicious, this recipe has your back.
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 2 large eggs, room temperature
- 1/3 cup neutral oil (vegetable or canola)
- 1 teaspoon vanilla extract (optional, but adds warmth)
- 1 cup white chocolate chips or chunks (optional but highly recommended)
- 2–3 tablespoons sprinkles (optional, for color and fun)
- Powdered sugar, for rolling or dusting (optional)
How to Make It
- Preheat and prep: Heat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or a silicone baking mat.
- Mix the wet ingredients: In a large bowl, whisk the eggs, oil, and vanilla until smooth.
- Add the cake mix: Pour in the strawberry cake mix and stir with a spatula until just combined. The dough will be thick and sticky—this is normal.
- Fold in extras: Stir in white chocolate chips and sprinkles, if using. Don’t overmix.
- Chill briefly (optional): If the dough feels very sticky, chill it in the fridge for 10–15 minutes.
It makes scooping easier and helps prevent spreading.
- Shape the cookies: Use a 1.5-tablespoon cookie scoop or spoon to portion the dough. Roll into balls if you like. For a crinkle effect, roll each ball lightly in powdered sugar.
- Space them out: Place dough balls on the prepared sheets, leaving about 2 inches between cookies.
- Bake: Bake for 9–11 minutes, until the edges are set and the tops look slightly puffed.
They may seem soft—this is good.
- Cool: Let cookies rest on the baking sheet for 2–3 minutes, then move to a wire rack to cool completely. They’ll firm up as they cool while staying soft inside.
Keeping It Fresh
Store cooled cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to help maintain softness.
For longer storage, freeze the baked cookies in a zip-top bag for up to 2 months. You can also freeze the unbaked dough balls; bake straight from frozen, adding 1–2 minutes to the bake time.
Why This is Good for You
These cookies lean into convenience without sacrificing flavor. Using a mix means fewer ingredients and less guesswork, which is helpful for beginner bakers or busy schedules.
You can still make smart choices: use a neutral oil for consistent texture, and consider adding mix-ins like nuts or freeze-dried strawberries for a bit of fiber and real fruit flavor. Plus, baking at home lets you control portion sizes and sweetness. They’re a feel-good treat you can share, freeze, and enjoy as needed.
Pitfalls to Watch Out For
- Overbaking: Pull them when they look just set.
If you wait for golden edges, they’ll dry out.
- Skipping the chill if dough is sticky: Warm dough spreads too much. A short chill helps maintain shape.
- Overmixing: Stir until combined. Overmixing can make cookies tough and reduce their pretty crinkle.
- Crowding the pan: Give them space so they bake evenly and don’t merge into each other.
- Using too much oil: Stick to the measured amount.
Extra oil makes them greasy and flat.
Variations You Can Try
- Cheesecake Swirl: Press a small indent in each dough ball and add 1 teaspoon of sweetened cream cheese. Bake as directed for a cheesecake-strawberry twist.
- White Chocolate Drizzle: After cooling, drizzle melted white chocolate over the top and sprinkle with crushed freeze-dried strawberries.
- Lemon Burst: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the dough for a bright, tangy note.
- Jam Center: Chill dough, then flatten slightly and add a small dab of strawberry jam in the center. Pinch edges to seal and bake.
- Valentine’s Edition: Use heart-shaped sprinkles and dip half of each cookie in melted white chocolate.
- Gluten-Free Swap: Use a gluten-free strawberry cake mix and check that all mix-ins are gluten-free.
- Strawberry Shortcake Style: Skip chips, bake plain, and top cooled cookies with a smear of whipped cream and a slice of fresh strawberry right before serving.
FAQ
Can I use butter instead of oil?
Yes.
Melt 1/3 cup unsalted butter and let it cool slightly before mixing. Butter gives a richer flavor and slightly denser texture. The cookies may spread a bit less.
What if I can’t find strawberry cake mix?
Use vanilla or white cake mix and add 1 ounce of freeze-dried strawberries, crushed to a powder, plus a drop or two of red or pink gel color if you want the classic look.
Do I need to chill the dough?
Not always.
If your kitchen is warm or the dough is very sticky, a quick 10–15 minute chill helps control spreading and makes the dough easier to handle.
How do I keep the cookies soft?
Don’t overbake, and store in an airtight container. Adding a slice of bread to the container helps maintain moisture without making the cookies soggy.
Can I make these without eggs?
Yes. Replace each egg with 3 tablespoons of unsweetened applesauce or use a commercial egg replacer.
The cookies will be a bit softer but still tasty.
Can I reduce the sweetness?
Use dark or semi-sweet chocolate instead of white chocolate chips and skip the powdered sugar coating. You can also add a pinch of salt to the dough to balance sweetness.
Why did my cookies turn flat?
Common causes are warm dough, too much oil, or a hot baking sheet from a previous batch. Chill the dough briefly, measure carefully, and use a cool pan between batches.
Can I make them larger?
Yes.
Use a 2-tablespoon scoop and add 1–2 minutes to the bake time. Watch closely and pull them when the edges set.
How do I get a brighter strawberry flavor?
Fold in crushed freeze-dried strawberries or add a small splash of strawberry extract. Both intensify flavor without changing the texture.
Are these good for gifting?
Absolutely.
They hold their shape, look festive, and stay soft for days. Pack them in a tin with parchment layers, and include a little note with storage tips.
Final Thoughts
These strawberry cake mix cookies are proof that simple can be special. With a boxed mix, a few basics, and your favorite mix-ins, you get soft, pretty cookies in minutes.
They’re flexible enough for parties, holidays, or weeknight cravings—and friendly to new bakers. Keep a box of mix in your pantry, and you’ll always have a quick dessert up your sleeve. Enjoy them warm with milk, share with friends, or freeze a batch for later.
