Delicious Crumbl Strawberry Shortcake Cookies

I’d never heard of Crumbl cookies until my daughter came home raving about their strawberry shortcake cookies last spring. She’d stopped there after school with friends, and apparently I needed to try them immediately. One bite and I got it—they’re soft, loaded with strawberry flavor, and topped with this amazing whipped cream frosting.

The problem? The nearest Crumbl is twenty minutes away, and at five bucks a cookie, my wallet wasn’t happy about making it a regular thing. So I did what any reasonable person would do—I figured out how to make them at home. Turns out, with a box of strawberry cake mix and some pantry staples, you can get pretty close to the real deal. And honestly? I think these might be even better.

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What Kind of Strawberry Cake Mix Should I Use?

Any brand of strawberry cake mix will work great for these cookies, so feel free to grab whatever’s on sale at your local grocery store. Most cake mixes come in a standard 15-16 ounce box, which is exactly what you’ll need for this recipe. If you’re particular about ingredients, some brands offer cake mixes with fewer artificial colors and flavors, though the classic versions will give you that signature bright pink color that makes these cookies look just like the Crumbl original. Just make sure you’re grabbing strawberry cake mix and not strawberry muffin mix, as they have different ratios of ingredients that could affect your cookie texture.

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Options for Substitutions

While these cookies are pretty specific in their ingredients, here are a few swaps you can make if needed:

• Strawberry cake mix: This is really the star of the show and gives these cookies their signature flavor, so I’d recommend sticking with it. However, if you’re in a pinch, you could try vanilla cake mix and add extra strawberry jello powder for that fruity taste.
• Strawberry jello powder: You can use any red fruit-flavored jello like raspberry or cherry if strawberry isn’t available. The flavor will be slightly different but still delicious.
• Vanilla pudding powder: Instant vanilla pudding mix works best here. If you only have cook-and-serve pudding, it won’t work the same way since it needs heat to activate.
• Whipping cream: Heavy cream or heavy whipping cream both work perfectly for the topping. Just make sure it’s cold before whipping. Cool Whip won’t give you the same fresh taste, so stick with real cream if possible.
• Cream cheese: Make sure to use full-fat cream cheese here – the low-fat versions don’t whip up as nicely and can make your frosting runny.
• Oil: Vegetable oil, canola oil, or melted coconut oil all work fine. You could also use melted butter for a richer flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with these cookies is overbaking them – since they continue cooking on the hot pan after you remove them from the oven, pull them out when the edges are just set but the centers still look slightly underdone at the 9-minute mark.

Skipping the 15-minute cooling time on the pan is another common error that leads to cookies falling apart, so resist the urge to move them to a cooling rack right away.

When making the whipped cream frosting, make sure your cream cheese is fully softened to room temperature and beat it smooth before adding the other ingredients, otherwise you’ll end up with lumps that won’t blend out.

For the crumble topping, don’t skip combining the jello and pudding crumbles together – mixing them gives you that signature pink and white speckled look and better flavor distribution on top of each cookie.

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What to Serve With Strawberry Shortcake Cookies?

These cookies are pretty rich and sweet on their own, so I like to keep things simple and serve them with a cold glass of milk or a hot cup of coffee. If you’re making them for a party or get-together, they pair really well with fresh strawberries on the side or even a scoop of vanilla ice cream if you want to go all out. Since they’re already loaded with cream and sweetness, a light fruit salad with berries and mint can be a nice refreshing contrast. You could also serve them alongside other desserts as part of a cookie platter, especially if you’re feeding a crowd.

Storage Instructions

Store: These cookies are best enjoyed within 2-3 days since they have that creamy topping. Keep them in an airtight container in the fridge, and try to arrange them in a single layer so the frosting doesn’t get smooshed. They’ll stay fresh and the cream cheese topping will hold up nicely when kept cold.

Freeze: You can freeze the unfrosted cookies for up to 2 months in a freezer-safe container or bag. I’d recommend making the cream topping fresh when you’re ready to serve them, since dairy-based frostings don’t always freeze well and can get a bit watery when thawed.

Serve: Pull these straight from the fridge about 10-15 minutes before serving so they’re not ice cold. The cookies taste amazing chilled, and the cream stays nice and firm. If you froze the cookies without topping, just thaw them at room temperature and whip up a fresh batch of that cream cheese frosting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3900
• Protein: 30-40 g
• Fat: 180-210 g
• Carbohydrates: 450-500 g

Ingredients

For the streusel:

• 5 tbsp all-purpose flour
• 2.5 tbsp unsalted butter
• 2 tbsp strawberry jello powder
• 2 tbsp vanilla pudding powder

For the cookies:

• 1 box strawberry cake mix
• 2 tbsp all-purpose flour
• 1/4 cup oil
• 2 large eggs (room temperature)
• 3 tbsp heavy cream

For the frosting:

• 3 oz cream cheese (softened)
• 1.5 cups cold heavy whipping cream
• 3.5 tbsp vanilla pudding mix
• 1/3 cup powdered sugar (sifted)

Step 1: Make the Crumble Toppings

• 5 tbsp all-purpose flour
• 2.5 tbsp unsalted butter
• 2 tbsp strawberry jello powder
• 2 tbsp vanilla pudding powder

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In one small bowl, combine 5 tbsp flour, 2.5 tbsp softened butter, and 2 tbsp strawberry jello powder, mixing until the texture resembles coarse breadcrumbs.

In another small bowl, repeat the same process with 2 tbsp flour, 2.5 tbsp softened butter (you’ll need 5 tbsp total butter, so use 2.5 tbsp per mixture), and 2 tbsp vanilla pudding powder.

Spread both crumble mixtures separately on the prepared baking sheet and bake for 11 minutes until lightly golden and fragrant.

Remove from oven and let cool completely, then gently break apart and combine both crumbles in a small bowl—this gives you a strawberry-vanilla crumble topping.

Step 2: Prepare the Cookie Dough

• 1 box strawberry cake mix
• 2 tbsp all-purpose flour
• 1/4 cup oil
• 2 large eggs
• 3 tbsp heavy cream

In a large mixing bowl, combine the strawberry cake mix, 2 tbsp all-purpose flour, 1/4 cup oil, 2 large room-temperature eggs, and 3 tbsp heavy cream.

Mix until just combined—don’t overmix, as this will keep your cookies tender.

The batter should be thick and slightly textured.

I find that room temperature eggs blend more smoothly into the batter, creating a better crumb structure in the final cookie.

Step 3: Bake the Cookies

• cookie dough from Step 2

Using a cookie scoop or spoon, portion the dough into 8 evenly-sized balls and place them on a fresh parchment-lined baking sheet, spacing them about 2 inches apart.

Bake at 350°F for 9 minutes until the edges are set but the centers still look slightly underdone—they’ll continue cooking as they cool.

This ensures a soft, cake-like texture rather than a crispy cookie.

Step 4: Cool the Cookies

Remove the baking sheet from the oven and let the cookies cool on the pan for 15 minutes—this allows them to set and become sturdy enough to handle without breaking, while still staying soft inside.

After 15 minutes, you can transfer them to a cooling rack if desired, but they’re sturdy enough to frost directly on the pan.

Step 5: Whip the Frosting

• 3 oz cream cheese
• 1.5 cups cold heavy whipping cream
• 3.5 tbsp vanilla pudding mix
• 1/3 cup powdered sugar

While the cookies cool, prepare your frosting.

Start by beating 3 oz softened cream cheese in a medium bowl until smooth and creamy, about 30 seconds.

Add 1.5 cups cold heavy whipping cream, 3.5 tbsp vanilla pudding mix, and 1/3 cup sifted powdered sugar.

Whisk everything together for about 60 seconds until the frosting reaches stiff peaks and has a fluffy, mousse-like texture.

I like to sift the powdered sugar first to avoid lumps that can break down the whipped texture.

Step 6: Assemble and Garnish

• cooled cookies from Step 4
• frosting from Step 5
• combined crumbles from Step 1

Once the cookies are completely cooled, generously frost each one with the whipped cream cheese frosting using a piping bag or offset spatula.

Top each frosted cookie with a spoonful of the combined strawberry-vanilla crumble mixture from Step 1, pressing it gently into the frosting so it adheres.

Serve immediately or chill until ready to eat—these cookies are best enjoyed fresh, within a few hours of assembly.

Delicious Crumbl Strawberry Shortcake Cookies

Delicious Delicious Crumbl Strawberry Shortcake Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 cookies

Calories 3700 kcal

Ingredients

  

For the streusel

• 5 tbsp all-purpose flour
• 2.5 tbsp unsalted butter
• 2 tbsp strawberry jello powder
• 2 tbsp vanilla pudding powder

For the cookies

• 1 box strawberry cake mix
• 2 tbsp all-purpose flour
• 1/4 cup oil
• 2 large eggs (room temperature)
• 3 tbsp heavy cream

For the frosting

• 3 oz cream cheese (softened)
• 1.5 cups cold heavy whipping cream
• 3.5 tbsp vanilla pudding mix
• 1/3 cup powdered sugar (sifted)

Instructions

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper. In one small bowl, combine 5 tbsp flour, 2.5 tbsp softened butter, and 2 tbsp strawberry jello powder, mixing until the texture resembles coarse breadcrumbs. In another small bowl, repeat the same process with 2 tbsp flour, 2.5 tbsp softened butter (you'll need 5 tbsp total butter, so use 2.5 tbsp per mixture), and 2 tbsp vanilla pudding powder. Spread both crumble mixtures separately on the prepared baking sheet and bake for 11 minutes until lightly golden and fragrant. Remove from oven and let cool completely, then gently break apart and combine both crumbles in a small bowl—this gives you a strawberry-vanilla crumble topping.
• In a large mixing bowl, combine the strawberry cake mix, 2 tbsp all-purpose flour, 1/4 cup oil, 2 large room-temperature eggs, and 3 tbsp heavy cream. Mix until just combined—don't overmix, as this will keep your cookies tender. The batter should be thick and slightly textured. I find that room temperature eggs blend more smoothly into the batter, creating a better crumb structure in the final cookie.
• Using a cookie scoop or spoon, portion the dough into 8 evenly-sized balls and place them on a fresh parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F for 9 minutes until the edges are set but the centers still look slightly underdone—they'll continue cooking as they cool. This ensures a soft, cake-like texture rather than a crispy cookie.
• Remove the baking sheet from the oven and let the cookies cool on the pan for 15 minutes—this allows them to set and become sturdy enough to handle without breaking, while still staying soft inside. After 15 minutes, you can transfer them to a cooling rack if desired, but they're sturdy enough to frost directly on the pan.
• While the cookies cool, prepare your frosting. Start by beating 3 oz softened cream cheese in a medium bowl until smooth and creamy, about 30 seconds. Add 1.5 cups cold heavy whipping cream, 3.5 tbsp vanilla pudding mix, and 1/3 cup sifted powdered sugar. Whisk everything together for about 60 seconds until the frosting reaches stiff peaks and has a fluffy, mousse-like texture. I like to sift the powdered sugar first to avoid lumps that can break down the whipped texture.
• Once the cookies are completely cooled, generously frost each one with the whipped cream cheese frosting using a piping bag or offset spatula. Top each frosted cookie with a spoonful of the combined strawberry-vanilla crumble mixture from Step 1, pressing it gently into the frosting so it adheres. Serve immediately or chill until ready to eat—these cookies are best enjoyed fresh, within a few hours of assembly.