If you’re looking to indulge in a cookie that’s bursting with sweet strawberry flavor and an irresistible crunch, your search ends here. The Strawberry Crunch Shortcake Cookies Recipe combines the softness of strawberry cake mix dough with a crispy, buttery coating of crushed Golden Oreos and freeze-dried strawberries. These cookies are a delightful twist on classic shortcake, bringing both nostalgia and a fresh, fun texture that makes every bite feel like a celebration. Trust me, once you try this recipe, it’ll become a house favorite you’ll want to bake again and again.
Ingredients You’ll Need
This recipe calls for simple, easy-to-find ingredients that come together beautifully to create a cookie with perfect flavor and texture. Each ingredient plays an important role, from the strawberry cake mix giving the base a vibrant sweetness to the crushed Oreos and freeze-dried strawberries adding a unique crunch and burst of fruity tang.
- Strawberry cake mix (1 box): Provides the sweet strawberry base flavor and soft texture that makes these cookies stand out.
- All-purpose flour (1/2 cup): Balances the cake mix, ensuring the dough holds together well.
- Baking powder (1 teaspoon): Adds gentle lift to keep cookies tender and light.
- Large eggs (2): Act as the binding agent and enrich the dough for a rich mouthfeel.
- Vegetable oil (1/3 cup): Keeps the cookies moist and soft.
- Vanilla extract (1 teaspoon): Enhances depth and warmth in the flavor profile.
- White chocolate chips (1/2 cup): Add creamy sweetness and a smooth texture contrast.
- Golden Oreos (1 cup, crushed): Give an irresistible buttery crunch that complements the soft cookie base.
- Freeze-dried strawberries (1/2 cup, crushed): Introduce bold strawberry bursts and extra texture.
- Unsalted butter (2 tablespoons, melted): Binds the crunchy topping with richness and flavor.
How to Make Strawberry Crunch Shortcake Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, combine the strawberry cake mix, all-purpose flour, and baking powder. Mixing the dry ingredients first ensures even distribution, giving your cookies consistent flavor and texture.
Step 2: Mix the Wet Ingredients into Dough
Add the eggs, vegetable oil, and vanilla extract to your dry mixture. Stir everything until a soft dough forms – it should be nicely moist but still hold together easily. Now fold in the white chocolate chips, which add little pockets of melty sweetness in the finished cookies.
Step 3: Prepare the Crunchy Topping
In a separate bowl, combine the crushed Golden Oreos and freeze-dried strawberries. Pour in the melted butter and stir until the mixture becomes crumbly and slightly sticky. This topping is what transforms these cookies from ordinary to extraordinary by bringing in a golden crunch and bright strawberry hints.
Step 4: Shape and Coat the Cookies
Scoop out 2-tablespoon portions of the cookie dough and roll them into balls. Gently press each ball into the crunchy topping, coating one side thoroughly. This coating will create a delightful textural contrast when baked. Place the cookies crunch side up onto your prepared baking sheet, spacing them about 2 inches apart to allow spreading.
Step 5: Bake to Perfection
Bake for 10 to 12 minutes, or until the edges are set and the cookies develop a slight golden hue. After baking, let them cool on the sheet for about 5 minutes before transferring to a wire rack. This resting time helps them firm up without losing softness inside.
How to Serve Strawberry Crunch Shortcake Cookies Recipe
Garnishes
For a charming finishing touch, dust the cookies lightly with powdered sugar or drizzle some melted white chocolate on top. Fresh strawberry slices or a dollop of whipped cream on the side elevate the strawberry theme perfectly and add visual appeal for your guests.
Side Dishes
These cookies pair wonderfully with a simple glass of cold milk or a cup of hot tea to balance the sweetness. For a festive dessert plate, serve alongside a scoop of vanilla or strawberry ice cream for an indulgent treat that echoes the shortcake idea in an easy, handheld form.
Creative Ways to Present
Why not turn these into mini dessert sandwiches with a smear of cream cheese frosting or strawberry jam between two cookies? Alternatively, serve them on a decorative tray with fresh strawberries and edible flowers for a stunning, party-ready presentation.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Crunch Shortcake Cookies in an airtight container at room temperature for up to five days. This ensures they maintain their delightful crisp exterior while staying tender inside.
Freezing
If you want to enjoy these cookies later, they freeze beautifully. Place cooled cookies in a freezer-safe container or bag and freeze for up to three months. Thaw at room temperature before enjoying.
Reheating
Warm the cookies briefly in the microwave for about 10 seconds or pop them in a preheated 300°F oven for 5 minutes to revive their soft, freshly-baked character. The crunch topping remains just as delightful.
FAQs
Can I substitute the Golden Oreos with regular Oreos?
You can, but Golden Oreos complement the strawberry flavor better with their vanilla notes and lighter color, making the topping both tastier and more visually appealing. Regular Oreos will add a stronger chocolate flavor that changes the cookie’s character.
Are freeze-dried strawberries necessary?
Freeze-dried strawberries provide a concentrated burst of fruity flavor and crunch that fresh or dried strawberries can’t replicate. If you don’t have them, finely chopped dried strawberries can work but the texture will differ slightly.
Can I make these cookies gluten-free?
Since the recipe calls for cake mix and flour, you’d need to substitute with gluten-free options. A gluten-free strawberry cake mix and all-purpose gluten-free flour blend will help recreate the same texture and flavor, but baking times may vary.
How should I store the cookies if I want to keep them crunchy?
Store in an airtight container at room temperature to keep the crunch intact. Avoid refrigeration, which can introduce moisture and soften the crunch topping.
Is it possible to make the recipe dairy-free?
Yes, swapping out the butter for a dairy-free margarine or coconut oil works well. Make sure your white chocolate chips are dairy-free too or opt to omit them in favor of extra strawberries or nuts.
Final Thoughts
I can’t recommend the Strawberry Crunch Shortcake Cookies Recipe enough for your next baking adventure. It’s such a joyful blend of soft, sweet, and crunchy elements that will light up any cookie tray. Whether you’re baking for a special occasion or just to enjoy a weekend treat, these cookies bring a delicious dose of happiness that’s sure to be appreciated by family and friends alike. Gather your ingredients and dive into this delightful recipe—you won’t regret it!
Print
Strawberry Crunch Shortcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Crunch Shortcake Cookies are a delightful twist on classic shortcakes, combining moist strawberry cake mix dough with a crunchy coating of crushed Golden Oreos and freeze-dried strawberries. White chocolate chips add a rich sweetness, making these cookies perfect for any strawberry lover looking for an easy, crowd-pleasing dessert.
Ingredients
Dry Ingredients
- 1 (15.25 oz) box strawberry cake mix
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
Mix-Ins and Coating
- 1/2 cup white chocolate chips
- 1 cup Golden Oreos (crushed)
- 1/2 cup freeze-dried strawberries (crushed)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the strawberry cake mix, all-purpose flour, and baking powder until well blended.
- Add Wet Ingredients: To the dry mixture, add the eggs, vegetable oil, and vanilla extract. Mix thoroughly until a soft dough forms, ensuring all ingredients are incorporated evenly.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough to distribute them evenly without overmixing the batter.
- Prepare Crunch Topping: In a separate bowl, combine the crushed Golden Oreos and crushed freeze-dried strawberries. Pour in the melted butter and mix until the topping is crumbly and evenly coated.
- Shape and Coat Cookies: Scoop out 2-tablespoon portions of dough and roll each into a ball. Then, carefully press one side of each dough ball into the strawberry crunch mixture to coat it fully on one side.
- Arrange and Bake: Place the cookies on the prepared baking sheet with the crunch-coated side facing up, spacing them about 2 inches apart. Bake in the preheated oven for 10–12 minutes, or until the edges are set and the cookies turn slightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- For extra crunch, press more of the strawberry crunch topping onto the cookies immediately after baking while they are still warm.
- You can substitute Golden Oreos with vanilla sandwich cookies if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
