Sweet, Fluffy, and Irresistible: Homemade Crumbl Strawberry Shortcake Cookies

If you’re a fan of Crumbl cookies, these Sweet, Fluffy, and Irresistible Homemade Crumbl Strawberry Shortcake Cookies are going to be your new favorite treat. I’ve taken all the classic flavors of strawberry shortcake and turned them into the perfect cookie, sweet, soft, and just the right amount of crunchy. These cookies have everything you want: light, fluffy texture with a burst of strawberry flavor. Plus, they’re super easy to make at home!

There’s something about Crumbl cookies that makes them so irresistible, but with this homemade version, I think I’ve captured the texture and flavor you love, minus the long lines. The combination of the cake mix base, creamy frosting, and toasty, fruity streusel topping creates a perfect balance in every bite. These cookies tend to disappear fast, so you might want to make a double batch!

Whether you’re hosting a summer party or just craving something sweet, these cookies are perfect for any occasion. Even if you’ve never tried the Crumbl version, this homemade upgrade is sure to become a favorite. They’re not just cookies, they’re a little slice of heaven!

You should also take a look at my other Crumbl Copycat recipes:

• Crumbl Copycat German Chocolate Cookies
• Crumbl Copycat Red Velvet Cookies
• Crumbl Copycat Key Lime Cookies
• Crumbl Copycat Buckeye Brownie Cookies
• Crumbl Copycat Confetti Cake Cookies
• Crumbl Copycat Churro Cookies

Ingredients

For the cookies:

• 1 box strawberry cake mix – This cake mix forms the perfect base for a soft, fluffy cookie with a sweet strawberry flavor.

• 2 tbsp flour – A little extra flour helps give these cookies just the right amount of structure without being too dense.

• ¼ cup oil – The oil ensures the cookies stay moist and tender while baking.

• 2 eggs – Eggs bind everything together, adding richness and helping the cookies hold their shape.

• 2 tbsp heavy cream – Heavy cream adds a touch of indulgence, making these cookies extra soft and creamy.

For the vanilla frosting:

• 3 oz cream cheese, softened – The cream cheese creates a smooth and tangy base for the frosting, making it perfectly creamy.

• 1 ½ cup heavy cream – Heavy cream is the secret to a fluffy, whipped frosting that’s light and airy.

• 3 tbsp vanilla pudding milk – Vanilla pudding mix adds that rich, vanilla flavor that ties the frosting together.

• ¼ cup powdered sugar – A little powdered sugar sweetens the frosting without making it too heavy.

For the streusel topping:

• 4 tbsp flour, divided – The flour in the streusel helps it crisp up beautifully in the oven while maintaining a crumble.

• 2 tbsp butter, cold – Cold butter gives the streusel that perfect crumbly texture we love.

• 2 tbsp vanilla pudding mix – The vanilla pudding mix enhances the flavor, giving the streusel a silky richness.

• 2 tbsp strawberry jello mix – Strawberry jello mix adds a fruity sweetness and a pop of color to the topping.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.

2. For the streusel topping – Gather two small bowls. In one bowl, combine 1 tablespoon of butter, 2 tablespoons flour and 2 tablespoons of vanilla pudding mix. Using a fork, cut the butter into the mix until it is crumbly. Spread this mixture on one half of the prepared baking sheet.

3. In the other bowl, combine the remaining 1 tablespoon of butter, 2 tablespoons of flour and 2 tablespoons of strawberry jello mix. Using a fork, cut the butter into the mix until crumbly. Spread this mixture on the other half of the prepared baking sheet.

4. Bake in the preheated oven for 8-9 minutes or until toasted but not starting to brown.

5. Allow to cool before crumpling and combining the two mixtures together. Set aside.

6. For the cookies – in the bowl of a stand mixer, combine the cake mix, flour, eggs, oil and heavy cream. Mix until combined, scraping the sides often.

7. Using an ice cream scoop, divide the dough into mounds on the prepared baking sheets, leaving about 3 inches to allow for spreading.

8. Bake in the preheated oven for approximately 9 minutes or until the center is set. Allow to cool completely on the baking sheet before removing.

9. For the frosting – in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.

10. Switch out the attachment for the whisk and add in the powdered sugar and vanilla pudding mix. Mix on low until combined, scraping the sides often.

11. Add in the heavy cream and mix on low until combined. Bump up the speed to medium and whip until smooth and creamy, scraping the sides often.

12. Transfer the frosting to a piping bag fitted with a large star tip.

13. Once the cookies are cool, pipe a round of frosting on top of each cookie.

14. Sprinkle generously with the strawberry streusel topping.

Tips for the Perfect Crumbl Copycat Strawberry Shortcake Cookies

• Don’t skip the chilling time: Let your dough chill in the fridge for at least 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much in the oven.

• Use a cookie scoop: For evenly sized cookies, grab a cookie scoop. This ensures each one bakes at the same rate and gives you those perfect, uniform cookie mounds.

• Let the cookies cool before frosting: Once your cookies are baked, make sure they cool completely before you pipe on the frosting. This prevents the frosting from melting and losing that creamy texture.

• Toast your streusel just right: When making the streusel topping, be sure to bake it until it’s lightly golden and crisp. This adds the perfect crunch to balance out the soft cookie and creamy frosting.

• Experiment with the frosting: Feel free to pipe a generous swirl of frosting on top, or keep it simple with a small dollop. It’s all about your preference for that perfect balance of frosting-to-cookie ratio!

• Add extra strawberries (if you’re feeling fancy): For an extra burst of flavor, top each cookie with a slice of fresh strawberry right before serving. It’s a simple touch that takes them to the next level.

Get Creative!

• Swap the cake mix: Want a twist? Try using vanilla or even lemon cake mix instead of strawberry for a fresh flavor combo. You can even mix in a bit of lemon zest for that citrusy zing.

• Switch up the frosting: Try adding a little lemon curd or raspberry puree into the frosting for a fun, fruity twist. Or, if you’re feeling extra indulgent, mix in some white chocolate chips for a richer taste.

• Make them mini: You don’t have to stick with regular-sized cookies. Scoop smaller portions of dough and create bite-sized versions. These little cookies are perfect for parties or just when you want a smaller treat!

• Add a crumble crust: For some added texture, roll the cookie dough in crushed graham crackers before baking. It adds a crunchy base that takes the “shortcake” element to a whole new level.

• Mix in freeze-dried strawberries: If you’re craving even more strawberry flavor, toss in some freeze-dried strawberries to the cookie dough. They’ll add a lovely burst of strawberry without messing with the dough’s texture.

• Go nuts: Add chopped pistachios or toasted almonds into the streusel for a nutty crunch that complements the strawberry flavor perfectly. Plus, it looks gorgeous on top!

Serving & Storing

• Serving: These cookies are perfect for any occasion! Serve them at a summer barbecue, a birthday party, or just as a sweet treat for yourself. They’re best enjoyed fresh, but they’re also amazing with a glass of cold milk or a cup of coffee. For a fun twist, serve them with a side of extra strawberry sauce or whipped cream for dipping!

• Storing: Keep your cookies fresh by storing them in an airtight container at room temperature for up to 3-4 days. If you have leftovers (lucky you!), pop them in the fridge to keep them extra fresh. The frosting might soften a bit, but they’ll still taste amazing.

• Freezing: These cookies freeze beautifully! To freeze, place the cookies on a baking sheet in a single layer and freeze for 1-2 hours. Then, transfer them to a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again.

• Reheating: If you want to enjoy them warm, just pop them in the microwave for about 10-15 seconds. The frosting will soften a bit, making them even more irresistible.

Continue to Content

Yield: 16

Crumbl Copycat Strawberry Shortcake Cookies

Print

These homemade Crumbl Copycat Strawberry Shortcake Cookies are a perfect blend of soft, fluffy cookie, creamy vanilla frosting, and a crunchy strawberry streusel topping. Sweet, fruity, and indulgent, they’re perfect for any occasion. With simple ingredients and easy steps, these cookies bring the Crumbl experience right to your kitchen!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

For the cookies:

• 1 box strawberry cake mix
• 2 tbsp flour
• ¼ cup oil
• 2 eggs
• 2 tbsp heavy cream

For the vanilla frosting:

• 3 oz cream cheese, softened
• 1 ½ cup heavy cream
• 3 tbsp vanilla pudding milk
• ¼ cup powdered sugar

For the streusel topping:

• 4 tbsp flour, divided
• 2 tbsp butter, cold
• 2 tbsp vanilla pudding mix
• 2 tbsp strawberry jello mix

Instructions

1. Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
2. For the streusel topping - Gather two small bowls. In one bowl, combine 1 tablespoon of butter, 2 tablespoons flour and 2 tablespoons of vanilla pudding mix. Using a fork, cut the butter into the mix until it is crumbly. Spread this mixture on one half of the prepared baking sheet.
3. In the other bowl, combine the remaining 1 tablespoon of butter, 2 tablespoons of flour and 2 tablespoons of strawberry jello mix. Using a fork, cut the butter into the mix until crumbly. Spread this mixture on the other half of the prepared baking sheet.
4. Bake in the preheated oven for 8-9 minutes or until toasted but not starting to brown.
5. Allow to cool before crumpling and combining the two mixtures together. Set aside.
6. For the cookies - in the bowl of a stand mixer, combine the cake mix, flour, eggs, oil and heavy cream. Mix until combined, scraping the sides often.
7. Using an ice cream scoop, divide the dough into mounds on the prepared baking sheets, leaving about 3 inches to allow for spreading.
8. Bake in the preheated oven for approximately 9 minutes or until the center is set. Allow to cool completely on the baking sheet before removing.
9. For the frosting - in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.
10. Switch out the attachment for the whisk and add in the powdered sugar and vanilla pudding mix. Mix on low until combined, scraping the sides often.
11. Add in the heavy cream and mix on low until combined. Bump up the speed to medium and whip until smooth and creamy, scraping the sides often.
12. Transfer the frosting to a piping bag fitted with a large star tip.
13. Once the cookies are cool, pipe a round of frosting on top of each cookie.
14. Sprinkle generously with the strawberry streusel topping.