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Strawberry Cake Cookies

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Prep Time: 10 mins    Cook Time: 20 mins

5 from 8 votes

This simple 6-ingredient recipe for strawberry cake cookies is quick and easy to make and they really are tasty cookies. Along with strawberry cake mix, you need oil, baking powder, vanilla, eggs, and white chocolate chips. Maybe you already have all these in the pantry, in which case let’s get started on these tasty little treats!

Several strawberry cake cookies stacked on top of each other with white chocolate chips scattered on a table.
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These pink cookies are so cute. They would be perfect for anything from a baby shower or child’s birthday party to Valentine’s Day. They’re also great as a snack. The strawberry and vanilla flavors go beautifully with the hint of vanilla in them.

Because we are using cake mix, they have a chewy texture which is somewhere between that of a cake and a cookie. If you love cakes and cookies, this recipe really does give you the best of both worlds!

They taste like cake, but literally melt in your mouth. They are also very tweak-able so you can use milk chocolate chips if you prefer, or even chopped fruit for a brand new twist.

And if strawberry desserts are your favorite, then you should check out this blueberry strawberry pie or my popular coconut strawberry cake which are both easy reipces too!

Main Ingredients

The ingredients to make strawberry cake cookies spread out on a table.

There aren’t many ingredients needed for strawberry cake cookies. That’s why we love this recipe so much. It’s quick and easy to make, and the cookies always seem to come out wonderfully. These are the main ingredients you need to make them:

  • Strawberry cake mix: This is the basis of the recipe, and using a box mix is a real timesaver.
  • Baking powder: This helps give the perfect chewy texture.
  • Pure vanilla extract: To complement the strawberry and white chocolate flavors.
  • White chocolate chips: For sweetness as well as texture.

Instructions Overview

These cookies are really easy to make. You can use a strawberry cake mix which makes the recipe even simpler and also saves you time in the kitchen. To start off, you’ll need to preheat the oven and line a couple of baking sheets with parchment paper.

Next, you combine the cake mix with the baking powder in a bowl, and the eggs, oil, and vanilla in another bowl. When everything is well combined, the wet mix and dry mix can be stirred together to make the cookie dough. Add the white chocolate chips and mix them in.

Now you’re ready to bake them! Drop balls of the dough on the prepared baking sheets and press them down a bit. They will likely take nine or ten minutes to bake. Keep an eye on them towards the end so they don’t burn. Add some more white chocolate chips on top and let them cool, then enjoy!

Overhead shot of strawberry cake cookies in a dish with fresh strawberries.

Common Questions

Is butter or oil better for cakes?

If you've always made cakes with butter you'll be curious about what oil does in its place. Actually, the two are very similar. The main difference is oil makes the strawberry cake cookies moister and last longer. However, you will want to ensure you're using a good quality, neutral-tasting oil. Vegetable oil works or you can look out for olive oil labeled as buttery.

How do you make a box cake taste like a bakery cake?

There are various tricks and tips you can try to achieve this. Swap half the oil for melted butter and add an extra egg for a more luxurious finish. Your strawberry cake cookies will be delicious either way.

Is Tahitian or Madagascar vanilla better?

Tahitian vanilla is a good choice for no-bake recipes while Madagascar bourbon vanilla isn't so susceptible to the heat. I like to use Madagascar bourbon vodka in cookies and cakes, but you could always combine the two. Whichever you pick, always use real vanilla extract (check the ingredients) and never artificial synthetic essence.

How should I store these cookies?

You can keep them in an airtight container at room temperature for 2 or 3 days.

Can I freeze them?

Although they do freeze well for up to 6 months, it’s perhaps better to freeze the dough rather than the baked cookies, since freshly baked cookies are always better!

What should I serve with them?

Since this is a fun recipe, they are always popular with the kids. A glass of strawberry lemonade would pair really well, or even a glass of milk.

Can I leave out the baking powder if I don’t have any?

The baking powder does help with the texture but we have made these both ways and it doesn’t make much difference if you omit it. The same applies to the vanilla. You can leave it out if you don’t have it and the cookies will still be yummy.

What brand of cake mix is best?

There are various types of strawberry cake mix you can get, so it’s best to experiment with different ones to find your favorite one. The Pillsbury brand seems to result in a softer, fluffier cookie, while Duncan Hines cake cookies are less fluffy but taste richer. The Betty Crocker cake mix is also good.

A close up of a strawberry cake cookie with white chocolate chips.

Chopnotch Tips

  • Don’t flatten the cookie dough too much on the parchment paper. If they’re too flat they will spread into one another and come out very thin.
  • You can swap the strawberry cake mix for any other cake mix you want to try - it’s fun to get creative with such an easy cookie recipe and try new variations!
  • Depending on your oven these can take anywhere from 8 minutes to 12 minutes to cook. As soon as the pink begins to get even a little bit golden, they’re done.
  • You can use milk chocolate chips instead of white chocolate if you prefer, or even a mixture of both.
Six strawberry cookies stacked on top of each other.

These wonderful strawberry cake cookies are a breeze to prepare and they always seem to come out so perfectly!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Strawberry Cake Cookies

These easy, 6-ingredient cookies are pretty in pink. They would be ideal for any occasion from Easter to Valentine’s Day or any other time!
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 20 mins
Cooling Time: 10 mins
Total Time: 40 mins
Servings: 24 cookies

Ingredients

  • 1 box strawberry cake mix
  • cup vegetable oil
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 1 cup white chocolate chips
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Instructions

  • Preheat oven to 350°F and line baking sheets (two large) with parchment paper.
  • Now take a large bowl, combine baking powder and cake mix in it.
  • Take another smaller bowl and whisk eggs, vanilla, and oil in it. Whisk well until all ingredients are combined.
  • Pour egg mixture into the dry ingredients and stir with a spoon. Keep mixing until a dough forms.
  • Mix white chocolate chips in the dough now.
  • Drop round balls of the dough on the baking sheet with the help of a small ice-cream scoop. Make taller balls because these cookies will flatten out later. Also, leave some space between them.
  • Now place the cookies in the preheated oven for 9-10 minutes and do not let them brown in the oven. A slightly undercooked appearance is a good thing.
  • Take them out and add more white chocolate chips on the top.
  • Let them cool for 10 minutes and serve.
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Notes

  • Don’t flatten the cookie dough too much on the parchment paper. If they’re too flat they will spread into one another and come out very thin.
  • You can swap the strawberry cake mix for any other cake mix you want to try - it’s fun to get creative with such an easy cookie recipe and try new variations!
  • Depending on your oven these can take anywhere from 8 minutes to 12 minutes to cook. As soon as the pink begins to get even a little bit golden, they’re done.
  • You can use milk chocolate chips instead of white chocolate if you prefer, or even a mixture of both.

Nutrition Facts

Calories: 72kcal (4%), Carbohydrates: 5g (2%), Protein: 1g (2%), Fat: 6g (9%), Saturated Fat: 4g (25%), Trans Fat: 1g, Cholesterol: 15mg (5%), Sodium: 12mg (1%), Potassium: 43mg (1%), Fiber: 1g (4%), Sugar: 4g (4%), Vitamin A: 22IU, Vitamin C: 1mg (1%), Calcium: 24mg (2%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American

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