Strawberry Crunch Shortcake Cookies: Easy, Buttery Recipe
Inspired by the nostalgic Strawberry Crunch ice cream bars, these cookies offer a soft strawberry-flavored base topped with tangy cream cheese frosting and a crunchy strawberry crumble topping. They are perfectly moist, sweet, and bursting with strawberry flavor—great for any season or special occasion.
Ingredients
- Ingredients
- Strawberry Crunch Topping
- 1 ¼ cups freeze dried strawberries pulverized
- 1 cup Golden Oreo crumbs
- 3 tablespoons softened butter
- Strawberry Cookies
- 1 box strawberry cake mix 15.25 oz
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- ½ cup softened butter
- ½ cup butter-flavored shortening
- 3 eggs
- 1 teaspoon vanilla extract
- Cream Cheese Frosting
- 8 oz cream cheese softened
- ¼ cup softened butter
- ½ tablespoon vanilla extract
- 3½ to 4 cups powdered sugar
- 1 to 3 tablespoons milk
Instructions
- Make the Strawberry Crunch Topping: Pulse Golden Oreos in a food processor to crumbs, add freeze-dried strawberry powder, and softened butter; mix until coated. Set aside.
- Preheat oven to 350°F (175°C).
- Mix strawberry cake mix, flour, and cornstarch.
- Add softened butter, shortening, eggs, and vanilla; beat until dough forms.
- Scoop ¼ cup portions onto parchment-lined baking sheets; form discs, bake 11-13 minutes. Cool fully on baking sheet.
- Prepare cream cheese frosting by beating cream cheese, butter, powdered sugar, vanilla, and milk until fluffy. Spread or pipe on cooled cookies.
- Sprinkle strawberry crunch topping over frosting. Chill before serving.
Notes
- Use freeze-dried strawberries for authentic strawberry flavor.
- The topping can be stored separately for up to a week in an airtight container.
- Adjust frosting consistency with milk to preference.
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