Copycat Crumbl Strawberry Shortcake Cookies
Crumbl Strawberry Shortcake Cookies
These copycat Crumbl strawberry shortcake cookies are a delightful twist on traditional strawberry shortcakes. If you are a fan of strawberry cookies, you are in for a treat!
If you’ve ever stood in a Crumbl line, paid $5 for one cookie, and thought I could figure this out at home — this is that moment.
The Crumbl strawberry shortcake cookie is one of their most requested rotations. Pink, oversized, frosted within an inch of its life, with that pink and white streusel crunch on top that’s part shortcake and part strawberry crunch ice cream bar from the ice cream truck. People lose their minds over it when it’s available. And then it rotates off the menu and everyone’s left waiting.
This copycat gets you there. Soft strawberry cake mix base — dense and cakey the way Crumbl cookies are supposed to be, not thin and crispy — topped with a whipped cream cheese frosting that’s thick enough to pipe and hold its shape, and that two-tone streusel made from strawberry jello and vanilla pudding mix that adds both crunch and nostalgia in every bite.
Eight cookies. One box of cake mix. About an hour including cooling time. Worth every minute.
Ingredients:
Shortcake Streusel:
4 tablespoons flour, divided
2 tablespoons butter, cold
1 ½ tablespoons strawberry jello mix
1 ½ tablespoons vanilla pudding mix
Cookies:
1 box strawberry cake mix
2 tablespoons flour
¼ cup vegetable oil
2 eggs, room temperature
2 tablespoons heavy cream
Frosting:
3 oz cream cheese, room temperature
1 ¼ cups heavy cream
3 tablespoons vanilla pudding mix
¼ cup powdered sugar
Instructions:
Preheat oven to 350 and line sheets with parchment paper
Streusel: place 2 tablespoons flour and one tablespoon butter in 2 separate small bowls In one bowl add 1 ½ tablespoons strawberry jello mix and in the other bowl add 1 ½ tablespoons vanilla pudding mix. Mix each with a fork until crumbles form, place on a lined sheet, one flavor on each side, and bake for 10 minutes. Cool then mix together, set aside
Cookies: in a large mixing bowl stir together the cake mix, flour, oil, eggs, and heavy cream Scoop out 8 portions onto the the lined baking sheets – 4 on each sheet Bake 9-10 minutes, rest for 15 minutes, cool on wire rack
Frosting: in a mixing bowl whip the cream cheese until smooth then add in heavy cream, vanilla pudding mix, and powdered sugar. Mix on medium speed until thick Place in a piping bag with a large tip and pipe onto cooled cookies Sprinkle the streusel mixture over the top. Serve and enjoy!
Combining the sweet, fruity flavor of strawberries with a soft, cakey cookie base and a creamy frosting, these cookies are so yummy. The strawberry crunch topping adds a delightful texture, making these cookies a hit for strawberry lovers.
FAQs
Crumbl cookies are famously large — about 4-5 ounces each. For 8 cookies from one box of cake mix, you’re looking at roughly a ¼ cup scoop per cookie. A large (#16) cookie scoop works well for consistent sizing. If you want slightly smaller cookies and don’t mind getting 10-12 instead of 8, a medium scoop works too — just reduce bake time by 1-2 minutes.
The cream cheese frosting is whipped and will melt and slide off a warm cookie. Even a slightly warm cookie will cause the frosting to lose its shape and pool at the edges. After resting 15 minutes on the pan, the cookies need at least 20-30 minutes on the wire rack before they’re ready for frosting. If you’re in a hurry, 10 minutes in the refrigerator will speed this up.
Yes — this technique works with most cake mix flavors. Lemon cake mix with the vanilla pudding streusel only (skip the jello streusel) makes a great lemon shortcake version. White or vanilla cake mix works if you want a more subtle base flavor. The strawberry jello in the streusel gives you the pink color regardless of what cake mix you use.
In the streusel, the pudding mix adds a creamy vanilla flavor to the white crumbles and helps them bake up with a slight chew rather than going completely hard. In the frosting, it acts as a stabilizer — the starch in the pudding mix thickens the heavy cream and keeps the frosting from deflating or weeping after it’s piped. It’s the reason this frosting holds its shape for hours without refrigeration.
Frosted cookies store best in the refrigerator in an airtight container for up to 5 days — the cream cheese in the frosting needs to stay cold. Bring to room temperature for 15-20 minutes before serving for the best texture. For freezing, freeze unfrosted cookies for up to 3 months and make fresh frosting when ready to serve.
Why You Bake the Streusel First
The streusel is what makes this cookie look and taste like the real thing — that pink and white crunch on top isn’t just decoration, it’s doing actual texture and flavor work. And the technique is simpler than it looks.
You’re making two separate crumbles: one with strawberry jello mix (for the pink crunch) and one with vanilla pudding mix (for the white crunch), then baking them separately on the same sheet before mixing them together. Baking the crumbles firms them up and drives off moisture so they stay crunchy on top of the frosting instead of getting soft and dissolving into it. If you tried to use unbaked crumbles, the frosting moisture would absorb them within an hour.
The key to getting actual crumbles instead of a sticky paste is starting with cold butter and using a fork, not your hands. Warm hands will melt the butter into the mix and you’ll end up with something closer to wet sand. Fork only, and stop mixing as soon as small clumps form. It should look rough and uneven — that’s correct.
Bake at 350°F for 10 minutes, let cool completely on the pan, then break apart any large pieces and mix the two colors together. Set aside until the cookies are frosted and ready to top.
Variations
Chocolate Twist: Add milk chocolate chips to the cookie dough for a chocolatey twist.
Lemon Flavor: A dash of lemon juice in the frosting can add a refreshing tang.
Vegan Option: Use vegan butter, cream cheese, and a plant-based heavy cream alternative.
Where to Serve
These cookies are perfect for summer picnics, garden parties, or as a special treat for family gatherings. They’re also great for bake sales or as a delightful dessert at brunches.
Storage
Store the cookies in an airtight container, separating layers with parchment paper to prevent sticking. They can be refrigerated for up to a week or frozen for longer storage.
Can I freeze the frosted cookies?
Yes, you can freeze the frosted Crumbl strawberry shortcake cookies. Freezing them is a great way to extend their shelf life and enjoy them later. Here are some tips for freezing them properly:
Cool Completely: Ensure the cookies and frosting are completely cooled to room temperature before freezing.
Freeze Separately: If possible, freeze the cookies and frosting separately. This helps maintain the texture of both the cookie and the frosting. You can freeze the frosting in a separate airtight container or piping bag.
Layering: If you need to freeze the frosted cookies together, place them in a single layer on a baking sheet and freeze until solid. Once frozen, you can stack them with parchment paper between each layer to prevent sticking.
Airtight Container: Use an airtight container to prevent freezer burn and to keep the cookies from absorbing odors from the freezer.
Thawing: Thaw the cookies in the refrigerator or at room temperature before serving. If you’ve frozen the frosting separately, let it thaw in the fridge and then whip it lightly before applying to the cookies.
Freshness: Frosted cookies can be frozen for up to 3 months. Remember that while freezing preserves them, the texture and taste are best when they’re fresh.
Freezing frosted cookies is a convenient way to have a delicious treat on hand whenever you crave it. Just remember to give them enough time to thaw to enjoy their full flavor and texture.
Tips for Making This Recipe with Kids
Cookie Assembly: Let kids help with dropping the cookie dough onto the baking sheet and spreading the frosting.
Decorating: Kids can sprinkle the strawberry crunch topping on top of the frosted cookies.
This recipe captures the the glory of strawberry shortcake in a convenient cookie form. The combination of strawberry cake mix and strawberry jello provides a deep strawberry flavor, while the vanilla pudding mix in both the streusel and frosting adds a creamy, rich texture. The heavy cream in the dough and frosting ensures a moist, tender crumb and a light, fluffy frosting.
These cookies are a delightful homage to the classic strawberry shortcake and the nostalgic flavors of strawberry shortcake ice cream bars from the ice cream truck.
Here are some more fun crumbl copycat cookies to try:
Easy Crumbl Strawberry Shortcake Cookies
Indulge in these Crumbl-inspired strawberry shortcake cookies, where the sweet, fruity burst of strawberries meets a soft, cakey base, all topped with a creamy frosting and a crunchy streusel. Perfect for satisfying your dessert cravings, these cookies blend nostalgia and gourmet flavors in every bite.
Ingredients
- Ingredients:
- Shortcake Streusel:
- 4 tablespoons flour, divided
- 2 tablespoons butter, cold
- 1 ½ tablespoons strawberry jello mix
- 1 ½ tablespoons vanilla pudding mix
- Cookies:
- 1 box strawberry cake mix
- 2 tablespoons flour
- ¼ cup vegetable oil
- 2 eggs, room tempurature
- 2 tablespoons heavy cream
- Frosting:
- 3 oz cream cheese, room tempurature
- 1 ¼ cups heavy cream
- 3 tablespoons vanilla pudding mix
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Make the streusel: In two separate small bowls, place 2 tablespoons flour and 1 tablespoon cold butter in each. Add 1½ tablespoons strawberry jello mix to one bowl and 1½ tablespoons vanilla pudding mix to the other. Use a fork to mix each until small crumbles form — do not use your hands or the butter will melt. Spread both crumbles on one lined baking sheet, keeping them on opposite sides, and bake for 10 minutes. Let cool completely, then break up any large pieces and mix the two together. Set aside.
- Make the cookies: In a large mixing bowl, stir together the strawberry cake mix, flour, vegetable oil, eggs, and heavy cream until a thick dough forms. Scoop into 8 equal portions and place 4 on each parchment-lined baking sheet, spacing them several inches apart — these cookies spread.
- Bake at 350°F for 9-10 minutes. The edges should be just set; the centers will look slightly underdone. Do not overbake. Let rest on the baking sheet for 15 minutes before transferring to a wire rack. Cool completely before frosting — at least 20-30 minutes.
- Make the frosting: Beat cream cheese on medium speed until completely smooth, about 1-2 minutes. Add heavy cream, vanilla pudding mix, and powdered sugar. Beat on medium-high speed until thick and fluffy and the frosting holds stiff peaks, about 3-4 minutes. Transfer to a piping bag fitted with a large round or star tip.
- Pipe frosting onto cooled cookies in a spiral starting from the outside edge. Generously sprinkle the streusel mixture over the top. Serve immediately or refrigerate until ready to serve.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 414Total Fat 33gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 15gCholesterol 125mgSodium 201mgCarbohydrates 24gFiber 0gSugar 14gProtein 5g
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