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Home Recipe Index Desserts Bars and Cookies

Strawberries and Cream Cake Mix Cookies

Polly Conner
By: Polly ConnerPosted: 10/28/24Updated: 6/19/25

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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These soft, gooey, and unique Strawberry Cake Mix Cookies are filled with white chocolate chips and strawberry flavor thanks to extract plus fresh and dried strawberries. They can be made with either yellow cake mix or strawberry cake mix.

Eight strawberry cake mix cookies stacked on top of each other with a bite out of the very top one. this …


 
Table of Contents
  • About This Recipe
  • Ingredients
  • Dried Strawberries
  • Cooking Notes from Our Pastry Chef
  • How to Make Strawberry Cake Mix Cookies
  • How to Freeze Cookies
  • FAQs
  • More Strawberry Recipes
  • Recipe: Strawberries and Cream Cake Mix Cookies
  • Recipe Contributor: Rachel Riegel

About This Recipe

  • Taste and Texture: These cookies are gooey, soft, and filled with strawberry flavor. They also have interesting textural variance thanks to the white chocolate chips and fresh and dried strawberries.
  • Unique: Very few strawberry cookie recipes include both fresh and dried strawberries as a mix-in and it really makes a difference in flavor–especially when compared to the artificial flavor of strawberry cake mix.
  • Versatile: You can use store-bought yellow cake mix or our homemade Yellow Cake Mix. Both have been test and work well.
  • Rigorously tested: Our recipe contributor (also a pastry chef!), Rachel Riegel, tested many variations of this recipe until she nailed it.

Ingredients

Here is what you’ll need for these unique cookies.

Strawberry cake mix cookie ingredients measured out and labeled.

Ingredient Notes

  • Any neutral oil can be used–vegetable, canola, avocado, etc.
  • This recipe utilizes strawberry in four different ways – jam, extract, fresh, and dried strawberries.
    • The jam and fresh strawberries provide fresh strawberry flavor.
    • The dried strawberries add both flavor and texture while ensuring there isn’t too much moisture in the dough.
  • Strawberry Extract – You can find this in most baking aisles near the vanilla.
  • Dried strawberries –
    • This is a unique but important ingredient in these cookies. They bring extra strawberry flavor (without more water content, unlike fresh strawberries) and a chewiness. You can purchase a bag here.
    • Chopped freeze dried strawberries can be substituted for the dried strawberries–they are more crunchy in texture but taste similar in that they have a strong natural strawberry flavor.
    • Additionally, fresh strawberries cannot be substituted for the dried strawberries because they add too much moisture to the cookie dough, which will cause the cookies not to set properly and fall apart when picked up.
  • Yellow Cake Mix (or store-bought yellow cake mix) –
    • If using a store-bought cake mix, the weight needs to be 15.25 ounces. Anything less than that may result in cookies that won’t fully set.
    • Make cookies as directed if using yellow cake mix, but omit the strawberry extract if using strawberry cake mix.
Package of dried strawberries on a counter.

Dried Strawberries

This is a unique but important ingredient in these cookies. They bring extra strawberry flavor without more water content (unlike fresh strawberries) and a chewiness. They are also a yummy snack on their own!

Buy Dried Strawberries Here

Cooking Notes from Our Pastry Chef

Our pastry chef, Rachel Riegel, made these notes during her many tests of these cookies:

  • Using the Thriving Home yellow cake mix will result in cookies that are thinner, crispy on the outside, and doughy in the middle. The advantage is that our mix includes no additives or preservatives! Using a store-bought mix will create thicker, cake-like cookies with a recognizable “cake mix/batter” flavor.
  • Cookies will be very soft before they are fully cooled–be careful when transferring them to wire rack.
  • Ideas for Add-Ins: semisweet or dark chocolate chips instead of white chocolate chips, dried mango, kiwi, or pineapple instead of dried strawberries, chopped almonds or pistachios, lemon zest
  • Toppings Ideas: strawberry glaze (using jam or extract), white or dark chocolate drizzle, freeze-dried strawberry powder, cream cheese glaze or frosting

How to Make Strawberry Cake Mix Cookies

Prep

Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray.

Mix Ingredients

In a medium bowl, whisk together eggs, oil, vanilla, strawberry extract, and strawberry jam until fully combined. Add cake mix to liquid ingredients and stir with a spatula or spoon until dough is almost fully combined. Add white chocolate chips, fresh strawberries, and dried strawberries and continue to combine until no cake mix is visible.

Cake mix, dehydrated strawberries, white chocolate chips, and diced strawberries being mixed into the wet ingredients of strawberries and cream cake mix cookies.
Strawberries and cream cake mix cookie dough in a mixing bowl.

Scoop & Bake

Scoop cookies with a greased cookie scoop and place 2-3 inches apart on the cookie sheet. It may be necessary to re-grease the scoop a few times.

Strawberries and cream cake mix cookie dough in balls on a parchment lined baking sheet ready for the oven.

Bake for 12-14 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.

Cool and Store

Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.

Strawberry cake mix cookies on a marble serving tray with a bite out of the cookie in front.
6 different cake mix cookies with labels.

Want More Cake Mix Cookies?

Using the same yellow cake mix recipe as a base, we developed 7 different Cake Mix Cookie recipes!

    • Funfetti Cake Mix Cookies
    • Nutella Cake Mix Cookies
    • Lemon Poppyseed Cake Mix Cookies
    • Peanut Butter Cup Cake Mix Cookies
    • Pumpkin Spice Cake Mix Cookie
    • Plain Cake Mix Cookies

 

See All Cake Mix Cookie Recipes

How to Freeze Cookies

Freeze for Later: To freeze before baking, scoop or shape the dough, place on a baking sheet to flash freeze, then transfer to an airtight container or freezer bag. Freeze for up to 3 months.

To freeze after baking, store in an airtight container or ziploc bag for 3 months. Make sure they are fully cooled first.

Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions – baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.

FAQs

How do I store cake mix cookies?

Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months. However, if they have an icing on them that has milk or cream in it, the cookies will need to be stored in the refrigerator not at room temp.

What is the texture of cake mix cookies?

They are so soft and cakelike – they practically melt right in your mouth. These cookies stay soft throughout and don’t form much of a crust on the bottom – you can either use a spatula to transfer them to the wire rack or just pull them right off the parchment (none of them stuck or ripped).

How can I make the cookies flatter?

Because these cookies do not spread much as they bake, you can flatten dough with the bottom of a glass or measuring cup (spray with cooking spray to avoid sticking to cookie dough).

Can I leave out the white chocolate chips?

Yes, no problem.

More Strawberry Recipes

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Strawberry Freezer Jam

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Strawberry Shortcake Trifle

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Healthy Strawberry Shortcake

How to Video

Strawberries and cream cake mix cookies lined up on a gray counter with white chocolate chips sprinkled around.

Strawberries and Cream Cake Mix Cookies

These soft, gooey, and unique Strawberry Cake Mix Cookies are filled with white chocolate chips and strawberry flavor thanks to extract plus fresh and dried strawberries. They can be made with either yellow cake mix or strawberry cake mix.
No ratings yet
Yield: 15 large cookies
Prep Time:10 minutes mins
Cook Time:12 minutes mins
Total Time:23 minutes mins
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Ingredients
 

  • 2 eggs
  • 1/2 cup avocado oil (sub: vegetable oil)
  • 3/4 teaspoon vanilla extract
  • 1 1/2 teaspoons strawberry extract
  • 1 tablespoon strawberry jam
  • 1 (15.25-ounce) box Yellow Cake Mix
  • 1/3 cup white chocolate chips
  • 1/4 cup finely diced fresh strawberries
  • 1/2 cup finely diced dried strawberries
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Instructions
 

  1. Prep: Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray. The cookies spread out quite a bit so it may be necessary to use more than one baking sheet or bake in batches.
  2. Wet Ingredients: In a medium bowl, whisk together eggs, oil, vanilla, strawberry extract, and strawberry jam until fully combined.
  3. Combine: Add cake mix to liquid ingredients and stir with a spatula or spoon until dough is almost fully combined. Add white chocolate chips, fresh strawberries, and dried strawberries and continue to combine until no cake mix is visible.
  4. Portion: Scoop cookies with a greased cookie scoop and place 2-3 inches apart on the cookie sheet. It may be necessary to re-grease the scoop a few times.
  5. Bake: Bake for 12-14 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.
  6. Store: Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.

Freezer Instructions

Freeze for Later: To freeze before baking, scoop or shape the dough, place on a baking sheet to flash freeze, then transfer to an airtight container or freezer bag. Freeze for up to 3 months.
To freeze after baking, store in an airtight container or ziploc bag for 3 months. Make sure they are fully cooled first.
Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions – baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.

Notes/Tips

  • Cookies will be very soft before they are fully cooled–be careful when transferring them to wire rack.
  • Using the all-natural Thriving Home cake mix will result in cookies that are thin, crispy on the outside, and doughy in the middle. Using a store-bought mix will create thicker, cakelike cookies with a recognizable “cake mix/batter” flavor because of the additives and preservatives. Both are delicious!
  • Ideas for Add-Ins: semisweet or dark chocolate chips instead of white chocolate chips, dried mango, kiwi, or pineapple instead of dried strawberries, chopped almonds or pistachios, lemon zest
  • Toppings Ideas: strawberry glaze (using jam or extract), white or dark chocolate drizzle, freeze-dried strawberry powder, cream cheese glaze or frosting

Nutrition

Serving: 1 cookie | Calories: 237 kcal (12%) | Carbohydrates: 34 g (11%) | Protein: 2 g (4%) | Fat: 10 g (15%) | Cholesterol: 23 mg (8%) | Sodium: 222 mg (10%) | Fiber: 1 g (4%) | Sugar: 21 g (23%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner
Rachel Riegel, guest recipe contributor to Thriving Home.

Recipe Contributor: Rachel Riegel

Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.

Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.

In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.

Strawberries and cream cake mix cookies lined up on gray marble with a bite out of one in the middle and an inset photo of ingredients in a mixing bowl.
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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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