Name: Strawberry Cake Mix Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 50 min
Cuisine: American
Ingredients: 15.25 ounces box strawberry cake mix; 2 large eggs, room temperature; ⅓ cup vegetable oil; 1 cup powdered sugar; ¼ cup strawberry preserves; 2 tablespoons half and half

Sweet, soft, and bursting with strawberry flavor — that’s exactly what you get with this Strawberry Cake Mix Cookies Recipe. It’s the kind of treat that’s simple enough for a last-minute bake but feels fancy enough to share with friends or bring to a potluck.

A stack of three round pink cookies with a rough and cracked texture sits in the center, each cookie thick and slightly uneven. The top two cookies are covered with a shiny, light pink glaze that drips down the sides in smooth drips. The cookies rest on a white parchment paper on a white marbled surface. A red strawberry slice is placed on the left side, and blurred glass of milk and a white bowl with strawberries are visible softly in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Cake Mix Cookies Recipe
Top Tip
How to Serve Strawberry Cake Mix Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Cake Mix Cookies Recipe

Why You'll Love This Recipe

I remember the first time I tried these cookies. I had a box of strawberry cake mix lying around and no idea what to do with it, and bam — these cookies turned out so soft and flavorful, everyone wanted the recipe. They're like a delightful strawberry hug in cookie form!

Quick and Easy: You only need a few ingredients and minimal prep time, perfect when you want a fast bake.
Flavorful Strawberry Goodness: Using strawberry cake mix gives the cookies a vibrant, fruity taste without extra effort.
Soft, Moist Texture: These cookies are tender and melt-in-your-mouth — not dry or crumbly like some cake mix cookies.
Glaze Finish: The strawberry glaze adds a lovely, glossy sweetness that makes these cookies feel special.

The image shows a stack of three pink cookies with a light pink glaze that drips slightly down the edges, placed on a white marbled surface. The top cookie has a bite taken out, revealing a soft, moist inside with a slightly crumbly texture. To the left of the stack, there are two fresh strawberries, one whole with green leaves and one sliced open showing the red inside. In the background, there are more pink cookies spread out, along with a clear glass of milk on the left side. The scene is bright and clean with a white marbled surface, and pink and black striped straws lie beside the stack of cookies. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a part in creating that perfect balance of strawberry flavor and chewy, soft texture. The cake mix is your shortcut to flavor and crumb, while the eggs and oil lock in moisture for tender cookies.

Flat lay of a medium-sized white ceramic bowl filled with vibrant pink strawberry cake mix powder, two large whole brown eggs with clean shells, a small white bowl of clear golden vegetable oil, a simple white bowl holding fine white powdered sugar, a small white bowl with glossy red strawberry preserves, and a tiny white bowl containing creamy off-white half and half, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Strawberry Cake Mix: This is the heart of the cookie, packed with strawberry flavor and the base for the soft texture.
Eggs: They bind everything together and add richness — I like to use room temperature eggs for smooth mixing.
Vegetable Oil: Essential for that moist, tender crumb; don’t swap it for butter here or the texture changes.
Powdered Sugar: Used in the glaze to give a smooth, sweet finish without any graininess.
Strawberry Preserves: Adds real strawberry bursts and depth to the glaze, intensifying the flavor.
Half and Half: Helps thin the glaze to a perfect drizzle consistency — you can also use milk if that’s what you have.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Strawberry Cake Mix Cookies Recipe is wonderfully versatile. Over time, I’ve found simple swaps and add-ins that keep it fun and tailored to what I’m craving (or what I have in my pantry).

Variation: I’ve tossed in white chocolate chips for extra pockets of sweetness — it makes a lovely contrast with the strawberry flavor.
Egg Substitute: If you’re avoiding eggs, try swapping them with ½ cup applesauce — the cookies stay tender but with a slightly different texture.
Size Adjustments: Using a smaller cookie scoop (1 tablespoon) gives bite-sized cookies perfect for parties; just bake them for 8 minutes.

Step-by-Step: How I Make Strawberry Cake Mix Cookies Recipe

Step 1: Mixing up the thick dough

Start by preheating your oven to 350°F and lining a cookie sheet with parchment paper — this really helps prevent sticking and makes cleanup a breeze. In a medium bowl, combine the strawberry cake mix, eggs, and vegetable oil. I like using a handheld mixer set to medium speed here — it gets the ingredients nicely blended without overmixing. The dough will be super thick, almost like a cookie dough batter but more dense. Don’t sweat it, that’s exactly what you want!

Step 2: Scooping and baking

I scoop the dough with a 1½ tablespoon cookie scoop for generously sized cookies and space them about 2 inches apart on the sheet. Bake for 10 to 12 minutes until the edges just start to turn golden — don’t overbake or they’ll dry out. Once out of the oven, let them rest on the cookie sheet for 5 minutes to set. This tip might seem small, but it helps keep the cookies soft and prevents them from breaking when you transfer them.

Step 3: Whipping up the strawberry glaze

While your cookies are baking, mix the powdered sugar, strawberry preserves, and half and half in a small bowl. Whisk it together until smooth and glossy — the glaze should be pourable but not too runny. Once the cookies have cooled completely on a wire rack, spoon the glaze over the tops. Patience here pays off, as glazing warm cookies can cause the sweetness to slide right off.

Top Tip

From my experience baking these strawberry cake mix cookies, a few small tricks really make the difference between “just okay” and “wow, these are amazing!” I’ve learned these through endless batches and a fair share of taste tests (purely for quality control, of course!).

Use Room Temperature Eggs: Cold eggs can cause the batter to mix unevenly, so warming them up a bit helps create a smooth dough.
Don’t Skip the Rest: Let the cookies rest on the baking sheet before moving them to a cooling rack to set the structure and avoid crumbling.
Glaze Only When Cool: Applying glaze to fully cooled cookies prevents it from melting and sliding off, giving you those picture-perfect drizzles.
Adjust Time for Size: If you make smaller cookies, reduce the baking time accordingly to keep them soft and chewy.

How to Serve Strawberry Cake Mix Cookies Recipe

strawberry cake mix cookies - Serving Suggestion

Garnishes

I love adding a few fresh strawberry slices or even a light dusting of powdered sugar on top of the glaze for a little extra charm. Sometimes, a tiny mint leaf on each cookie adds a fresh contrast that brightens up the sweetness.

Side Dishes

These cookies pair beautifully with a simple glass of milk or a cup of hot tea. For a more indulgent twist, serve alongside vanilla ice cream or a bowl of fresh berries to bring out the strawberry notes even more.

Creative Ways to Present

For special occasions, I like arranging these cookies on a pretty platter with edible flowers or placing them in cute cupcake liners to make them feel extra festive. They also make adorable gifts when stacked in a mason jar tied with a ribbon!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering them with wax paper to prevent sticking. They usually stay fresh and soft for about 4 days, making it easy to enjoy them throughout the week.

Freezing

I often freeze the cookie dough balls before baking — just pop them into a freezer-safe bag or container for up to 2 months. When you’re ready, bake them straight from frozen, but add 5 to 7 minutes to the baking time. It’s a great way to have freshly baked cookies anytime you want.

Reheating

If you want to enjoy the cookies warm, I briefly heat them in the microwave for about 10 seconds. Pair this with a drizzle more of glaze or a scoop of ice cream, and you’ve got a little dessert party!

Frequently Asked Questions:

Can I make this recipe without eggs?

Yes! You can replace the two eggs with ½ cup of unsweetened applesauce as an egg substitute, which keeps the cookies moist and soft, though the texture will be slightly different.

Can I use a different cake mix flavor?

Absolutely. While strawberry cake mix gives you that signature flavor, you can experiment with other flavors like vanilla or lemon for a tasty twist, but the glaze may not complement all flavors as nicely.

How do I store leftover cookies so they stay soft?

Store cooled cookies in an airtight container at room temperature, separating each layer with wax paper to prevent sticking. This keeps the cookies soft for up to 4 days.

Can I freeze the cookie dough or baked cookies?

You can freeze the cookie dough balls for up to 2 months and bake them straight from frozen with an extended baking time of 5-7 minutes. Baked cookies are best enjoyed fresh but can be frozen for up to a month wrapped tightly.

Final Thoughts

This Strawberry Cake Mix Cookies Recipe holds a special place on my baking list because it turns an everyday cake mix into something truly sweet and memorable. Whenever I want a quick strawberry treat that doesn’t require a lot of fuss, I pull this recipe out — and you will too, once you try it. I’m excited for you to bake these, share them, and maybe even come up with your own unique twist.