Name: Strawberry Cake Mix Cookies with White Chocolate Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Cuisine: American
Ingredients: 1 15.25-ounce box strawberry cake mix; 2 large eggs; ½ cup salted butter softened; 1½ tbsp strawberry syrup; 3 tbsp lemon juice (about one lemon); ½ tsp baking soda; 1 cup white chocolate chips

There’s something delightfully nostalgic and irresistibly sweet about a soft, fruity cookie that melts in your mouth—this Strawberry Cake Mix Cookies with White Chocolate Recipe delivers exactly that. The subtle hint of lemon and the creamy white chocolate chunks make each bite a little moment of joy you’ll want to savor again and again.

A white plate holds a stack of four pink cookies with visible white chunks embedded throughout, the top cookie has a bite taken out of it, showing a soft, slightly crumbly texture inside; next to the cookies are two whole red strawberries, one sliced in half revealing its juicy and seeded interior, the background features a white marbled surface with a soft focus on more pink cookies and a bottle of milk. 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 with White Chocolate Recipe
Top Tip
How to Serve Strawberry Cake Mix Cookies with White Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Cake Mix Cookies with White Chocolate Recipe

Why You'll Love This Recipe

I’ve been making these cookies ever since I discovered how easy and fun it is to transform a simple cake mix into a batch of soft, flavorful cookies. They’re perfect when you want something sweet but a little different from the classic chocolate chip.

Quick and Simple: Using a strawberry cake mix cuts down on prep, so you’ve got cookies ready in no time.
Flavor Explosion: The mix of strawberry, lemon juice, and strawberry syrup gives these cookies a fresh and vibrant taste.
White Chocolate Perfection: Those melty white chocolate chips add the perfect creamy touch that pairs beautifully with the fruity base.
Soft, Not Overbaked: These cookies come out tender and just set, which keeps them soft and wonderfully crumbly.

The image shows soft, round pink cookies with white chocolate chips scattered on top and inside. The cookies are spread on a baking tray lined with parchment paper. Around the cookies are fresh whole strawberries and halved strawberries with green leafy tops, placed randomly on the tray. The baking tray sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about this recipe is how a handful of accessible ingredients come together to make something really special—each one plays a key role in texture and flavor. Let’s talk about why they matter.

Flat lay of a small mound of fine pink strawberry cake mix powder, two large brown eggs with clean shells, a half cup of soft salted butter in a simple white ceramic bowl, a small white bowl filled with bright red strawberry syrup, a small white bowl holding fresh lemon juice with a halved lemon next to it, a pinch of baking soda powder in a tiny white bowl, and a simple white ceramic bowl full of glossy white chocolate chips, all arranged symmetrically and naturally 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 not just the base; it brings in the signature strawberry flavor and sweetness without needing extra sugar.
Large eggs: They bind everything together and add a little richness.
Salted butter: Adds creaminess and depth—softened butter is crucial so the dough mixes smoothly.
Strawberry syrup: It intensifies the strawberry flavor, making these cookies taste extra fresh and juicy.
Lemon juice: A splash of acidity brightens the flavors, balancing the sweetness beautifully.
Baking soda: Helps the cookies puff up slightly and keeps them tender.
White chocolate chips: They melt into little pockets of creamy sweetness throughout the cookie.

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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

I like to tweak this recipe depending on the mood or occasion. It’s so flexible that you can easily make it your own, while still keeping that classic strawberry-white chocolate charm.

Variation: Sometimes I swap the white chocolate chips with chunks of dark chocolate or even toasted nuts for a contrast in texture and deeper flavors. It’s a nice twist but keep the strawberry notes front and center!

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

Step 1: Get Your Oven and Pan Ready

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper — this is essential to prevent sticking and makes cleanup a breeze, especially because the cookies are soft and delicate.

Step 2: Combine the Wet and Dry Ingredients

In a large mixing bowl, stir together the strawberry cake mix, eggs, softened salted butter, strawberry syrup, lemon juice, and baking soda until everything is well combined. The dough will be thick but sticky — that’s exactly right. Trust me, don’t add flour or water here!

Step 3: Fold in the White Chocolate Chips

Gently fold in the white chocolate chips so they’re evenly scattered without breaking the dough down too much. This step is where all the magic starts—those pockets of gooey white chocolate are what make every bite special.

Step 4: Scoop and Bake

Use a small cookie scoop (about 2 inches) to portion out the dough onto your prepared pan. Space them about 2 inches apart so they have room to spread without sticking together. Bake for 8-10 minutes until you see the edges just set—watch carefully so they don’t overbake and dry out. Let them cool on the tray for 4 minutes before moving them to a wire rack.

Top Tip

One of the trickiest parts of this Strawberry Cake Mix Cookies with White Chocolate Recipe is getting the bake just right, so here are some tips I picked up after many batches to help you nail it the first time.

Watch the edges: They shouldn’t turn golden brown; you want them just set with a hint of light brown. This keeps your cookies soft and tender, not crunchy.
Softened butter is a must: Too cold and it won’t mix well; too melted and your dough can become runny. Room temperature butter gives the best consistency.
Scoop size matters: Using a cookie scoop (about 2 inches) helps keep your cookies uniform and ensures they bake evenly.
Cool before handling: The cookies are crumbly when warm—let them rest on the baking sheet briefly before moving them to avoid breakage.

How to Serve Strawberry Cake Mix Cookies with White Chocolate Recipe

strawberry cake mix cookies - Serving Suggestion

Garnishes

I usually dust these with a light sprinkle of powdered sugar for a pretty, sweet finish that complements the strawberry flavor without overpowering it. Fresh strawberry slices on the side add a fresh burst and amazing presentation, especially if you're serving them to guests.

Side Dishes

Pair these cookies with a cold glass of milk or a fruity iced tea for a perfect afternoon snack. For brunches or dessert tables, they’re delightful alongside fresh fruit salads or a scoop of vanilla ice cream.

Creative Ways to Present

For special occasions, I love stacking these cookies in a rustic basket lined with a bright floral napkin to make colors pop. Wrapping a few in clear cellophane with a ribbon makes a lovely homemade gift that friends always appreciate.

Make Ahead and Storage

Storing Leftovers

I keep these cookies in an airtight container at room temperature. Because they're on the soft and crumbly side, I’m very careful when stacking them so they don’t break. They stay fresh for about 5 days if stored this way.

Freezing

These cookies freeze beautifully. I pop them into a sealed container with parchment layers between the cookies to avoid sticking. When you want some, just thaw at room temperature and enjoy. They retain their softness perfectly.

Reheating

If you want to revive the warmth, I gently reheat the cookies in a microwave for about 10-15 seconds—just enough to soften the white chocolate without making the cookie soggy. It’s like fresh-baked all over again!

Frequently Asked Questions:

Can I use a different cake mix flavor for this cookie recipe?

Absolutely! While strawberry cake mix gives a fresh, fruity flavor, you can experiment with other flavors like vanilla or funfetti – each will bring a unique twist, but keep the balance of other ingredients in mind.

What if I don’t have strawberry syrup?

You can substitute strawberry syrup with a tablespoon of strawberry jam or preserves for a similar burst of strawberry flavor. If none are available, a teaspoon of pure vanilla extract works as a mild alternative, though it won’t have the same berry tang.

How do I prevent these cookies from spreading too much?

Make sure your butter is softened but not melted to keep the dough firm. Also, refrigerate the dough for 15-20 minutes if you notice it’s too sticky or spreading excessively before scooping and baking.

Can I make these cookies gluten-free?

If you find a gluten-free strawberry cake mix, you can absolutely make this recipe gluten-free. Just check that your other ingredients, like baking soda and white chocolate chips, are also gluten-free to be safe.

Final Thoughts

This Strawberry Cake Mix Cookies with White Chocolate Recipe is one of my happiest kitchen discoveries—so easy yet so impressive. The soft crumb, fresh strawberry zing, and creamy white chocolate always bring smiles whether it’s for a casual snack or a special get-together. I genuinely hope you enjoy making and sharing these cookies as much as I do. They’re the kind of sweet treat that feels homemade but looks like you put in the extra love.