Strawberry Cake Mix Cookies

Bright, soft, and shockingly simple — these Strawberry Cake Mix Cookies are a fun shortcut for sweet moments when you want big flavor with minimal fuss. Made from a box mix plus a few pantry staples, they bake up chewy, cake-like, and perfectly pink — ideal for cookie swaps, school lunches, or a quick Pinterest-worthy dessert. If you enjoy easy baking hacks, you might also like this playful take on breakfast-to-dessert with French Toast Pancakes for your next brunch board.

Why You’ll Love This Strawberry Cake Mix Cookies

• Ridiculously quick: mix, scoop, and bake in under 20 minutes of hands-on time.
• Crowd-pleasing sweetness: strawberry flavor and white chocolate chips feel special without extra effort.
• Perfect for celebrations: pretty pink cookies that look great for parties or holiday trays.
• Family-friendly: kids can help measure and drop the dough.
• Pantry-friendly: one box mix plus eggs and oil—no fresh strawberries required.

Ingredients Needed

Dry ingredients

• 1 box strawberry cake mix

Wet ingredients

• 1/3 cup vegetable oil
• 2 large eggs

Add-ins & toppings

• 1 cup white chocolate chips
• Powdered sugar for dusting (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
2. In a large bowl, combine the strawberry cake mix, 1/3 cup vegetable oil, and 2 large eggs, stirring until well blended.
3. Fold in 1 cup white chocolate chips so they’re evenly distributed.
4. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
5. Bake 10–12 minutes, or until the edges are set and lightly golden (centers will be soft).
6. Let cool on the pan for 5 minutes, then transfer to a wire rack; dust with powdered sugar if desired. Enjoy your delicious cookies!

Serving Suggestions Strawberry Cake Mix Cookies

• Serve warm with a glass of cold milk or a scoop of vanilla ice cream for an extra-special treat.
• Plate on a dessert tray with mini cupcakes and petit fours for a party spread.
• Pack a few in a lunchbox with fresh fruit for a sweet afternoon pick-me-up.
  For more cookie inspiration and another fruity twist, check out this blueberry chocolate chip cookies recipe.

Tips for Success Strawberry Cake Mix Cookies

• Measure the cake mix gently—don’t pack the cup; loose measurement keeps cookies tender.
• Use room-temperature eggs so the batter emulsifies smoothly.
• Don’t overbake; remove when edges are set but centers are still slightly soft for the best chew.
• Chill the dough 10–15 minutes if it’s spreading too much on your first tray.
• Swap white chocolate chips for chopped strawberries candies or freeze-dried strawberry pieces for texture.

variation

• Chocolate-Drizzle: Melt 1/2 cup semi-sweet chocolate and drizzle over cooled cookies.
• Sprinkle Party: Fold in 1/3 cup rainbow sprinkles for a funfetti effect.
• Double-Chunk: Replace half the white chocolate chips with chopped macadamia nuts for crunch and richness.
  Turn these cookies into coordinating party treats—pair them with themed cupcakes like these gender reveal cupcakes for a celebration-ready table.

FAQs

Q: Can I use a different flavor cake mix?
A: Yes—vanilla, funfetti, or lemon cake mixes make tasty variations with the same method.

Q: How should I store these cookies?
A: Store airtight at room temperature for up to 3 days, or freeze baked cookies for up to 3 months.

Q: Can I make the dough ahead of time?
A: Yes—refrigerate the dough in an airtight container for up to 24 hours or freeze scooped dough on a tray, then bake from frozen (add a minute or two).

Q: What if my dough is too sticky to scoop?
A: Chill for 10–15 minutes or dust your scoop with a little extra cake mix to help release dough.