Strawberry Shortcake Crunch Cookies

These Strawberry Shortcake Cookies are a delicious blend of sweet strawberry flavor with a soft chewy base, thick frosting swirl and a crunchy topping. They taste like a strawberry crunch ice cream bar that you enjoyed as a kid!

The sweet and tart flavor combination will quickly become your new favorite cookie!

Two pink cookies with white frosting and red crumbles on a white plate and pedestal. Fresh strawberries are scattered nearby on a white cloth.

The great thing about this cookie recipe is the base is made with a box cake mix and the crunchy crumble is made with sandwich creme cookies.

This really is an easy recipe when you want to make homemade cookies that look amazing, but you don’t want to spend a lot of time in the kitchen!

Close-up of pink cookies with white frosting and pink crumbs on a white plate.

We made 8 jumbo sized cookies for a wow factor because these Crumbl inspired Strawberry Shortcake cookies are meant to impress your friends, but you can make smaller sizes to feed a crowd!

Strawberry Crunch Cookies Recipe

Prep: 20 minutes
Cook Time: 12 minutes
Assembly Time: 15 minutes
Yield: 8 Jumbo cookies (or more smaller cookies)

Cookie Ingredients

1 box strawberry cake mix
½ cup vegetable oil
2 large eggs

Ingredients for a cake: a sealed bag of strawberry cake mix, a clear bowl of oil, and two eggs on a white surface.

Frosting Ingredients

4 oz cream cheese, room temperature
2 cups powdered sugar
2 cup heavy cream

Ingredients for a dessert are displayed: cream cheese, butter, heavy cream, strawberry Jell-O, Golden Oreos, and powdered sugar in separate bowls on a light cloth background.

Crunch Topping

8 Golden Oreos
3 oz strawberry Jell-O
3 Tablespoons melted butter

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl mix together cake mix, oil, and eggs until well incorporated.

Drop 8 large spoonfuls onto a baking sheet at least 2 inches apart. You can make smaller cookies if you prefer, but be sure to space them apart.

Nine pink cookie dough portions arranged on parchment paper on a baking tray.

Bake for 10-12 minutes. Once the cookies come out of the oven, use a small spatula to shape them into circles if they spread and started to touch while baking.

A spatula lifts a pink cookie on a baking sheet.

To make frosting, in a large bowl add the cream cheese, powdered sugar, and heavy cream. Whip until well incorporated and a thick frosting consistency.

A glass bowl containing milk and a mound of flour on top, with a striped cloth to the side.

Transfer the frosting to a gallon sized plastic bag and cut the corner off to pipe the frosting.

A clear plastic bag filled with a creamy white substance, placed on a white and light striped cloth.

Pipe the frosting in a thick line in a zig-zag motion across the cookie.

Eight pink cookies with white frosting on a baking sheet.

For the strawberry crunch topping, add the Jello dry mix and Golden Oreos to a zip-top plastic baggie. Crush the cookies by using a rolling pin or a mallet over the plastic bag.

A clear plastic bag containing frosty, diced pink and beige pieces, likely frozen food, on a light surface.

Transfer the crushed Oreos and Jello mixture to a bowl and add the melted butter. Stir together until well incorporated and the mixture looks like a crumble.