Ingredients

For the streusel:

5 tbsp all-purpose flour

2.5 tbsp unsalted butter (softened)
2 tbsp strawberry jello powder

2 tbsp vanilla pudding powder

For the cookies:

1 box strawberry cake mix (15-16 oz)
2 tbsp all-purpose flour
1/4 cup oil (vegetable, canola, or melted coconut oil)

2 large eggs (room temperature)
3 tbsp heavy cream

For the frosting:

3 oz cream cheese (softened, full-fat)
1.5 cups cold heavy whipping cream
3.5 tbsp vanilla pudding mix (instant)

1/3 cup powdered sugar (sifted)

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. In one small bowl, mix 5 tbsp flour, 2.5 tbsp softened butter, and 2 tbsp strawberry jello powder until the texture resembles coarse breadcrumbs. In another bowl, combine 2 tbsp flour, 2.5 tbsp softened butter, and 2 tbsp vanilla pudding powder the same way. Spread both mixtures separately on the baking sheet and bake for 11 minutes until lightly golden. Let cool completely, then break apart and combine in a small bowl.

Step 2: In a large bowl, mix the strawberry cake mix, 2 tbsp flour, oil, eggs, and heavy cream until just combined. The batter should be thick and slightly textured. Avoid overmixing to keep the cookies tender.

Step 3: Scoop the dough into 8 equal balls and place on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F for 9 minutes until edges are set but centers look slightly underdone. This keeps them soft and cake-like.

Step 4: Let the cookies cool on the baking sheet for 15 minutes to set and become sturdy enough to handle while remaining soft inside. Transfer to a cooling rack if desired.

Step 5: Meanwhile, prepare the frosting. Beat softened cream cheese until smooth. Add cold heavy whipping cream, vanilla pudding mix, and sifted powdered sugar. Whisk for about 60 seconds until stiff peaks form and the frosting is fluffy.

Step 6: Once cooled, frost each cookie generously with the whipped cream cheese frosting. Top with a spoonful of the combined crumble and press gently to adhere. Serve immediately or chill until ready to enjoy.

Tips & Variations

Use room temperature eggs for a smoother batter and better crumb texture.

Do not overbake the cookies; they should look slightly underdone in the center when removed.

For a different flavor, substitute vanilla cake mix and add extra strawberry jello powder if strawberry mix isn’t available.

Use full-fat cream cheese for frosting to prevent runny texture.

Cold heavy cream whips best; avoid using whipped topping brands for frosting.

If freezing, freeze unfrosted cookies only and prepare fresh frosting before serving.

Storage

Store frosted cookies in an airtight container in the refrigerator for 2-3 days. Arrange in a single layer to keep frosting intact. For longer storage, freeze unfrosted cookies up to 2 months and make frosting fresh before serving. Let refrigerated cookies sit at room temperature for 10-15 minutes before eating for best texture and flavor.

FAQs

Can I use a different flavor of cake mix?

While strawberry cake mix is key to the signature flavor, you can substitute vanilla cake mix and add strawberry jello powder for a similar taste if needed.

Why are my cookies crumbly or falling apart?

Be sure to let the cookies cool on the baking sheet for at least 15 minutes before transferring. This helps them set and hold together. Also, avoid overbaking to keep the texture soft and moist.