These easy Strawberry Cookies are made with a box of cake mix and some white chocolate chips. It’s a quick and easy way to make soft, fluffy cookies for any occasion. The bright pink color makes them perfect for holidays like Valentine’s Day or Easter cookies! Everyone always asks for the recipe, but the real secret is how simple it is!
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What’s in This Strawberry Cookie Recipe?
You can turn a box of cake mix into the most delicious strawberry cookies with just a few ingredients, most of which will already be in your pantry.
- Strawberry Cake Mix: This is such a great hack for easy cookies. Cake mix contains all of the basic ingredients in cookies (flour, sugar, leavening, and colorings and flavorings), making this recipe super quick!
- Baking Powder: Be sure to use fresh baking powder for best results. This helps to create a fluffier texture.
- Eggs: Whole eggs bind the ingredients to build structure in any baked good. Without them, these cookies would end up dry, dense, or crumbly.
- Oil: Vegetable oil adds moisture to the cake mix. Any neutral oil works well here.
- Vanilla: Pure vanilla extract enhances the sweet flavor of these cookies.
- Chocolate Chips: White chocolate complements the strawberry flavor perfectly. For chocolate strawberry cake mix cookies, swap the white chocolate chips for milk, semisweet, or dark chocolate chips!
Variations to Try
If strawberry isn’t your thing, you can make cake mix cookies with any flavor you like by following the same basic instructions. If you don’t want strawberry cookies, try chocolate cake mix cookies, vanilla, red velvet, or yellow cake mix instead. I love to let my sons pick a cake mix flavor and create their favorite cookies for their birthdays.
How to Store and Reheat
Let the strawberry cookies cool completely before storing them in an airtight container or Ziplock bag. Keep them at room temperature for up to 3 days, or move them to the refrigerator for longer storage (up to 5 days). Let come to room temperature before enjoying.
How to Freeze
To freeze these strawberry cookies, place them in flat layers in a Ziplock bag, and place sheets of parchment paper between layers to prevent sticking. Once they’re frozen, you can rearrange them as needed. Freeze for up to 1 month, then thaw in the fridge before serving.
Serving Suggestions
These easy strawberry cake mix cookies are delicious all by themselves or served with a cool glass of oat milk or a Starbucks pink drink. They’re also delicious as cookie sandwiches filled with vanilla frosting, chocolate buttercream, or red velvet ice cream. Yum!
Notes from the Test Kitchen
Wondering if you can still use that box of cake mix that’s been sitting in your pantry a little too long? Most likely, the only issue will be the leavening agent (aka baking powder or soda). But since we’re already adding more to our recipe, the problem should be solved! It will freshen things up for cakey cookies that get nice and fluffy.
5-Star Reviews
“These are amazing. I made them for a baby shower I was throwing. Also, tried with devils food flavor and put peanut butter and chocolate chips and my kids loved them. So thankful for this recipe. I can not bake very well and I did not mess these up ♡♡♡♡” -Brandy
Strawberry Cookies Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 15.25 ounces Strawberry Cake Mix 432 grams (1 box), such as Betty Crocker
- 1 teaspoon baking powder 4 grams
- 2 large eggs 100 grams
- ⅓ cup vegetable oil 67 grams
- ½ teaspoon pure vanilla extract 2 grams
- 1 cup white chocolate chips 170 grams
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl, combine the cake mix and baking powder until well combined.15.25 ounces Strawberry Cake Mix, 1 teaspoon baking powder
- In a separate smaller bowl, whisk the eggs, oil, and vanilla together by hand.2 large eggs, ⅓ cup vegetable oil, ½ teaspoon pure vanilla extract
- Pour the egg mixture into the bowl with cake mix and stir with a spoon until a dough forms. Be sure to fully combine. Mix in the white chocolate chips.1 cup white chocolate chips
- Using a small portion scoop, drop rounded balls of the dough onto your baking sheet. These cookies flatten out quite a bit, so make sure the balls are taller than they are wide, and give them quite a bit of space between each cookie.
- Bake for 9-10 minutes. Do not let them brown in the oven. They will appear slightly undercooked, but that is a good thing. They will firm up and flatten as they cool. When you take them out, you can add a couple more white chocolate chips to the top to make them look pretty (this is a little food blogger trick!)
- Allow to cool for at least 10 minutes.
Video
Becky’s Tips
- Don’t overbake the cookies. I made this mistake a few times! I like these a little bit gooey on the inside and slightly browned on the outside. When you see the pink begin to brown, get them out of the oven stat!
- Add more white chocolate chips after you bake. That’s right, this is the oldest blogger food pic trick in the book! Once you take the cookies out of the oven and place them on a cooling rack, add more fresh white chocolate chips to the top. It will make your Pink Cookies look loaded with chocolate chips and you’ll look like an experienced baker. High fives!
- If you want to make variations of this recipe, you can use any type of cake mix! The sky is the limit.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Strawberry Cookies Step by Step
Whisk the Dry Ingredients: Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper and set aside. In a large bowl, combine 15.25 ounces (1 box) of strawberry cake mix and 1 teaspoon of baking powder.
Stir the Wet Ingredients: In a separate smaller bowl, whisk 2 large eggs, ⅓ cup of vegetable oil, and ½ teaspoon of pure vanilla extract together by hand.
Make the Cookie Dough: Pour the egg mixture into the bowl with cake mix and stir with a spoon until a dough forms. Be sure to fully combine. Mix in 1 cup of white chocolate chips.
Portion the Cookies: Using a small portion scoop, drop rounded balls of the dough onto your baking sheet. These cookies flatten out quite a bit, so make sure the balls are taller than they are wide, and give them quite a bit of space between each cookie.
Bake the Cookies: Bake for 9-10 minutes. Do not let them brown in the oven. They will appear slightly undercooked, but that is a good thing. They will firm up and flatten as they cool. When you take them out, you can add a couple more white chocolate chips to the top to make them look pretty (this is a little food blogger trick!) Allow to cool for at least 10 minutes.
Cake mix and cookie mix generally contain the same ingredients but in different proportions. The real difference here, though, is in the ingredients we add. For example, if you were making a cake, you’d need more liquid in the recipe, but since we’re making cookies, we want a doughy consistency instead of a runny batter. So no water or milk is needed.
These pink cookies can be topped with pink and white sprinkles, powdered sugar, or heart sprinkles. You can skip the chocolate chips if you prefer, but they add extra flavor. You could also use a cream cheese frosting or buttercream to finish them, and they’d taste just like a cupcake.
Hey Becky these look great will be making soon! I was wondering what brand of cake mix did you use?
I love the color! Perfect for a girl party! I love those easy recipes! Thanks!
Thanks so much Ruthie!
I LOVED THE RECIPE, BUT HOW DO I MAKE THEM MORE FLUFFY ?
I am dumbfounded as to how you got 24 cookies out of this! I have a 15.25 oz box of Stawberry Supreme Cake Mix from Pilsbury. I could barely make 11 small cookies. They’re in the oven now. What could I have done wrong!?
These look great! My main concern though would be with the texture. Do they turn out tasting more cakey than like a real cookie?
We are also going to try orange too. I wonder how that will turn out.????????????
Thanks Becky. You REALLY inspired me!????
Oh my gosh! I just made a batch of these cookies and they were astonishing! Real soon we are going to try lemon! Thank you so much for sharing your recipe Becky. I think these cookies are my new favorite. Everyone in my family thinks they are delicious too. When they came out of the oven I knew they would be awesome, and they were. I love these cookies. I hope more people will bake these too!!!????????????????????????
This is a fantastic recipe! I substituted almond extract for the vanilla to give them an extra fruity, cherry-esque flavor boost and they taste awesome. Since I am at a high altitude, I also added 1/2 cup of white flour to the mix and it turned out perfectly. Never would have thought to combine strawberry cake mix and white chocolate chips–they are a huge hit with us and I am definitely taking these into work for Valentine’s Day. Keep up the great work!
I would love ❤️ help- I’m designing my own recipe using this as a model. I just have the question of whether or not I should use the cake mix as flour? Is this what I can constitute as flour? My recipe is vegan and I need to figure how much substituted vegan powder I need?
Hi Mondo, while I don’t know what type of recipe you are creating, I would advise against using cake mix as flour because it has leavening mixed into it already. Since the box doesn’t state the amount of leavening per unit of mix, it would throw off the proportions of any other recipe that required leavening (and would mess up recipes that did not use leavening).
I plan on making these for a bake sale and these look absolutely delicious! I am wondering (since milk chocolate + strawberry is my fav), could I do milk chocolate chips instead of white chocolate? These make 24 correct? I am making a total of 48 cookies (24 of these, 24 of chocolate chip cookies) and selling these for 2 cookies/batch for a $1.00. I can’t wait ot start baking these!!!