Soft Strawberry Cake Mix Sandwich Cookies Recipe

Strawberry lovers, this one’s for you! These soft, chewy strawberry cake mix cookies are sandwiched with a luscious almond buttercream that melts in your mouth. The best part? They come together in no time thanks to a shortcut—cake mix! If you’re looking for an easy, bakery-worthy treat that tastes like a dream, you’re in the right place.

this RECIPE

A little backstory (because every great recipe has one)

I remember the first time I made these cookies. It was one of those days when I needed something sweet fast, but I didn’t want to deal with a million ingredients. I spotted a forgotten box of strawberry cake mix in the pantry and thought, “Why not?” A few tweaks later, these pillowy pink cookies were cooling on my counter, sparkling with sugar.

Then came the filling—almond buttercream. I took one bite, and it was love. The soft cookie, the rich and creamy frosting, the perfect balance of flavors… it felt like a little bite of nostalgia. Now, I make them whenever I need a quick dessert that still feels special.

🍰 Why cake mix cookies are a game-changer

Cake mix cookies are the ultimate baking hack. They take out all the guesswork—no need to measure out flour, sugar, or baking powder. You just mix, scoop, and bake. Plus, the texture is unbeatable: soft, slightly chewy, and bursting with flavor.

These cookies have a bright strawberry flavor and a soft, melt-in-your-mouth texture. Rolling them in sanding sugar before baking gives them a little sparkle and a subtle crunch. And when you add the almond buttercream? Absolute perfection.

Let’s talk ingredients: the sweet essentials

Strawberry Cake Mix

This is the secret to easy, delicious cookies. I used Duncan Hines, but any 15.25 oz strawberry cake mix will work. If you only have vanilla or white cake mix, you can mix in 3 tablespoons of strawberry Jell-O powder for that fruity flavor.

Eggs

Eggs bind everything together and add moisture. Make sure they’re at room temperature for better mixing.

Vegetable Oil

Keeps the cookies soft and tender. Canola oil works too, or even melted butter for a richer flavor.

Sanding Sugar

Gives the cookies a little crunch and sparkle. If you don’t have sanding sugar, granulated sugar works fine.

Unsalted Butter

The base of the buttercream. Using unsalted butter lets you control the flavor.

Almond Extract & Vanilla

A small amount of almond extract takes the frosting to another level. If you’re not a fan, just use vanilla.

Powdered Sugar

For that classic smooth, fluffy frosting texture.

Heavy Cream

Makes the buttercream extra creamy and easy to spread. Milk works in a pinch, but heavy cream gives the best texture.

Tools you’ll need (nothing fancy!)

• Mixing bowls – One for the cookie dough and one for the frosting.
• Stand mixer or hand mixer – Makes mixing so much easier, especially for the buttercream.
• Baking sheet & parchment paper – Keeps the cookies from sticking.
• Cookie scoop – Ensures evenly sized cookies. A tablespoon works too!
• Wire rack – Helps the cookies cool faster.
• Piping bag (or ziplock bag) – For that perfect buttercream swirl.

Step-by-step: making these dreamy sandwich cookies

1. Prep your baking station

Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easier.

2. Mix the cookie dough

In a mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Use a stand mixer with a paddle attachment or mix by hand until just combined. Don’t overmix—just stir until everything comes together.

3. Roll and sugar-coat

Scoop the dough into 1-inch balls. Roll each ball in sanding sugar, making sure they’re well coated. This gives them that sparkly, slightly crisp exterior.

4. Bake to perfection

Place the cookie dough balls on the baking sheet, leaving about 3 inches of space between them. Bake for 7-9 minutes, or until the edges are set but the centers are still soft. They’ll continue to firm up as they cool.

5. Cool completely

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack. They need to be completely cool before adding the buttercream.

6. Make the almond buttercream

While the cookies cool, whip the butter in a stand mixer until it’s light and fluffy. Add the salt, vanilla, almond extract, and heavy cream, then mix again. Slowly add the powdered sugar, mixing on low at first (to avoid a sugar cloud!). Once all the sugar is in, whip on high speed for about 2 minutes until smooth and fluffy. If it’s too thick, add a little more cream.

7. Assemble the sandwiches

Pipe a swirl of buttercream onto the flat side of one cookie, then gently press another cookie on top. Repeat until all cookies are sandwiched together.

8. Enjoy!

At this point, you could let them set in the fridge for a bit… or you could dive right in. I won’t judge!

Variations & fun twists

• Chocolate twist – Swap the almond buttercream for chocolate ganache.
• Lemon-strawberry – Add a little lemon zest to the buttercream for a bright, citrusy contrast.
• Gluten-free – Use a gluten-free cake mix and make sure all other ingredients are GF-friendly.
• Dairy-free – Use dairy-free butter and substitute the heavy cream with coconut cream.
• Holiday version – Roll the cookies in red and pink sprinkles for Valentine’s Day!

How to serve these beauties

These cookies are already gorgeous, but if you want to take them up a notch:

• Dust them lightly with powdered sugar for a bakery-style finish.
• Dip half the cookie in white chocolate and let it harden.
• Serve them on a pretty plate with fresh strawberries.

What to drink with them?

• Coffee – A strong espresso balances the sweetness.
• Milk – Classic, and always a good choice.
• Strawberry lemonade – For the ultimate fruity pairing.

Storage tips

Store these cookies in an airtight container in the fridge for up to a week. Let them sit at room temperature for a few minutes before eating so the buttercream softens. If you want to freeze them, wrap them individually and store them in a ziplock bag for up to 2 months.

Scaling the recipe up or down

Want to make more? Just double the ingredients. If you need a smaller batch, halve everything, but use 1 egg instead of 2.

FAQs

1. Can I use a different cake mix flavor?
Absolutely! Vanilla, chocolate, or lemon cake mix would all be delicious.

2. Can I make the cookies ahead of time?
Yes! You can bake the cookies a day in advance and assemble them later.

3. What if I don’t have a piping bag?
Just use a ziplock bag and snip off a small corner—it works just as well.

4. How do I know when the cookies are done baking?
They should be set at the edges but still slightly soft in the center.

5. Can I use store-bought frosting?
You can, but homemade buttercream is worth the extra effort!

Go ahead, give these strawberry cake mix sandwich cookies a try—you won’t regret it!

Print