Soft Strawberry Cake Mix Sandwich Cookies Recipe

If you’ve ever wanted to turn a simple cake mix into something extra special, these soft strawberry cake mix sandwich cookies are the answer. They’re sweet, chewy, and filled with a dreamy almond buttercream that makes them absolutely irresistible. The best part? They come together with just a few ingredients and minimal effort—perfect for when you need a quick but impressive treat.

this RECIPE

A sweet memory behind these cookies

I first made these cookies on a whim when I needed a last-minute dessert for a family get-together. I had a box of strawberry cake mix sitting in my pantry, staring at me like it was waiting for its moment to shine. With no time to make a full cake, I thought, why not cookies? And just like that, this recipe was born.

The moment I bit into one, I knew I had stumbled upon something special. The soft, cake-like texture, the crunch of the sugar coating, and that smooth almond buttercream filling—it was like a nostalgic nod to those classic snack cakes I loved as a kid, but way better. My family devoured them in no time, and now they’ve become a go-to whenever I need a simple yet crowd-pleasing dessert.

A little background on strawberry cake mix cookies

Strawberry cake mix cookies are part of the larger trend of cake mix cookies, which started as a way to make baking easier while still delivering homemade flavor. By using cake mix as a base, you get soft, fluffy cookies with minimal effort. These cookies, in particular, have that perfect balance of sweet strawberry flavor and buttery richness. While traditional strawberry cookies might use fresh fruit, the cake mix gives them that signature soft-baked texture without extra moisture issues.

Let’s talk ingredients

Strawberry cake mix

The base of these cookies is a box of strawberry cake mix, which gives them their signature flavor and pink color. I used Duncan Hines, but Betty Crocker or Pillsbury will work too. If you ever want a stronger strawberry taste, you can mix in a teaspoon of strawberry extract.

Eggs

Eggs help bind the dough and give the cookies structure. Make sure they’re at room temperature for even mixing. If you’re out of eggs, a great substitute is ¼ cup of unsweetened applesauce per egg.

Vegetable oil

Oil keeps these cookies moist and tender. Canola or melted coconut oil works too, but I find vegetable oil gives the softest texture.

Sanding sugar

This adds a slight crunch and a beautiful sparkle. If you don’t have sanding sugar, granulated sugar works just fine.

Butter

For the buttercream, unsalted butter gives the smoothest and richest texture. Let it soften at room temperature for easy whipping.

Vanilla and almond extract

Vanilla adds warmth, while almond extract gives a subtle nutty flavor that pairs beautifully with strawberry. If almond extract isn’t your thing, just increase the vanilla.

Powdered sugar

This is what makes the buttercream thick and sweet. If your buttercream is too thick, a splash of extra heavy cream will fix it.

Heavy cream

A little bit of cream makes the frosting extra fluffy and smooth. You can use milk in a pinch, but cream gives the best texture.

Kitchen tools you’ll need

• Stand mixer or hand mixer – You’ll need this for both the cookie dough and buttercream. A whisk and elbow grease will work, but mixing takes longer.
• Piping bag – Makes filling the cookies neat and pretty. A zip-top bag with the corner snipped off works too.
• Cookie scoop – Ensures uniform cookies that bake evenly. If you don’t have one, use a tablespoon and roll the dough by hand.
• Wire rack – Helps the cookies cool properly so they don’t get soggy.

Step-by-step: How to make these strawberry sandwich cookies

1. Prep your baking sheet

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

2. Make the cookie dough

In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the cake mix, eggs, and oil until just combined. The dough will be thick and slightly sticky.

3. Roll in sugar

Pour the sanding sugar onto a plate. Scoop out 1-inch balls of dough and roll them in the sugar until coated. Place them on the prepared baking sheet, leaving about 3 inches between each.

4. Bake to perfection

Bake for 7-9 minutes. They should look slightly underbaked in the center—this keeps them soft. Let them cool on the baking sheet for a couple of minutes, then transfer to a wire rack.

5. Make the almond buttercream

While the cookies cool, beat the butter in a stand mixer until fluffy. Add the salt, vanilla, almond extract, and heavy cream, then mix again. Slowly add the powdered sugar, whipping on high for 2 minutes until light and airy. If it’s too thick, add a little more cream.

6. Assemble the cookies

Pipe (or spread) a swirl of buttercream onto the flat side of a cookie, then top with another cookie to make a sandwich. Gently press together until the filling reaches the edges.

Fun variations to try

• Chocolate-dipped – Dip half of each sandwich in melted dark chocolate and let it set.
• Lemon twist – Replace almond extract with lemon extract for a citrusy version.
• Berry-loaded – Stir freeze-dried strawberry powder into the buttercream for extra fruit flavor.
• Gluten-free – Use a gluten-free cake mix to make these celiac-friendly.
• Dairy-free – Swap butter for vegan butter and use coconut milk instead of cream.

How to serve these cookies in style

For a beautiful presentation, dust the tops with powdered sugar or drizzle with white chocolate. Serve on a pastel plate for a vintage tea-party vibe. These pair wonderfully with fresh berries on the side.

Perfect drink pairings

• Coffee – A creamy latte balances the sweetness.
• Milk – Classic and comforting, just like childhood.
• Strawberry milkshake – Double the strawberry fun!

Storing and reheating tips

Store these in an airtight container in the fridge for up to a week. If stacking, place parchment paper between layers to prevent sticking. Let them sit at room temperature for 10 minutes before eating for the best texture. If freezing, wrap them individually in plastic wrap and store in a zip-top bag for up to 2 months.

Scaling the recipe up or down

Want to make a smaller batch? Halve all the ingredients, but keep an eye on the baking time—smaller batches tend to bake a little faster. Doubling the recipe works too, just bake in batches so the cookies spread evenly.

Troubleshooting tips

• Cookies spreading too much? Chill the dough for 30 minutes before baking.
• Buttercream too thin? Add more powdered sugar, a little at a time.
• Buttercream too thick? A splash of cream will fix it.

Give these cookies a try!

These soft strawberry cake mix sandwich cookies are fun, easy, and absolutely delicious. Whether you’re making them for a special occasion or just because, they’ll bring a little joy to your kitchen. Try them out and let me know how they turn out—I’d love to hear about any fun variations you come up with!

FAQs

1. Can I use a different cake mix flavor?
Absolutely! Try chocolate or vanilla for a fun twist.

2. Do I need a stand mixer?
No, a hand mixer works just fine.

3. Can I make these ahead of time?
Yes! They store well in the fridge for up to a week.

4. How do I make them less sweet?
Use unsweetened buttercream or reduce the powdered sugar.

5. Can I freeze them?
Yes! Wrap them tightly and freeze for up to 2 months.

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