Strawberry Cake Mix Cookies

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Soft, chewy Strawberry Cake Mix Cookies made with just 3 simple ingredients (and optional white chocolate chips). Quick to mix, quick to bake, and they stay pink and pretty!

stack of strawberry cake mix cookies on a baking rack.

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Why This Recipe Works

leslie lambert, author of lamberts lately.

These strawberry cake mix cookies are soft, chewy, and almost too easy to make. With just a few readily-available ingredients, you're going to get bright strawberry flavor and bakery-style texture - no complicated steps required!

I love recipes like this for busy days when I still want something homemade but don't want to measure out a billion ingredients. If you've tried my other easy cake mix cookie recipes (like these Red Velvet cookies or this recipe for Pumpkin Cheesecake-Stuffed Cookies), you know they can sometimes turn out flat or sticky. This version gives you thick, soft cookies every time - and I'll show you exactly how to get them right.

Cake mix does the heavy lifting. It already contains flour, sugar, and leavening, so the structure is built in and consistent.

Oil keeps them soft. Using oil instead of butter creates a tender, chewy texture that stays moist for days.

Short bake time prevents dryness. Pull the cookies when the centers still look slightly underdone - they'll finish setting on the pan and stay soft.

These are perfect for spring parties, Valentine's Day, or alongside other desserts with few ingredients like this Lemon Dump Cake...great for when you need something quick and pretty!

Ingredient Notes

ingredients for strawberry cake mix cookies: vegetable oil, eggs, and cake mix.

(See recipe card at the bottom of this post for exact ingredient measurements.)

Strawberry Cake Mix - Use a standard box of strawberry cake mix (a 15-16oz box works). Different brands are going to vary slightly in color, sweetness, and moisture level, but they all work well here. If your dough feels a little thicker or softer than expected, that's usually just brand variation, not a mistake!
Eggs - Large eggs provide structure and help create that soft, chewy texture. If using extra-large eggs, expect a little bit more spread during baking.
Vegetable Oil - I like to use vegetable oil (instead of butter) in this one because the oil keeps these cookies extra moist and tender. It gives your cookies a softer texture than butter and helps prevent the cookies from drying out.
(Optional) White Chocolate Chips - You can see that I added these when baking...they add a pretty color contrast and a great little pop of sweetness in the cookie. Gently fold them in to avoid over-mixing the dough.

Additions & Substitutions

Powdered Sugar - Rolling the dough in powdered sugar before baking gives a crinkle-style look and a slightly crisp exterior.
Cream Cheese - Beating about 4oz of softened cream cheese with the eggs before adding the cake mix creates a richer, softer cookie, with a slight cheesecake-style flavor and thicker texture.

How to Make Strawberry Cake Mix Cookies

blending eggs, oil, and cake mix in a large glass bowl.

folding white chocolate chips into the cookie dough.

scooping cookie dough balls onto a baking sheet.

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Do not grease the pan...extra oil can cause too much spreading.
Mix the dough. In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir until fully incorporated. The dough will be thick, soft, and a little glossy.
Fold in add-ins like white chocolate chips, if using. Mix just until evenly distributed.
Adjust if needed.
- If the dough feels very sticky, chill it for 20-30 minutes.
- If it looks crumbly, keep on mixing - it usually comes together as the oil absorbs.
Scoop the dough into evenly sized balls and place them about 2" apart on the prepared baking sheet. For crinkle-style cookies, you can roll cookie dough balls in powdered sugar before placing on the pan.
Bake for 9-11 minutes. The edges should look set, but the centers will still appear soft. Do not wait for browning - strawberry cookies stay pink, and they'll set as they cool.
Cool on the pan for 5 minutes, then transfer to a wire rack. The cookies will finish setting as they cool, creating a soft, chewy center.

Leftovers & Storage

STORAGE: Feel free to store these at room temperature. I recommend storing them in an airtight container (a cookie jar is perfect). Enjoy these within 5-6 days of baking them!

Tip: Because these are oil-based, they stay soft - but a slice of sandwich bread in the container helps maintain moisture for several days.

FREEZING: These freeze perfectly! Just bake as directed and store in a freezer bag for up to 6 months, thawing on the counter when you're ready to enjoy them again.

You can also freeze the cookie dough balls...just scoop out and freeze on a baking sheet, then transfer to a freezer bag. When you're ready to bake them (within 6 months of freezing), place frozen (not thawed) cookie dough balls on a baking sheet and bake at 350 degrees for 12-14 minutes.

strawberry cake mix cookie with white chocolate chips on a baking rack.

Leslie's Helpful Tips & Tricks

Use parchment paper or a silicone baking mat, not a greased pan. Cake mix cookies already contain plenty of fat and sugar. A greased baking sheet can cause excess spreading.
Don't overbake - they won't brown much. Strawberry cookies stay pink, so color isn't your doneness cue. Pull them when the edges look set and the centers are still slightly soft. Over-baking is the #1 reason they turn dry.
Let the cookies cool on the baking sheet first. They'll look a little underdone when you remove them from the oven - totally normal. Letting them sit for 5 minutes helps them finish setting without over-baking.
Chill the dough if your kitchen is warm. Warm kitchens (or summer baking) can make the dough a little too soft. A short chill helps control spread and creates thicker cookies.
Use a cookie scoop for even baking. Evenly-sized dough balls are going to give you consistent texture. Uneven sizing leads to some cookies drying out while others stay underdone.
Don't add extra flour to "fix" sticky dough. Extra flour makes the cookies super dry and cakey. Chill instead of adding more dry ingredients.
Let your baking sheet cool between batches. Cookies tend to spread more if they're placed on hot baking sheets - give it a few minutes to cool down, for soft, thick cookies!

FAQs & Troubleshooting

Yes, but the texture is going to be a little bit different. Melted butter creates a less chewy cookie and can cause more spreading. If you're substituting, use melted butter and chill the dough for 10-15 minutes before scooping/baking.

A cakey texture will usually come from over-baking or adding extra flour. These cookies need to be removed from the oven when the centers still look a little soft/jiggly. They'll firm up as they cool and stay chewy.

Greasy cookies usually happen from:

Baking on a greased pan
Over-baking
Using too much oil

Always use parchment paper or a silicone baking mat and measure the oil super carefully.

Yes! The recipe doubles easily without adjustments. Just avoid crowding your baking sheet...they will stick together if they're too close when baking.

Over-baking can dull the color slightly. Also, different cake mix brands vary in dye intensity. To make sure you have that pretty bright pink look, bake just until set and avoid trying to brown the tops of the cookies.

More Yummy Cake Mix Desserts

I hope you love this easy cookie recipe! If you give it a try, I'd love for you to rate ⭐️⭐️⭐️⭐️⭐️ and review 🎙️ the cookies in the comments below.