Strawberry Cake Cookies (Crumbl Dupe)

Step into a world of pure, berry-infused bliss with these Crumbl-Inspired Strawberry Cake Cookies. These aren’t just your standard sugar cookies; they are thick, ultra-soft, and have a signature “cake-like” texture that melts in your mouth. By using a combination of strawberry extract and strawberry powder, we’ve achieved an authentic, punchy fruit flavor that feels like a celebration of summer in every single bite.

The vibrant pink base is a showstopper on its own, but it’s the silky strawberry cream cheese frosting and white chocolate finish that truly take this treat to the next level. Topped with a fresh strawberry slice for that final gourmet touch, these cookies are perfect for brunch, birthdays, or whenever you want to bring a little extra “pink and girly” flair to your dessert table. They are high-impact, professional-grade cookies that are surprisingly easy to master at home.

Why You’ll Love This

• Bakery Quality at Home: Get that iconic thick and soft Crumbl texture without the long lines or high prices.

• Double Strawberry Punch: Using both strawberry extract and strawberry powder ensures a deep, authentic fruit flavor in every bite.

• Perfectly Balanced: The richness of the cream cheese frosting perfectly offsets the sweet strawberry cookie base.

Ingredients

For the Cookies

• 1 cup (227g) unsalted butter, softened
• 1/4 cup (50g) light brown sugar
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp (10ml) strawberry extract (or 1 tsp of strawberry emulsion)
• 1 tbsp (6g) strawberry powder
• 1 small drop red food coloring (optional)
• 3 cups (375g) all-purpose flour
• 1/4 cup (32g) cornstarch
• 1 tsp (5g) baking powder
• 1/2 tsp (3g) baking soda
• 1/2 tsp (3g) salt

Cream Cheese Frosting

• 1/2 cup (113g) unsalted butter, softened
• 8 oz (226g) cream cheese, softened
• 1 tsp (5ml) strawberry extract
• 1 tsp (2g) strawberry powder
• 2 cups (240g) powdered sugar

Topping

• 1/2 cup (85g) white chocolate, melted
• 5-6 fresh strawberries, sliced

Step-by-Step Instructions

1. Cream the Butter and Sugars: In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.

2. Add Wet Ingredients: Mix in the room temperature eggs, strawberry extract, strawberry powder, and an optional drop of red food coloring to achieve a vibrant pink hue.

3. Incorporate Dry Ingredients: Gradually fold in the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Mix until just combined; do not overmix the dough.

4. Bake: Scoop the dough into large approximately 3.75oz balls, flatten them into discs and place them on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until the edges are set but the centers remain soft. (I always recommend baking one test cookie first and timing it because everyone’s oven bakes differently) Let them cool completely.

5. Prepare the Frosting: Beat together the softened butter and cream cheese until smooth. Add strawberry extract and powder, then gradually mix in the powdered sugar until fluffy.

6. Assemble: Pipe a thick swirl of strawberry cream cheese frosting onto each cooled cookie. Top with a dollop of melted white chocolate and finish with a fresh strawberry slice.

Tips for Success

• Room Temperature is Key: Ensure your eggs, butter, and cream cheese are at room temperature to avoid a lumpy frosting or curdled dough.

• Don’t Overbake: These cookies are meant to be soft. They will continue to set as they cool on the baking sheet.

• Sift Your Sugar: For the smoothest frosting, sift your powdered sugar before mixing it with the cream cheese.

Storage and Freshness

• Refrigeration: Because of the cream cheese frosting and fresh fruit topping, these cookies should be stored in an airtight container in the refrigerator for up to 5 days.

• Freshness Tip: If you aren’t serving them immediately, wait to add the fresh strawberry slices until just before serving to prevent the fruit from bleeding into the frosting.

• Freezing: You can freeze the unfrosted cookies for up to 2 months. Thaw at room temperature before frosting and decorating.

My favorite strawberry extract, emulsion and baking powder, red gel food coloring, piping bags, cookie boxes and tons of other items I use to bake with is linked for you in my Amazon Storefront!