I can almost smell the sweet, jammy strawberry as these Soft Strawberry Cake Mix Sandwich Cookies bake up: pillowy, rosy cookies with a creamy filling that makes every bite a tiny celebration. These are the kind of treats I love to pull from the oven when friends pop by, or to tuck into lunchboxes for an unexpected smile.

One of my go-to tricks for flavor pairing is to think about texture and contrast. If you like a richer cream filling, try one of my favorite similar recipes for cream cheese sugar cookies with strawberry buttercream frosting for inspiration.

Why You’ll Love This Recipe

Soft, tender cookie texture that practically melts in your mouth, thanks to the cake mix base.
Bright, true strawberry flavor without fuss; the cake mix gives a lovely pink hue and subtle fruit essence.
Sandwich format adds a creamy contrast that elevates a simple cookie into something celebration-ready.
Fast to pull together when you want home-baked charm without spending all afternoon in the kitchen.
Adaptable: swap fillings or mix-ins to make these your own.

Ingredients You’ll Need

1 box (15.25 oz) strawberry cake mix – the foundation for flavor and color; makes these easy and consistent. If you enjoy cake mix cookies, check a similar approach in soft ginger creme sandwich cookies.
1/3 cup vegetable oil – keeps cookies soft and tender.
2 large eggs – bind the dough and add structure.
1/4 cup sour cream or plain yogurt – for extra moisture and a slight tang that balances sweetness.
1 tsp vanilla extract – deepens the overall flavor.
1 cup powdered sugar – for the filling; provides sweetness and structure.
4 oz cream cheese, softened – makes the filling creamy and slightly tangy.
2 tbsp unsalted butter, softened – adds richness to the filling.
1/4 tsp salt – to balance sweetness in the filling.
Optional: a few drops of red food coloring if you want a brighter pink filling, and 1/4 cup freeze-dried strawberry powder or finely chopped fresh strawberries folded into filling for extra strawberry punch.

How to Put It All Together

Breathe easy. These cookies are quick and forgiving, and I find the process oddly soothing. Follow these steps and soon you’ll be sniffing the warm aroma of strawberries baking.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the strawberry cake mix, vegetable oil, eggs, sour cream, and vanilla extract until a soft dough forms.
Using a tablespoon or small cookie scoop, portion dough into 18 to 24 even balls and place 2 inches apart on the prepared baking sheets.
Bake for 8 to 10 minutes or until the edges are set and the tops spring back lightly when touched.
Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While cookies cool, make the filling by beating together the powdered sugar, softened cream cheese, softened butter, and salt until smooth and fluffy. Add a touch of vanilla or strawberry powder if desired.
Once cookies are completely cool, spread or pipe about 1 tablespoon of filling onto the flat side of one cookie and sandwich with another cookie, pressing gently to spread filling to the edges.
Store the finished sandwich cookies in an airtight container between layers of parchment paper.

For a slightly different take on creamy sandwich fillings, I sometimes consult a recipe for strawberry cheesecake cookies 2 to compare ratios and textures.

My Favorite Tricks for Perfect Cookies

Chill the dough briefly if your kitchen is warm; it helps the cookies keep their shape and bake more evenly.
Cool cookies completely before filling so the cream does not melt into the cookie and make them soggy.
For smoother filling, beat the cream cheese and butter until completely lump-free before adding powdered sugar.
If you want sturdier cookies for transport, pipe a slightly smaller amount of filling and press gently so the edges seal. See how the balance of creaminess works in other cheesecake-style cookies like strawberry cheesecake cookies for ideas.
Use parchment or a silicone mat to prevent bottoms from over-browning.

Mix-It-Up Ideas for New Flavors

Lemon-berry: fold 1 teaspoon lemon zest into the filling for a citrus lift.
White chocolate swirl: fold a few tablespoons of melted white chocolate into the filling once it cools slightly.
Nutty crunch: add finely chopped toasted almonds or pistachios to the outer edge after assembling for texture.
Double strawberry: stir 1/4 cup crushed freeze-dried strawberries into the filling for more intense fruit flavor; if you want a no-bake twist, look at ideas from strawberry cheesecake no-bake cookies.
Mini sandwich bites: make smaller cookies and use a thinner ribbon of filling for perfect party nibbles.

Ways to Plate and Serve These Cookies

These cookies are charmingly photogenic and taste even better than they look. Arrange them on a tiered cake stand with fresh strawberries and sprigs of mint for a spring brunch. For afternoon tea, stack them on a vintage plate with a dusting of powdered sugar and pair with Earl Grey or a light green tea to cut the sweetness. If bringing to a picnic, wrap stacks of two or three in parchment and tie with twine for a rustic, crowd-pleasing presentation. For gifting, place them in a decorative tin with parchment separators so they travel well.

How to Store and Keep Them Fresh

Store cookies in an airtight container in the refrigerator if your filling is cream cheese based; they will keep for up to 5 days. For room temperature storage, keep them in a cool, dry place for up to 2 days. To freeze, arrange assembled sandwiches in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers; they will keep for up to 3 months. Thaw in the refrigerator overnight for best texture. If you need to revive a slightly soft cookie, a quick 5-minute chill in the fridge will firm things up.

Your Top Questions, Answered

Q: Can I use a different cake mix flavor?
A: Yes. Vanilla or white cake mix will work well; just keep in mind that the flavor and color will change. Strawberry mix gives the prettiest pink color and the most pronounced fruit note.

Q: Can I make these dairy-free?
A: Swap the cream cheese and butter with dairy-free alternatives and use a non-dairy yogurt or sour cream substitute in the dough. Texture may vary slightly, but the cookies will still be lovely.

Q: How do I prevent the cookies from getting soggy?
A: Be sure cookies are completely cool before filling, and consider a firmer filling (less liquid) if you plan to stack them or store them at room temperature.

Q: Can I make the cookie dough ahead?
A: Yes. You can refrigerate dough for up to 48 hours; bring it to room temperature for a few minutes before scooping and baking.

Conclusion

I hope these Soft Strawberry Cake Mix Sandwich Cookies inspire you to bake a little joy today. If you want to see the original version of this recipe and compare notes, you can visit the original Soft Strawberry Cake Mix Sandwich Cookies – Baking with Blondie. For another take on strawberry sandwich cookies with a classic twist, check out Strawberries and Cream Sandwich Cookies – A Latte Food. And if you want to explore more recipes from the same creator, take a look at Baking with Blondie – By Mandy Merriman. Give these a try, and let me know which variation becomes your favorite. Happy baking!