Soft Strawberry Cake Mix Sandwich Cookies are a cheerful, easy-to-make treat that’s perfect for holidays, birthdays, or just because you’re craving something sweet and fruity. They’re made with a shortcut—cake mix!—which means you can whip them up in no time. Fluffy, pillowy cookies rolled in sugar and sandwiched with creamy buttercream? Yes, please!
These cookies are fun to make and even more fun to eat, and they’re always a hit at bake sales or as sweet gifts wrapped in parchment and twine.
Why You’ll Love This Recipe
- Quick and Easy: Made with a boxed cake mix—no chill time needed!
- Soft and Fluffy: Light texture from oil and eggs.
- Pretty in Pink: Gorgeous color that’s perfect for Valentine’s Day or baby showers.
- Customizable Filling: Use your favorite frosting or a fruity twist.
- Make Ahead Friendly: Store well and can be frozen too.
Ingredients You'll Need
- 1 box (15.25 oz) strawberry cake mix (like Duncan Hines Strawberry Supreme)
- ½ cup vegetable oil
- 2 large eggs
- Sanding sugar (for rolling)
For the Buttercream Filling:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1–2 tablespoons milk or cream (as needed)
- ½ teaspoon vanilla extract (or strawberry extract for more berry flavor)
Optional: Add a drop of pink or red food coloring to the buttercream for extra color.
Step-by-Step Instructions
1. Make the Cookie Dough
Preheat oven to 350°F (175°C). In a stand mixer, combine cake mix, oil, and eggs. Mix until a soft dough forms.
2. Shape and Roll
Scoop dough into 1-tablespoon balls (a cookie scoop is helpful). Roll each ball in sanding sugar and place on a parchment-lined baking sheet.
3. Bake the Cookies
Bake for 8–10 minutes, just until the edges are set. Do not overbake. Let cool on the pan for 5 minutes before transferring to a wire rack.
4. Make the Buttercream
While cookies cool, beat butter until creamy. Add powdered sugar, milk/cream, and vanilla. Beat until fluffy and smooth. Adjust consistency as needed.
5. Assemble Sandwich Cookies
Pair up cookies by size. Pipe or spread buttercream onto the flat side of one cookie, then sandwich with another.
Serving and Storage Tips
Serve cookies at room temperature with a glass of milk or a cup of tea. They’re great for dessert trays and gifting.
Store in an airtight container at room temp for up to 3 days or refrigerate for up to a week. Freeze assembled cookies (without buttercream if preferred) for up to 2 months.
Helpful Notes
- Don’t Overbake: Keep them soft by pulling them out just as the edges set.
- Flavor Boost: Add strawberry extract or zest to the dough for extra punch.
- Make Mini Sandwiches: Use a teaspoon scoop for bite-size cookies.
- Add Sprinkles: Roll in nonpareils or colored sugar for festive fun.
Frequently Asked Questions
- Can I use a different flavor cake mix?
Absolutely! Try lemon, chocolate, or vanilla. - Do I have to use buttercream?
No—cream cheese frosting or whipped cream filling also work. - Why are my cookies flat?
Make sure your oven is fully preheated and don't overmix the dough. - Can I freeze the dough?
Yes, scoop and freeze dough balls. Bake from frozen, adding a minute or two. - How do I color the buttercream?
Add a drop or two of gel or liquid food coloring until desired shade is reached.
Final Thoughts
These Soft Strawberry Cake Mix Sandwich Cookies are as easy as they are pretty and tasty. Whether you're making them for a special occasion or just to brighten your day, they're a guaranteed crowd-pleaser.
Have you tried them with different fillings or cake mix flavors? Share your favorite combos below!
Strawberry Sandwich Cookies
Ingredients
- 1 box 15.25 oz strawberry cake mix (like Duncan Hines Strawberry Supreme)
- ½ cup vegetable oil
- 2 large eggs
- Sanding sugar for rolling
For the Buttercream Filling:
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 –2 tablespoons milk or cream as needed
- ½ teaspoon vanilla extract or strawberry extract for more berry flavor
- Optional: Add a drop of pink or red food coloring to the buttercream for extra color.
Instructions
Make the Cookie Dough
- Preheat oven to 350°F (175°C). In a stand mixer, combine cake mix, oil, and eggs. Mix until a soft dough forms.
Shape and Roll
- Scoop dough into 1-tablespoon balls (a cookie scoop is helpful). Roll each ball in sanding sugar and place on a parchment-lined baking sheet.
Bake the Cookies
- Bake for 8–10 minutes, just until the edges are set. Do not overbake. Let cool on the pan for 5 minutes before transferring to a wire rack.
Make the Buttercream
- While cookies cool, beat butter until creamy. Add powdered sugar, milk/cream, and vanilla. Beat until fluffy and smooth. Adjust consistency as needed.
Assemble Sandwich Cookies
- Pair up cookies by size. Pipe or spread buttercream onto the flat side of one cookie, then sandwich with another.
Notes
- Don’t Overbake: Keep them soft by pulling them out just as the edges set.
- Flavor Boost: Add strawberry extract or zest to the dough for extra punch.
- Make Mini Sandwiches: Use a teaspoon scoop for bite-size cookies.
- Add Sprinkles: Roll in nonpareils or colored sugar for festive fun.
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