Strawberry Cake Mix Cookies with White Chocolate Chips

Perfectly pink Strawberry Cake Mix Cookies are easy to make and bursting with fruity flavor. Dotted with white chocolate chips and fresh berries, they’re soft and chewy too! And thanks to a simple shortcut, you can have a batch in the oven in minutes! Fulfill all your strawberries and creme dreams with this 6-ingredient dessert recipe.

Strawberry Cake Mix Cookies

As much as I’m a self-proclaimed chocoholic, I do love a fruity dessert — especially in the form of cookies.

It’s so easy to whip up a batch or two and nibble on them until they’re gone… or maybe whenever I pass through the kitchen!

These strawberry and white chocolate chip cookies are the most gorgeous shade of pink thanks to strawberry-flavored cake mix and sweet, fresh berries.

But that wasn’t enough! I added white chocolate chips for texture and even more sweetness so these adorable treats are packed with strawberries and cream flavor.

They’re such an adorable treat for Valentine’s Day, a springtime celebration, or anytime you need a little color in your life!

Ingredient Notes and Substitutions

• Strawberry Cake Mix – Use your favorite brand — all you need is the powdered mix to make this strawberry cookie recipe. I do find that name-brand mixes provide more consistent results.
  
  If you’re not a fan of artificial strawberry flavor, vanilla or lemon cake mix would taste yummy with the berries.
  
• Unsalted Butter – Cake mixes already contain salt, so we don’t need any extra in the butter.
  
• Eggs – You’ll get a much smoother batter if you bring these to room temperature first!
  
• Lemon Juice – Freshly squeezed lemon juice will have the best flavor. The bottled stuff can sometimes be too tart or bitter.
  
• Fresh Strawberries – Look for the plumpest berries you can find with an intense red color. Remove the leaves (I like to hull mine too), then chop them into pieces.
  
  Avoid overripe or frozen berries as they’ll release too much liquid into the batter.
  
• White Baking Chips – While we usually call these white chocolate chips, they aren’t real white chocolate!
  
  They have more of a light vanilla flavor and are far less sweet, plus they hold their shape better when baked.
  
  As with any baking chip, high-quality brands like Ghirardelli or Guittard will have the best flavor and a creamier texture.

Tips and Tricks to Make Strawberry White Chocolate Chip Cookies

• Don’t mix hot and cold ingredients together.

Hot melted butter can actually scramble the eggs, especially if they’re still cold from the fridge.

Instead, let the butter cool first and allow the eggs to warm on the counter. You can also place the eggs in a bowl of warm (not hot) water to speed up the process.

As a bonus, the dough will come together easier and smoother if the eggs aren’t cold, which means you won’t have to worry about overmixing!

• Add extra strawberries on top of each cookie.

Press a few extra fruit pieces into the top of each dough round before baking, but keep in mind they will likely brown in the oven.

You could also add them right after pulling your strawberry cake mix cookies from the oven while the tops are still a bit soft.

• Try different sizes to find the best texture.

If you’re all about larger cookies, use a 3-tablespoon scoop and increase the baking time by a few minutes. You’ll definitely want to chill the dough first so they don’t end up completely flat.

Or, use a 1-tablespoon scoop for smaller treats and reduce the baking time to 8-9 minutes. They’ll usually end up a little thicker than full-sized cookies.

Mini strawberry white chocolate chip cookies would be so cute for baby showers or tucked into Easter baskets!

Prep Ahead

• Clean and chop strawberries
• Melt butter

Kitchen Tools You Will Need

• Baking Sheet lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Silicone Spatula – Sturdy enough to mix the dough and gently fold in the berries. 
• 2 Tablespoon Scoop – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Wire Rack – Great for cooling all kinds of baked goods.

Make Ahead Tips

If you want to make the dough ahead of time, cover and store it in the fridge for up to 24 hours. It will be quite firm, so let it warm on the counter for about 10 minutes before scooping and baking.

You can also freeze the dough for up to 3 months without the berries. Fold those in after thawing the dough in the refrigerator overnight, then bake as directed.

Storing Strawberry and White Chocolate Chip Cookies

Transfer cooled treats to an airtight container. Store at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Strawberry and white chocolate chip cookies do not freeze well since the berries will release moisture when thawed.

Strawberry Cookie Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published July 2025

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