Soft Strawberry Cake Mix Sandwich Cookies Recipe
Some desserts just scream happiness, and these soft strawberry cake mix sandwich cookies are exactly that. They’re bright, sweet, and packed with nostalgic strawberry flavor, sandwiched together with a dreamy almond buttercream. The best part? They start with a simple cake mix, making them incredibly easy to whip up. If you love a soft, melt-in-your-mouth cookie with just the right amount of sweetness, this recipe will be your new favorite.
A little story about these cookies
I first made these cookies on a whim when I needed a last-minute dessert for a friend’s birthday. I wanted something cute and delicious but didn’t have the time to make an elaborate cake. Enter the humble cake mix—a lifesaver in so many situations. I threw together a batch, rolled them in sugar for a little sparkle, and sandwiched them with almond buttercream. The result? Absolute magic.
The cookies were soft, fluffy, and bursting with strawberry flavor. The almond buttercream gave them a subtle richness that made them feel fancy, even though they were ridiculously easy to make. When I brought them to the party, they disappeared in minutes, and everyone begged for the recipe. Since then, they’ve become my go-to for birthdays, baby showers, and just because I want something sweet and simple.
The magic of cake mix cookies
Cake mix cookies have been around for years, and for good reason. They’re incredibly soft, thanks to the pre-measured ingredients in the mix, and they come together in minutes. This method became popular in the mid-20th century when boxed cake mixes started appearing in households. People quickly realized they could use them for more than just cakes, and the cake mix cookie was born.
The strawberry version is a standout because it brings a fun pop of color and a bright, fruity flavor. Paired with almond buttercream, these cookies taste like something from a high-end bakery but take a fraction of the effort.
Let’s talk ingredients
Strawberry cake mix
The foundation of these cookies! I use Duncan Hines because it has a rich strawberry flavor, but any brand will work. If you want a homemade touch, you can mix in freeze-dried strawberry powder for an extra punch of flavor.
Eggs
Eggs help bind the dough and give the cookies their soft, chewy texture. If you’re out of eggs, try substituting with unsweetened applesauce (¼ cup per egg) or a flax egg for a vegan alternative.
Vegetable oil
Oil keeps these cookies moist and tender. If you prefer butter, you can swap it in, but it will change the texture slightly. Coconut oil also works and adds a slight tropical twist.
Sanding sugar
This adds a beautiful crunch and sparkle to the cookies. If you don’t have sanding sugar, regular granulated sugar works too.
Butter
Unsalted butter is the base of the buttercream, making it rich and creamy. Using high-quality butter makes a difference!
Vanilla & almond extract
Vanilla adds warmth, while almond extract brings a subtle nuttiness that pairs perfectly with the strawberry. If you don’t have almond extract, you can skip it, but I highly recommend keeping it in.
Powdered sugar
This gives the buttercream its signature fluffy texture. Make sure to sift it if it’s clumpy!
Heavy cream
A little cream makes the buttercream extra silky. If you don’t have it, milk works in a pinch, but the texture won’t be quite as rich.

Essential kitchen tools
Stand mixer or hand mixer
A stand mixer makes mixing the dough and buttercream a breeze, but a hand mixer works just fine too. If you’re mixing by hand, just be prepared for a little arm workout.
Piping bag
A piping bag gives the buttercream a neat, bakery-style finish, but if you don’t have one, just use a zip-top bag and snip off the corner.
Cookie scoop
Using a cookie scoop keeps all the cookies the same size, which helps them bake evenly. If you don’t have one, just roll the dough into 1-inch balls with your hands.
Wire rack
Letting the cookies cool completely on a wire rack prevents them from getting soggy on the bottom.
Step-by-step: making these cookies like a pro
Mixing the dough
Preheat your oven to 350°F and line a cookie sheet with parchment paper. In your stand mixer, beat together the cake mix, eggs, and oil until just combined. The dough will be thick, but that’s exactly what you want.
Rolling in sugar
Pour the sanding sugar onto a plate. Use a 1-inch cookie scoop to scoop the dough, roll it into a ball, and then roll it in the sugar. Place the coated dough balls on the prepared baking sheet, leaving about 3 inches between them.
Baking
Bake for 7-9 minutes. The cookies should look slightly underbaked in the center—that’s what keeps them soft! Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Making the buttercream
In your stand mixer, whip the butter until it’s light and fluffy. Add in the salt, vanilla, almond extract, and heavy cream, then mix again. Slowly add the powdered sugar, a little at a time. Once all the sugar is in, whip on high for 2 minutes until it’s silky smooth. If it’s too thick, add a splash more cream.
Assembling the cookies
Pipe a swirl of buttercream onto the bottom of one cookie, then gently press another cookie on top. That’s it—you’ve got perfect strawberry sandwich cookies!

Fun ways to change it up
- Make it chocolate-dipped: Dip half of each assembled cookie in melted white or dark chocolate for an extra indulgent treat.
- Go gluten-free: Use a gluten-free strawberry cake mix to make these cookies completely gluten-free.
- Add fresh strawberries: Finely dice some fresh strawberries and fold them into the buttercream for extra fruitiness.
- Turn them into ice cream sandwiches: Freeze the assembled cookies, then serve them with a scoop of vanilla ice cream for a fun summer treat.
How to serve them in style
These cookies already look adorable, but for an extra touch, dust them lightly with powdered sugar or drizzle with a bit of melted chocolate. Serve them on a tiered dessert stand for a party, or plate them with a few fresh strawberries for a simple but elegant presentation.
The perfect drink pairing
A cold glass of milk is a classic choice, but if you want to get fancy, try them with a strawberry milkshake or a vanilla latte. If you’re serving them at a brunch, a glass of rosé or champagne pairs beautifully with the sweet strawberry and almond flavors.
Storing and reheating
Keep these cookies in an airtight container in the fridge for up to a week. If you want to store them longer, freeze them in a single layer before transferring to a freezer bag. To enjoy them again, just let them thaw at room temperature.
Adjusting for different serving sizes
This recipe makes about a dozen sandwich cookies, but you can easily double it for a larger batch. If you want just a few, halve the ingredients—just be extra careful when measuring the eggs (whisk one and use half).

FAQs
Can I use a different cake mix flavor?
Absolutely! Vanilla, lemon, or even chocolate cake mix would work great.
Can I use store-bought frosting?
You can, but homemade buttercream is much fluffier and tastier.
How do I make them less sweet?
Try reducing the powdered sugar in the buttercream or skipping the sanding sugar.
Can I make the cookies ahead of time?
Yes! You can bake the cookies a day or two in advance and store them in an airtight container before assembling.
What if my buttercream is too runny?
Add more powdered sugar a little at a time until it thickens up.
Now, go grab that cake mix and get baking—these cookies won’t last long!
Print
Soft Strawberry Cake Mix Sandwich Cookies Recipe
These soft strawberry cake mix sandwich cookies are irresistibly easy and packed with flavor. Try them today!
- Total Time: 24 minutes
- Yield: 12 1x
Ingredients
Strawberry Cake Mix Cookies
- 1 15.25oz Strawberry Cake Mix, I used Duncan Hines
- 2 large whole eggs
- 1/3 cup vegetable oil
- 1 1/2 cup sanding sugar (for rolling)
Small Batch Almond Buttercream
- 2 sticks (or 1 cup) unsalted butter
- 1 pinch salt
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1/8 cup heavy cream
- 6 cups powdered sugar
Instructions
Mixing the dough
Preheat your oven to 350°F and line a cookie sheet with parchment paper. In your stand mixer, beat together the cake mix, eggs, and oil until just combined. The dough will be thick, but that’s exactly what you want.
Rolling in sugar
Pour the sanding sugar onto a plate. Use a 1-inch cookie scoop to scoop the dough, roll it into a ball, and then roll it in the sugar. Place the coated dough balls on the prepared baking sheet, leaving about 3 inches between them.
Baking
Bake for 7-9 minutes. The cookies should look slightly underbaked in the center—that’s what keeps them soft! Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Making the buttercream
In your stand mixer, whip the butter until it’s light and fluffy. Add in the salt, vanilla, almond extract, and heavy cream, then mix again. Slowly add the powdered sugar, a little at a time. Once all the sugar is in, whip on high for 2 minutes until it’s silky smooth. If it’s too thick, add a splash more cream.
Assembling the cookies
Pipe a swirl of buttercream onto the bottom of one cookie, then gently press another cookie on top. That’s it—you’ve got perfect strawberry sandwich cookies!
Notes
How to serve them in style
These cookies already look adorable, but for an extra touch, dust them lightly with powdered sugar or drizzle with a bit of melted chocolate. Serve them on a tiered dessert stand for a party, or plate them with a few fresh strawberries for a simple but elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert