Soft Strawberry Cake Sandwich

This soft strawberry cake mix sandwich cookie recipe turns a simple cake mix into delightful, tender cookies filled with luscious strawberry cream. It’s an easy way to make a charming homemade treat that feels special with little effort. Perfect for sweet tooth cravings or sharing at gatherings, these cookies offer a fresh burst of strawberry flavor wrapped in soft cakey texture.

I first whipped up these cookies on a whim for a friend’s birthday and ever since they have become my go-to dessert for celebrations or casual afternoon snacks. They always bring smiles and requests for more.

Gather Your Ingredients

• Strawberry cake mix: from a trusted brand makes the cookie base flavorful and soft & look for one with real strawberry pieces for best taste
• Unsalted butter: is split for melting into the batter and creaming into the filling, controlling the richness and texture & use high-quality European-style butter if possible
• Large eggs: bind the ingredients and add moisture & room temperature eggs incorporate more smoothly
• Powdered sugar: sweetens and lightens the filling, creating a fluffy texture
• Strawberry jam or preserves: add fresh fruit flavor and a bit of tang to the filling & choose a seedless variety for smoothness
• Vanilla extract: rounds out the flavor with warm aromatic notes & pure vanilla extract is always the best choice

How to Make It

Preheat the oven and prepare your baking sheets:

Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Mix the wet ingredients:

In a medium bowl combine the melted butter and eggs. Whisk them together until the mixture appears smooth and light. This helps incorporate air for a softer cookie.

Combine with the cake mix:

Pour the strawberry cake mix into the wet ingredients bowl. Stir gently but thoroughly until the dough comes together with no dry spots remaining. Avoid overmixing to keep cookies tender.

Scoop and shape the cookie dough:

Using a tablespoon or cookie scoop, place rounded balls of dough spaced evenly on the prepared baking sheets. Flatten the tops slightly with your fingers or the back of a spoon to promote even rise.

Bake the cookies:

Transfer the trays to the oven and bake for 30 to 45 minutes. Check starting at 30 minutes by inserting a toothpick in the center of a cookie & it should come out clean. When done, the cookies will spring back lightly when touched.

Cool the cookies:

Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them set to the right texture.

Make the filling:

While the cookies are cooling, place the softened butter and powdered sugar into a large mixing bowl. Using an electric mixer or vigorous whisking, cream the two together until light, fluffy, and free of lumps. Incorporate the strawberry jam and vanilla extract slowly, mixing until fully combined. If desired, add a drop or two of pink food coloring to get a beautiful blush shade.

Assemble the sandwich cookies:

Once the cookies have cooled completely, spread a generous spoonful of the strawberry filling on the flat side of one cookie. Gently press a second cookie on top to form a sandwich. Repeat until all cookies are paired.

Store or serve immediately:

These can be served right away or stored in an airtight container at room temperature for up to three days. For longer storage, refrigeration helps maintain freshness.

One of my favorite things about this recipe is how the strawberry jam really shines in the filling. It reminds me of baking with my mother as a child when we would pick fresh strawberries and make homemade preserves together. Those memories add a special sweetness beyond the flavor itself.

Flavor Boosters

Fresh seasonal strawberries can be chopped finely and folded into the filling for extra brightness in spring and summer. Adding a pinch of cinnamon or nutmeg to the dough in late fall provides a subtly spiced variation that complements the strawberry.

Serving Suggestions

Serve these cookies with a cup of tea or coffee for a delightful afternoon treat. They also make lovely dessert options at baby showers, birthday parties, or casual get-togethers when arranged beautifully on a platter. Consider garnishing with fresh strawberries or a dusting of powdered sugar for an elegant touch.

Creative Twists

If strawberry cake mix is unavailable, use a white or vanilla cake mix and add freeze-dried strawberry powder or fresh strawberry puree to incorporate berry flavor. For the filling, raspberry or mixed berry jam can be substituted to create interesting variations. Butter can be substituted with margarine but this may alter flavor and texture slightly.

Friends and family never fail to ask for seconds when I bring these strawberry sandwich cookies anywhere—even potlucks or school events become a chance to share them. A neighbor once told me these cookies reminded her of bakery treats she enjoyed as a child, and that was a heartwarming moment that made me proud of this recipe.

Common Questions About This Recipe

→ What cake mix works best for these sandwiches?

A strawberry-flavored cake mix is key to bringing out the fruity notes and soft texture suitable for sandwich cookies.

→ How do I make the filling creamy and smooth?

Cream softened butter and powdered sugar thoroughly before mixing in the strawberry jam and vanilla to achieve a light, fluffy texture ideal for spreading.

→ Can I use homemade strawberry preserves instead of jam?

Yes, homemade preserves can add fresh fruit flavor and a natural sweetness complementing the buttery filling.

→ What baking temperature and time are recommended?

Bake at 350°F (175°C) for 30-45 minutes until cookies are soft and slightly golden to maintain tenderness.

→ How should I store these sandwich cookies?

Store in an airtight container at room temperature for up to 3 days or refrigerate to keep the filling fresh longer.