Strawberry shortcake meets cake cookies in this delightful dessert mashup! These cookies combine the moist texture of cake with the bright flavor of strawberries and the airy lightness of Cool Whip. This recipe is perfect for beginner bakers and offers a delicious twist on classic treats. Let's dive into how to create these irresistible cookies.
What are Strawberry Cake Cookies?
Strawberry cake cookies are a unique blend of two beloved desserts. They take the moist, tender crumb of a strawberry cake and transform it into a bite-sized, portable cookie. The addition of Cool Whip adds a surprising lightness and creamy texture that elevates the cookie to a whole new level. They're perfect for picnics, potlucks, or simply satisfying a sweet craving.
How to Make Strawberry Cake Cookies with Cool Whip
This recipe uses a simple method, making it perfect for even novice bakers. The key is to balance the moisture from the strawberries and Cool Whip with the dry ingredients to achieve the perfect texture.
Ingredients:
- 1 box (15.25 ounces) strawberry cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 (8 ounce) container Cool Whip, thawed
- 1 cup fresh strawberries, diced (or 1 cup frozen, thawed and drained)
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Combine Wet Ingredients: In a large bowl, combine the cake mix, oil, eggs, and thawed Cool Whip. Beat with an electric mixer until well combined and smooth. The batter will be thick.
- Add Strawberries: Gently fold in the diced strawberries. Be careful not to overmix.
- Scoop & Bake: Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Baking Time: Bake for 10-12 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool & Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Why Use Cool Whip in Strawberry Cake Cookies?
Cool Whip adds a unique element to these cookies. It contributes to their exceptionally soft and moist texture, providing a delightful contrast to the slightly crumbly cake base. The subtle sweetness of the Cool Whip complements the tartness of the strawberries, creating a balanced flavor profile.
Can I Use Other Berries Instead of Strawberries?
Absolutely! While strawberries are classic for this type of cookie, you can experiment with other berries like raspberries, blueberries, or blackberries. The flavor profile will change, but the overall texture and method remain the same. Consider using a combination of berries for a more complex flavor.
How to Store Strawberry Cake Cookies with Cool Whip?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Place the cooled cookies in a freezer-safe bag or container and freeze for up to 2 months. Thaw them at room temperature before serving.
Are These Cookies Gluten-Free?
This recipe, as written, is not gluten-free. However, you can easily adapt it by using a gluten-free strawberry cake mix. Be sure to check the label to ensure it’s certified gluten-free.
What are Some Serving Suggestions for Strawberry Cake Cookies?
These cookies are delicious on their own, but you can elevate them even further! Serve them with a dollop of extra Cool Whip, a scoop of vanilla ice cream, or a drizzle of strawberry sauce. They also pair wonderfully with a cup of coffee or tea.
By following this recipe, you'll create delicious and easy-to-make strawberry cake cookies with Cool Whip. Enjoy this delightful twist on classic desserts!
