Copycat Crumbl Strawberries 'n' Cream Cookie Recipe – This Week's Menu
This cookie captured pure spring nostalgia! The vanilla cake base holds clouds of fresh whipped cream and bright strawberry jam while real strawberry slices add bursts of juicy sweetness in every bite.
Ingredients
Main ingredients
- unsalted butter, softened 1 cup
- cream cheese, softened 4 oz
- granulated sugar 1.5 cups
- light brown sugar, packed 0.25 cup
- large eggs 2 pieces
- pure vanilla extract 1.5 tbsp
- all-purpose flour 2.5 cups
- cake flour 0.75 cup
- cornstarch 2 tbsp
- baking powder 1.5 tsp
Seasonings/Sauce
- kosher salt 0.5 tsp
- heavy cream (for whipped topping) 1.5 cups
- powdered sugar 0.5 cup
- strawberry jam (high quality or homemade) 0.5 cup
- fresh strawberries, thinly sliced 1 cup
Nutrition summary
Carbohydrates
69 g
51%
Protein
6 g
4%
Fat
28 g
45%
Cooking steps
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1
Cream the softened butter, cream cheese, granulated sugar, and brown sugar in a stand mixer on medium-high for 3 minutes until light and fluffy. This high fat-to-flour ratio and extra creaming is key for plush, bakery-style centers.
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2
Add the eggs one at a time, mixing until fully incorporated and scraping the bowl. Blend in vanilla extract. Meanwhile, whisk together both flours, cornstarch, baking powder, and kosher salt in a separate bowl.
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3
Gradually add the dry ingredients into the wet mixture on low speed, mixing until just combined. The dough will be thick and slightly sticky; do not overmix.
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4
Portion dough into 8 extra-large balls (about 4.5 oz each), flatten slightly to 1-inch thickness, and chill on a parchment-lined tray uncovered for at least 1 hour. Copycat tip: Chilling gives Crumbl-style thickness and prevents spreading.
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5
Preheat oven to 350°F (175°C). Bake chilled cookies spaced apart on parchment for 13–15 minutes. The edges should look set but the centers still soft and pale; do not overbake—Crumbl's signature texture is a soft, thick cookie.
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6
Cool cookies completely on the baking sheet, then transfer to a rack. Whip the heavy cream and powdered sugar to stiff peaks just before topping.
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7
Spread a generous swirl of whipped cream over each cooled cookie, spoon a dollop of strawberry jam, and softly marble it with the back of a spoon. Top with fresh sliced strawberries for juicy bursts and serve immediately.
Personalized Q&A
Q. Does this actually taste like the Crumbl Strawberries 'n' Cream Cookie?
Absolutely—this recipe uses a blend of cream cheese, cornstarch, and both cake and all-purpose flours to create that classic Crumbl soft, thick, slightly underbaked cookie base. The freshly whipped cream, high-quality strawberry jam, and real strawberry slices ensure you get the signature topping and fruity flavor punch just like the original.
Q. My cookies spread too thin. What went wrong?
The most likely cause is not chilling the dough long enough. The 1-hour chill ensures the cookies keep their thick, puffy Crumbl-style shape. Also, make sure your butter and cream cheese are just softened—not melty—and measure your flour accurately for structure.
Q. Can I use only all-purpose flour if I don’t have cake flour?
You can, but the combination of cake and all-purpose flour gives the cookie base a cake-like crumb that closely mimics Crumbl’s texture. If using only all-purpose, your cookies may be a bit denser but will still taste delicious.
Q. How many calories and carbs are in one finished cookie?
Each Strawberries 'n' Cream Cookie is about 540 calories, with 69 grams of carbs per serving. These big cookies are definitely an indulgence—share or split if you wish!
Q. How do I store these cookies and do they freeze well?
Once topped, these cookies are best enjoyed fresh, but you can store unfrosted cookies in an airtight container for up to 3 days or freeze the bases for up to 2 months. Assemble with whipped cream and strawberries right before serving for best texture.
