Copycat Crumbl Strawberry Shortcake Cookie Recipe – Better Than Expected
This cakey cookie actually tastes like fresh strawberry shortcake! The cookie base is lighter and fluffier than typical Crumbl cookies, topped with silky whipped cream that doesn't get soggy. The freshly chopped strawberries and house-made strawberry jam deliver real fruit flavor—not artificial, just bright and sweet. Perfect spring treat that doesn't feel too heavy. 🍓☁️
Ingredients
Main ingredients
- unsalted butter (softened) 1 stick
- cream cheese (softened) 4 oz
- granulated sugar 1 cup
- large egg 1 piece
- vanilla extract 2 tsp
- all-purpose flour 2.25 cups
- cornstarch 2 tbsp
- baking powder 1.5 tsp
- baking soda 0.25 tsp
- salt 0.5 tsp
- fresh strawberries (diced) 1.5 cups
- strawberry jam (for swirl & topping) 0.5 cup
Seasonings/Sauce
- heavy whipping cream (cold) 1 cup
- powdered sugar 0.5 cup
- vanilla extract 0.5 tsp
Nutrition summary
Carbohydrates
69 g
56%
Protein
6 g
5%
Fat
22 g
39%
Cooking steps
-
1
Preheat oven to 350°F. Line a baking sheet with parchment paper for easy removal—essential for large, Crumbl-style cookies.
-
2
Cream 1 stick softened butter and 4 oz cream cheese with 1 cup granulated sugar using a stand mixer on high for 3 minutes, until pale and fluffy. This step gives the cookies the signature cakey, light base.
-
3
Add 1 egg and 2 tsp vanilla extract, beating well to incorporate. Scrape down the bowl so no streaks remain.
-
4
In a separate bowl, whisk together 2¼ cups flour, 2 tbsp cornstarch, 1½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt. With mixer on low, add dry ingredients into wet in 2 batches, mixing until just combined—do not overmix or the cookies lose their tender crumb.
-
5
Portion dough into 8 large, Crumbl-sized balls (about 4–5 oz each). Place on baking sheet, flatten slightly (about ¾-inch thick), then CHILL in the fridge for at least 1 hour. Chilling is a must—this keeps cookies thick and prevents spreading too flat, just like Crumbl.
-
6
Bake chilled cookies at 350°F for 13–15 minutes, just until edges are set and centers look soft and slightly underdone (they’ll finish setting as they cool). Leave on pan for 10 minutes before transferring to a rack.
-
7
While cookies cool, whip 1 cup heavy cream with ½ cup powdered sugar and ½ tsp vanilla extract until medium-stiff peaks. For extra Crumbl love, gently fold in 2 tbsp of the strawberry jam for a marbled swirl effect.
-
8
To assemble: Spoon or pipe a thick swirl of whipped cream topping on each cooled cookie, generously topping with diced fresh strawberries. Drizzle with more homemade or store-bought strawberry jam. Serve immediately—or for best texture, assemble just before serving to keep the whipped cream fluffy.
-
9
Copycat tip: For that signature Crumbl experience, leave cookies slightly underbaked in the middle so they’re ultra-soft, almost ‘shortcake’ style inside.
Personalized Q&A
Q. Does this actually taste like the Crumbl Strawberry Shortcake Cookie?
Yes! This recipe carefully mirrors Crumbl’s cakey cookie base by using cream cheese, extra cornstarch, and a chilled dough for thickness and tenderness. Fresh strawberries and real strawberry jam—never artificial flavor—combine with fluffy whipped cream on top, just like the real Crumbl version.
Q. Why did my cookies spread too thin or come out dense?
Overspreading can happen if the dough isn’t chilled at least 1 hour after shaping. Make sure your butter and cream cheese are just softened—not melted. Overmixing flour can lead to dense cookies; mix only until the dough comes together.
Q. Can I use only all-purpose flour if I don’t have cornstarch?
You can substitute by using all all-purpose flour, but cornstarch is key for a tender, soft crumb—omitting it makes the cookie base more dense and less like Crumbl's signature texture.
Q. How many calories and carbs per cookie?
Each oversized cookie (about 150 grams) contains approximately 490 kcal, 69g carbs, 6g protein, and 22g fat. These truly are a decadent strawberry shortcake treat!
Q. How do I store or freeze these cookies for later?
For best results, store unassembled cookies in an airtight container at room temperature for up to 2 days. Whipped cream and strawberries should be added just before serving. You can freeze baked cookies (without toppings) for up to 2 months. Thaw and frost before serving.
