Ingredients
- 6 oz (170 g) cream cheese, room temp
- 3 Tbsp (38 g) granulated sugar
- 1 tsp vanilla extract
- 1 pinch fine salt
- 1 box (15.25 oz / 432 g) strawberry cake mix
- 1 tub (8 oz / 226 g) frozen whipped topping, thawed (Cool Whip)
- 1 large egg
- 1 cup (25–30 g) freeze-dried strawberries, lightly crushed (optional)
- ½–¾ cup powdered sugar, for rolling
- ½ cup powdered sugar (for glaze, optional)
- 1–2 Tbsp milk (for glaze, optional)
- ½ tsp vanilla or lemon juice (for glaze, optional)
Equipment
- mixing bowls
- electric mixer
- cookie scoop (#40)
- Parchment paper
- baking sheets
- wire cooling rack
Method
- Line a tray; beat filling ingredients smooth. Scoop 18 small mounds; freeze 15 minutes.
- Heat oven to 350°F (175°C). Line baking sheets with parchment.
- Stir cake mix, whipped topping, and egg until thick; fold in crushed freeze-dried strawberries.
- Scoop 1½ Tbsp dough, dust hands, flatten, add a frozen filling mound, seal, and roll in powdered sugar.
- Arrange 2 inches apart; bake 10–12 min until set with hairline cracks.
- Cool 5 minutes; transfer to rack. Drizzle glaze if desired.
Nutrition
Calories: 170kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.5gTrans Fat: 0.1gCholesterol: 20mgSodium: 170mgPotassium: 40mgSugar: 16gVitamin A: 150IUCalcium: 30mgIron: 0.7mg
Notes
Use GF cake mix for gluten-free; plant-based cream cheese & topping for dairy-free version (texture softer).
No freeze-dried berries? Add 1 Tbsp strawberry gelatin powder or skip.
Equipment: cookie scoop (#40), parchment, cooling rack. Alternate Methods:
Air Fryer small-batch: 300–320°F (150–160°C) 6–8 min on parchment, leaving space.
Scratch dough option: Replace cake mix + topping with ½ cup butter, ¾ cup sugar, 1 egg, 1½ cups flour, 1 tsp baking powder, ¼ tsp salt + 2 Tbsp strawberry powder.
No freeze-dried berries? Add 1 Tbsp strawberry gelatin powder or skip.
Equipment: cookie scoop (#40), parchment, cooling rack. Alternate Methods:
Air Fryer small-batch: 300–320°F (150–160°C) 6–8 min on parchment, leaving space.
Scratch dough option: Replace cake mix + topping with ½ cup butter, ¾ cup sugar, 1 egg, 1½ cups flour, 1 tsp baking powder, ¼ tsp salt + 2 Tbsp strawberry powder.
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