Dessert

Strawberry Cake Mix Sandwich Cookies with Almond Buttercream Recipe

Name: Strawberry Cake Mix Sandwich Cookies with Almond Buttercream Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Cuisine: American
Ingredients: 1 (15.25 oz) Strawberry Cake Mix (such as Duncan Hines); 2 large whole eggs; 1/3 cup vegetable oil; 1 1/2 cups sanding sugar (for rolling); 2 sticks (1 cup) unsalted butter, softened; 1 pinch salt; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1/8 cup (2 tablespoons) heavy cream, plus more if needed; 6 cups powdered sugar

ByMatteo Rossi February 4, 2026February 4, 2026

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Introduction

These Strawberry Cake Mix Sandwich Cookies are soft, tender, and bursting with sweet strawberry flavor. Sandwiched together with a creamy almond buttercream, they make a delightful treat for any occasion.

The image shows a stack of pink sandwich cookies on a white, scalloped plate. Each cookie has two cracked, sugar-coated pink cookie layers with a smooth white cream filling in between, making two layers of cookie and one layer of cream. Around the plate are fresh, halved strawberries showing their red insides and green tops. The scene is set on a soft pink cloth over a white marbled surface, with a white blurred background that includes another white plate with more cookies and a white container. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 15.25oz strawberry cake mix (such as Duncan Hines)
2 large whole eggs
1/3 cup vegetable oil
1 1/2 cups sanding sugar (for rolling)
2 sticks (1 cup) unsalted butter
1 pinch salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/8 cup heavy cream
6 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper. Set aside.
Step 2: In a stand mixer bowl fitted with a paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix until just combined, avoiding overmixing.
Step 3: Spread the sanding sugar on a plate. Use a 1-inch cookie scoop to portion the dough, then roll each portion into a ball. Roll each ball in the sanding sugar until evenly coated and place on the prepared cookie sheet about 3 inches apart.
Step 4: Bake the cookies for 7 to 9 minutes until set. Remove from oven and transfer to a wire rack to cool completely while you prepare the buttercream.
Step 5: For the almond buttercream, beat the unsalted butter in a clean stand mixer bowl on medium speed until light and fluffy.
Step 6: Add salt, vanilla extract, almond extract, and heavy cream to the butter. Mix until combined.
Step 7: Gradually add powdered sugar, about a cup at a time, mixing well after each addition. Once all sugar is incorporated, beat on high speed for 2 minutes until the frosting is light and fluffy. Add a bit more heavy cream if the buttercream needs thinning.
Step 8: Transfer the buttercream to a piping bag fitted with a round tip, or simply snip the end of the bag if no tip is available.
Step 9: To assemble, pipe a generous swirl of buttercream onto the flat underside of one cookie. Top with another cookie to make a sandwich. Repeat with remaining cookies.
Step 10: Serve immediately or chill slightly before enjoying.

Tips & Variations

For a brighter strawberry flavor, add 1 teaspoon of pure strawberry extract to the cookie dough.
If almond extract is unavailable, substitute with an equal amount of vanilla extract for a milder taste.
Chill cookie dough balls briefly before rolling in sanding sugar for less spreading during baking.
Try using colored sanding sugars or sprinkles for a festive look.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature for 10-15 minutes before serving for the best texture. You can also freeze the assembled cookies for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

The image shows a white plate with six pink sandwich cookies stacked and arranged closely together. Each cookie has two crumbly, cracked pink layers coated in coarse sugar crystals, with a smooth, thick white cream filling in the middle. The cookies are surrounded by fresh, halved strawberries with bright red centers and green tops. The plate sits on a soft pink textured cloth, all set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, you can experiment with other cake mix flavors like vanilla or funfetti, but keep in mind the filling almond buttercream pairs particularly well with strawberry.

How do I prevent the cookies from spreading too much?

Make sure your dough is well chilled before scooping and rolling. Also, spacing cookies at least 3 inches apart on the baking sheet helps prevent them from merging.