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Happy New Year everyone, and welcome back to Baking with the Buzz! I am so excited to start the year with another delicious recipe to share with everyone.
It seems the girl world has quickly shifted gears to Valentine’s Day, so naturally I had to jump on board and make a nice strawberry dessert to help prepare everyone for Galentine’s Day parties.
This month we are making strawberry shortcake cookies!
This will surprise no one who knew me as a child because I was simply addicted to Strawberry Shortcake. Baking these cookies took me back to when I opened a fresh Strawberry Shortcake DVD for the first time (the DVDs smelled like strawberries).
Ingredients:
1 box of strawberry cake mix (any brand)
2 large eggs
⅓ cup vegetable oil
3 oz box of vanilla pudding mix
3 oz box strawberry jello mix
1 cup butter
½ cup flour
8 oz cream cheese
3 cups powdered sugar
1 tsp vanilla
Directions:
Preheat oven to 350 degrees.
Begin with making the strawberry crunch frosting by combining ingredients in small bowl including vanilla pudding mix. ¼ cup of softened butter, and ¼ cup of flour until dough forms.
Combine in small bowl strawberry jello mix. ¼ cup of softened butter, and ¼ cup of flour until dough forms.
Push doughs together flat on baking sheet lined with parchment paper.
Bake 8-12 minutes.
Allow to cool completely or freeze.
Once cooled, crumble with with hands or place in gallon bag and smash to create crumbly pieces. Set aside.
For the cookies, combine strawberry cake mix, eggs, and vegetable oil in large bowl until dough forms.
Place ¼ cup portions of scooped dough on parchment lined baking sheet
Bake 10-12 minutes at 350.
While cookies are in the oven, begin the icing starting by combining softened cream cheese, ½ cup of softened butter, powdered sugar, and vanilla extract.
Use hand mixer to combine ingredients until icing is creamy.
When cookies are done, allow them to cool completely before adding icing.
Ice the cookies once cooled completely utilizing piping bag for looks.
Top each cookie with strawberry crumble pieces.
Enjoy!
I won’t lie – this recipe wasn’t easy. It took a lot of willpower and time. But doesn’t everyone have a little extra “oomf” at the beginning of the year? We’re all going to work out, drink more water and make the most gorgeous cookies of all time.
Notice I didn’t include “start eating healthier” because this recipe does indeed include a couple sticks of butter.
Now I’ve never claimed to be an aesthetic baker, but I might have to now because I can’t stop looking at this picture and thinking I should be working at Crumbl.
If you want your icing to look pretty and not messy from spreading it, but you don’t have piping bags, you can use gallon ziploc bags like I did.
Don’t be discouraged by the strawberry-crumble process being difficult due to the dough not getting hard enough to crush. I had trouble with it, but it still turned out amazing and delicious.
I hope you enjoy these as much as we did. I’d love to hear feedback and see pictures of you trying the recipe.
See you next month!
I feel like I say “this” is her best yet when Alissa posts a new recipe but dang it, This one is so damn good! I told her I was already kicking around the idea of hosting another Galentines party and these cookies sealed the deal! ( she may be in charge of baking them though 😜)