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A stack of homemade strawberry lemonade cake mix cookies

Easy Strawberry Lemonade Cake-Mix Cookies Recipe

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  • Author: Susan
  • Total Time: 25 Minutes
  • Yield: 24 Cookies 1x
  • Diet: Low Calorie


Have you ever wanted to bring the vibrant taste of summer into your kitchen with minimal effort? If so, you’re in for a treat! Our Easy Strawberry Lemonade Cake-Mix Cookies recipe is taking TikTok by storm, and for good reason.


Units Scale
  • 1 Box of Lemon Cake Mix
  • 1/4 cup of Coconut Oil Melted
  • 1/2 cup Unsweetened Applesauce
  • 1 cup of Fresh Strawberries Finely Chopped
  • 1 Teaspoon of Lemon Zest
  • 1/4 cup of Plain Greek Yogurt
  • 1 Tablespoon of Lemon Juice


  1. Preheat oven to 350 degrees F. Line a Baking sheet with parchment paper.
  2. Mix the ingredients - In a large bowl combine the lemon cake mix, melted coconut oil and unsweetened applesauce.  Mix until a smooth dough forms.
  3. Gently fold in finely chopped strawberries, lemon zest, Greek yogurt, and lemon juice until well combined.
  4. Scoop the dough: Using a spoon or cookie scoop drop tablespoon sized balls onto the prepared baking sheet spacing them about 2 inches apart.
  5. Bake for 12-15 minutes until the edges are lightly golden brown. Be careful not to over bake to keep them soft and moist.
  6. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  7. Serve with Cool Whip or Ice Cream..Enjoy!


  • Use Quality Ingredients: Opt for organic cake mix and fresh, high-quality ingredients to enhance the flavor and nutritional value of your cookies.
  • Option - Use Freeze-Dried Strawberries: Crush freeze-dried strawberries into a fine powder to mix into your dough. This not only adds natural strawberry flavor but also avoids extra moisture from fresh strawberries.
  • Lemon Extract: Use a few drops of pure lemon extract to intensify the lemon flavor without adding extra liquid, keeping your cookie dough at the perfect consistency.
  • White Chocolate Chips: Fold in white chocolate chips to add a creamy sweetness that complements the tangy lemon flavor and bright strawberry notes.
  • Silicone Mat: Bake your cookies on a silicone mat for even heat distribution and easy cleanup. This helps prevent sticking and ensures a perfect bake every time.
  • Pink Cookies: Add a few drops of natural food coloring to achieve a beautiful pink hue, making your cookies visually appealing and perfect for special occasions.
  • Tangy Lemon Glaze: Whisk together powdered sugar, lemon juice, and a touch of lemon extract to create a tangy lemon glaze. Drizzle it over the cooled cookies for an extra zing.
  • Fun Sprinkles: Top your cookies with fun sprinkles before baking or immediately after applying the glaze. This adds a festive touch and makes them more enticing, especially for kids.
  • Chill the Dough: Chill the cookie dough for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading.
  • Airtight Container: Store your cookies in an airtight container to keep them fresh and soft. This prevents them from drying out and maintains their flavor.
  • Portion Control: Use a small cookie scoop to portion out the dough evenly. This ensures all cookies bake at the same rate and are uniform in size.
  • Watch the Bake Time: Keep a close eye on the cookies while baking. Slightly underbaking them keeps them soft and chewy, but make sure they are set around the edges.
  • Top of the Cookies: Press a few extra white chocolate chips or crushed freeze-dried strawberries on top of the cookies before baking for a more attractive presentation.
  • Powdered Sugar: Lightly dust the cooled cookies with powdered sugar for a delicate finish that enhances the sweetness and presentation.
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 35
  • Sugar: 1.7 g
  • Sodium: 13.3 mg
  • Fat: 2.6 g
  • Carbohydrates: 2.7 g
  • Protein: 0.4 g
  • Cholesterol: 0.4 mg