Chocolate Covered Strawberry Cookies

  • Author: Julianne Bayer
  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Total Time: 50 minutes
  • Yield: 24 Cookies 1x


These cookies start with a chocolate cake mix cookie, then they are layered with a Strawberry Swiss Meringue Buttercream and topped with a chocolate covered strawberry.


  • 1 2/3 C Flour
  • 1 C Chocolate cake mix (powder)
  • 2 tbsp C Dark chocolate cocoa powder
  • 1 tsp Baking powder
  • ½ tsp Salt
  • ¾ C Unsalted butter, softened
  • 1 C Sugar
  • 1 Large Egg
  • 2 tsp Vanilla
  • For the frosting
  • 1 lb (4 sticks) Unsalted butter at room temperature
  • 5 large eggs whites
  • 1 C plus 2 tbsp Granulated sugar
  • ¾ C Strawberry puree
  • For the strawberries
  • 24 Strawberries
  • 10 oz Chocolate Candiquik


  1. For the cookies
  2. Pre-heat oven to 350° F.
  3. In a separate bowl, combine flour, cake mix, baking powder, salt and cocoa powder. Stir and set aside.
  4. Soften butter in the microwave for 15 seconds. Combined softened butter and sugar in a mixing bowl. Beat on medium speed until light and fluffy, 2-3 minutes.
  5. Add egg and vanilla extract and beat until well combined.
  6. Reduce mixer to low speed and slowly add dry ingredients. Once combine, increase speed to medium high and beat for 1-2 minutes until soft dough forms.
  7. Spoon 2 tbsp of cookie dough onto a lined baking sheet. Bake at 350° F for 10-12 minutes. Allow cookies to cool on the pan for several minutes before transferring to a wire rack.
  8. For the frosting
  9. Puree strawberries using a food processor. Set aside.
  10. Temper egg whites and sugar in a heat-proof bowl over a pot of simmering water on medium heat. You need just enough water to cover the bottom of the pot, about 1 inch. Heat the egg whites and sugar to 150-160°F, ensure the sugar as dissolved. Make sure to stir constantly to avoid cooking the egg whites.
  11. Using a wire whisk on your stand mixer, beat on medium-high for 8-10 minutes until the egg whites form soft peaks
  12. Reduce mixer speed to low and add butter 1 tbsp at a time, ensuring each addition is well mixed.
  13. After all the butter has been added, change to paddle attachment and continue beating on medium to allow all the air bubbles to escape. In about 3-5 minutes until the frosting is smooth.
  14. Add pureed strawberries and mix until combined, careful not to over mix.
  15. Serve the same day or you can refrigerate in an air-tight container for up to 3 days. If refrigerated, you will need to bring it to room temperature (about 4 hours) and remix using the paddle attachment for about 5 minutes.
  16. For the strawberries
  17. Wash strawberries and thoroughly dry with a paper towel.
  18. In a microwave-safe dish, melt Candiquk in 30 second increments, stirring after each 30 seconds. Repeat until chocolate is melted.
  19. Use two toothpick and stick it in the end of your strawberry. Dip strawberry into Candiquik and swirl to coat the strawberry. Lift up and shake off extra chocolate.
  20. Place on parchment paper or Silpat non-stick baking sheet and allow chocolate to harden.
  21. To assemble the cookies, pipe frosting onto top of cooled cookie and place a chocolate covered strawberry on top. Keep covered at room temperature. Consume within two days.


Be sure to read my tutorial for how to make Swiss Meringue Buttercream before attempting this recipe.