Strawberry Crunch
Strawberry crunch is an easy, 3-ingredient recipe that can be used for cakes, cupcakes, cheesecakes, ice cream cakes, and to eat with a spoon. This strawberry crunch topping does not require an oven and comes together in just a few minutes.
What is Strawberry Crunch?
Strawberry crunch is the amazing crunchy coating found on strawberry shortcake ice cream bars! Remember those from the school cafeteria? That was my favorite part of the day!
Strawberry crunch crumbles are undeniably delicious! There are many recipes out there that call for strawberry jello powder. Although this is delicious, I prefer to use dehydrated strawberry powder to cut down on some of the sweetness. But do you!
Ingredients for Strawberry Crunch
- Vanilla sandwich cookies – Golden Oreo cookies or a similar type of vanilla sandwich cookie work perfectly for this recipe. No need to remove the cream! We want it in there for extra flavor and texture! The cookies are pulsed in a food processor, but you can also go at it with a rolling pin!
- Freeze-dried strawberries – Freeze-dried strawberries add amazing flavor and a beautiful pink color. Note that they are not dehydrated strawberries, but freeze-dried, which has a dry, crispy texture. I have found these at Walmart and on Amazon!
- Unsalted butter – Melted, unsalted butter brings the cookie crumbs and strawberry powder together.
Tools & Supplies
How to Make Strawberry Crunch
- Pulse vanilla sandwich cookies in a food processor to create coarse crumbs. You want some texture and chunky bits.
- Pulse freeze-dried strawberries in a food processor to make a fine powder.
- Add the butter to a microwave-safe bowl and heat in 15 second intervals until melted.
- In a medium bowl, combine vanilla sandwich cookie crumbs and freeze-dried strawberry powder. Stir to combine.
- Add melted butter and mix well. Spread onto a baking sheet pan and allow the strawberry shortcake crumble to dry for about 15 minutes.
- Use immediately or store in an airtight container at room temperature for up to 3 days.
How to Use
This recipe is incredibly versatile (and delicious)! Here are some ideas on how to use it!
- Strawberry crunch dessert cups
- Use as a crust in a no bake cheesecake (use 1/2 cup of melted butter in the recipe)
- Sprinkle over vanilla or strawberry ice cream
- Make an ice cream cake – layer with strawberry and vanilla ice cream and top with whipped cream
- Use white cake mix or strawberry cake mix paired with vanilla buttercream frosting or cream cheese frosting and sprinkled with strawberry crumble to make a strawberry crunch cake
- Add to rice krispie treats
click the stars to rate!
Strawberry Crunch
Equipment
Ingredients
- 2 cups (24) vanilla sandwich cookies approximately 24-28 cookies
- 1 oz (28 g) freeze-dried strawberries
- ¼ cup (56 g) unsalted butter melted
Instructions
- Add vanilla sandwich cookies to a food processor. Pulse the cookies to create coarse crumbs. Pour the crumbs into a large mixing bowl and set aside.
- Add freeze-dried strawberries to a food processor. Pulse the strawberries to create a fine powder. Add the strawberry powder to the bowl with the crushed vanilla cookies.
- Mix the cookie crumbs and strawberry powder until well combined.
- Add melted unsalted butter and mix until the crumbs are well coated in the butter. The mixture may get clumpy – break the clumps up with the back of a spoon.
- Spread onto a baking sheet pan and allow the strawberry shortcake crumble to dry for about 15 minutes.
- Use immediately or store in an airtight container at room temperature for up to 3 days.
Notes
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
If you don’t have a food processor, Can you use a regular blender?
Yes, absolutely!
can this be stored in freezer? how long? thank you
I haven’t tried freezing it, but I imagine that it would be just fine in an airtight container or bag. I can’t say for how long just because I haven’t tested that out yet.