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Strawberry Crunch
Yield: 2 cups
This 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 recipe is no bake and gets its strawberry flavor and beautiful pink color from freeze-dried strawberries!
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
Strawberry crunch can be stored in an airtight container at room temperature for up to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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