Dessertscakemehometonight3.1
Strawberry Crunch
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!
👥 2 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- food processor
- pan
- baking sheet
📝 Preparation Steps
1
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.
vanilla sandwich cookies (approximately 24-28 cookies)2 cups
2
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.
freeze-dried strawberries1 oz
3
Mix the cookie crumbs and strawberry powder until well combined.
4
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.
5
Spread onto a baking sheet pan and allow the strawberry shortcake crumble to dry for about ⏱️ 15 minutes.
6
Use immediately or store in an airtight container at room temperature for up to 3 days.
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