I’m excited to share my Strawberry Shortcake Crumbles Recipe that mixes Golden Oreos and ripe strawberries into a three-ingredient no bake crunch topping that’s unexpectedly delightful.
I didn’t mean to invent a new obsession but my Strawberry Crunch Topping started as a quick fix and turned into what I now call my Strawberry Shortcake Crumbles Recipe. It’s weirdly addicting, made with Golden Oreo crumbs and bits of freeze dried strawberries, yet it somehow lifts everything from plain ice cream to party bites.
I take it to potlucks when someone wants an Easy Dessert For Ladies Luncheon and folks try to guess the secret, which is half the fun. I’m not saying more, you’ll wanna sprinkle it on something and see why it keeps stealing the show.
Ingredients
- Golden Oreo crumbs bring sweet crunch mostly simple carbs little protein very nostalgic cookie taste
- Freeze dried strawberries add bright tartness concentrated strawberry flavor vitamin C and light berry crunch
- Unsalted butter gives silky richness mostly healthy fats for mouthfeel binds crumbs without added salt
Ingredient Quantities
- 2 cups Golden Oreo crumbs (about 14 cookies crushed)
- 1/2 cup freeze dried strawberries, crushed into small bits
- 3 tablespoons unsalted butter, melted
How to Make this
1. Put about 14 Golden Oreos in a food processor and pulse until you get 2 cups of crumbs, or if you dont have one, toss them in a zip bag and crush with a rolling pin until fine but still a little texture.
2. Crush 1/2 cup freeze dried strawberries into small bits — use the processor, a mortar and pestle, or smash in a sealed bag with your hands or the rolling pin. Save a few bigger pieces if you want little pops of fruit on top.
3. Melt 3 tablespoons unsalted butter in the microwave in 10 second bursts or gently on the stove, just until melted not browned, then let it cool for 30 seconds so it wont totally melt the strawberries.
4. Dump the Oreo crumbs and the crushed freeze dried strawberries into a medium bowl and give them a quick stir to combine so the fruit is evenly distributed.
5. Pour the melted butter over the crumb mix and stir with a spatula until everything is evenly moistened and the texture is like damp sand. If it feels too dry add a teaspoon or two more butter, if it gets too wet add a little extra crushed cookie.
6. Taste a bit, adjust if you want more strawberry crunch by folding in a few more dried bits, but dont overmix or youll crush the texture out of the fruit.
7. Use right away to sprinkle over shortcakes, ice cream, pudding or parfaits, or press into a pan to form a quick crust and chill for 15 to 30 minutes to set.
8. Store leftovers in an airtight container at room temp for up to 3 days, keep it dry or the freeze dried strawberries will soften.
Equipment Needed
1. Food processor or a heavy zip-top bag and rolling pin if you dont have a processor
2. Rolling pin (for crushing in the bag method or smashing bigger strawberry bits)
3. Microwave-safe bowl or small saucepan to melt the butter
4. Measuring cups and measuring spoons
5. Medium mixing bowl
6. Spatula or wooden spoon for stirring and pressing the crumbs
7. Mortar and pestle or an extra sealed bag to crush the freeze dried strawberries into small bits
8. 8×8 pan or small container plus plastic wrap and an airtight container for chilling and storing leftovers
FAQ
Strawberry Crunch Topping Recipe Substitutions and Variations
- Golden Oreo crumbs: swap with 2 cups graham cracker crumbs, or 2 cups crushed vanilla wafers (Nilla), or 2 cups crushed shortbread cookies — they give a similar sweet vanilla base.
- Freeze dried strawberries: use 1/2 cup freeze dried raspberries, or 1/2 cup dried strawberry bits, or 1/4 to 1/3 cup strawberry powder for a punch of flavor. If you use fresh strawberries, finely dice and pat really dry but know fresh will ruin some crunch.
- Unsalted butter: use 3 tablespoons melted coconut oil, or 3 tablespoons melted margarine, or 3 tablespoons salted butter (just skip any extra salt). Coconut oil firms as it cools so the topping stays crisp.
- For more texture: replace up to 1/2 cup of the crumbs with 1/2 cup chopped toasted nuts, or 1/2 cup toffee bits, or 1/2 cup crisp rice cereal — adds crunch and balances sweetness.
Pro Tips
1. Let the melted butter cool longer than you think, like 45 to 60 seconds, before mixing it in. If it is too hot it will soften the freeze dried bits and you lose that crunchy pop. Add the butter slowly so you can stop when the mix is just damp, not soggy.
2. Save a few bigger strawberry pieces and fold them in at the very end or just sprinkle them on top when serving, that way you keep bright pops of color and texture. If you want a little color without big chunks grind a tablespoon of the berries to a powder and mix that in.
3. For a tight, even crust press the crumbs down with the bottom of a measuring cup or a flat glass, then chill for 15 to 30 minutes to set. If you need it set faster pop it in the freezer for 10 minutes but dont leave it too long or the butter will seize.
4. A tiny pinch of fine sea salt makes the sweetness sing, and if your crumble softens after storage you can spread it on a baking sheet and warm it in a low oven for 3 to 5 minutes to bring back some crispness. Store in an airtight container in a cool dry place and use within a few days.
Strawberry Crunch Topping Recipe
I’m excited to share my Strawberry Shortcake Crumbles Recipe that mixes Golden Oreos and ripe strawberries into a three-ingredient no bake crunch topping that’s unexpectedly delightful.
12
servings
91
kcal
Equipment: 1. Food processor or a heavy zip-top bag and rolling pin if you dont have a processor
2. Rolling pin (for crushing in the bag method or smashing bigger strawberry bits)
3. Microwave-safe bowl or small saucepan to melt the butter
4. Measuring cups and measuring spoons
5. Medium mixing bowl
6. Spatula or wooden spoon for stirring and pressing the crumbs
7. Mortar and pestle or an extra sealed bag to crush the freeze dried strawberries into small bits
8. 8×8 pan or small container plus plastic wrap and an airtight container for chilling and storing leftovers
Ingredients
-
2 cups Golden Oreo crumbs (about 14 cookies crushed)
-
1/2 cup freeze dried strawberries, crushed into small bits
-
3 tablespoons unsalted butter, melted
Directions
- Put about 14 Golden Oreos in a food processor and pulse until you get 2 cups of crumbs, or if you dont have one, toss them in a zip bag and crush with a rolling pin until fine but still a little texture.
- Crush 1/2 cup freeze dried strawberries into small bits — use the processor, a mortar and pestle, or smash in a sealed bag with your hands or the rolling pin. Save a few bigger pieces if you want little pops of fruit on top.
- Melt 3 tablespoons unsalted butter in the microwave in 10 second bursts or gently on the stove, just until melted not browned, then let it cool for 30 seconds so it wont totally melt the strawberries.
- Dump the Oreo crumbs and the crushed freeze dried strawberries into a medium bowl and give them a quick stir to combine so the fruit is evenly distributed.
- Pour the melted butter over the crumb mix and stir with a spatula until everything is evenly moistened and the texture is like damp sand. If it feels too dry add a teaspoon or two more butter, if it gets too wet add a little extra crushed cookie.
- Taste a bit, adjust if you want more strawberry crunch by folding in a few more dried bits, but dont overmix or youll crush the texture out of the fruit.
- Use right away to sprinkle over shortcakes, ice cream, pudding or parfaits, or press into a pan to form a quick crust and chill for 15 to 30 minutes to set.
- Store leftovers in an airtight container at room temp for up to 3 days, keep it dry or the freeze dried strawberries will soften.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 18g
- Total number of serves: 12
- Calories: 91kcal
- Fat: 5.5g
- Saturated Fat: 2.3g
- Trans Fat: 0.04g
- Polyunsaturated: 0.2g
- Monounsaturated: 0.7g
- Cholesterol: 21mg
- Sodium: 64mg
- Potassium: 9mg
- Carbohydrates: 10.5g
- Fiber: 0.4g
- Sugar: 8g
- Protein: 0.7g
- Vitamin A: 75IU
- Vitamin C: 2.5mg
- Calcium: 7mg
- Iron: 0.2mg
