My recipe for this quick and easy no-bake Strawberry Shortcake Crumble is the most colorful and delicious crunchy topping or mix-in to your cakes, cupcakes, yogurt, cheesecakes, and more. No jelly, no gelatine, no pudding mix is needed, and it only takes 5 minutes to make without turning the oven on! Just an easy peasy process to strawberry crunch yumminess.
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📖 What is Strawberry Shortcake Crumble
If you grew up in the US, you must remember those Good Humor Strawberry Shortcake Ice Cream Bars! If not, you must try them when you next visit the States! Well, this crumble was inspired by the fruity strawberry vanilla cookie coating of those nostalgic ice cream bars that we all loved so much! I can guarantee that this strawberry shortcake crumble recipe will bring those memories back with its intense sweet strawberry flavor and vanilla cookie crunch. You will not be disappointed!
🌟 Why this is the best recipe
- Super simple to make – This strawberry shortcake crumbles with Golden Oreos is so yummy, but so easy to make and requires no fancy equipment.
- It is so delicious – It doesn't get any better than crunchy bits of Golden Oreos combined with intense fresh freeze-dried strawberry flavor and an added dash of salt to balance out the sweetness.
- It is an easy-to-follow tutorial – This detailed tutorial is foolproof. I've shared every tip and trick I know, so you can create the most delicious strawberry crumble. I want you to succeed!
📝 Ingredient notes
- Freeze-dried strawberries: You want to use freeze-dried strawberries for the best results. They are not only the most all-natural choice, but will also add the most delicious flavor to the strawberry crunch
- Golden Oreos: These are the vanilla-flavored version of the classic Oreo with the same yummy cream center. They add the cookie crunch texture to the crumble
- Salt: An important ingredient that helps to balance the sweetness in dessert recipes. You only use a dash and it works perfectly, so be sure not to leave it out
- Butter: This ingredient is optional depending upon your desired crumble size. If you like a more crumbled texture then omit the butter. For a more sticky crumble and bigger chunks, use the butter. In desserts, unsalted butter is the best choice to help control the saltiness. I use European-style unsalted butter with an 82% fat content in all my recipes
- No strawberry jelly: I don't use jelly in my recipe. Unlike the butter, jelly turns the crumble crunch into mush over time and simply doesn't work. That's why the freeze-dried strawberries are the star of the show in this recipe. When crushed, the freeze-dried strawberries not only add the most delicious sweet strawberry flavor but add even more color and brightness to the crumble without the use of food dyes and chemical extracts
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. How to make the strawberry crumble
You have two options when it comes to making the strawberry crunch part of the crumble. The modern way is by putting the freeze-dried strawberries and Golden Oreos into a food processor and pulsing them together until they are evenly sized crumbles. Or, you can do it the old-school way by putting the cookies and strawberries into a ziplock bag and beating it with a rolling pin. If you do it this way, make sure to use a solid bag that won't tear.
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💡 Top Tip: For both options, make sure that the cookies and strawberries are evenly broken up not leaving any big chunks. You also want to be careful not to overdo it and turn the crumble into dust unless that is what you are going for
2. Further important steps to make your crumble perfect
Making this easy strawberry shortcake crumble is a simple process and you are nearly done once the Golden Oreos and freeze-dried strawberries have been turned into crumbles. Yet, there are just a few more important steps that will ensure your crumble turns out absolutely perfect!
- Once you have crumbled the cookies and strawberries using a food processor or rolling pin, put the mixture into a large bowl and add the salt. You don't want to forget this step as it helps to bring out and balance the sweetness of the strawberry crunch crumble
- If using the butter, now combine the butter and crumble together in the bowl. The butter needs to be melted and still runny for this step. But once the crumble is placed in the fridge the butter cools off and acts as a binding agent creating a yummy crunchy texture
- After the melted butter is added the mixture may seem a little runny depending on the temperature of the butter, but you do not need to add more crumbled Golden Oreos. The mixture will quickly firm up once it is placed in the fridge
And because the recipe only uses cookies, freeze-dried strawberries, salt, and butter- if you like, there is no need to bake it! It's an amazing no-bake strawberry crumble topping that is super versatile and easy to make!
💡 Top Tip: Do not omit the salt! It beautifully balances out the sweetness and brings out the fruity strawberry flavor
3. How long does it take for the crumble to set
This only pertains if you are using butter. If you aren't using butter then your crumble is ready to go once the salt is added. But for those of you that are using the butter for added chunks and crunch, the strawberry shortcake crumble will set fairly quickly once placed in the fridge and left to chill for about an hour.
Please note that the quantity stated above is enough to make my Strawberry Crunch Cupcakes and Strawberry Crunch Cake.
💡 Top Tip: Use a plate or sheet pan to spread the crumble out before placing it in the fridge to set. You can also put it in the freezer for about 20 minutes if you are short on time. Just don't forget about it!
🥣 Equipment notes
As an added bonus, making this yummy strawberry shortcake crumble topping recipe doesn't require any fancy equipment! I made my vanilla strawberry crunch crumbles with a rolling pin and ziplock bag. I just put the Golden Oreos and freeze-dried strawberries into the zipped plastic bag and beat it with my rolling pin. It's actually really fun to do it the old-fashioned way and literally takes just 3 minutes!
But if you prefer, you can also make the crunch using a food processor by simply pulsing the cookies and strawberries together until they are an even crumbly texture.
🎓 Expert tips
- Be careful not to break down the cookies and freeze-dried strawberries too much. You want the texture to be crumbly not like dust
- Do add the salt to the strawberry crunch topping as it adds depth to the flavors and balances out the sweetness
- If using the butter, you'll want to melt it at a low temperature in the microwave. Melting it on high often leads to a mess in the microwave
- Once the butter is added, spread the strawberry shortcake crunch out on a dish or sheet pan and give it enough time to chill properly. The butter needs this time to firm up and create the best crunch
- If you don't have unsalted butter on hand and need to use salted butter, you will want to omit the salt in the recipe. The salt in the butter will balance out the sweetness in its place
- This topping is super versatile. It's easy to replace the freeze-dried strawberries with freeze-dried raspberries, freeze-dried mango, or any freeze-dried fruit you like. Also, any type of cream-filled cookie can be used in place of the Golden Oreos. Even the original chocolate flavor could be really yummy. And if you are vegan or prefer it gluten-free, it's no problem at all to just switch the type of cookie
- If you want a bit of freshness in the crumble try adding some fresh lemon zest. It works wonders with a touch of acid that brings out the fruity flavor of the strawberries even more
❓Recipe FAQs
No, the jelly will not work in this recipe. It is simply the wrong consistency and will not result in the proper texture
No, this is a simple 3 or 4 ingredients recipe with no pudding or jello required
No, oil is far too liquid and will not firm up like butter when chilled. It is the use of the butter itself that creates the bigger chunks and even more of a crunch
If you are using the butter in the recipe then non-cream filled cookies will work. However, if you are making your crumble butter free, then you must use creme-filled cookies to add some fat, which is needed as a binder for the crunchy bits
Yes, this recipe is really flexible and will work with any type of freeze-dried fruit. Raspberry and mango are some of my favorites. You could even do a mixture of strawberry and mango. The choice is up to you and your taste
Yes! Be as creative as you like. Vanilla bean or very finely chopped nuts like almonds would be excellent! Lemon or lime zest would work perfectly with strawberries
Yes, you can use any type of homemade or store-bought gluten-free cookies. However, do keep in mind that if you are using a non-cream filled cookie, you will need to use the butter in the recipe for the best crunchy texture
Yes, just use your favorite cream-filled vegan cookie to replace the Golden Oreos. Yet, keep in mind, that if you are using a non-cream filled vegan cookie you will need to use butter. In that case, my best guess is that vegan butter will most likely work with no problems at all
You may have over-processed your cookies too much when turning them into a crumble. And, if you are using the butter in the recipe, it's possible that you may have used too much butter, too little butter, or you simply didn't give it enough time to chill in the fridge to set
Strawberry crumble can be stored for a few weeks in the fridge in an airtight container
You can freeze this crumble in a sealed ziplock freezer bag or airtight container for a few months. Just take it out when needed and allow it to thaw out a bit at room temperature before using.
🍰 Recipes to use the Strawberry Crumble
This amazing strawberry shortcake crumble topping recipe is so versatile and perfect in a variety of desserts like my strawberry crunch cake and my strawberry crunch cupcakes! And let's not forget the strawberry shortcake crumbles cheesecake option, which you can easily make by simply sprinkling the crumble on top of my No bake strawberry cheesecake.
Not to mention, it makes a delicious frosting or spread when you mix together some of the crumble with cream cheese! It's also a fantastic crunchy topping on ice cream, oat pudding, or strawberry jell!
🍓 More Strawberry Dessert Recipes
Have you tried this recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!
EASY Strawberry Shortcake Crumble (VIDEO)
Equipment
Ingredients
Crust
- 300 g Golden Oreos
- 30 g Freeze dried strawberry
- Pinch of salt
- 50 g Unsalted butter butter is needed to create the bigger chunks, can be left out if aiming for a more crumble texture
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
- Start with the melting butter in the microwave, then let it cool slightly while preparing the crumbs
- The Crumble can be made either in a food processor, or in a ziplock bag and beating it with a rolling pin until the cookies and strawberries are evenly broken up not leaving any big chunks
- Then, add a good pinch of salt to balance the sweetness
- Add melted but not hot butter to the mixture. Once the crumble is placed in the fridge the butter cools off and acts as a binding agent creating a yummy crunchy texture
- Use a plate or sheet pan to spread the crumble out before placing it in the fridge to set for an hour
Notes
- Please note that the quantity stated above is enough to make my Strawberry Crunch Cupcakes and Strawberry Crunch Cake
- Measure your ingredients with a Digital scale for accuracy
- Do not skip the salt, it will balance the flavors
- Free-dried strawberries will provide a beautiful natural flavor and color
- Use good quality 82% unsalted butter
- Make sure you read my step-by-step instructions with all the details of how to make this strawberry crumble recipe A short recipe alone is not able to cover all the necessary details and science behind baking
- Heat butter in the microwave on low heat so it does not explode:)
- Be careful not to break down the cookies and freeze-dried strawberries too much. You want the texture to be crumbly not like dust
- Respect the chilling time. Chilling time is needed for the crust (butter) to set
- This topping is super versatile. It's easy to replace the freeze-dried strawberries with freeze-dried raspberries, freeze-dried mango, or any freeze-dried fruit you like.
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