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–+ servings
Strawberry shortcake crumble in a bowl.
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5 from 6 votes

Strawberry Shortcake Crumble (Strawberry Crunch)

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. 
Prep Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8
Calories: 241kcal
Author: Katalin Nagy

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
Metric - US Customary

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

Video

Notes

INGREDIENT NOTES:
  1. Please note that the quantity stated above is enough to make my Strawberry Crunch Cupcakes and Strawberry Crunch Cake
  2. Measure your ingredients with a Digital scale for accuracy
  3. Do not skip the salt, it will balance the flavors
  4. Free-dried strawberries will provide a beautiful natural flavor and color
  5. Use good quality 82% unsalted butter
TECHNIQUE NOTES:
  1. 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
  2. Heat butter in the microwave on low heat so it does not explode:)
  3. Be careful not to break down the cookies and freeze-dried strawberries too much. You want the texture to be crumbly not like dust
  4. Respect the chilling time. Chilling time is needed for the crust (butter) to set
  5. 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.
 

Nutrition

Calories: 241kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 146mg | Potassium: 86mg | Fiber: 1g | Sugar: 17g | Vitamin A: 156IU | Vitamin C: 46mg | Calcium: 12mg | Iron: 2mg