You'll fall head over heels for this recipe! It's incredibly easy to make, requires minimal equipment, and offers a nostalgic twist to your favorite treats—all in one go!

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Welcome to your new dessert obsession: a delightfully crunchy, sweet, and versatile Strawberry Crunch Topping that's about to take your baking game to heavenly heights! This recipe is a foolproof way to add a burst of flavor and texture to your desserts.

This topping is perfect for a Strawberry Crunch Cheesecake Cake!

Why You'll Love This Strawberry Crunch Topping:

Childhood Nostalgia: Remember those strawberry crunch ice cream bars from your youth? This recipe brings all those fond memories back, with a grown-up twist.
Simplicity Meets Elegance: With just a few common ingredients and straightforward steps, you'll whip up a topping that's as beautiful to look at as it is to eat.
Versatility at Its Best: From ice cream to cheesecakes, this topping adds a deliciously crunchy layer to any dessert.

How to Make Strawberry Crunch Topping

Before we get started, let’s make sure you have everything you need!

Equipment Needed:

Instructions:

Prep:

Preheat your oven to 350 °F (175 °C). Grab a medium-sized baking sheet and line it with non-stick foil.

Crush Cookies:

Put 15-20 shortbread cookies in a zip-top bag. I love using Lorna Doone cookies for this recipe but any shortbread cookie will work. Next, use a rolling pin to gently crush them into small pieces. Set it aside.

Mix the Crumbles:

In two separate bowls, you're going to make the crumbles.

Vanilla Crumble: Mix 1/4 cup flour (learn how to spoon & level flour here) with the box of vanilla pudding mix. Add 4 tablespoons of softened butter. Use a fork to blend everything together until it resembles coarse crumbs.
Strawberry Crumble: Do the same with the other 1/4 cup of flour and the box of strawberry gelatin mix.

Bake & Cool:

Spread both crumbles on your prepared baking sheet. Bake for 7-10 minutes. Remember to give them a good stir about halfway through to ensure even baking. Watch closely to avoid browning.
Take your crumbles out of the oven and let them cool for at least 2 hours. Patience is key!

Final Crunch & Combine:

Once completely cooled, put the crumbles into a food processor and pulse them into smaller crumbs. If you're working with a small processor, do this in batches.
Add your freshly pulsed crumbles to the bag of crushed shortbread cookies. Seal the bag and give it a good shake to mix everything together.

Enjoy:

Sprinkle this delightful strawberry crunch topping over ice cream or use it to elevate my homemade strawberry crunch cheesecake cake recipe. It's the perfect finishing touch!

Simple, right? Now go ahead, give it a try, and sprinkle a little joy on your sweet treats!

How to Store Your Strawberry Crunch Topping:

Ensure your topping is cool and completely dry before storing.
Place it in an airtight container and keep it at room temperature for up to 2 weeks.
For extended freshness, you can also refrigerate it for up to 1 month.

Recipe Yield:

This recipe yields approximately 3 cups of crumble, give or take, depending on the exact size of the cookie sleeve and how finely the cookies and crumbles are processed after baking.

Shelf Life:

When stored properly, this homemade topping retains its crunch and flavor for up to a month, making it a perfect make-ahead addition to your dessert repertoire.

Substitutions/Variations:

Cookies: No Lorna Doone cookies? No problem! Any shortbread cookie will do. Gluten-free cookies are also an excellent substitute for those with dietary restrictions.
Butter: For a dairy-free version, coconut oil or a plant-based butter can replace traditional unsalted butter.
Gelatin: Feel free to experiment with different gelatin flavors to match the theme of your dessert.

FAQs:

Q: Can I make this topping ahead of time?

A: Absolutely! It's a fantastic make-ahead option for busy bakers.

Q: Is this topping gluten-free?

A: By swapping in your favorite gluten-free cookies and flour, you can easily make a gluten-free version.

Tips & Tricks:

For an extra punch of strawberry flavor, mix in a tablespoon of freeze-dried strawberry powder into the strawberry crumble mix.
If you're aiming for a finer texture, pulse the cooled crumble mix a bit longer in the food processor.

Let’s Get Social!

I hope you're as excited to try this recipe as I am to share it. Dive into the sweet world of homemade toppings and let this Strawberry Crunch Topping be the crown jewel of your desserts.

Got any questions, or perhaps a twist of your own to share? Comment below! I love hearing from you.

Don't forget to subscribe to my newsletter for more mouthwatering recipes and baking tips delivered straight to your inbox. And if you're feeling social, share your strawberry crunch masterpieces with me on social media.

Let's spread the joy of baking, one crunchy sprinkle at a time!

Stay Sweet, Xoxo Chyna B

Strawberry Crunch Topping Recipe

Yield: 3 cups

Author: Chyna B

Prep time: 10 MinCook time: 10 MinInactive time: 2 HourTotal time: 2 H & 20 M

Remember those strawberry crunch ice cream bars from your youth? This recipe brings all those fond memories back, with a grown-up twist.

Cook modePrevent screen from turning off

Ingredients

1 sleeve of Lorna Doone or any shortbread butter cookies (about 20 cookies)

For the Vanilla Crumble:

1/4 cup all-purpose flour (spooned & leveled)
One 3.4 oz box of vanilla instant pudding mix
4 Tablespoons (1/2 stick) of unsalted butter at room temperature

For the Strawberry Crumble:

1/4 cup all-purpose flour (spooned & leveled)
One 3.0 oz box of strawberry gelatin mix
4 Tablespoons (1/2 stick) of unsalted butter at room temperature

Instructions

Preheat your oven to 350 °F (175 °C). Grab a medium-sized baking sheet and line it with nonstick foil.
Put your shortbread cookies in a zip-top bag. Use a rolling pin to gently crush them into small pieces. Set it aside.
In two separate bowls, you're going to make the crumbles. For the Vanilla Crumble: Mix 1/4 cup flour with the vanilla pudding mix. Add 4 tablespoons of softened butter. Use a fork to blend everything together until it resembles coarse crumbs. For the Strawberry Crumble: Do the same with the other 1/4 cup of flour and the strawberry gelatin mix.
Spread both crumbles on your prepared baking sheet. Bake for 7-10 minutes. Remember to give them a good stir about halfway through to ensure even baking. Watch closely to avoid browning.
Take your crumbles out of the oven and let them cool for at least 2 hours.
Once completely cooled, put the crumbles into a food processor. Pulse them into smaller crumbs. If you're working with a small processor, do this in batches.
Add your freshly pulsed crumbles to the bag of crushed shortbread cookies. Seal the bag and give it a good shake to mix everything together. Enjoy!

Notes

Read the entire blog post for more detailed information on this delicious recipe.

Recommended Products

KitchenAid 3.5 Cup Food Chopper

Baking Sheet Pan Set

3-Piece Pyrex Mixing Bowl Set

Nutrition Facts

Calories

573.3

Fat

30.61 g

Sat. Fat

19.25 g

Carbs

71.62 g

Fiber

0.75 g

Net carbs

70.87 g

Sugar

49.96 g

Protein

4.79 g

Sodium

340.65 mg

Cholesterol

80.26 mg

Any nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.

https://www.chynabsweets.com/home/strawberry-crunch-crumble-topping-recipe

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Strawberry Crunch Topping: A Must-Try Recipe