This three-ingredient Strawberry Crunch Topping Recipe will soon become your new topping to sprinkle on all kinds of treats. But it’s so good, you’ll want to eat it with a spoon. It has the flavor and texture to elevate basic vanilla ice cream, cupcakes, and puddings to new, tasty heights.
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Guess what? You’ll be making this simple garnish all year round. But we find it especially delicious in the summertime sprinkled on ice cream treats.
By the way, are you looking for other simple yet irresistible dessert toppings? Check out our graham cracker crust crumbles.
Pin it to your favorite dessert board! ⤵️
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Why You’ll Love This Strawberry Crunch Topping Recipe
- With just 3 ingredients, you can whip up this dessert topping in just minutes.
- The combination of fruity and crunchy makes it a perfect match with cakes, cupcakes, ice cream, and other delicious treats.
- Adding strawberry crunch is an easy way to upgrade the appearance of simple desserts. Make them for birthday or grad parties, and they’ll be an instant hit!
Ingredients
- Vanilla Sandwich Cookies – Grab your favorite vanilla sandwich cookies or whichever is available. We use the generic brand from our local chain grocery store and they work just fine.
- Freeze Dried Strawberries – You should be able to find them at any large grocery store chain.
- Butter – unsalted.
See the recipe card for quantities.
Instructions
First, you’ll want to add the vanilla sandwich cookies to the food processor bowl and pulse until you have cookie crumbs. Put the crumbs into a separate bowl.
Next, add the freeze dried strawberries to the food processor bowl and pulse until it becomes a powder. Be sure to leave a few larger bits.
Add the cookies back to the food processor, add in the butter and run the food processor until you get the desired textured.
Finally, store the strawberry crunch in a air tight food storage container or use immediately.
Variations
There are many ways to change up this strawberry crunch dessert topping and make it your own. Here a few ideas to get you started.
- Lemon Strawberry Crunch – Swap the vanilla sandwich cookies for lemon sandwich cookies. Or, you could add a few drops of lemon extract.
- Chocolate Strawberry Crunch – Swap all or half of the vanilla sandwich cookies for chocolate sandwich cookies for a twist of this classic topping.
- Orange Strawberry Crunch – Add a few drops of orange extract for a citrusy change to this recipe.
Equipment
For this recipe, we recommend using a food processor. If you’re looking for a new one, we like this 8 cup Cuisinart food processor. We’ve had it for years, use it often, and it works great!
Storage
When stored in an airtight container, this strawberry crunch topping will last for 2 to 3 months on your counter or in the pantry and even longer when stored in the fridge or freezer.
FAQ
No. this recipe will only work with freeze-dried strawberries. Fresh strawberries would make it wet and soggy. Fortunately, you can find freeze-dried strawberries at most chain grocery stores.
If you would like to make your strawberry crunch sweeter, add a teaspoon or two to the freeze dried strawberries while in the food processor and pulse to combine.
As strawberry crunch has a long shelf-life, you can make it well ahead of time, and it will still taste great.
Strawberry Crunch Topping Recipe
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Equipment
- Food Processor
Ingredients
- 24 Vanilla Sandwich Cookies
- 1 Oz Freeze Dried Strawberries
- ⅓ Cup Unsalted Butter Melted
Instructions
- Add the vanilla sandwich cookies to the food processor. Pulse to create coarse crumbs. Then put them into a medium bowl and set aside.
- Add the strawberries to the same food processor container and pulse to create fine crumbs. Then add them to the bowl of cookie crumbs.
- Pour in the melted butter and mix to completely combine.
- Spread onto a baking sheet pan and allow the strawberry crumble to dry for about 15 minutes.
- Use immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- Strawberry crunch can be stored in an airtight container at room temperature for up to 3 days.
- You can freeze for up to 3 months.
- You can easily double this batch.
- This crunch is delicious on anything, cakes, cupcakes, cookies, or add it on top of ice cream.
Nutrition
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