Strawberry Shortcake Crumbles
Quick and no-bake strawberry shortcake crunch topping made with golden Oreo and freeze-dried strawberries are perfect for any dessert.
Equipment
- Food Processor
- Freezer bag
- Rolling Pin
Ingredients
- 20 pieces golden Oreo cookies
- 1 cup freeze-dried strawberries
- ¼ cup melted salted butter
Instructions
- Add golden Oreo cookies and freeze-dried strawberries into a food processor and pulse until you get a crumbly texture. If you don’t have a food processor, then you can place the cookies together with the strawberries in a freezer bag and use a rolling pin to crush them into small pieces.
- Add the melted butter to the crumbs in the food processor and pulse again to the desired consistency. When using the rolling pin method, then pour the crumbs into a mixing bowl and add the melted butter. Stir until well incorporated and pour into a jar for storage.
- Use them as a topping on your ice cream, cakes, cheesecakes, and other desserts.
Notes
How to Store Strawberry Crunch Topping
You can store it in an airtight container and keep it in the refrigerator for up to 2 weeks. You can extend the shelf life of the strawberry crumble by baking it at 350F for about 5 minutes. Allow the crumbs to cool down completely before storing them.
You can store it in an airtight container and keep it in the refrigerator for up to 2 weeks. You can extend the shelf life of the strawberry crumble by baking it at 350F for about 5 minutes. Allow the crumbs to cool down completely before storing them.
Nutrition
Calories: 119kcalCarbohydrates: 19gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 37mgPotassium: 265mgFiber: 2gSugar: 14gVitamin A: 118IUVitamin C: 241mgCalcium: 6mgIron: 4mg
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