How to Make Strawberry Shortcake Crunch is one of the most popular desserts on your menu. The only thing that keeps customer’s coming back for more is the taste, but it could be the cute decorations you add on top. Let’s get started on making this tasty dessert!
Here’s how to make Strawberry Shortcake Crunch! Now, this is just a guide – you can use whatever ingredients you want. Sometimes I like to put more condensed milk and less cornstarch in the filling for more creamy goodness. It tastes great either way.
Strawberry Crunch Ice Cream Cake
- Level: Intermediate
- Total: 3 hr
- Prep: 50 min
- Inactive: 1 hr 30 min
- Cook: 40 min
- Yield: 12 to 16 servings
Ingredients
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1 16- to 18-ounce box vanilla cake mix (plus required ingredients)
1 1.5-quart rectangular carton strawberry ice cream
1 1.2-ounce bag freeze-dried strawberries, crumbled (1 1/2 cups)
1 16-ounce tub white frosting
Directions
- Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
- Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
- Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.
- Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
- Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.
- Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.
- Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.
- Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
- Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.
3 Ingredient Strawberry Crunch Crumble Recipe
Strawberry Crunch Crumble Recipe
Last year I shared a recipe for Strawberry Shortcake Crunch Cake. It was a delicious cake covered in strawberry crunch topping that tasted just like your favorite ice cream bars.
You added the strawberry shortcake crumbles inside the layer cake, sides, and top of the cake and it was loaded with flavors!
Yes – the homemade version of this tastes like those strawberry ice cream bars that you get from an ice cream truck! It’s the outside of the ice cream bar.
The strawberry gelatin mix gives it a nice pink color and strawberry flavor. The best part is that it only requires 3 ingredients! Don’t wait for a special occasion to make this cake.
I realized that some people may like to use this shortcake crumble recipe on more than just that cake recipe. So here are a few suggestions.
How to use strawberry crunchy topping
- Rice Krispy Treats with the crumble
- Chocolate-covered strawberries sipped in chocolate and then rolled in the crumble
- Strawberry crunch poke cake
- Strawberry shortcake cheesecake cake – Sprinkle the homemade strawberry crunch crumbles on top of the cheesecake or make this as the crust!
- Add it on top of your vanilla ice cream sundaes
- Turn the cake into strawberry crunch cupcakes
- Make a strawberry shortcake with fresh strawberries, top it with whipped cream or cool whip and sprinkle with strawberry crunchies.
- Whip up a strawberry cake mix, top with cream cheese frosting, and sprinkle with the crumbles.
You can go crazy with strawberry recipes when it is strawberry season.
Keep scrolling to get to the printable recipe card.
What you need to make the Strawberry Shortcake Crumble Recipe
- Golden Oreo Cookies
- Small Box Mix Of Strawberry JellO
- Melted Butter
How To Make The strawberry crunch crumble
Pulse the Golden Oreos in a food processor on high speed until they are crumbly – it will be a coarse crumb. Or add the cookies to a plastic ziptop bag and smash it with a rolling pin.
In a large mixing bowl, mix together the crumbled Oreo cookies, butter, and the strawberry Jell-O powder.
Set on a cookie sheet lined with parchment paper and let it “dry” for about an hour.
Store the crumble in an airtight container and eat within 1 week.
Use as suggested above or place an even layer around a cake.
Pro Tip – if you are using this to add to a strawberry crunch cake, make sure you put the cake on a pedestal and add a baking sheet under it so that as the small crumbles fall off the cake the baking sheet will catch the crumbles. Or you can place wax paper under the plate so you can catch it and reuse what falls off.
Next time you go to the grocery store grab all the ingredients to make this quick homemade strawberry crumble recipe.
Strawberry Shortcake Bars
These Strawberry Shortcake Bars are a favorite summer dessert with an out of this world CRUMBLE topping!
STRAWBERRY SHORTCAKE BARS
When I was a little girl, I would get so excited when I heard the ice cream truck coming down our street in the summer! My brother and I would always run into the house to get my mom so she could pay for our $0.25 cent ice cream treat. One of my favorite ice cream bars to get was the Good Humor Strawberry Shortcake.
They were so delicious and the crumble topping on the outside of the ice cream bar was the best part. And now that we are full swing into summer, I thought I would make these Strawberry Shortcake Bars topped with a ton of the best part of those Good Humor bars, the strawberry crumble!
I could just eat a handful or two of this delicious crumble, it’s amazing! I think I need to put it on everything like cookies, cakes, cupcakes, ice cream, yogurt whatever I am eating needs to have some strawberry vanilla crumble on it. Trust me it’s that good!
STRAWBERRY SHORTCAKE BARS INGREDIENTS
● VANILLA CAKE MIX: 1 box of your favorite cake mix.
● EGGS: just 2 large eggs.
● VEGETABLE OIL: 1/3 cup vegetable oil.
● STRAWBERRY JELLO MIX: 1 (3 oz.) package of strawberry jello mix.
● VANILLA INSTANT PUDDING MIX: 1 (3 oz.) package vanilla instant pudding mix.
● UNSALTED BUTTER: 1/2 cup or 1 stick of unsalted butter. Make sure it’s soft.
● FLOUR: 1 cup all-purpose flour.
● CREAM CHEESE: 1 (8 oz.) package cream cheese.
● POWDERED SUGAR: 1 cup powdered sugar.
● VANILLA EXTRACT: just 1 teaspoon vanilla extract.
● COOL WHIP: 1 (8 oz.) tub Cool Whip Topping. Make sure to let it thaw in the fridge.
HOW TO MAKE STRAWBERRY SHORTCAKE BARS
To make these Strawberry Shortcake Bars, simply:
PRE-STEP: Preheat oven to 350F degrees. Line 9×9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
STEP 2: Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or until edges is lightly brown. Let cool completely before frosting.
HOW TO MAKE CRUMBLE TOPPING:
STEP 1: In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms.
STEP 2: Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicone baking mat. Bake at 350F degrees for 10 minutes. *Check crumble at 5 minutes, stirring so that the crumble doesn’t burn.Place pan in the freezer for 10 minutes to cool down the crumble quickly to sprinkle on top of bars.
HOW TO MAKE FROSTING USING COOL WHIP:
STEP 1: In a large bowl, using an electric or stand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and Cool Whip blending on high until frosting is light and fluffy.
STEP 2: Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!
FAQ’S
HOW TO CUT DESSERT BARS?
To make it super easy for you to cut these bars into squares, line your 9×9 inch baking pan with aluminum foil, leaving enough overhang on the sides and spray the foil with non-stick cooking spray. Once the bars have cooled lift the bars out of the pan, folding down the aluminum foil sides. Use a sharp knife to cut these bars into squares.
WHY DID MY CRUMBLE TOPPING BURN?
Keep an eye on the crumble when baking it, to make sure it doesn’t burn! I checked and stirred mine at 5 minutes to make sure the crumble was not burning. After baking the crumble for 10 minutes, I put the whole pan in the freezer for another 10 minutes to cool it down quickly so that I could SPRINKLE the crumble on top of the frosted bars.
BAKING TOOLS NEEDED
ELECTRIC MIXER: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!
MIXING BOWLS: I love these mixing bowls, they’re so durable and the colors are so fun!