This strawberry shortcake crumble is just what you need when you have a nostalgic craving for those strawberry shortcake ice cream bars!
This strawberry shortcake crumble might be the easiest recipe on the blog, and if you're a frequent visitor here, you know that easy recipes are hard to come by. My true passion lies in baking recipes that challenge your skills and require careful technique. But I'm not gonna lie - I do love a good quick & simple recipe that just hits the spot. And that's exactly what this recipe is. It takes maybe 15 minutes (and that includes cleanup time!) to throw together, and is just absolutely delicious topped on your favorite vanilla ice cream. So if you were a fan of those Good Humor strawberry shortcake ice cream bars, you NEED to make this recipe!
For more recipes with nostalgic flavors, try Small Vanilla Cake, Birthday Cake Macarons, Birthday Cake Sugar Cookies, and Ultra Fluffy Buttermilk Pancakes.
- Golden Oreos: I recommend using golden oreo thins for smaller filling to cookie ratio, but you can absolutely use regular golden oreos if you'd like.
- Freeze Dried Strawberries: You'll need about 28g or 1 oz of freeze dried strawberries. This equals about 1 cup, but since freeze dried strawberries come in all different shapes and sizes, they are difficult to measure by volume. If possible, use a kitchen scale to a get an accurate measurement.
- Kosher Salt: Do not skip the salt! It is essential to balancing out the sweetness and amplifying the flavors.
- Unsalted Butter: You'll need about 4 tablespoon of unsalted butter, melted.
- Vanilla: Vanilla extract rounds out the flavor and gives it that classic nostalgic flavor we're looking for.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
5 ingredients, 1 step, infinite deliciousness.
I recommend using golden oreo thins for smaller filling to cookie ratio, but you can absolutely use regular golden oreos if you'd like.
For ease and simplicity, I would recommend it. But you can also place all of the ingredients in a double lined ziplock bag and use a rolling pin to crush them until they reach the desired crumb size.
Store leftovers in a glass jar at room temperature for up to one week.
Baking in grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other frostings, fillings, & topping recipes you'll love
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Strawberry Shortcake Crumble
- 236 g about 32 golden oreo thins
- 28 g 1 oz; about 1 cup freeze dried strawberries
- ½ teaspoon kosher salt
- 56 g 4 tablespoon unsalted butter (melted)
- 1 teaspoon vanilla extract
- Combine all ingredients in a food processor, and pulse until it turns into pea-sized crumbs.
- Optional: Add more golden oreos or freeze dried strawberries until it has reached the desired ratio.
- Use as a topping on your favorite vanilla ice cream and enjoy!
- Store leftovers in a glass jar at room temperature for up to one week.
Did you make this recipe? Let me know how it turned out!