Strawberry Shortcake Crumbs Recipe

Strawberry Shortcake Crumbs are a strawberry crunch topping perfect for cakes, pies, cookies, and ice cream, easy to make and great to have on hand. In fact, it tastes like the strawberry crunch topping from the strawberry shortcake ice cream bar. These strawberry crunchies are yummy on top of fresh strawberries too or you could use the on our favorite Strawberry Shortcake Pie.

overhead shot of strawberry shortcake crumbs on a baking sheet

Strawberry shortcake was first mentioned in an English cookbook in 1588. But the recipe was not popularized until 1847 when Eliza Leslie who made it and put it in The Lady’s Receipt-Book. It was made with a thick unleavened cookie cut in half lengthwise and filled with strawberries and whipped cream.

strawberry shortcake crumbs in a bowl next to some fresh strawberries

Ingredients needed:

All-purpose flour: Spooned, leveled, and separated into two equal parts.
Strawberry Jell-O: Any kind of strawberry gelatin mix will work for this strawberry crunch crumble recipe.
White granulated sugar: This is important for the right flavor and consistency.
Unsalted butter: You can use salted or unsalted butter as long as it is cold. Salted butter actually adds more flavor. Divide it into small chunks so it mixes better.
Vanilla extract: Use 100% pure vanilla extract for the best flavor.

How to make strawberry shortcake crumbs from scratch?

Preheat oven: First, preheat the oven to 350 degrees F.
Stir the strawberry crumble: In the meantime, use a fork to stir strawberry jello powder with 1/2 cup flour and 1/4 cup cold butter. Make a fine crumble.
Stir the vanilla crumble: Next, in another bowl, stir 1/2 cup sugar with 1/2 cup flour and 1/4 cup butter, plus one teaspoon of vanilla extract to make fine crumbles.
Mix them together: Now, line a baking sheet with parchment paper and sprinkle the strawberry crumbles on it. Next, sprinkle on the vanilla crumbles, and mix slightly by hand.
Bake strawberry crunch topping: Then, bake for seven to eight minutes and do NOT stir.
Let it cool: Last, remove strawberry shortcake crumbles from the oven and let cool completely before storing them in an airtight container. When ready to use, be sure to stir them first.

a spoonful of strawberry shortcake crumbs on a baking sheet

Recipe variations:

Strawberry shortcake ice cream bars: You can make your vanilla ice cream taste just like those strawberry shortcake crunch bars. Remember the ones you got from the ice cream truck when you were a kid with this strawberry crunch crumble? You could also use strawberry ice cream.
Strawberry crunch cake: Any kind of cake can have a strawberry shortcake crumble topping. Just frost it with cream cheese frosting and add some homemade strawberry crunch topping on top.
Jazz up your yogurt: This strawberry shortcake crumbs topping is also perfect for yogurt. It adds a sweet strawberry flavor and crunchy topping.
Vanilla pudding mix: Add vanilla pudding mix to your vanilla crumbles to give it even more delicious flavor.
Freeze-dried: If you do not have Jell-O, use freeze-dried strawberries ground up in a food processor. In fact, this strawberry crunch recipe may be even tastier this way.
More strawberries: You could also sprinkle chopped freeze-dried strawberries in with the crumbles.
Other fruit: Feel free to use other flavors of Jell-O or dried fruit like freeze-dried raspberries.

strawberry shortcake crumbs in a bowl topped with a strawberry

Frequently asked questions

Why is my crunchy crumble not crunchy?

You may have used too much butter or melted butter. Cold butter is important. If you add melted butter, the flour absorbs the melted butter, so it will not turn out as crunchy as you would like. Using cold chunks of butter keeps your flour together without letting it soak and flatten while baking so you get coarse crumbs.

How can I make this a no-bake recipe?

For a no-bake strawberry crunch topping, use crushed Golden Oreo Cookies, shortbread cookies, or vanilla wafers in place of the flour. Just put them in a ziploc bag and crush them with a rolling pin or food processor. Although the cookies have flour in them, you do not have to run to the store for flour if you are out of it and you happen to have some Golden Oreos around. These can be used for both the strawberry crumble and the vanilla.

Are freeze-dried strawberries healthy?

Yes, they are much more nutritious than Jell-O and you will not have to worry about them going bad once they are freeze-dried. Each serving only has 40 calories, zero fat, and zero cholesterol. They are also a great source of vitamin C with 40% of your daily value as well as fiber and calcium.

overhead shot of strawberry shortcake crumbs in a bowl

How to store leftovers:

Store: You can store your leftover strawberry shortcake crumbles at room temperature in an airtight container like a mason jar or Ziploc baggie for several weeks.
Freeze: It is also safe to freeze your strawberry crumbles for up to three months in a freezer bag.
Thaw: Remember to put your frozen leftovers in the fridge to thaw for a few hours before using them.

More recipes with strawberries:

Recipe tips:

This strawberry crunch recipe can be doubled or tripled so you can freeze it for future use.
Make sugar-free strawberry crunch crumbles by using sugar-free Jell-O and sugar substitute.
Similarly, make this strawberry shortcake crumble vegan by using vegan butter instead of regular.
This strawberry crunch topping recipe goes great on your favorite ice cream, strawberry cake, or to make strawberry crunch cupcakes.
You can use this topping as a dip by mixing it with whipped cream for dipping chocolate-covered strawberries or other fruit.
Remember, freeze-dried fruit has a more intense flavor so you will not need as much.