I recreated the outside of a Strawberry Shortcake Ice Cream bar as a quick topping using one surprising pantry staple; can you guess which one I used?

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I keep sneaking a spoonful of this Strawberry Crunch while I test flavors, it’s dangerous. I wanted something that snaps and melts at the same time, and the mix of vanilla wafer crumbs with coarse freeze dried strawberries does that weirdly perfect thing.

It hits like a mini Strawberry Crumble Recipe but lighter, bright, and oddly nostalgic. I don’t always finish what I start, yet this topping disappears fast on yogurt, spooned over plain ice cream, or tossed on a simple cake.

You’ll find yourself curious how such few bits can add so much drama, and then you’ll be hooked.

Ingredients

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Crunchy, sweet source of mostly carbs and a little fat, not much protein.
Tart, intense strawberry flavor, adds fiber and vitamin C, low in calories, great in summer.
Buttery crunch, brings fat and carbs, tastes richer than plain crackers, perfect for snacks.
Pure sweet, mostly quick carbs, no fiber, spikes sweetness fast.
Adds silky fat, gives mouthfeel and richness, minimal protein or carbs.
Extra sweet, fatty coating to hold clusters, adds sugar and creaminess.
Tiny salt lift, balances sweetness, no real nutrition but big flavor.
Simple sugar for extra snap of sweetness, adds carbs, no fiber or protein.

Ingredient Quantities

2 cups vanilla wafer crumbs (about 40 Nilla wafers), crushed, not too fine

1 cup freeze dried strawberries, crushed into coarse bits, kinda chunky

3/4 cup shortbread or graham cracker crumbs, lightly crushed for buttery crunch

1/4 cup powdered sugar, sifted

2 tablespoons granulated sugar

2 tablespoons unsalted butter, melted and cooled

pinch of fine salt

2 ounces white chocolate, melted, optional for sticking clusters together

How to Make this

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1. Crush the 2 cups vanilla wafer crumbs (about 40 Nilla wafers) coarsely, not too fine; a food processor pulse works or toss them in a zip bag and whack with a rolling pin, whatever you got.

2. Crush the 1 cup freeze dried strawberries into coarse bits, kinda chunky, don’t pulverize them into dust or you’ll lose that bright strawberry pop.

3. Lightly crush the 3/4 cup shortbread or graham cracker crumbs so they add buttery crunch but still have texture.

4. In a large bowl sift the 1/4 cup powdered sugar then add the 2 tablespoons granulated sugar and a pinch of fine salt, stir to combine.

5. Add the vanilla wafer crumbs and the shortbread or graham crumbs to the sugar mix and toss until evenly mixed.

6. Fold in the freeze dried strawberry bits gently, leaving some bigger pieces for texture, don’t overmix or they’ll turn into powder.

7. Drizzle the 2 tablespoons melted and cooled unsalted butter over the mixture and stir until small clusters form and the dry ingredients look evenly moistened; if it’s too dry add a tiny bit more butter, if too wet sprinkle a few more wafer crumbs.

8. If you want clusters to stick together even more, melt the 2 ounces white chocolate (microwave in short bursts or use a double boiler), let it cool a little, then drizzle or fold it through so bits clump up; it’s optional but makes nice chunks.

9. Spread the mixture on a parchment lined baking sheet in an even layer and press lightly to encourage clusters, then chill in the fridge 10 to 20 minutes until set; if you prefer extra toasted flavor you can bake at 300 F for 7 to 9 minutes but watch it closely.

10. Break into pieces, store in an airtight container at room temp for up to 2 weeks or freeze longer; sprinkle over ice cream, yogurt, pudding or whatever needs that Strawberry Shortcake ice cream bar outside vibe, enjoy.

Equipment Needed

1. Large mixing bowl (big enough to toss all the crumbs together)
2. Food processor, or a zip-top bag and a rolling pin if you dont have one
3. Fine mesh sieve or small sifter for the powdered sugar
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon for stirring and folding
6. Baking sheet lined with parchment paper
7. Small microwave-safe bowl or a heatproof bowl for a double boiler to melt the white chocolate
8. Airtight container or jar for storing the clusters

FAQ

Q: How do I crush the freeze dried strawberries without turning them into powder? A: Put them in a zip bag and bash gently with a rolling pin or pulse very short bursts in a food processor, stop when you have chunky bits not dust. Keep them dry, humidity will make them go soft.

Q: Can I skip the white chocolate, and if so how do I keep clusters from falling apart? A: Yes you can skip it, but clusters will be looser. To help binding use 1 to 2 tablespoons of honey, corn syrup or a nut butter, or press the mix into a pan and chill till firm. White chocolate just sets up nicely and makes tidy clusters.

Q: How should I store the crunch and how long will it last? A: Store in an airtight container at room temp away from heat and humidity, it keeps well 1 to 2 weeks. For longer keep it in the freezer up to 3 months, thaw at room temp before serving.

Q: Can I make this gluten free? A: Yes, swap in gluten free vanilla wafers and GF graham or use finely chopped toasted nuts or almond flour mixed with a bit more butter for that buttery crunch, just check labels.

Q: How do I get the crunchiest texture? A: Use coarsely crushed wafers, keep the freeze dried strawberry pieces chunky, and avoid too much butter. You can toast the crumbs lightly at 275 F for 5 to 8 minutes to dry them out, cool completely before mixing.

Q: Why did my crunch go soggy? A: Moisture is the culprit. If you used fresh strawberries it will get soggy fast, or if the container isn't sealed humidity will soften the crumbs. Too much melted butter or warm storage also makes it limp.

Strawberry Crunch Recipe Substitutions and Variations

Vanilla wafer crumbs (2 cups): swap for 2 cups graham cracker crumbs or crushed shortbread cookies, same measure and similar buttery crunch, shortbread will taste a bit richer.
Freeze dried strawberries (1 cup): use 1 cup freeze dried raspberries or blueberries for the same crunchy berry bite, or 3/4 cup chopped dried cranberries if you want tart-sweet chew (theyre chewier though).
Powdered sugar (1/4 cup): DIY by pulsing 1/4 cup granulated sugar with 1 teaspoon cornstarch in a blender or spice grinder until fine, works great when youre out of store-bought powdered sugar.
Unsalted butter (2 tablespoons): substitute 2 tablespoons melted coconut oil for a dairy-free option, or use melted light vegetable oil 1:1 but skip the extra pinch of salt if your oil is salted.

Pro Tips

– Keep the texture chunky, not dusty. Crush the wafers and freeze-dried strawberries with quick pulses or a few whacks in a bag, and stop while you still see little pieces. If you overdo it and everything turns to powder, toss in a few whole crumbs or extra coarse crumbs to bring the crunch back.

– Add the melted butter very slowly, stir and then wait a few seconds so you can judge how the mixture holds together. You want loose clusters, not a greasy paste. If it feels too wet add a handful of crumbs, too dry add just drops more butter.

– If you use white chocolate, melt it super gently in short bursts and let it cool a little before folding in so it doesnt smear everything. If it seizes, stir in a tiny splash of neutral oil or warm cream to smooth it, then use sparingly to make clumps instead of coating every bit.

– Store airtight and keep moisture away. Freeze-dried fruit will go soft if exposed to humidity, so store in a dry container, or keep the strawberry bits separate until right before serving. To refresh toasted flavor or crispness, warm the clusters briefly at low oven temp for a couple minutes, watch closely so they dont burn.

Strawberry Crunch Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I recreated the outside of a Strawberry Shortcake Ice Cream bar as a quick topping using one surprising pantry staple; can you guess which one I used?

Servings

servings

Calories

154

kcal

Equipment: 1. Large mixing bowl (big enough to toss all the crumbs together)
2. Food processor, or a zip-top bag and a rolling pin if you dont have one
3. Fine mesh sieve or small sifter for the powdered sugar
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon for stirring and folding
6. Baking sheet lined with parchment paper
7. Small microwave-safe bowl or a heatproof bowl for a double boiler to melt the white chocolate
8. Airtight container or jar for storing the clusters

Ingredients

2 cups vanilla wafer crumbs (about 40 Nilla wafers), crushed, not too fine
1 cup freeze dried strawberries, crushed into coarse bits, kinda chunky
3/4 cup shortbread or graham cracker crumbs, lightly crushed for buttery crunch
1/4 cup powdered sugar, sifted
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted and cooled
pinch of fine salt
2 ounces white chocolate, melted, optional for sticking clusters together

Directions

Crush the 2 cups vanilla wafer crumbs (about 40 Nilla wafers) coarsely, not too fine; a food processor pulse works or toss them in a zip bag and whack with a rolling pin, whatever you got.
Crush the 1 cup freeze dried strawberries into coarse bits, kinda chunky, don't pulverize them into dust or you'll lose that bright strawberry pop.
Lightly crush the 3/4 cup shortbread or graham cracker crumbs so they add buttery crunch but still have texture.
In a large bowl sift the 1/4 cup powdered sugar then add the 2 tablespoons granulated sugar and a pinch of fine salt, stir to combine.
Add the vanilla wafer crumbs and the shortbread or graham crumbs to the sugar mix and toss until evenly mixed.
Fold in the freeze dried strawberry bits gently, leaving some bigger pieces for texture, don't overmix or they'll turn into powder.
Drizzle the 2 tablespoons melted and cooled unsalted butter over the mixture and stir until small clusters form and the dry ingredients look evenly moistened; if it's too dry add a tiny bit more butter, if too wet sprinkle a few more wafer crumbs.
If you want clusters to stick together even more, melt the 2 ounces white chocolate (microwave in short bursts or use a double boiler), let it cool a little, then drizzle or fold it through so bits clump up; it's optional but makes nice chunks.
Spread the mixture on a parchment lined baking sheet in an even layer and press lightly to encourage clusters, then chill in the fridge 10 to 20 minutes until set; if you prefer extra toasted flavor you can bake at 300 F for 7 to 9 minutes but watch it closely.
Break into pieces, store in an airtight container at room temp for up to 2 weeks or freeze longer; sprinkle over ice cream, yogurt, pudding or whatever needs that Strawberry Shortcake ice cream bar outside vibe, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.