I created a three-ingredient, no-bake Strawberry Shortcake Crumbles Recipe with Golden Oreos that readers keep asking me to share.

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I’ve been playing with a Strawberry Crunch Topping idea that kind of sneaks up on you. Think crushed Golden Oreo cookies and white chocolate chips showing up in tiny shards that crunch and melt and make plain ice cream feel scandalous.

I call it my Strawberry Shortcake Crumbles Recipe because it behaves like an indulgent mix but with a laughably easy vibe. Its perfect for when you want a bit of drama on a spoon, and honestly I keep finding reasons to sprinkle it over cake or yogurt.

If you want something that tastes like a Strawberry Oreo Crunch Cake without the fuss, read on.

Ingredients

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Golden Oreos: crunchy cookie crumbs add sweetness and texture, mostly carbs, little protein
Golden Oreos: provide simple carbs and some fiber from flour, not very nutrient dense
Golden Oreos: make topping sweet and familiar kids love it so use sparingly
Freeze dried strawberries: intense strawberry flavor, tart notes, bright color boost
Freeze dried strawberries: lightweight, long shelf life, adds fiber and vitamin C
Freeze dried strawberries: powder mixes in easily gives real fruit punch not artificial
White chocolate chips: creamy sweetness, mostly sugar and fat, minimal protein
White chocolate chips: melt smooth to bind adds gloss and creamy mouthfeel
White chocolate chips: not very healthy alone but balances tart strawberries and crunchy cookies

Ingredient Quantities

12 Golden Oreo cookies, finely crushed (about 2 cups)

1 cup freeze-dried strawberries crushed into small pieces or powder

8 oz white chocolate chips or melting wafers (about 1 1/3 cups), melted

How to Make this

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1. Crush the 12 Golden Oreos into fine crumbs using a food processor or put them in a zip bag and bash with a rolling pin until you have about 2 cups; some slightly bigger bits are fine if you like extra crunch.

2. Put 1 cup freeze dried strawberries in a blender, spice grinder, or a zip bag and crush them into either a powder or small pieces depending on whether you want speckled color or little chewy bits.

3. Melt 8 oz white chocolate chips or melting wafers either in the microwave in 20 to 30 second bursts stirring between each until smooth, or over a double boiler on very low heat. do not overheat or let water touch the chocolate or it will seize.

4. If the white chocolate is too thick add 1 teaspoon neutral oil or a little vegetable shortening to thin it so it coats the crumbs easily.

5. In a large bowl combine the crushed Oreos and crushed freeze dried strawberries, stir to distribute the fruit evenly.

6. Pour the melted white chocolate over the crumb mixture and fold gently with a spatula until all crumbs are coated but not swimming in chocolate; you want crumbly clusters, not a paste.

7. Spread the mixture onto a parchment lined baking sheet in an even layer and press lightly for compact clusters or leave loose for more scatterable topping.

8. Chill in the fridge for 10 to 20 minutes until the chocolate is set, then break into pieces or crumble to desired size.

9. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 2 weeks; if it softens let it sit at room temp a few minutes before using.

10. Tips: use powdered strawberries for even color and less texture, larger strawberry bits for more bite, and keep everything bone dry to avoid soggy topping.

Equipment Needed

1. Food processor or a zip-top bag plus rolling pin (to crush the Golden Oreos)
2. Blender or spice grinder or extra zip-top bag (to pulverize the freeze dried strawberries)
3. Microwave-safe bowl or heatproof bowl and saucepan for a double boiler (to melt white chocolate)
4. Rubber or silicone spatula (for folding chocolate into crumbs)
5. Large mixing bowl (to combine crumbs and fruit)
6. Measuring cups and spoons (for chocolate and oil)
7. Baking sheet lined with parchment paper (to spread clusters)
8. Refrigerator or chilled drawer (to set the chocolate)
9. Airtight container (for storing the finished topping)

FAQ

Q: How long will this Strawberry Crunch Topping keep? A: Store it in an airtight container at a cool, dry spot for about 1 to 2 weeks. In the fridge it lasts closer to 3 to 4 weeks, and you can freeze it up to 2 to 3 months. Let it come to room temp before using so the white chocolate isnt too hard or sweaty.

Q: Can I make it gluten free? A: Yes, swap the Golden Oreos for a gluten free vanilla sandwich cookie or crush gluten free shortbread. Flavor is nearly the same, but texture might change a little depending on the cookie.

Q: Can I use fresh strawberries instead of freeze dried? A: Not a good idea, fresh strawberries have water and will make the topping soggy and melt the chocolate. If you only have fresh, dry them in a low oven or a dehydrator first, or better yet grind them into powder after drying.

Q: Any tips for melting the white chocolate without it seizing? A: Microwave in 20 to 30 second bursts, stirring between each burst, or use a double boiler over low heat. Keep all utensils dry, and if it seems too thick stir in a teaspoon of coconut oil or neutral oil. If it starts to seize, warm cream a little and add 1 tsp at a time till smooth.

Q: Best way to crush the Oreos and freeze dried strawberries? A: Food processor is fastest, pulse so you keep some bigger bits for crunch. No processor? Put cookies in a zip bag and bash with a rolling pin. For freeze dried strawberries pulse for small pieces or blitz longer for powder, but dont overdo it if you want visible pink bits.

Q: How do I use the topping and whats it good on? A: Sprinkle on ice cream, yogurt, cupcakes, mousse, or parfaits. Press it onto the rim of glasses for a fun cocktail touch, or fold into cookie and brownie batters for extra texture. It also makes a great crunchy layer in no bake bars.

Strawberry Crunch Topping Recipe Substitutions and Variations

Swap the 12 Golden Oreos (about 2 cups) for 2 cups graham cracker crumbs or 2 cups crushed vanilla wafers, they’ll give the same crunchy base but a bit less of that cookie-cream flavor.
Swap 1 cup freeze-dried strawberries for 1 cup freeze-dried raspberry powder or 1 cup dehydrated strawberry powder, or about 3/4 cup very finely chopped dried strawberries, note the flavor intensity may be a touch milder.
Swap 8 oz white chocolate chips for 8 oz white candy melts or almond bark, they melt more smoothly and set firmer, perfect if you need a glossy, quick-setting coating.
If you want less sweet, replace the 8 oz white chocolate with 8 oz milk or dark chocolate, it’ll change the color but adds rich contrast to the berries and crumbs.

Pro Tips

1. If you want a smooth, even pink color go all powder with the freeze dried strawberries — blitz them to a fine powder and sift. Powder mixes much better with the crumbs so you dont get weird streaks or wet spots. If you like little chewy bites instead, stop pulsing earlier so there are tiny chunks.

2. Melt the white chocolate slowly and stir, stir, stir. Microwave in short bursts and never let steam or water touch it or it will seize. If it seems too thick add just a teaspoon of neutral oil or a bit of vegetable shortening, not a lot or the mix will get greasy. If it does seize try adding a teaspoon of warm cream or oil and whisk like crazy, sometimes it comes back.

3. Dont overmix the crumbs and chocolate. Fold gently until everything is coated but still clumpy, that way you get nice clusters instead of a paste. For even sized clusters use a small cookie scoop or press lightly for compact pieces, or leave it loose if you want a sprinkle topping.

4. Keep it bone dry and store smart. Use an airtight container and a cool, dry spot; if humidity is high pop a food safe silica packet in the box or even a fresh slice of bread to help control moisture. If it gets a little soft just let it sit at room temp a few minutes before using, it firms back up fast.

Strawberry Crunch Topping Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I created a three-ingredient, no-bake Strawberry Shortcake Crumbles Recipe with Golden Oreos that readers keep asking me to share.

Servings

servings

Calories

163

kcal

Equipment: 1. Food processor or a zip-top bag plus rolling pin (to crush the Golden Oreos)
2. Blender or spice grinder or extra zip-top bag (to pulverize the freeze dried strawberries)
3. Microwave-safe bowl or heatproof bowl and saucepan for a double boiler (to melt white chocolate)
4. Rubber or silicone spatula (for folding chocolate into crumbs)
5. Large mixing bowl (to combine crumbs and fruit)
6. Measuring cups and spoons (for chocolate and oil)
7. Baking sheet lined with parchment paper (to spread clusters)
8. Refrigerator or chilled drawer (to set the chocolate)
9. Airtight container (for storing the finished topping)

Ingredients

12 Golden Oreo cookies, finely crushed (about 2 cups)
1 cup freeze-dried strawberries crushed into small pieces or powder
8 oz white chocolate chips or melting wafers (about 1 1/3 cups), melted

Directions

Crush the 12 Golden Oreos into fine crumbs using a food processor or put them in a zip bag and bash with a rolling pin until you have about 2 cups; some slightly bigger bits are fine if you like extra crunch.
Put 1 cup freeze dried strawberries in a blender, spice grinder, or a zip bag and crush them into either a powder or small pieces depending on whether you want speckled color or little chewy bits.
Melt 8 oz white chocolate chips or melting wafers either in the microwave in 20 to 30 second bursts stirring between each until smooth, or over a double boiler on very low heat. do not overheat or let water touch the chocolate or it will seize.
If the white chocolate is too thick add 1 teaspoon neutral oil or a little vegetable shortening to thin it so it coats the crumbs easily.
In a large bowl combine the crushed Oreos and crushed freeze dried strawberries, stir to distribute the fruit evenly.
Pour the melted white chocolate over the crumb mixture and fold gently with a spatula until all crumbs are coated but not swimming in chocolate; you want crumbly clusters, not a paste.
Spread the mixture onto a parchment lined baking sheet in an even layer and press lightly for compact clusters or leave loose for more scatterable topping.
Chill in the fridge for 10 to 20 minutes until the chocolate is set, then break into pieces or crumble to desired size.
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 2 weeks; if it softens let it sit at room temp a few minutes before using.
Tips: use powdered strawberries for even color and less texture, larger strawberry bits for more bite, and keep everything bone dry to avoid soggy topping.

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.