Strawberry Crunch Topping Recipe (No Bake, 5 Minutes!)
Crunchy strawberry shortcake crunch topping made with Golden Oreo cookies, freeze-dried strawberries, and melted butter. Perfect for cupcakes, cheesecake, ice cream, or to coat a 6-inch cake.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 10 portions
- Category: Crunch, Crumble
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 30 g freeze-dried strawberries
- 325 g Golden Oreo cookies (about 30 cookies)
- 88 g unsalted butter, melted
- 1 small pinch sea salt (optional)
Instructions
1. Place the Golden Oreo cookies and the freeze-dried strawberries in the bowl of a food processor.
2. Pulse several times, then blend briefly until you get coarse crumbs. The texture should stay slightly chunky, not powdery.
3. Transfer the crumb mixture to a medium bowl.
4. Pour in the melted butter and add the pinch of sea salt if using.
5. Mix with a tablespoon or spatula until all the crumbs are evenly coated and the mixture looks slightly glossy but still crumbly.
6. Let the strawberry crunch rest at room temperature for a few minutes so the butter sets slightly before using it as a topping.
7. Use immediately or store once fully cooled.
Notes
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Use a scale for best texture consistency.
Avoid over-blending — coarse crumbs provide optimal crunch.
Let the mixture cool so it stays crisp.
Sprinkle on desserts just before serving to maintain crunch.
Find it online: https://cookingwithramsay.com/strawberry-crunch-topping/