Description
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.
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
- Place the Golden Oreo cookies and the freeze-dried strawberries in the bowl of a food processor.
- Pulse several times, then blend briefly until you get coarse crumbs. The texture should stay slightly chunky, not powdery.
- Transfer the crumb mixture to a medium bowl.
- Pour in the melted butter and add the pinch of sea salt if using.
- Mix with a tablespoon or spatula until all the crumbs are evenly coated and the mixture looks slightly glossy but still crumbly.
- Let the strawberry crunch rest at room temperature for a few minutes so the butter sets slightly before using it as a topping.
- Use immediately or store once fully cooled.
Notes
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Tips:
- Use a scale – Weight gives the best crunchy texture every time
- Don’t over-blend – Coarse crumbs keep the topping crisp
- Let it cool – Warm butter softens the crunch
- Add salt if needed – A small pinch balances sweetness
- Apply last – Sprinkle just before serving to keep it crunchy
- Prep Time: 5 minutes
- Category: crunch, crumble
- Cuisine: American