If you love Good Humor strawberry shortcake bars, you’re going to flip for my Strawberry Crunch Topping Recipe! Here I show you two separate ways (bake and no-bake) to make these tasty shortcake crumbles. Either way, you only need 3 ingredients and 5 minutes of prep time to make this versatile dessert topping! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Optional Ingredients:Cinnamon, Crushed Nuts or Crushed Candied Nuts, Sprinkles, Baking Chips (SEE NOTES)
Instructions
For Traditional Strawberry Topping (OVEN BAKE METHOD):Preheat oven to 350-degrees F; line a large baking sheet with parchment paper and set aside. Add Oreos to the bowl of a food processor and pulse until roughly chopped (24-32 pulses). Sprinkle the strawberry Jell-O powder over the Oreos. Pulse twice to combine. Pour the melted butter (and salt if using unsalted butter) over the mixture and pulse until thoroughly combined and the mixture resembles coarse crumbs (about 8-12 pulses). Transfer the crumbles to the prepared baking sheet and arrange in an even layer. Bake for 7-10 minutes, or until lightly toasted and fragrant (baking time will depend upon oven strength and the amount of butter you use). Place baking sheet on a wire cooling rack and cool completely to room temperature. Use and enjoy or store for later!
For Quick Strawberry Topping (NO-BAKE METHOD): Add the Oreos to the bowl of a food processor and pulse until roughly chopped (24-32 pulses). Add the strawberries to the bowl and pulse a few times to combine. Drizzle 5 tablespoons of melted butter (and salt if using unsalted butter) over the crushed strawberry mixture. Pulse or stir until the mixture is just moistened (not wet) and comes together. Stir in more melted butter, ½ tablespoon at a time, as needed. You want the mixture to resemble coarse crumbs – don’t over process! Serve and enjoy or store for later!
Notes
Butter: Good-quality salted butter goes a long way here; however, you can use unsalted butter and 1/8 tsp kosher salt instead. You can melt the butter in the microwave or on the stove-top, depending upon your preference.
To melt butter on stove: Add butter to a small saucepan. Place over medium-low heat and cook, stirring occasionally, until just melted.
Melting butter in microwave: Add butter to a small microwave-safe bowl or ramekin. Microwave on 50% power for 1 minute. Stir. Continue to microwave at 50% power in 30 second intervals until just melted.
More Flavor - Extract: For even more flavor, stir ¼ tsp of pure vanilla extract (or more to taste) into the melted butter before drizzling over crumble mixture.
Flavor variation: Try strawberry or lemon extract for a different variation!
To make strawberry crunch trail mix-style: Add any of the following to the shortcake crumbles just before serving - Flakey Sea Salt; Ground Cinnamon; Crushed Roasted Almonds or Macadamia Nuts; Crushed Candied Nuts; Sprinkles; White or Chocolate Baking Chips.
Difference between two methods: Trying to decide which recipe to make!? See below.
The Traditional Strawberry Shortcake Crumbles (bake method) most closely resembles the strawberry coating on Good Humor Ice Cream Bars. The toasty texture is delicious; however, the strawberry flavor is more mellow and subdued.
No-Bake Strawberry Shortcake Crunch Topping is faster to prepare; plus, there’s no heating up your kitchen! This method produces crumbles with a strong, zippy strawberry flavor. However; this method is missing that extra-special something the toasting gives the crumbles.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
Nutritional information is an approximation based upon 12 servings (1/4 cup per serving). Exact information will depend upon the brands of ingredients and precise measurements used.