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Strawberry Crunch Recipe

You only need 10 minutes and 4 simple ingredients to make this quick homemade strawberry crunch recipe. This crunchy topping is a great addition to many dessert recipes like pies, ice cream, cakes, cupcakes, or even yogurt.
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Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Serves: 5 cups
Calories: 1683kcal


  • 1 ounce (28 g) freeze-dried strawberries (1 cup)
  • 8 ounces (227 g) shortbread cookies (2 1/2 cups)
  • 1/2 tsp strawberry emulsion optional
  • 1/4 cup melted unsalted butter (4 Tbsp)


  • Food processor or knife


  • First, add the vanilla shortbread cookies to a food processor and chop them until they're broken into very small crumbs. If you don't have a mixer, you can cut them up with a knife or put them in a Ziploc bag and grind them with a rolling pin or mallet. Don't worry if your crumbs aren't all uniform, but break up the bigger pieces with your hands.
  • Then add the strawberry emulsion to the cookies and blend until it's combined. If you don't have emulsion, you can skip this step or use strawberry extract.
  • Transfer the mixture to a separate large mixing bowl. The strawberries and cookies blend differently, so I do not recommend mixing them in the blender all at once.
  • Add the freeze-dried strawberries to a food processor and chop them until they're broken into very small crumbs. Add the strawberries to the bowl with the cookie crumbs. Pro-Tip: Blend your freeze-dried strawberries straight from the bag and work quickly, as they tend to absorb moisture in the air and will become gummy in your food processor.
  • Next, add the melted butter to the large bowl and stir with a whisk to combine the mixture and break up any big crumbs. That's it!
  • Store the strawberry crunch topping in a large Ziploc bag or an airtight container in the fridge or freezer for about up to a month, however, they're best used within 1 week.


Important Things To Note Before You Start
  1. The best investment you can make when you’re getting started with baking is a digital kitchen scale
  2. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  3. You can freeze strawberry crunch in a plastic bag to keep it for months. 


Serving: 1cup | Calories: 1683kcal (84%) | Carbohydrates: 170g (57%) | Protein: 13g (26%) | Fat: 105g (162%) | Saturated Fat: 48g (240%) | Polyunsaturated Fat: 21g | Monounsaturated Fat: 27g | Trans Fat: 2g | Cholesterol: 122mg (41%) | Sodium: 1165mg (49%) | Potassium: 591mg (17%) | Fiber: 6g (24%) | Sugar: 68g (76%) | Vitamin A: 1613IU (32%) | Vitamin C: 346mg (419%) | Calcium: 49mg (5%) | Iron: 13mg (72%)