I turned Golden Oreos into a no bake, three-ingredient Strawberry Shortcake Crumbles Recipe that adds an unexpected crunchy twist to fresh strawberries.

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I didn’t expect a simple crunch to steal the show, but this Strawberry Crunch Topping does just that. I call it my Strawberry Shortcake Crumbles Recipe sometimes, because it’s that playful, slightly over-the-top sprinkle that makes plain desserts suddenly worth photographing.

Using crushed Golden Oreos and white chocolate chips gives it that buttery, sweet snap that somehow pairs with everything, from ice cream to slices of pound cake. It’s easy, a little bit addictive and yeah you might find yourself eating it by the spoonful.

Try it as a Strawberry Crunch Cake Topping and tell me you didnt love the surprise.

Ingredients

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Golden Oreos crumbs: mostly carbs and sugar, crunchy, adds buttery cookie sweetness, low on fiber.
Freeze dried strawberries: tart, intense strawberry flavor, light and crunchy, kind of tangy.
White chocolate chips: creamy, very sweet, mostly fat and sugar, melts into glossy clusters.

Ingredient Quantities

about 3 cups crushed Golden Oreos (one 14.3 oz 405 g package, crushed)

1 cup freeze dried strawberries, crushed into small bits (roughly 25 to 30 g)

6 oz white chocolate chips (about 170 g)

How to Make this

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1. Line a baking sheet with parchment and measure everything: about 3 cups crushed Golden Oreos (one 1
4.3 oz / 405 g package), 1 cup freeze dried strawberries crushed (roughly 25 to 30 g), and 6 oz white chocolate chips (about 170 g).

2. Crush the Golden Oreos until mostly fine crumbs with a few small chunks for texture. Use a food processor or put them in a zip bag and bash with a rolling pin.

3. Crush the freeze dried strawberries to little bits – pulse in the processor or crush in a bag. Leave a few larger pieces if you want bursts of strawberry.

4. Melt the white chocolate gently: microwave in 20 to 30 second bursts, stirring between each, until smooth. Or use a double boiler over barely simmering water. Do not overheat, chocolate burns fast.

5. If the chocolate seizes or gets grainy, stir in 1/2 to 1 teaspoon neutral oil or a splash of cream to smooth it out.

6. Put the Oreo crumbs and crushed strawberries in a large bowl and give them a quick toss so they are evenly mixed.

7. Pour the melted white chocolate over the crumb mixture and fold with a spatula until everything is evenly coated. Work fast so the chocolate doesn’t set before it’s mixed.

8. Dump the mixture onto the parchment and spread to about 1/4 to 1/2 inch thick. Press slightly if you want clusters, or leave loose for fine crumbs.

9. Let it set at room temperature for 20 to 30 minutes, or chill in the fridge for 10 to 15 minutes until firm.

10. Break or crumble to the size you want, use on shortcake, ice cream, or parfaits. Store in an airtight container at room temp up to a week, refrigerate for longer, or freeze for months.

Equipment Needed

1. Rimmed baking sheet
2. Parchment paper
3. Food processor or a sturdy zip-top bag plus a rolling pin to bash the cookies
4. Microwave-safe heatproof bowl or a heatproof bowl + small saucepan for a double boiler, your choice
5. Large mixing bowl
6. Rubber or silicone spatula for folding and spreading
7. Measuring cups and a kitchen scale if you want grams
8. Spoon or small offset spatula to help spread and portion the clusters

FAQ

Q: How do I melt the white chocolate without burning it? A: Microwave in 15 to 20 second bursts, stirring between each burst, or melt over a double boiler. If it starts to look grainy or seizes, stir in 1 tsp neutral oil or a little butter to smooth it out. Dont overheat, stop when a few bits are still soft and keep stirring to finish.

Q: Can I swap the Golden Oreos for something else? A: Yes, graham crackers, vanilla wafers or shortbread work great, and you can use gluten free cookies if needed. Just aim for about 3 cups of crushed crumbs so the ratio of crumbs to chocolate and strawberries stays right.

Q: Whats the easiest way to crush the Oreos and freeze dried strawberries? A: Put cookies in a zip bag and bash with a rolling pin, or pulse briefly in a food processor for control. Freeze dried strawberries crush really easily by hand or a quick pulse, theyll turn into little crunchy bits fast so watch the texture.

Q: How should I store the topping and how long will it last? A: Keep in an airtight container in a cool dry place for 1 to 2 weeks, or in the fridge up to about a month (chocolate can dull or soften in humidity). For longer storage freeze up to 3 months, thaw in the fridge before using.

Q: What if the topping gets soggy, can I fix it? A: If you havent added melted chocolate yet you can gently dry the crumbs in a 200 to 250 F oven for 5 to 10 minutes, watch closely so they dont burn. If the topping is already coated in chocolate theres no good way to re-crisp it without melting the chocolate so its tough to restore.

Q: Can I leave out the white chocolate or use something else to bind it? A: You can skip it but the mix wont hold together as well, just loose crumbs. Substitutes that set firmer are white candy melts or almond bark, or use a small amount of melted butter or marshmallow to bind if you want a different texture.

Strawberry Crunch Topping Recipe Substitutions and Variations

Golden Oreos (about 3 cups crushed): swap for crushed graham crackers or Nilla wafers 1:1 by volume — graham gives a warmer, honey note, Nilla is a bit lighter; shortbread works too if you want richer crumbs.
Golden Oreos (gluten free option): use gluten free vanilla sandwich cookies, measure by weight or volume to match the original 3 cups — texture and sweetness are close, they’ll hold up the same.
Freeze dried strawberries (1 cup): use freeze dried raspberries or blueberries 1:1 for a tangier note, or stir in 2 to 3 tbsp freeze dried strawberry powder for color and intense flavor; avoid fresh berries cause they’ll make the topping soggy.
White chocolate chips (6 oz / ~170 g): swap for a chopped white chocolate bar by weight, or use candy melts / almond bark 1:1 for easier melting and coating; vanilla yogurt chips also work though they melt differently.

Pro Tips

1) Melt and fix chocolate like a pro: melt low and slow so it never goes grainy, and if it does, stir in 1/2 tsp neutral oil or a splash of cream till it smooths. If your bowl starts cooling while you mix, nuke the chocolate for 5 to 10 seconds or set the bowl over warm water to loosen it up, dont let it sit and harden mid-mix.

2) Control the cluster size: press the mix firmly onto the sheet for big chunked clusters, or barely press for loose crumbs. Work fast but if the chocolate firms up, warm the bottom of the bowl for a few seconds and keep folding, you can always reheat a little.

3) Brighten the flavor, dont overdo liquids: a tiny pinch of flaky sea salt or a few grains of citric acid lifts the strawberry and cuts the sweetness without adding moisture. Skip syrups or big wet flavorings unless you want a broken, grainy mess; instead try a teensy bit of vanilla paste or powdered flavor if you need more depth.

4) Storage and finishing hacks: store at cool room temp for a week or freeze in a sealed bag with parchment between layers for longer, use frozen bits straight on hot desserts so they crunch and stay firmer. Also if you want prettier pieces, chill the slab briefly then score with a knife before it fully hardens, that makes cleaner breaks than smashing.

Strawberry Crunch Topping Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I turned Golden Oreos into a no bake, three-ingredient Strawberry Shortcake Crumbles Recipe that adds an unexpected crunchy twist to fresh strawberries.

Servings

servings

Calories

246

kcal

Equipment: 1. Rimmed baking sheet
2. Parchment paper
3. Food processor or a sturdy zip-top bag plus a rolling pin to bash the cookies
4. Microwave-safe heatproof bowl or a heatproof bowl + small saucepan for a double boiler, your choice
5. Large mixing bowl
6. Rubber or silicone spatula for folding and spreading
7. Measuring cups and a kitchen scale if you want grams
8. Spoon or small offset spatula to help spread and portion the clusters

Ingredients

about 3 cups crushed Golden Oreos (one 14.3 oz 405 g package, crushed)
1 cup freeze dried strawberries, crushed into small bits (roughly 25 to 30 g)
6 oz white chocolate chips (about 170 g)

Directions

Line a baking sheet with parchment and measure everything: about 3 cups crushed Golden Oreos (one 1
3 oz / 405 g package), 1 cup freeze dried strawberries crushed (roughly 25 to 30 g), and 6 oz white chocolate chips (about 170 g).
Crush the Golden Oreos until mostly fine crumbs with a few small chunks for texture. Use a food processor or put them in a zip bag and bash with a rolling pin.
Crush the freeze dried strawberries to little bits – pulse in the processor or crush in a bag. Leave a few larger pieces if you want bursts of strawberry.
Melt the white chocolate gently: microwave in 20 to 30 second bursts, stirring between each, until smooth. Or use a double boiler over barely simmering water. Do not overheat, chocolate burns fast.
If the chocolate seizes or gets grainy, stir in 1/2 to 1 teaspoon neutral oil or a splash of cream to smooth it out.
Put the Oreo crumbs and crushed strawberries in a large bowl and give them a quick toss so they are evenly mixed.
Pour the melted white chocolate over the crumb mixture and fold with a spatula until everything is evenly coated. Work fast so the chocolate doesn’t set before it’s mixed.
Dump the mixture onto the parchment and spread to about 1/4 to 1/2 inch thick. Press slightly if you want clusters, or leave loose for fine crumbs.
Let it set at room temperature for 20 to 30 minutes, or chill in the fridge for 10 to 15 minutes until firm.
Break or crumble to the size you want, use on shortcake, ice cream, or parfaits. Store in an airtight container at room temp up to a week, refrigerate for longer, or freeze for months.

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.