Description
A delightful and easy-to-make strawberry crunch topping perfect for cakes, cupcakes, cheesecakes, or ice cream.
Ingredients
Scale
- 24 Golden Oreos or vanilla sandwich cookies
- 1 oz (28 g) freeze-dried strawberries
- 4 tbsp (56 g) unsalted butter, melted
Instructions
- Place the cookies and freeze-dried strawberries into a food processor.
- Pulse until you have small crumbs (a mix of fine and chunky bits for texture).
- Pour in melted butter and pulse again briefly until crumbs are coated and slightly clump together.
- Sprinkle immediately over cakes, cupcakes, cheesecakes, or ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- For best results, use fresh freeze-dried strawberries.
- This topping can be customized with different types of cookies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Topping
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg