It’s not strawberry season just yet, but that does not stop me from making some delicious strawberry treats, even if we don’t have a special occasion to celebrate. Strawberry Shortcake is one of my favorite desserts, particularly a favorite summer dessert, but I am always looking for skinnier, healthier versions of the recipe with simple ingredients. I came upon this easy recipe with a little extra something added—an ideal topping—to give this shortcake recipe some flair by adding a homemade strawberry crunch crumble. Check out one of my favorite dessert recipes, this Strawberry Shortcake Crumble recipe.
If you enjoyed this Strawberry Shortcake Crumble recipe, check out these other articles: Air Fryer Smores recipe, Air Fryer Beignets recipe.
Strawberry Shortcake Crumble Recipe
Ingredients For Cake
2 cups fresh strawberries
1 package sugar-free strawberry Jello powder, strawberry gelatin mix (strawberry Jell-O)
1 package white cake mix
2 cups mini marshmallows
12 ounces diet 7-Up or Diet Sprite
Ingredients For Strawberry Crunch Topping
10 Golden Oreos
1/3 cup freeze-dried strawberries
1 TBS melted butter (unsalted butter)
Directions
Thinly slice the strawberries and line the bottom of a 13×9 baking pan (coat with nonstick spray or line with parchment paper) with the strawberries. Sprinkle Jell-O mix over strawberries to give them more distinct strawberry flavors. Spread 2 cups of mini marshmallows over strawberries. In a large bowl, combine the cake mix and 7-Up and mix thoroughly. Pour over the baking sheet and make sure the marshmallows are covered. Bake at 350 degrees F for 30 minutes, or until the top of the cake is lightly browned.
While the cake is baking, prepare the easy strawberry shortcake crumbles. Add the freeze-dried fruit and Golden Oreo cookies to a food processor. Use the pulse setting to break it up into smaller pieces, not turning them all into small crumbles. For a larger, coarse crumb, put cookies into a plastic bag or ziplock bag and use a rolling pin to crush them. Transfer the crushed crunchy crumble to a large mixing bowl and add melted butter. Thoroughly mix until well combined.
When the fluffy shortcake is done baking, remove from the oven and let cool for about 5 minutes. Flip the cake over onto a baking rack or serving dish and sprinkle with the strawberry crunch crumbles. Store leftover strawberry shortcake crunch cake in an airtight container at room temperature.
Strawberry Shortcake Crumble Recipe
Ingredients
Method
- Thinly slice the strawberries and line the bottom of a 13x9 baking pan (coat with nonstick spray or line with parchment paper) with the strawberries. Sprinkle Jell-O mix over strawberries to give them more distinct strawberry flavors. Spread 2 cups of mini marshmallows over strawberries. In a large bowl, combine the cake mix and 7-Up and mix thoroughly. Pour over the baking sheet and make sure the marshmallows are covered. Bake at 350 degrees F for 30 minutes, or until the top of the cake is lightly browned.While the cake is baking, prepare the easy strawberry shortcake crumbles. Add the freeze-dried fruit and Golden Oreo cookies to a food processor. Use the pulse setting to break it up into smaller pieces, not turning them all into small crumbles. For a larger, coarse crumb, put cookies into a plastic bag or ziplock bag and use a rolling pin to crush them. Transfer the crushed crunchy crumble to a large mixing bowl and add melted butter. Thoroughly mix until well combined.When the fluffy shortcake is done baking, remove from the oven and let cool for about 5 minutes. Flip the cake over onto a baking rack or serving dish and sprinkle with the strawberry crunch crumbles. Store leftover strawberry shortcake crunch cake in an airtight container at room temperature.
