Strawberry Shortcake Crumbles deliver a pink punch of intense strawberry flavor and vanilla crumbles perfect for pies, cupcakes, and basically everything.
Prep Time15 minutesmins
Cook Time7 minutesmins
Author: Portlandia Pie Lady
Ingredients
Strawberry Crumbles
One3-ouncebox strawberry flavored gelatin
1/2cupall purpose flour (for gluten free, use gluten free flour in place of all purpose flour)
1/4cupbutter
Vanilla Crumbles
1/2cupall purpose flour (for gluten free, use gluten free flour in place of all purpose flour)
1/2cupsugar (see notes below for using vanilla instant pudding)***
1teaspoonvanilla
1/4cupbutter
Instructions
Preheat oven to 350 F.
In a medium sized bowl stir the box of strawberry gelatin and 1/2 cup flour and 1/4 cup butter. Use a fork to make fine and crumbly.
In a separate medium sized bowl, for vanilla crumbles, stir 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and 1 teaspoon vanilla. Use a fork to make fine and crumbly.
On parchment lined baking sheet sprinkle on the strawberry crumbles. Then sprinkle on the vanilla crumbles, ever so slightly mixing them by hand.
Bake for 7 to 8 minutes at 350 F. Do not stir at all. Remove from oven and let cool completely (at least 1 hour) . If they feel warm, place the baking sheet in fridge or wait another 30 minutes.
Crumble into an airtight container to store.
Makes 3 cups of strawberry shortcake crumbles.
Notes
***Vanilla Crumbles with Instant Pudding Mix: Omit the sugar and vanilla. Add one small (3 oz) box of vanilla pudding mix. Follow directions as above.