Strawberry Shortcake Crumbles! It’s crumbly strawberry patch ready to party on your next dessert! Can you stand it? They’re so irresistible with intense strawberry and vanilla all tangled up together like the best of friends.
This version of strawberry shortcake crumbles DOES NOT have vanilla pudding mix, but it does have strawberry gelatin mix. The strawberry gelatin is that pink punch of color and flavor.
Simply mix 1/2 cup flour and 1/4 cup butter with the strawberry gelatin mix. In a separate bowl mix 1/2 cup flour, 1/2 sugar, 1/4 cup butter and 1 teaspoon vanilla. Yes, you can make this gluten free too, click for my Gluten Free Flour Mix, made with Bob’s Red Mill products.
Sprinkle all of the strawberry mix on a parchment lined baking sheet on one side and vanilla on the other. Bake for 7 to 8 minutes @ 350 F, and let cool for at least 1 hour before breaking up and combining the crumbles.
Can I Use Vanilla Instant Pudding Mix for Vanilla Crumbles?
Yes you can! Just keep in mind the vanilla pudding mix will give a little bit of a yellow hue to crumbles.
Once completely cooled it will crumble up together perfectly. If there are any large globs, just break them up with a rolling pin or by hand.
I made the strawberry shortcake crumbles specifically for a Strawberry Shortcake Freezer Pie . Good thing I added these little nuggets of goodness to the pie first, because the leftovers are disappearing!
Wouldn’t’ these be great on a chocolate cream pie, like French Silk or Lemon Fluff Pie? And think of the other fruity “shortcake” possibilities: orange shortcake crumbles, lemon shortcake crumbles, orange, etc.
Strawberry Shortcake Crumbles
Ingredients
Strawberry Crumbles
- One 3-ounce box strawberry flavored gelatin
- 1/2 cup all purpose flour (for gluten free, use gluten free flour in place of all purpose flour)
- 1/4 cup butter
Vanilla Crumbles
- 1/2 cup all purpose flour (for gluten free, use gluten free flour in place of all purpose flour)
- 1/2 cup sugar (see notes below for using vanilla instant pudding)***
- 1 teaspoon vanilla
- 1/4 cup butter
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.
Hello, l would like to make a crumble for an ice cake would this recipe work for that? Also how much would l need to make a 8 or 9 inch round cake? How would you figure it out if you did a sheet pan size?
Ice cream cake works GREAT with these crumbles! One recipe should be plenty if it is just a topping. If it is for the entire cake, I would make 2 batches. You will have leftover, which you could use for garnish or ice cream topping. It is shelf stable for 1 to 2 months, freezer stable for up to 6 month.
What are your thoughts about these on a frosted cookie 😳
OMG, yes! I have been sent pictures of the crumbles on cakes, cupcakes, and cookies. So impressed by everyone’s imagination!
Do the crumbles stay the same crisp consistency if frozen then thawed for use?
They will stay fairly crispy, and after about 12 weeks they were never soggy or soft. Happy baking!
This way tastes better than with the freeze dried version and the golden oreos. I’ve made both and like this one way better.
Is the butter melted???? Or just soft?
I do NOT melt the butter when mixing, it can be cold or room temp softened. The oven is where you want the melting to happen. Happy Baking!
I was wondering, the recipe says 1/2 cup flour divided, then in the recipe the vanilla crumble uses 1/2 cup and the strawberry uses 1/2 cup flour….so is the beginning recipe 1 cup divided or is it supposed to be 1/4 cup in the vanilla and strawberry recipes since it is 1/2 cup divided? Thanks!
I’m sorry, I see it now, I was looking at the butter divided, not the flour….can’t wait to make it!
Oh good! I have had a whirlwind of craziness here and have neglected my pie peeps, but I am BACK! I would love to see how it turned out if you kept a picture.
Can not wait to try this, I want to put this on top of donuts that I am making for Farmers Market this upcoming season
I can’t wait!!!
Does the butter need to be cold to make the crumbles?
No, it does not, but it should not be melted either. Room temp (cool) or cold.
How long can I store this topping for? 🙂
It can be saved in the fridge for about 3 to 4 months, easy. Maybe longer, but if I try that my daughter starts eating the crumbles with a spoon.
This recipe is amazing!! Do you have a recipe for chocolate crumbles, too? I am salivating at the thought of some chocolate crumbles on a chocolate pudding pie
You have inspired me. I will create some very soon and keep you on a first loop basis!
I usually grind up Oreo cookies in the food processor. So use the Oreo cookies in place of the jello mix in the recipe above.
What a great idea!
Salted or unsalted butter?
I use salted. I hope your crumbles were divine!
I’ve never heard of strawberry gelatine in the uk where do I get this from please would really love to make this pie for a summer Sunday desert😘
As I have never lived in the UK, I believe Jell-O is sold there. If not, here is a link to Amazon: https://www.amazon.co.uk/jello-powder/s?k=jello+powder
Does the butter have to be melted ? And can I mis in my kitchen aid mixer ?
No, I highly recommend the butter NOT be melted. And YES, Kitchen Aid mixer is great, it will mix faster, so be careful to not overdo it.(I LOVE my Kitchen Aid!)
Does it have to be stored in fridge
No, the crumbles do not need to be stored in the fridge. Airtight container in a pantry is great!
This recipe is DIVINE! Taste just like a strawberry eclair! Should the butter be melted or just softened?
Room temp or cold is perfect, the oven will do the melted when you make the crumbles! Happy strawberry crumble baking.
Is there a big flavor difference between this recipe without vanilla pudding and the recipes with it..?
I personally do not think there is a big difference. However, vanilla pudding mix may be easier for a vanilla “punch” in flavor. Either will taste fabulous!
Can I sub strawberry powder for the jello mix?
I have never used strawberry powder, but if it is not sweetened I would add an additional 1 tablespoon of sugar . It sounds heavenly.
I made the strawberry part of the crumble and it’s a glob instead of crumble. Do you have an idea of what I did wrong?
You might have had a little too much butter, but hopefully you saved it. Place it in a food processor or blender & pulse it. Or put it in a ziploc bag & lightly pound with hammer or meat mallet
I can’t wait to try this! How long would you say you could store in an air tight container?
I personally have kept the crumbles for 2 to 3 months. If you want to keep them longer you can keep them in the same airtight container in the fridge or freezer up to 6 months.