Strawberry Shortcake Crumbles
Strawberry Shortcake Crumbles deliver a pink punch of intense strawberry flavor and vanilla crumbles perfect for pies, cupcakes, and basically everything.
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 on one-half of baking sheet. Then sprinkle on the vanilla crumbles on the other half of the baking sheet. (You will not mix them until they are done baking, cooled, and crumbled.)
- 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 each flavor separately by hand and for large more firm pieces, use a rolling pin or lightly tap with kitchen mallet.
- Mix the strawberry and vanilla crumbles together and store in 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.