Strawberry Crunch Topping Food

STRAWBERRY CRUNCH TOPPING

Steps:

• Preheat oven to 350.
• Melt your butter in the microwave until fully melted.
• Place your golden Oreos into a Ziploc bag and use a rolling pin to crush them. You can also use a food processor or meat mallet, smooth side. You want them to be in small crumbles.
• Once your Oreos are crushed place them into a bowl.
• Add the strawberry Jell-O over the Oreo crumbles and mix to combine.
• Pour half of the melted butter over the Jell-O and Oreo mixture and mix well. If your mixture looks like it needs more melted butter then add the rest.
• Line a baking sheet with parchment paper.
• Place the strawberry crumble onto the baking sheet and smooth it into an even layer.
• Bake for 7-8 minutes.
• Remove from the oven and let it cool.
• Break the crumble into chunks and place it back into a Ziploc bag. Crush it up again.
• Store in an airtight container for up to several days in the fridge

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
• Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
• Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.
• Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
• Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.
• Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.
• Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.
• Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
• Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.

STRAWBERRY CRUMBLE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use.
• Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

3 INGREDIENT STRAWBERRY CRUNCH CRUMBLE RECIPE

Steps:

• Pulse the Golden Oreos in a food processor until they are crumbly.
• Mix together the crumbled Oreos, butter, and the strawberry Jell-O powder.
• Set on a cookie sheet lined with parchment paper and let it "dry" for about 45 minutes - 1 hour.
• Store in an airtight container up to 1 week.

STRAWBERRY CRUNCH CAKE

Steps:

• Drain the strawberries (thawed), reserving syrup. Set aside.
• Cream butter and sugar until light and fluffy.
• Add eggs; beat well.
• Blend in sour cream.
• Mix flour, baking soda, salt, and baking powder. Add to the creamed mixture.
• Spread 1/2 of the batter in a greased 13x9 inch baking pan.
• Spoon drained strawberries on top of batter.
• Combine walnuts, brown sugar, sugar, and cinnamon; sprinkle 1/2 of the nut mixture on top of the strawberries.
• Spread remaining batter ofver all; sprinkle remaining nut mixture.
• Bake in a 350 degree oven for about 35 minutes.
• In a small saucepan, combine cornstarch and the reserved syrup; heat and stir until thickened and bubbly. Add lemon juice; cool.
• Serve over warm or cool cake.

STRAWBERRY CRUNCH

Steps:

• Preheat the oven to 375 degrees. Spray a 9" x 9" baking pan with cooking spray.
• Rinse and dry berries. Cut off the tops and slice into four pieces. Put in a medium bowl.
• Pour lemon juice onto the berries. Add the sugar and all purpose flour to the bowl and stir. Place strawberry mixture in the baking pan.
• To make the topping, mix the whole wheat flour, oats, brown sugar and cinnamon in a large bowl. Cut the cold margarine into 1/4" slices and put them into the bowl.
• Cut the ingredients into eachother, making sure the mixture is still moist.
• Sprinkle the topping over the strawberry mixture.
• Bake for 20 minutes or until the fruit mixture is bubbly.