Strawberry Shortcake Crumble (Quick and Easy)

why make this recipe

This Strawberry Shortcake Crumble (Quick and Easy) is fast and sweet. It uses simple pantry items and gives a crunchy top and light fruit taste. If you like a cold drink with this shortcake, try the mango strawberry smoothie recipe for a bright, fruity match.

introduction

This recipe makes a quick crumble with vanilla and strawberry flavors. It is easy to mix and bake. The crumble works great over fresh strawberries, ice cream, or yogurt. You only need small steps and a short oven time.

how to make Strawberry Shortcake Crumble (Quick and Easy)

Follow the small steps below. The recipe uses two mixes that bake into a light, crumbly topping. Work fast and keep the butter soft so the crumbs form well.

Ingredients :

• ½ Stick Butter Softened Salted or Unsalted
• ½ Cup Flour
• 1 3 oz Instant Vanilla Pudding
• ½ Stick Butter
• ½ Cup Flour
• 1 3 oz Strawberry Jello

Directions :

• Preheat your oven to 350 degrees.
• Grab two separate bowls or plates.
• Add butter, flour, and instant vanilla pudding.
• Take your hands or a spoon and mix the ingredients until they become crumbs.
• Add your room-temperature butter, flour, and instant jello mixture to the other bowl. Mix everything up until it begins to look like crumbs.
• Next, place a piece of parchment paper on a baking dish, then pour both of the bowls of crumbs onto the pan and place in the oven for 8 minutes, then allow to cool for 20 minutes.

how to serve Strawberry Shortcake Crumble (Quick and Easy)

Serve the crumble over sliced fresh strawberries or frozen berries that you thaw. Spoon it on vanilla ice cream or on whipped cream for a quick dessert. You can also sprinkle crumbs on yogurt or serve in small bowls as a topping.

how to store Strawberry Shortcake Crumble (Quick and Easy)

Let the crumble cool fully. Store in an airtight container at room temperature for up to 2 days to keep the crunch. For longer storage, keep in the fridge up to 5 days, but the crumbs may soften. You can also freeze crumbs in a sealed bag for up to 1 month — thaw at room temp before use.

tips to make Strawberry Shortcake Crumble (Quick and Easy)

• Use cold or room-temperature butter as the directions say for easy crumb making.
• Mix with your fingers for best texture; stop when crumbs form.
• Spread crumbs in a thin, even layer so they bake well in 8 minutes.
• Cool fully before storing to keep them crisp.

variation (if any)

• Add a teaspoon of cinnamon to the vanilla crumble for warm flavor.
• Stir in a handful of chopped nuts for extra crunch.
• Swap the strawberry jello for raspberry jello for a different fruit note.

FAQs

Q: Can I use salted butter?
A: Yes. Use salted or unsalted as listed. If you use salted, do not add extra salt.

Q: Can I bake longer for a darker crumble?
A: You can bake 1–2 minutes more if you want a browner color, but watch closely to avoid burning.

Q: Can I make the crumbs ahead?
A: Yes. Make crumbs and store in an airtight container for a day or freeze for longer.

Q: Is this recipe gluten free?
A: Not as written. You can try a gluten-free flour mix in place of regular flour, but texture may change.

Strawberry Shortcake Crumble (Quick and Easy)

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 38 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A fast and sweet strawberry shortcake crumble that features a crunchy top and light fruit taste.

---

Ingredients

Scale 1x2x3x

• ½ Stick Butter, Softened (Salted or Unsalted)
• ½ Cup Flour
• 1 (3 oz) Instant Vanilla Pudding
• ½ Cup Flour
• 1 (3 oz) Strawberry Jello

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. In one bowl, mix the softened butter, flour, and instant vanilla pudding until they become crumbs.
3. In another bowl, combine room-temperature butter, flour, and instant jello, mixing until crumbly.
4. Line a baking dish with parchment paper and pour both bowls of crumb mixtures onto the pan.
5. Bake in the oven for 8 minutes, then allow to cool for 20 minutes.

---

Notes

For added flavor, sprinkle a teaspoon of cinnamon in the crumble mixture or mix in some chopped nuts.

---

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 12g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg