Description
These delightful strawberry crunch strawberries offer the perfect balance of sweet, juicy fruit and a decadent, crispy crumble coating. They are surprisingly easy to make and guaranteed to be a crowd-pleaser for any occasion.
Ingredients
- 2 lbs fresh strawberries, firm and ripe
- 1 cup Golden Oreos or vanilla wafers (about 15 cookies), pulsed into coarse crumbs
- 1/2 cup freeze-dried strawberries, pulsed into a powder
- 4 tbsp unsalted butter, melted
- 8 oz good quality white chocolate or white candy melts
- Optional Creamy Layer:
- 4 oz cream cheese, softened
- 2 tbsp sweetened condensed milk
Instructions
- 1. Wash and Dry Strawberries: Gently wash and thoroughly dry all fresh strawberries, leaving the green caps on. Ensure they are completely dry to prevent a soggy coating.
- 2. Make the Crunch Topping: In a food processor, pulse Golden Oreos/vanilla wafers until coarse crumbs. Add freeze-dried strawberries and pulse until combined. Mix with melted butter. Spread on a parchment-lined baking sheet and bake at 300°F (150°C) for 8-10 minutes until golden. Let cool completely.
- 3. Prepare Coatings: If using, whisk softened cream cheese and sweetened condensed milk until smooth. Melt white chocolate/candy melts in 30-second intervals, stirring until smooth.
- 4. Coat Strawberries: Hold a strawberry by its stem. Dip into the cream cheese mixture (if using), letting excess drip off. Then, dip into melted white chocolate, ensuring an even coat. Immediately roll generously in the cooled strawberry crunch topping, gently pressing to adhere. Place on a parchment-lined baking sheet.
- 5. Chill and Set: Refrigerate the coated strawberries for at least 30 minutes, or until the chocolate and crunch are completely set and firm. Serve immediately and enjoy!
- Prep Time: 30 mins
- Cook Time: 10 mins