Best Strawberry Crunch Recipes

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

LOW SUGAR STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
• Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

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 SUNDAE CRUNCH BAR COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
• Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
• Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
• Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
• Cut bars into 6x6 rows.

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.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. , In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.

MAKEOVER STRAWBERRY RHUBARB CRUNCH

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray., In a small bowl, combine the flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired.

GINGER CRUNCH CAKE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 350°F. Grease three 8- by 2-inch cake pans.
• For crunch topping:
• In a small bowl combine crunch topping ingredients, stirring until combined. Divide topping among pans and press evenly onto bottom.
• For ginger cake:
• In a large bowl whisk together flour, baking soda, ginger, cinnamon, and salt. Add remaining ginger cake ingredients and with an electric mixer beat on high speed 2 minutes. Carefully spread batter over crunch topping in pans and bake in upper and lower thirds of oven, switching position of pans in oven halfway through baking, 20 minutes, or until a tester inserted in center of each layer comes out clean.
• Immediately invert cake layers onto racks lined with wax paper and cool completely. Cake layers may be made 2 weeks ahead and frozen, wrapped separately in plastic wrap. Thaw layers in refrigerator before proceeding with recipe.
• In a chilled bowl with chilled beaters of an electric mixer beat 2 cups cream with vanilla and 2 tablespoons granulated sugar until it just holds stiff peaks.
• Cake Assembly:
• Arrange 1 cake layer, crunch side up, on a cake plate and spread with a heaping cup whipped cream. Repeat with another cake layer and another heaping cup whipped cream and top with third cake layer, crunch side up. Leaving top plain, spread remaining whipped cream on side of cake to coat (a final coating will be added later). Chill cake, covered loosely with plastic wrap, at least 4 hours (to facilitate slicing) and up to 24.
• Hull strawberries and slice half of them. In a bowl with a potato masher mash sliced berries with lemon juice and remaining 2 tablespoons granulated sugar. In a food processor purée remaining berries and strain through a fine sieve into bowl with mashed berry mixture. Sauce may be made 1 day ahead and chilled, covered.
• In a chilled bowl with chilled beaters of an electric mixer, beat remaining cup cream until it just holds stiff peaks and spread decoratively on side of cake. Arrange some whole strawberries on top of cake and garnish plate with additional whole strawberries.
• Serve cake with strawberry sauce.

STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 350°F
• In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
• Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
• Cover with the rhubarb and strawberries.
• In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
• Pour over the rhubarb/strawberry layer.
• Top with the remaining crumb mixture and bake for 60 minutes.

STRAWBERRY RHUBARB CRUNCH

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb., In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture., Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

STRAWBERRY COCONUT OATMEAL CRUNCH PIE

Steps:

• Preheat oven to 375. Grease a 9-inch pie plate with baking spray and set aside. Place cereal in a ziploc bag, close the bag and crush the cereal with a rolling pin. In a mixing bowl, combine crushed cereal, oats, flour, coconut and honey; stir until completely blended. Press mixture into previously prepared pie plate. You can use a buttered spatula to do this, or you can also spray some cooking spray on your hands so that the mixture doesn't stick.
• Bake for 8 to 10 minutes, or until golden brown. Let completely cool. Prepare the strawberry sauce by combining water and corn starch in a microwave-safe bowl. Stir until well blended.
• Mix in mashed strawberries and microwave for 30 to 40 seconds, or until sauce is thickened. Spread sauce on top of cooled pie. Arrange sliced strawberries and refrigerate for 20 to 30 minutes, or until chilled. Garnish with crushed strawberry cereal flakes. Serve.

STRAWBERRY CRUNCH CAKE

Steps:

• 1. Preheat oven to 350F and bake cake according to directions in 2 round cake pans. Cool.
• 2. For topping: Remove cream from 30 Golden Oreos. Crush / grind Oreos into a course texture. Stir in 7 to 8 Tbsp. Melted Butter. Stir in 5 to 6 Oz Instant Strawberry Jello mix. Can add in ground/minced freeze dried strawberries (Optional).
• 3. Filling Mixture: Whip heavy Whipping Cream until stiff peaks form. Add 1/3 c. Powdered sugar and whip until blended. Add Instant Vanilla Pudding and Whip until just blended.
• 4. Layer Cake: Bottom layer of cake. Whipped Cream Mixture. Sliced strawberries. Whipped Cream Mixture. 2nd layer cake. Whipped Cream Mixture. Frost entire cake with Cool Whip Extra Creamy (on top of the Whipped cream mixture). Coat cake with topping. Decorate with Sliced strawberries and glaze drizzle. *Glaze is powdered sugar and a few drops of milk/water.
• 5. Cake must stay refrigerated. Can be frozen. Can be left out at potlucks/BBQs (Just put any leftovers in the refrigerator after).

STRAWBERRY COCONUT OATMEAL CRUNCH PIE RECIPE

Steps:

• Preheat oven to 375.
• Grease a 9-inch pie plate with baking spray and set aside.
• Place cereal in a ziploc bag, close the bag and crush the cereal with a rolling pin.
• In a mixing bowl, combine crushed cereal, oats, flour, coconut and honey; stir until completely blended.
• Press mixture into previously prepared pie plate. You can use a buttered spatula to do this, or you can also spray some cooking spray on your hands so that the mixture doesn't stick.
• Bake for 8 to 10 minutes, or until golden brown.
• Let completely cool.
• Prepare the strawberry sauce by combining water and corn starch in a microwave-safe bowl.
• Stir until well blended.
• Mix in mashed strawberries and microwave for 30 to 40 seconds, or until sauce is thickened.
• Spread sauce on top of cooled pie.
• Arrange sliced strawberries and refrigerate for 20 to 30 minutes, or until chilled.
• Garnish with crushed strawberry cereal flakes.
• Serve.

FROZEN STRAWBERRY CRUNCH DESSERT

Steps:

• In bowl, combine flour, brown sugar, walnuts and cinnamon. Mix well. Stir in melted butter until well blended.
• Transfer mixture to large baking tray. Bake at 350 for 20 minute stirring often. Mixture should be crumbly. Cool.
• In large bowl, beat egg whites until foamy. Gradually add sugar, beating constantly until very thick.
• Add undrained strawberries and lemon juice. Beat for at least 10 minute until mixture is very light and fluffy (mixture will fill bowl.) Fold in whipped topping, blending well.
• Into bottom of buttered 9x13 glass dish, evenly distribute half of brown sugar and nut mixture.
• Carefully spoon in strawberry mixture, spreading evenly. Sprinkle with remaining nut mixture. cover and freeze 8 hours or more.
• Remove from freezer about 20 minute before serving. Cut into squares. Garnish each serving with a whole strawberry and a mint leaf sprig, if desired.

FROZEN STRAWBERRY CRUNCH CAKE RECIPE - (4.4/5)

Steps:

• Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb. In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside. In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes. Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Fold the fresh strawberries into the cream mixture. In a buttered glass cake pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top. Cover and freeze for three hours or more and enjoy!

FROZEN STRAWBERRY CRUNCH CAKE

Steps:

• Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb. In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside. In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes. Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Fold the fresh strawberries into the cream mixture. In a buttered glass cake pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top. Cover and freeze for three hours or more and enjoy!

RHUBARB STRAWBERRY CRUNCH

Steps:

• 1. In a large bowl mix together, the flour, brown sugar, and rolled oats.
• 2. Cut in the butter; mix well, and until it becomes crumbly.
• 3. Pat half of the crumb mixture in the bottom of an ungreased 13 x 9 inch baking pan. (I used an aluminum baking pan.)
• 4. Save half of the remaining crust mixture to use as a topping.
• 5. ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- -----
• 6. Spoon the sliced rhubarb evenly over the crumbled crust.
• 7. Mix the sugar and cornstarch together in a saucepan.
• 8. Add the water, cook and stir continuously over medium heat, until it comes to a boil.
• 9. Boil until it looks clear and thickened, in about 5 minutes. (It may not even take five minutes for it to become clear and thicken.)
• 10. Add the vanilla extract and the strawberry gelatin powder; cook and stir for 1 minute more, and then spoon the syrupy mixture over the rhubarb.
• 11. Top with the remaining crumbled/crust/mixture.
• 12. Bake in a 350 degree oven for 45 minutes, until the crumb mixture has browned slightly on top.
• 13. Serve warm, or if desired, with Cool Whip or vanilla ice cream.
• 14. I refrigerate leftovers (uncovered) in the fridge.

STRAWBERRY RHUBARB CRUNCH CAKE

Steps:

• In a 9 x 13 inch pan, place the rhubarb in the bottom.
• Sprinkle with the dry gelatin then sugar. Sprinkle the dry cake mix on top.
• Drizzle the melted butter over cake mix.
• Pour water on top of cake.
• Bake 350 degrees for 45 minutes.
• Serve with sliced fresh strawberries and or whipped cream.

FROZEN STRAWBERRY CRUNCH CAKE RECIPE - (4.7/5)

Steps:

• Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb. In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside. In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes. Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Fold the fresh strawberries into the cream mixture. In a buttered glass cake pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top. Cover and freeze for three hours or more and enjoy!