Best 19 Strawberry Crunch Recipes

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.

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.

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.

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.

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.

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!

STRAWBERRY RHUBARB CRUNCH (LOW-CARB VERSION)

Steps:

• Preheat oven to 350.
• In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
• Press half of the mixture into a greased 9x13 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 takes about 5 minutes.
• Pour over the rhubarb/strawberry layer.
• Top with the remaining crumb mixture and bake at 350 for 60 minutes.

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!

STRAWBERRY BANANA CRUNCH PARFAIT

Steps:

• Layer half of these ingredients in your favorite dish. Repeat layers.

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!

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 CRUNCH CAKE RECIPE - (4/5)

Steps:

• Drain thawed strawberries, reserving syrup; set aside. In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well. Spread half of the batter in a greased and floured 13x8x2-inch baking pan. Spoon drained strawberries over the batter. Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture. Bake at 350° for 30 to 35 minutes. In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake. Serve with whipped cream or whipped topping, if desired.

CHOCOLATE STRAWBERRY CRUNCH ICEBOX CAKE

Steps:

• Whisk 2 cups cold milk and pudding mix together in a bowl until combined. Refrigerate until ready to use.
• Combine cream cheese and whipped topping in a medium bowl. Add confectioners' sugar and mix thoroughly.
• Cover the bottom of a 2-quart bowl or 9x13-inch pan with a layer of graham cracker squares. Spread about 1/3 of the cream cheese mixture on top. Top with 1/4 cup cookie crumbs. Cover with another layer of graham crackers and 1/3 of the pudding. Add a layer of strawberries and 1/4 cup chocolate toffee bits.
• Repeat layers until bowl is filled. Break remaining graham crackers into thirds and place along the edge of the bowl; add remaining strawberries. Top with any remaining cookie crumbs or toffee bits. Cover and refrigerate at least 4 hours before serving.

STRAWBERRY YOGURT CRUNCH

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, coconut and nuts. Remove 1 cup for topping. , Press remaining oat mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 12-13 minutes or until light brown. Cool on a wire rack., In a large bowl, fold whipped topping into yogurt. Spread over crust. Sprinkle with reserved oat mixture. Cover and refrigerate for 4 hours or overnight.