STRAWBERRY CRUNCH RECIPE
This Strawberry Crunch is a sweet, crispy dessert layered with fresh strawberries, creamy filling, and crunchy topping. It’s an easy, crowd-pleasing treat perfect for summer gatherings or anytime you crave a refreshing, fruity dessert.
Ingredients
For the Crunch Layer:
- 3 cups crushed cornflakes or crispy cereal
- ½ cup unsalted butter melted
- ¾ cup brown sugar
For the Filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
For the Strawberry Layer:
- 4 cups fresh strawberries sliced
- 2 tablespoons granulated sugar
Instructions
Prepare the Crunch Layer:
- Preheat the oven to 350°F (175°C). In a bowl, mix crushed cornflakes, melted butter, and brown sugar until well combined. Press half of this mixture evenly into the bottom of a 9x9-inch baking dish. Bake for 10 minutes until golden and crispy. Remove and let cool.
Prepare the Filling:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
Prepare the Strawberries:
- In a medium bowl, toss sliced strawberries with granulated sugar. Let sit for 10 minutes to release juices.
Assemble the Crunch:
- Spread the cream cheese filling over the cooled crunch layer. Top with the sugared strawberries evenly. Sprinkle the remaining half of the crunch mixture over the strawberries.
Chill and Serve:
- Refrigerate for at least 20 minutes before serving to allow layers to set. Cut into squares and enjoy!
Notes
- Make Ahead: Prepare the crunch layer and filling separately ahead of time and assemble before serving.
- Variations: Use raspberries or blueberries instead of strawberries for different berry flavors.
- Storage: Keep refrigerated in an airtight container for up to 3 days.