I developed this recipe because I always wanted to emulate that magical strawberry crumble that's on the outside of the Good Humor Strawberry Shortcake bars. And it definitely hits the mark! This recipe is a great way to celebrate strawberry season this June.

If you don’t know what I am talking about then head to your nearest convenience store, reach into the little ice cream freezer and you should find one of these delicious bars. I used to eat at least one of them per day when I worked at the beach concession stand as a high schooler and I stand by that habit. 

Serves: 5- 8
Prep time: 20 min
Total time: 45 min


For the shortcakes:
1 3/4 cups flour
5 tablespoons unsalted butter, cold cut into small pieces
3/4 cup half and half
2 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt

For the crumble:
2 of the shortcakes
1/2 cup freeze dried strawberries crushed or chopped
1 tablespoon melted butter

For the sundaes:
Vanilla ice cream or freshly whipped cream
1-2 cups chopped strawberries (I like to sprinkle some sugar on them, then let them sit for 10 - 15 min so they get juicy)


To make the shortcakes:

  • Preheat oven to 450 degrees. In a large bowl toss together flour, baking powder, sugar, and salt. Cut or work the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. 

  • Add the half and half and stir gently until it forms a large mass. Gather it into a ball and transfer to a lightly floured surface. Knead for 1 minute, then pat it out to form a 3/4 inch thick rectangle. You don’t want to overwork this dough because it will result in tough shortcakes. 

  • Use a circular cookie cutter to cut out 8 circles and arrange on a baking sheet. Bake until puffed and golden, about 14 minutes. Cool on a wire rack.

To make the Crumble:

  • With your hands, crumble up 2 of the shortcakes into a medium bowl. Add the dried strawberries and butter and stir to combine. 

  • Spread the crumble out evenly on a parchment paper lined or nonstick baking sheet and bake at 350 degrees for 3-5 minutes. Transfer to a plate to cool.

  • Assemble the sundaes by slicing the remaining shortcakes in half and filling them with the ice or whipped cream and topping with the fresh strawberries and crumble. 

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