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)
LET’S DO IT!
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.