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My mom makes a killer Cherry Crunch, a delicious dessert made with cream cheese, cherries, and more. With the shipment of a few new Good Cook supplies, I decided to use my new mixing bowls for good and adapt her recipe to make my own Strawberry Cream Crunch. It turned out really well, though I’ll adjust the recipe just a bit for you, as there are a couple of tweaks I would make the next time around. Either way, it’s a sweet treat that’s perfect for this time of year with all the strawberry patches soon to be opening.
First things first, have you checked out the Good Cook Touch Treasure Hunt? If not, check it out; you may also want to enter my giveaway while there! So, one of the Touch items happens to be a set of mixing bowls that have quickly become my favorite mixing bowls, even though I’ve only had them a few days. They are multicolored and come in 3 different sizes: 5-qt., 3-qt., and 1.5-qt. Probably my favorite feature is the non-slip rubber base on the bottom of each bowl. This means the bowl doesn’t slip around when I’m trying to mix something up. The bowls have pour spouts and handles to grip while mixing. The inside of each bowl is smooth as silk, so when stirring, you’re not going to get a sound much like the sound of fingernails on chalkboard (yes, there are bowls like that). I used the larger bowl to wash my strawberries and the medium bowl to mix up my crust.
So, how to make a delicious Strawberry Cream Crunch?
Below, you’ll find a printable recipe, without photos, for your convenience. The first step is to wash your strawberries; I like to soak mine in a water/vinegar solution for about 10 minutes and then rinse well. While the berries are soaking, go ahead and mix up the crust with a fork. Add pecans, if desired. Press crust into a 9×13 baking dish, no need to grease (pardon my fingernails, still a leftover bluish-green from 80’s night at SoFabCon). Bake crust at 350° for about 20 minutes. When done, let crust cool.
For the cream filling, mix the Cool Whip and cream cheese together, adding in powdered sugar. Spread onto cooled crust.
Finally, it’s time for the berry topping. Slice up the strawberries, and then crush with a potato masher. They don’t need to be completely crushed; it’s best to leave the berry mixture quite chunky. Add sugar, corn starch, and Jello, stirring or whisking well. Heat mixture until it begins to thicken. Then cool in refrigerator. The mixture will still be a bit runny, but it’ll have more of a jelly-like texture. Add strawberry topping to dessert, spreading evenly over the top.
It’s best to chill before serving. Slice it up, serve, and enjoy!
Strawberry Cream Crunch
- 1 1/2 sticks butter
- 1 1/2 cups flour
- 1 cup chopped pecans optional
- 1/2 container Cool Whip
- 2 cups powdered sugar
- 1 8 oz. cream cheese
- 1 qt. strawberries
- 3/4 cup sugar
- 2 tbsp corn starch
- 1/2 pkg. Blackberry Jello or other flavor, if desired
- Wash strawberries. While berries are soaking, mix up crust with a fork. Add pecans, if desired. Press crust into a 9x13 baking dish. Bake at 350° for about 20 minutes. When done, let cool.
- For the cream filling, mix Cool Whip and cream cheese together, adding in powdered sugar. Spread onto cooled crust.
- For the berry topping, slice up strawberries, and crush with a potato masher. They don't need to be completely crushed; it's best to leave the berry mixture quite chunky. Add sugar, corn starch, and Jello, stirring or whisking well. Heat mixture until it begins to thicken. Then cool in refrigerator. The mixture will still be a bit runny, but it'll have more of a jelly-like texture. Add strawberry topping to dessert, spreading evenly over the top.
- Chill before serving. Slice it up, serve, and enjoy!
Finally, don’t miss out on the 30% instant savings on all Good Cook Touch items. You can also get an extra 10% off with the promo code: HUNT. This offer is valid through May 21, 2013.