Strawberry Shortcake Fruit Salad

This strawberry shortcake fruit salad with strawberry crunch topping is the perfect light and airy dessert. Filled with luscious red strawberries, fluffy angel food cake, homemade whipped cream and then topped with strawberry crunch crumble it is the perfect dessert for spring or summer.

We are very fortunate that we live really close to an awesome strawberry farm. Picking strawberries every spring is one of our favorite family outings. My kids always go a little wild with the strawberry picking and we end up with four or five pounds of strawberries each time.

One of my most popular recipes last year were these strawberry crunch covered strawberries. My kids loved them, my husband loved, and I loved them. I wanted to create another dessert with the delicious strawberry crunch topping. I also had a lot of strawberries to use up!

Strawberry shortcake fruit salad ingredients

I love this strawberry shortcake fruit salad because it doesn’t need a ton of ingredients. For this recipe you will need:

• Angel food cake: Store bought, boxed, or homemade all work. I actually used one from my local grocery store to keep it easy.
• Fresh strawberries: You’ll need about two cups. If you’re in the US, a one pound container of strawberries is usually about two cups.
• Heavy cream and powdered sugar: To make the whipped cream. Alternatively, you can buy premade whipped topping to use such as Cool Whip, if desired.
• Golden oreos, strawberry gelatin, French vanilla pudding, and freezer dried strawberries: For the strawberry crumble topping. Do not prepare the pudding or gelatin mix.

How do I make the strawberry shortcake fruit salad?

To make this recipe, begin by baking your angel food cake according to the directions on the package or your recipe and then letting it cool. Skip this step if using a pre-made cake.

Next gather your additional ingredients:

Wash and dry your strawberries. Remove the stems and then quarter them. Set aside.

In a large mixing bowl add the heavy cream and powdered sugar. Beat with a hand mixer on medium and then shift to high. Beat until stiff peaks begin to form. In a trifle dish or large bowl mix the strawberries, angel food cake and whipped cream together. Top with strawberry crunch crumble (directions below).

How to make the strawberry crunch crumble?

Preheat your oven to 350 degrees and line a baking tray with parchment paper (not wax paper).

Add the golden Oreos and freeze dried strawberries to a food processor. Run them through until they are well crushed. Alternatively, if you do not have a food processor you can place the Oreos and freeze dried strawberries into a large plastic storage bag and then crush them with a mallet or by hand.

In a small bowl add the Oreo and freeze dried strawberry crumble. Add three tablespoons of French vanilla pudding mix and two tablespoons of strawberry gelatin mix. Stir well.

Spread on the baking sheet and bake for 7 to 8 minutes. Check at 5 minutes to turn over. I like to keep a close eye on mind so it doesn’t burn. Let it cool.

How to store this recipe

Store this recipe in an airtight container in your refrigerator. It will be good for about two days. After two days, the strawberry fruit salad starts to become mushy.

Tips for this recipe

• If you’re in a hurry try buying an angel food cake and whipped topping from your local grocery store.
• Make sure you get golden Oreos and not lemon Oreos.
• Do not prepare the gelatin mix or the pudding mix, you will use the dry mix.
• Use the leftover gelatin mix and pudding mix to make some strawberry crunch covered strawberries to place on top. Not only are they delicious but they’ll make your strawberry shortcake fruit salad look extra beautiful.
• If your strawberries aren’t quite ripe enough try sprinkling a little powdered sugar on them to sweeten them.

If you liked this strawberry shortcake fruit salad, you might also enjoy:

• Chocolate Oreo Crumble Covered Strawberries
• Old Fashioned Fruit Salad
• Secret Ingredient Banana Pudding
• Creamsicle Covered Strawberries

Print Pin

5 from 9 votes

Strawberry Shortcake Fruit Salad with Strawberry Crunch Topping

This strawberry shortcake fruit salad is a breeze to make. The strawberry crunch crumble topping takes this dessert to the next level.

Course Dessert

Cuisine American

Keyword Strawberry Shortcake Fruit Salad

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 8 people

Author Two Pink Peonies

Cost $10

Equipment

• Food processor (or a plastic storage bag to crush by hand)
• Hand mixer

Ingredients

For the fruit salad

• Angel food cake cut into bite size pieces homemade, boxed, or pre-made from the grocery store all work.
• 2 cups fresh strawberries
• 2 cups heavy cream
• 4 tbsp powdered sugar

For the strawberry crumble topping

• 8 golden Oreos
• 2 tbsp strawberry gelatin mix (such as Jello) do not prepare the mix
• 3 tbsp French vanilla pudding mix do not prepare the mix
• 2 tbsp freeze dried strawberries

Instructions

• If using a boxed or homemade angel food cake recipe, begin by baking your angel food cake according to the directions on the package or recipe and then letting it cool. If using a pre-made angel food cake skip to the next step.
• Wash and dry your strawberries. Remove the stems and then quarter them. Set aside.
• In a large mixing bowl add the heavy cream and powdered sugar. Beat with a hand mixer on medium and then shift to high. Beat until stiff peaks begin to form.
• In a trifle dish or large bowl mix the strawberries, angel food cake and whipped cream together with a large spoon. Top with strawberry crunch crumble (directions below).

For the strawberry crumble topping

• Preheat your oven to 350 degrees and line a baking tray with parchment paper (not wax paper).
• Add the golden Oreos and freeze dried strawberries to a food processor. Run them through until they are well crushed. Alternatively, if you do not have a food processor you can place the Oreos and freeze dried strawberries into a large plastic storage bag and then crush them with a rubber mallet or by hand.
• In a small bowl add the Oreo and freeze dried strawberry crumble. Add three tablespoons of French vanilla pudding mix and two tablespoons of strawberry gelatin mix. Stir well.
• Spread on the baking sheet and bake for 7 to 8 minutes. Check at 5 minutes to turn over. I like to keep a close eye on mind so it doesn't burn. Let it cool.

Notes

• Keep a close eye on your crumble when baking it so it doesn’t burn or get too crisp. You can also bake it during the last few minutes of baking your angel food cake if you are making a homemade cake.