Crush the dry ingredients: Cookies and freeze-dried strawberries.
Season: Add sugar, salt, and optional gelatin powder.
Bind: Pour in melted butter and vanilla, then toss to coat.
Set: Spread to cool and dry, then break into crumbles.
Add 20 golden sandwich cookies to a zip-top bag. Press out air and seal. Smash with a rolling pin until you have mostly small crumbs with a few larger bits for texture.
Measure 1 cup freeze-dried strawberries. Crush lightly in a separate bag or with your hands to make small flakes. Avoid a fine powder; you want visible strawberry pieces.
Combine cookie crumbs and strawberry pieces in a large bowl. Stir in 2 tablespoons granulated sugar and a pinch of salt. If using, sprinkle in 1–2 tablespoons strawberry gelatin powder for brighter color and tang.
Stir 4 tablespoons melted unsalted butter with 1 teaspoon vanilla extract. Drizzle over the crumb mixture while tossing with a fork until everything looks evenly coated and slightly clumpy.
Spread the mixture on a parchment-lined sheet pan. Let it sit for 10–15 minutes to set as the butter cools. Break into crumbles with your fingers.
Taste and adjust. Add a pinch more salt to pop the flavor or a teaspoon more sugar if you want extra sweetness.
Don’t over-process: Skip the food processor or pulse very briefly. Larger crumbs give a better crunch.
Keep it dry: Freeze-dried strawberries, not soft dried ones, keep the topping crisp.
Butter balance: Add butter just until the crumbs hold together when pinched. Too much turns it greasy.
Color control: For a vivid pink hue without gelatin, add a few more strawberry flakes and toss gently.
