RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

This might be one of the prettiest and easiest summer desserts that I’ve ever made!

Look, we’re not making things complicated with this dessert. It is hot, the kids are running wild and this is the kind of dessert we need to make for cookouts or end to a great summer meal.

Strawberry pie filling makes up the base of this cobbler (or crisp), it has a fantastically easy white cake mix type crumble on top and then it’s dotted with blueberries before being popped into the oven. Yes, I know, it is summer and we’re turning on the oven but it’s worth it. This cobbler will take a bit to cool, so I always make this the night before and let it cool overnight before serving. However, really it just needs time for the pie filling to cool and thicken a bit.

Why You Should Make this red, white and blue Patriotic Cobbler…

• great easy 4th of July Dessert
• Super simple summer time dessert
• Just a dump and bake type of recipe
• This fruit cobbler can be made with pretty much any pie filling

QUICK GLANCE AT INGREDIENTS for Strawberry Blueberry Crisp:

• 2 cans Strawberry Pie Filling (20 oz each)
• 1 box white cake mix (about 18 oz)
• 1 cup sugar
• 1/2 cup butter, melted
• Fresh Strawberries (for topping)
• Fresh Strawberries (for topping)
• Vanilla Ice Cream (for topping)

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How to make Patriotic Cobbler – Strawberry Blueberry Crisp:

I love to serve this with fresh blueberries, fresh strawberries and scoops of vanilla ice cream! This would also be great topped with homemade whipped cream or cool whip.

Frequently Asked Questions

More cobbler/crips recipes :

• Easy Peach Crisp
• The Best Apple Crisp
• Grandma’s Sweet Cherry Cobbler
• Pumpkin Cobbler

Patriotic Cobbler – Strawberry Blueberry Crisp

Patriotic Cobbler - Strawberry Blueberry Crisp

Yield: 9 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This easy Patriotic Cobbler screams summer with this strawberries and blueberries! Strawberry Pie filling is topped with a cake crumble topping, dotted with fresh blueberries, baked and then served with fresh blueberries, fresh summer strawberries and vanilla ice cream.

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Ingredients

• 2 cans Strawberry Pie Filling (20 oz each)
• 1 box white cake mix (about 18 oz)
• 1 cup sugar
• 1/2 cup butter, melted
• 1/2 cup fresh blueberries
• Fresh Strawberries (for topping)
• Fresh Strawberries (for topping)
• Vanilla Ice Cream (for topping)

Instructions

Preheat oven to 350F.

Open cans of strawberry filling and pour them into a 9 x 13 cake pan.

In a bowl, combine the white cake mix, sugar and butter.

Mix until combined and crumbly.

Sprinkle crumble topping over strawberry pie filling.

Sprinkle or dot 1/2 cup fresh blueberries over top of crumble topping.

Bake in preheated oven for 35 minutes.

Let Cool before serving as pie filling will firm up as it thickens. Pie filling WILL BE VERY JIGGLY when it first comes out of the oven.

Notes

Pie filling WILL BE VERY JIGGLY when it first comes out of the oven.

Nutrition Information:

Yield: 9 Serving Size: about 1 cup
Amount Per Serving: Calories: 322Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 164mgCarbohydrates: 44gFiber: 1gSugar: 37gProtein: 2g

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The post Patriotic Cobbler – Strawberry Blueberry Crisp appeared first on Shoppin' Buggy Recipes.

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Cupcakes with a Strawberry Crunch Topping and Fresh Strawberries? YES! I loved those Strawberry Crunch Ice Cream bars when I was little and these cupcakes remind me of them so much.

QUICK GLANCE AT INGREDIENTS FOR STRAWBERRY CRUNCH CUPCAKES:  

• White Cupcakes – Store Bought OR use my recipe below for semi homemade cupcakes
• butter – salted or unsalted is fine
• powdered sugar
• vanilla extract
• cream cheese
• heavy cream
• Fresh Strawberries
• Golden Oreos
• box strawberry Jello powder

HOW DO YOU MAKE THESE STRAWBERRY CRUNCH CUPCAKES?

FOR THE CUPCAKES:

We’re starting off this recipe with a white cupcake. You can make a strawberry cupcake base if you want to but I went with white. This is a semi homemade blog so you’ve got a few options for the cupcakes:

• Store Bought Cupcakes from the Bakery
• Box Mix Cupcakes
• The Recipe below for semi homemade white cupcakes

If you want to make my semi homemade cupcakes this is what you’ll need to do:

Pre-heat oven to 325F. In the bowl of a mixer, mix together the egg whites, water, and vanilla.

Mix on low for about 10 seconds. In a large bowl, mix together cake mix, flour, sugar, and salt.

Slowly add the dry mix a little at a time.

Mixing on low until everything is combined. Add sour cream and mix well. Mix well.

Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter. Bake at 325F for 25 minutes.

Remove from oven and cool.

FOR THE FROSTING: 

Same as before, you can use store bought frosting or use my recipe.

If you want to make my vanilla cream cheese frosting recipe, this is how to make it:

Cream butter in the bowl of a mixer. Add cream cheese and mix well.S

lowly add powdered sugar while mixing.

Add vanilla and heavy cream and mix until combined.

NOW LET’S MAKE THE STRAWBERRY CRUNCH TOPPING:

This is the topping that is going to make these cupcakes, Strawberry Crunch Cupcakes.

I learned this trick from my friend Hayley, when she made this amazing Strawberry Crunch Poke Cake.

Roughly crush Golden Oreos and pour into a bowl.

Mix in strawberry Jello powder and melted butter. Stir well.

DECORATING STRAWBERRY CRUNCH TOPPING:

I like to use a piping bag, fitted with a 2D Drop Flower Decorating Tip and to swirl the frosting onto the cupcakes.

Then sprinkle the strawberry crunch topping onto cupcakes.

Top each cupcake with a sliced strawberry.

STRAWBERRY CRUNCH CUPCAKES

Strawberry Crunch Cupcakes

Yield: 24 cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

These Strawberry Crunch Cupcakes remind me of those amazing Strawberry Crunch Cupcakes popsicles that we use to get from the ice cream truck as kids! 

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Ingredients

CUPCAKES:

Toggle ingredient group

• 2 tablespoons vegetable oil
• 4 egg whites
• 1 1/3 cups water
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 box white cake mix
• 1 cup all-purpose flour
• 1 cup sour cream (8oz container)

FROSTING:

Toggle ingredient group

• 1 cup butter, softened
• 8 cups powdered sugar
• 2 teaspoons vanilla
• 8 ounces Cream cheese, softened
• 2-4 tablespoons heavy cream

TOPPINGS

Toggle ingredient group

• 12 Fresh Strawberries
• 20 Golden Oreos
• 3.4 oz box strawberry Jello powder
• 4 tablespoons butter, melted

Instructions

CUPCAKES

Pre-heat oven to 325F.

In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.

In a large bowl, mix together cake mix, flour, sugar, and salt.

Slowly add the dry mix a little at a time. Mixing on low until everything is combined.

Add sour cream and mix well.

Mix well.

Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter.

Bake at 325F for 25 minutes. Remove from oven and cool.

FROSTING

Cream butter in the bowl of a mixer.

Add cream cheese and mix well.

Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.*

STRAWBERRY CRUNCH TOPPING

Roughly crush Golden Oreos and pour into a bowl.

Mix in strawberry Jello powder and melted butter.

Stir well.

DECORATING

I like to use a piping bag, fitted with a 2D Drop Flower Decorating Tip and to swirl the frosting onto the cupcakes.

Then sprinkle the strawberry crunch topping onto cupcakes.

Top each cupcake with a sliced strawberry.

Notes

*Add 1 tablespoon of heavy cream at a time until desired consisted is reached.

Nutrition Information:

Yield: 24 Serving Size: 1 cupcake
Amount Per Serving: Calories: 417Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 43mgSodium: 256mgCarbohydrates: 60gFiber: 0gSugar: 51gProtein: 3g

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love the recipes that you’re finding here but worried about misplacing them? Sign up for my newsletter above for new recipes every week OR make sure to pin this recipe to your Pinterest account so it’s always easy to find!

The post Strawberry Crunch Cupcakes appeared first on Shoppin' Buggy Recipes.

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Strawberry and Banana is the perfect flavor combo and this pudding pie is packed with it! This chilled Banana pudding pie is so creamy and just perfect for spring and summer!

Quick glance at what you’ll need to make Strawberry Banana Pudding Pie: (amounts in recipe card below)

• strawberries
• bananas
• 9-inch pie shell (NOT deep dish) OR graham cracker pie crust
• cold whole milk
• Banana Cream Instant Pudding
• orange zest
• thawed Cool Whip Whipped Topping
• apple jelly

(amounts in recipe card below)

How to make Strawberry Banana Pudding Pie:

Let us talk about the crust!

More Pie Recipes: 

• Strawberry Jello Cream Cheese Pie
• Southern Pineapple Pie
• Old Fashioned Peanut Butter Meringue Pie
• Frozen Lemonade Pie

Strawberry Banana Pudding Pie

Strawberry Banana Pudding Pie

Yield: serves 6

This Vintage Strawberry Banana Pudding Pie recipe is a creamy banana pudding pie with sliced strawberries and sliced banana on the bottom and top of the pie! Plus the top fruit has melted apple jelly on it!!! 

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Ingredients

• 1 pint strawberries
• 2 bananas
• 1 baked 9-inch pie shell (NOT deep dish) OR graham cracker pie crust
• 1 cup cold whole milk
• 1 small box Banana Cream Instant Pudding (3.4oz)
• 1 tablespoon orange zest
• 1.5 cups thawed Cool Whip Whipped Topping
• 1/4 cup apple jelly

Instructions

1. Wash, core and slice 1/2 of the strawberries.
2. Place strawberries into bottom of baked pie crust.
3. Peel and slice 1 banana and lay sliced on top of strawberries.
4. In a large mixing bowl, combine the cold milk and instant pudding.
5. Whisk pudding until thick.
6. Fold in thawed Cool Whip topping and orange zest.
7. Pour pie filling over sliced fruit.
8. Place into fridge for at least 4 hours to chill and set.
9. Before serving, wash, core and slice the rest of the strawberries.
10. Peel and slice 2nd banana.
11. Arrange strawberry slices and banana slices over pie.
12. Melt Apply Jelly and brush over fruit.
13. Serve cold.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love it? Pin it!

The post Strawberry Banana Pudding Pie appeared first on Shoppin' Buggy Recipes.