STEP ONE: Divide the crushed vanilla sandwich cookies evenly (1 cup in each bowl) into two small mixing bowls.
STEP TWO: Add the crushed freeze-dried strawberries and 3 tablespoons of melted butter to one of the bowls of crushed cookies. Stir to combine.
STEP FOUR: Combine the strawberry-coated crushed cookies with the plain crushed cookies to create a strawberry shortcake crumble topping. Set aside.
STEP FIVE: In a large mixing bowl, add the very cold heavy whipping cream. Using a hand mixer, starting on low speed, beat the heavy whipping cream for 1 minute. Gradually increase the speed on the mixer up to high, and beat the heavy cream for another 2 to 3 minutes or until it reaches soft peaks.
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This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
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