Strawberry Shortcake Rice Krispie Treats are loaded with those nostalgic pink and white cookie crumbs we all love! This no-bake confection is a favourite among kids both young and old, and they are easy to prepare and fun to eat too. These treats can also be prepared with vegan marshmallows if you have any dietary restrictions.

I think Rice Krispie Treats are the epitome of childhood happiness. Am I right? I can remember eating Rice Krispie Treats, or Rice Krispie Squares, as my mom would call them, ever since I was a little boy. A sense of nostalgia and the idea of something cute brought to life these Strawberry Shortcake Rice Krispie Treats, and I couldn’t be happier with how well they turned out!
Did you eat Rice Krispie treats as a child, Dear Reader? Were they store-bought or homemade? I have nothing against the store-bought kind. In fact, I purchased them many times for McKenna when she was younger. They make a great after-school snack, with just enough sugar to keep the energy level high for homework time!
I haven’t made many Rice Krispie Treats in the past few years because I was never aware of a vegan marshmallow on the market. You see, John.e is a vegetarian and I really didn’t need to have a full pan of those treats in our home, because it was only me who could eat them. When McKenna came to live with us, she was also a vegetarian too! When I found Dandies Marshmallows though, all of that changed!
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DANDIES VEGAN MARSHMALLOWS
Now, if you just so happen to click on the link for Dandies in the last paragraph, you will note that the brand has both large and mini marshmallows. Depending on the time of year, they also have flavours like pumpkin and peppermint – and now maple too!
This post is not sponsored by Dandies, and I don’t want you to think that I’m preaching veganism at you, because I am far from vegan. However, whenever I find a product that I love, I always share it with you. You most certainly don’t have to be vegan to enjoy Dandies marshmallows. They also have no artificial colours or flavours, which is always a bonus.
If you have any friends or family with food allergies, you might want to consider using Dandies as well. Unlike real marshmallows, there’s no corn syrup, they are kosher, and have no GMOs. Dandies are manufactured in a gluten-free environment and are free from many common allergens such as wheat, peanuts, tree nuts, dairy, eggs, shellfish, fish, mustard, corn, and sesame. Seriously, what do you have to lose!?

Lord Byron’s Notes
If you use Dandies Marshmallows for this recipe, you will need to add one extra tablespoon of butter when melting the marshmallows. In our home, we use real butter, because most vegetarians will consume real butter. If you need to keep this recipe vegan, use one extra tablespoon of vegan butter. In the case that you are not vegetarian or vegan and are using regular marshmallows, you will not need the extra butter to melt your marshmallows.

STRAWBERRY SHORTCAKE CRUMBS
Remember those pink and white ice cream bars with the strawberry-flavoured crumb coating? I do! In fact, they were my favourite ice cream bar when I was growing up. Now that I’m older, I don’t care much for ice cream, because it doesn’t seem to agree with me. I’m not lactose intolerant, but ice cream makes me feel bloated and blah, so I stay away from it as much as possible.
Now, in the instance that the ice cream in question is strawberry, I can’t pass it up. Because of the fact that I’m not a fan of ice cream, it is safe to assume that I am not an ice cream connoisseur. So, go easy on me when I tell you that my favourite ice cream is cheap ice cream, and the more artificial the strawberry flavour, the more I love it! I won’t name the brands that I like, but they package their ice cream in boxes. That’s all I’m going to say!
The number of Strawberry Shortcake Ice Cream Bars I ate when I was a kid is too high to count. I can’t tell you what the brand was, but the closest I can find are these by Good Humor. (I had to re-type ‘humor’ about five times before I could get my brain to let go of the O that should be in there – humour – it’s the Canadian in me!) Something tells me that in the 80s, the go-to brand was Nestle. Anyway, I digress!

INGREDIENTS NEEDED FOR THIS RECIPE
You might have guessed by now that you need a batch of Strawberry Shortcake Crumbs. Go ahead, and click on the link. It will open and new page so you won’t lose this one. The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
To Make the Crumbs:
- Vanilla Pudding – Just a plain box of powdered mix is all you need. There’s no need to mix it according to the instructions on the package.
- Strawberry Jello – Again, this is just the powder. You will use the powder as it is – no need to mix it and let it set.
- Flour – Regular all-purpose flour is good.
- Butter – I used salted butter to offset some of the sweetness. Unsalted butter is certainly okay too.
- Golden Oreos – These are vanilla-flavoured Oreos. You’ll use one full package of Golden Oreos.
To Prepare the Remainder of the Recipe:
- Rice Krispies Cereal – Just about everyone is familiar with this. Who could ever forget the craze of the snap, crackle, and pop figures from our childhood?
- Mini Marshmallows – I’m using vegan marshmallows in this recipe. Here’s where you can find them. If they are unavailable in your area, you can use regular mini marshmallows.
- Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies.
- Butter – Make sure your butter is at room temperature!
- Non-stick Cooking Spray
- Strawberry Shortcake Crumbs
HOW TO MAKE STRAWBERRY SHORTCAKE RICE KRISPIE TREATS
Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the rest of the recipe as follows.
Lightly grease a 9×13-inch baking dish with non-stick cooking spray and set aside. Add the butter, vanilla extract, and marshmallows to a large saucepan. Over low heat, and stirring very often, melt the marshmallows until well incorporated into the melted butter. Remove from heat. Add the cereal and one cup of strawberry shortcake crumbs. Stir until well combined with a spatula.
Turn the mixture out onto the prepared baking dish. Press the mixture flat, trying to get the surface as evenly as possible. (If you find your hands are sticking to the mixture, lightly spray one palm with the non-stick cooking spray and rub your palms together.) Once the mixture has been flattened, sprinkle over the remaining strawberry shortcake crumbs and press on them just lightly so that they stick to the surface. Place in the freezer for 15 minutes. Remove from the freezer and slice into squares. These can be stored in a food-safe container in the fridge for up to five days.

STORING, PACKAGING, & FREEZING
When it comes to most snacks and treats, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. They will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!
If you plan to freeze your Strawberry Shortcake Rice Krispie Treats, you certainly can! Once cut, pack them into food-safe containers. The container must be freezer friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!
You can freeze these for up to three months. With all of that said, you really don’t need to freeze snacks and treats, because for the most part, they are ready in very little time and you should easily be able to prepare them the day you plan to eat them or serve them to guests.

QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!

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Strawberry Shortcake Rice Krispie Treats
Ingredients
- 8 cups mini white marshmallows
- 1 teaspoon vanilla extract
- 1/4 cup salted butter, softened
- 8 cups Rice Krispies cereal
- non-stick cooking spray
- 1 1/2 cups Strawberry Shortcake Crumbs https://www.lordbyronskitchen.com/strawberry-shortcake-crumbs/
Instructions
- Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the rest of the recipe as follows.
- Lightly grease a 9×13-inch baking dish with non-stick cooking spray and set aside.
- Add the butter, vanilla extract, and marshmallows to a large saucepan. Over low heat, and stirring very often, melt the marshmallows until well incorporated into the melted butter. Remove from heat.
- Add the cereal and one cup of strawberry shortcake crumbs. Stir until well combined with a spatula.
- Turn the mixture out onto the prepared baking dish. Press the mixture flat, trying to get the surface as evenly as possible. (If you find your hands are sticking to the mixture, lightly spray one palm with the non-stick cooking spray and rub your palms together.)
- Once the mixture has been flattened, sprinkle over the remaining strawberry shortcake crumbs and press on them just lightly so that they stick to the surface.
- Place in the freezer for 15 minutes.
- Remove from the freezer and slice into squares. These can be stored in a food-safe container in the fridge for up to five days.
Nutrition
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