Do you remember making rice krispie treats as a kid? It wasn’t something that we did very often, but I do remember trying to press the gooey, messy mass of marshmallow-coated rice krispies into the pan. And then, of course, licking off all the pieces that stuck to my hands. It’s been at least 10 years since I’ve successfully (there was one time I attempted to make them and my marshmallows were too old to melt….? It was gross and kind of pathetic to be defeated by rice krispie treats) made rice krispie treats. And I have to say I was kind of skeptical that I’d still like them. I’m not that into marshmallows since they’re so sweet, but this recipe definitely changed my mind. Rice krispie treats can totally be “grown-up” and delicious. The strawberries balance the sweet treats and then there’s also the fabulous combination of crunchy treat with smooth whipped cream. It’s totally decadent and delicious. I think these would be perfect for a kid’s party. And they’ll definitely be a fun summer treat since you don’t even have to turn on the oven. I’d highly recommend these whether it’s to take a walk down memory lane of the last time you made rice krispie treats, or whether you have some youngsters you can make these with/for.
Strawberry Shortcake Rice Krispie Treats
Serves 16
Adapted from Sweet Treats and More
- 5 1/2 cups Rice Krispie cereal
- 3 heaping cups chopped angel food cake (little less than 1/2 a store-bought cake)
- 1 (10oz) bag marshmallows
- 4 Tbsp unsalted butter
- 2 cups whipping cream
- 2 tsp granulated sugar
- 2 tsp vanilla extract
- 4 cups diced strawberries (about 16oz)
In a large microwave-safe bowl, melt marshmallows and butter together, this takes about 1-2 minutes. Stir in rice krispies and angel food cake squares.
Press into a lightly greased 9×13″ pan.
In a separate bowl, use an electric mixer to whisk the whipping cream with sugar and vanilla extract until stiff peaks form.
To serve, cut treats into squares, add a dollop of whipped cream on top and then top with a spoonful of diced strawberries.
