Strawberry Shortcake Freezer Pie

Why You’ll Love This Recipe

This Strawberry Shortcake Freezer Pie is the ultimate summer dessert that’s both indulgent and refreshing. The creamy strawberry filling, combined with homemade strawberry and vanilla shortcake crumbles, creates the perfect balance of smooth and crunchy textures. You’ll love how easy it is to prepare – no churning required – and how the pie’s sweet, fruity flavor is complemented by the buttery shortcake crumbles. It’s the perfect frozen dessert to cool off on a hot day or impress guests at any summer gathering.

Ingredients

Strawberry Freezer Pie Filling

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1 can sweetened condensed milk

• 4 ounces cream cheese, room temperature

• 2 cups strawberry puree (measured after pureed; reduced by 1/2 cup for a creamier texture)

• 1 prepared 10-inch vanilla wafer or sandwich cookie crust (see notes for gluten-free crust options)

Strawberry Crumbles

• 1 box (3 ounces) strawberry-flavored gelatin

• 1/2 cup all-purpose flour (for gluten-free, use gluten-free flour)

• 1/4 cup butter

Vanilla Crumbles

• 1/2 cup all-purpose flour (for gluten-free, use gluten-free flour)

• 1/4 cup butter

• 1/4 cup sugar

• 1 teaspoon vanilla

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Strawberry & Vanilla Shortcake Crumbles

1. Preheat the oven to 350°F (175°C).

2. In a medium-sized bowl, stir together the strawberry gelatin, 1/2 cup flour, and 1/4 cup butter. Use a fork to create fine, crumbly pieces.

3. In a separate bowl, mix the vanilla crumbles by combining 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter, and 1 teaspoon vanilla. Use a fork to make fine, crumbly pieces.

4. On a parchment-lined baking sheet, spread the strawberry crumbles on one half and the vanilla crumbles on the other half.

5. Bake for 7-8 minutes, ensuring you do not stir the crumbles.

6. After baking, remove from the oven and allow the crumbles to cool completely (about 1 hour). If still warm, place the baking sheet in the fridge or let them cool for an additional 30 minutes. Once cooled, break up any large clumps using a rolling pin or the bottom of a heavy glass.

7. Store the crumbles in an airtight container. This recipe makes about 3 cups of strawberry shortcake crumbles.

Strawberry Freezer Pie Filling

1. In a large mixing bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar until stiff peaks form. Place the whipped cream in the fridge to keep cool.

2. In another large mixing bowl, beat the cream cheese until smooth and creamy, with no lumps.

3. Add the sweetened condensed milk to the cream cheese and mix until fully combined.

4. Stir in the pureed strawberries and mix well.

5. Gently fold the strawberry mixture into the whipped cream until well combined.

6. Pour the mixture into the prepared pie crust (a 10-inch crust is ideal, but a 9-inch will work with some leftover filling).

7. Freeze the pie for 4-5 hours until firm.

To Serve

• When ready to serve, remove the pie from the freezer and allow it to thaw for about 10 minutes.

• Top with the strawberry shortcake crumbles before serving.

Servings and Timing

• Servings: 8-10

• Prep time: 30 minutes

• Freezing time: 4-5 hours

• Total time: 4.5-5 hours 30 minutes

Storage/Reheating

• Store any leftover pie in the freezer. It will keep well for up to 1 week.

• If you’d like to enjoy it later, simply remove it from the freezer and let it thaw for 5-10 minutes before serving.

• The shortcake crumbles can also be stored in an airtight container for up to 1 week, making it easy to assemble the pie again later.

FAQs

1. How can I make this recipe gluten-free?

You can substitute gluten-free flour in both the crumbles and the crust. Look for a gluten-free sandwich cookie or use crushed gluten-free cereals like Cheerios for the crust.

2. Can I use fresh strawberries instead of puree?

Yes, you can use fresh strawberries, but they must be pureed first. The puree should be measured after blending.

3. Can I use a store-bought crust?

Absolutely! If you’re short on time, feel free to use a store-bought graham cracker or vanilla wafer crust.

4. How do I store the pie if I have leftovers?

Store the pie in the freezer. Cover it well to avoid freezer burn, and it will last for up to 1 week.

5. What if I don’t have an electric mixer?

You can still make this pie using a hand mixer or a whisk, though it may take a bit more effort to achieve stiff peaks for the whipped cream and smooth consistency for the cream cheese filling.

6. Can I make the crumbles in advance?

Yes, the crumbles can be made ahead of time and stored in an airtight container. Just be sure to let them cool completely before storing.

7. Can I add other fruits to the filling?

Yes, you can mix in other fruits like raspberries or blueberries to customize the flavor. However, keep in mind that this may affect the texture.

8. How do I know when the pie is ready to serve?

The pie is ready when it is firm to the touch after being frozen for at least 4 hours. If it’s too hard, let it thaw for about 10 minutes before serving.

9. Can I make this pie without the crumbles?

While the crumbles add texture and flavor, you can omit them for a simpler, creamy strawberry pie.

10. Can I use non-dairy alternatives for the pie?

Yes, you can replace the cream cheese with a non-dairy cream cheese alternative, and use a dairy-free whipped cream or coconut cream in place of the heavy whipping cream.

Conclusion

This Strawberry Shortcake Freezer Pie is an easy, no-bake summer dessert that’s sure to impress. With its creamy strawberry filling and crunchy shortcake crumbles, it offers a perfect balance of sweet and tangy flavors. Whether you’re hosting a party or simply treating yourself, this pie is sure to be a crowd-pleaser. Make it ahead, store it in the freezer, and enjoy a cool and refreshing dessert whenever you like!

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