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Strawberry Shortcake Freezer Pie

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This homemade strawberry ice cream pie is a delightful, no-churn dessert that combines the creamy goodness of strawberry ice cream with the sweet crunch of strawberry shortcake crumbles. It’s an easy and vibrant treat perfect for summer.

  • Total Time: 4.5-5 hours 30 minutes
  • Yield: 8-10 servings

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

Instructions

  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.
  8. 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.
  9. In another large mixing bowl, beat the cream cheese until smooth and creamy, with no lumps.
  10. Add the sweetened condensed milk to the cream cheese and mix until fully combined.
  11. Stir in the pureed strawberries and mix well.
  12. Gently fold the strawberry mixture into the whipped cream until well combined.
  13. Pour the mixture into the prepared pie crust (a 10-inch crust is ideal, but a 9-inch will work with some leftover filling).
  14. Freeze the pie for 4-5 hours until firm.
  15. When ready to serve, remove the pie from the freezer and allow it to thaw for about 10 minutes.
  16. Top with the strawberry shortcake crumbles before serving.

Notes

  • For a gluten-free version, use gluten-free flour for both the crumbles and the crust.
  • If you’d like to make the crust gluten-free, use crushed gluten-free sandwich cookies or gluten-free cereal like Cheerios.
  • The crumbles can be made ahead of time and stored in an airtight container for up to 1 week.
  • If you don’t have an electric mixer, you can use a hand mixer or whisk, though it may take longer to achieve stiff peaks for the whipped cream and smooth consistency for the cream cheese mixture.
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 7-8 minutes
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 28g
  • Sodium: 125mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://omgmakethis.com/strawberry-shortcake-freezer-pie/