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Strawberry Shortcake Freezer Pie Recipe

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4.8 from 69 reviews

This refreshing Strawberry Shortcake Freezer Pie combines a creamy, luscious strawberry filling with crispy vanilla and strawberry crumbles for an irresistible dessert. Perfect for warm days, this no-bake pie is frozen to set, offering a delightful texture and vibrant berry flavor in every bite.

Ingredients

Strawberry Freezer Pie Filling

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 can sweetened condensed milk (approximately 14 ounces)
  • 4 ounces cream cheese, room temperature
  • 2 cups strawberry puree (measured after pureeing; reduce by 1/2 cup for a creamier texture)
  • 1 prepared 9 or 10-inch vanilla wafer or sandwich cookie crust

Strawberry Crumbles

  • 1 (3-ounce) box strawberry flavored gelatin
  • 1/2 cup all-purpose flour (substitute gluten-free flour if needed)
  • 1/4 cup butter, cold

Vanilla Crumbles

  • 1/2 cup all-purpose flour (can be substituted with instant pudding mix for variation)
  • 1/4 cup butter, cold
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Strawberry Filling: In a large mixing bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form. In a separate bowl, blend the cream cheese until smooth, then slowly add the sweetened condensed milk followed by the strawberry puree, mixing thoroughly to combine.
  2. Combine and Fill the Crust: Gently fold the whipped cream into the strawberry mixture to retain a light, airy texture. Pour this filling into the prepared vanilla wafer or sandwich cookie crust, spreading evenly.
  3. Make the Strawberry Crumbles: Preheat the oven to 350°F (175°C). In a small bowl, cut the cold butter into the strawberry gelatin and flour mixtures using a pastry cutter or fork until crumbly. Sprinkle the crumbly mixture evenly over the strawberry filling in the crust.
  4. Make the Vanilla Crumbles: In another bowl, combine the flour, sugar, and vanilla with cold butter, cutting in the butter until mixture resembles coarse crumbs. Sprinkle these vanilla crumbles evenly over the strawberry crumbles layer.
  5. Bake the Pie: Place the pie on a baking sheet and bake at 350°F (175°C) for about 20-25 minutes, or until the crumbles are golden brown and crisp.
  6. Cool and Freeze: Allow the pie to cool to room temperature, then cover and freeze it for at least 4 hours or until firm. Remove from freezer about 10 minutes before serving for easier slicing.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend in both crumbles.
  • Reducing the strawberry puree by 1/2 cup yields a creamier, ice-cream-like filling texture.
  • The vanilla crumbles can be varied by replacing the flour with instant pudding mix for a different flavor and texture.
  • Ensure the butter is cold when making the crumbles to achieve the best crumbly texture.
  • This pie is best served slightly thawed after freezing for optimal slicing and taste.

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