Strawberry Shortcake Freezer Pie Recipe

Introduction

This Strawberry Shortcake Freezer Pie is a delightful no-bake dessert combining creamy strawberry filling with crunchy strawberry and vanilla crumbles. Perfect for warm days, it’s a refreshing treat that’s easy to prepare and sure to impress your guests.

Ingredients

• 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 pureeing; reduce by 1/2 cup for creamier filling)
• 1 prepared 10-inch vanilla wafer or sandwich cookie crust (see notes for gluten-free crust)
• One 3-ounce box strawberry flavored gelatin
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1/4 cup butter
• 1/2 cup all-purpose flour (for vanilla crumbles, or gluten-free flour)
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine the strawberry gelatin, 1/2 cup flour, and 1/4 cup butter. Use a fork to mix until the mixture is fine and crumbly.
2. Step 2: In a separate bowl, mix 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter, and 1 teaspoon vanilla extract for the vanilla crumbles. Stir with a fork until crumbly.
3. Step 3: Line a baking sheet with parchment paper. Spread the strawberry crumbles on one half of the sheet and the vanilla crumbles on the other half without mixing.
4. Step 4: Bake for 7 to 8 minutes at 350°F. Do not stir during baking. Remove from oven and let cool completely for at least 1 hour. If still warm, chill in the refrigerator for 30 minutes.
5. Step 5: Once cooled, crumble the baked pieces into an airtight container. Break up any large clumps using a rolling pin or the bottom of a glass.
6. Step 6: For the pie filling, whip the heavy cream with powdered sugar until stiff peaks form. In a separate bowl, beat the cream cheese until smooth, then add sweetened condensed milk and strawberry puree. Fold in the whipped cream gently.
7. Step 7: Pour the strawberry filling into the prepared crust and spread evenly. Chill the pie in the refrigerator for several hours or overnight to set.
8. Step 8: Before serving, sprinkle the strawberry shortcake crumbles on top for a crunchy finish.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with your favorite gluten-free flour blend in the crumbles and crust.
• Reduce strawberry puree by 1/2 cup for a richer, creamier filling texture.
• Use a gluten-free vanilla wafer crust or a nut-based crust if preferred.
• Try adding fresh sliced strawberries on top for extra fruitiness and color.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep the crumbles in an airtight container at room temperature or in the fridge for up to one week. To maintain crunchiness, add crumbles just before serving. Reheat is not recommended for this freezer pie.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of puree?

Yes, you can blend fresh strawberries to make your own puree for a fresher taste. Make sure to strain seeds if you prefer a smoother filling.

How long should the pie chill before serving?

Chill the pie for at least 4 hours, preferably overnight, so the filling sets properly for the best texture and flavor.

Strawberry Shortcake Freezer Pie Recipe

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This Strawberry Shortcake Freezer Pie is a delightful no-bake dessert combining a creamy strawberry and cream cheese filling with a crunchy vanilla wafer crust. Topped with unique strawberry and vanilla crumbles that add texture and a burst of flavor, it’s perfect for warm days or when you want a quick yet impressive dessert that can be made ahead and stored in the freezer.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 4 hours 28 minutes (including freezing time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Freezer Pie Filling

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

Strawberry Crumbles

• 1 (3-ounce) box strawberry flavored gelatin
• 1/2 cup all purpose flour (or gluten free flour)
• 1/4 cup butter

Vanilla Crumbles

• 1/2 cup all purpose flour (or gluten free flour)
• 1/4 cup butter
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare Strawberry and Vanilla Shortcake Crumbles: Preheat your oven to 350°F (175°C). In a medium bowl, combine the strawberry gelatin, 1/2 cup flour, and 1/4 cup butter. Use a fork to mix until the mixture becomes fine and crumbly. In a separate bowl, mix 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter, and 1 teaspoon vanilla extract for the vanilla crumbles; use a fork to create a crumbly texture.
2. Bake the Crumbles: Line a baking sheet with parchment paper. Evenly sprinkle the strawberry crumble mixture onto one half of the baking sheet and the vanilla crumble mixture onto the other half without mixing them together. Bake for 7 to 8 minutes at 350°F. Do not stir during baking to maintain texture.
3. Cool the Crumbles: Once baked, remove the crumbles from the oven and let them cool completely, at least 1 hour. If still warm, refrigerate the baking sheet or wait an additional 30 minutes until completely cooled. After cooling, gently crumble into an airtight container; use a rolling pin or the bottom of a heavy glass to break up any large clumps as needed. This yields approximately 3 cups of strawberry shortcake crumbles.
4. Make the Strawberry Pie Filling: In a large mixing bowl, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar until soft peaks form. In a separate bowl, beat the cream cheese until smooth, then gradually add the sweetened condensed milk and beat until fully combined. Fold in the strawberry puree gently to maintain some airiness. Finally, fold the whipped cream into the mixture until well combined.
5. Assemble the Pie: Pour the strawberry filling into the prepared 10-inch vanilla wafer or sandwich cookie crust, smoothing the top evenly. Cover with plastic wrap and freeze for at least 4 hours or overnight for best results.
6. Serve: Before serving, sprinkle the prepared strawberry and vanilla crumbles over the top as a crunchy, flavorful topping. Slice and enjoy your refreshing strawberry shortcake freezer pie.

Notes

• For a gluten-free crust and crumble, substitute all-purpose flour with gluten-free flour in equal quantities.
• You can reduce the strawberry puree to 1.5 cups if you prefer a creamier, more ice cream-like texture in the filling.
• Store leftover crumbles in an airtight container at room temperature for several days or refrigerate to prolong freshness.
• This pie should remain frozen until just before serving to maintain texture and flavor.
• An instant pudding mix can substitute for flour in vanilla crumbles for variation, but this will alter texture slightly.

Keywords: strawberry shortcake, freezer pie, no bake dessert, strawberry pie, summer dessert, vanilla wafer crust