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Strawberry Shortcake Freezer Pie Recipe

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★★★★★

4.8 from 71 reviews

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.

Ingredients

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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

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