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Strawberry Shortcake Freezer Pie

Strawberry Shortcake Freezer Pie

A creamy frozen strawberry pie with a fluffy no-bake filling and buttery strawberry–vanilla shortcake crumbles on top. Perfect for summer and make-ahead desserts.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 5 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 can sweetened condensed milk
  • 4 oz cream cheese, room temperature
  • 2 cups strawberry puree
  • 1 10-inch vanilla wafer or sandwich cookie crust
  • 3 oz strawberry flavored gelatin
  • 1 cup all-purpose flour (divided)
  • 1/2 cup butter (divided)
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Equipment

  • Electric mixer
  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • freezer

Method
 

  1. Preheat oven to 350°F (175°C). Mix strawberry gelatin, 1/2 cup flour, and 1/4 cup butter until crumbly. In a separate bowl, mix remaining flour, sugar, butter, and vanilla until crumbly.
  2. Spread strawberry crumbles on one side of a parchment-lined baking sheet and vanilla crumbles on the other. Bake 7–8 minutes without stirring. Cool completely.
  3. Beat heavy cream and powdered sugar until stiff peaks form. Refrigerate.
  4. Beat cream cheese until smooth. Add condensed milk and mix well. Stir in strawberry puree.
  5. Gently fold strawberry mixture into whipped cream until fully combined.
  6. Pour filling into prepared crust. Freeze 4–5 hours until firm.
  7. Let pie thaw 10 minutes. Top with strawberry shortcake crumbles and slice.

Notes

Let the pie sit at room temperature for about 10 minutes before slicing for easier serving. Crumbles can be made ahead and stored airtight.