Strawberry Shortcake Freezer Pie

Strawberry Shortcake Freezer Pie Recipe

If you love the classic flavors of strawberry shortcake, you’re going to fall head over heels for this Strawberry Shortcake Freezer Pie! With a creamy, strawberry-filled pie nestled in a vanilla wafer crust and topped with crunchy strawberry and vanilla shortcake crumbles, this no-bake dessert is the ultimate summer treat. It’s easy to make and perfect for serving at parties, BBQs, or whenever you’re craving something cool and sweet.

Ingredients

For the Strawberry Freezer Pie Filling:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 can sweetened condensed milk
• 4 oz cream cheese, room temperature
• 2 cups strawberry purée (measured after pureeing)
• 1 prepared 10-inch vanilla wafer or sandwich cookie crust

For the Strawberry Crumbles:

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

For the Vanilla Crumbles:

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

Directions

1. Make the Strawberry & Vanilla Shortcake Crumbles:
   • Preheat the 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 crumbly.
   • In a separate bowl, mix together 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter, and 1 tsp vanilla extract to create the vanilla crumbles. Mix with a fork until the mixture forms fine crumbs.
   • On a parchment-lined baking sheet, spread the strawberry crumbles on one side and the vanilla crumbles on the other side to keep them separate. Bake for 7-8 minutes.
   • Remove the baking sheet from the oven and allow the crumbles to cool completely for at least 1 hour. If any large clumps form, break them up using a rolling pin or the bottom of a heavy glass.
   • Once cooled, store the crumbles in an airtight container. You’ll have about 3 cups of shortcake crumbles.
2. Make the Strawberry Freezer Pie Filling:
   • In a large bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar until stiff peaks form. Set the whipped cream aside in the refrigerator.
   • In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until the mixture is fully combined and creamy.
   • Stir in the strawberry purée until the mixture is evenly blended.
   • Gently fold the strawberry mixture into the whipped cream, being careful not to deflate the whipped cream too much.
3. Assemble the Pie:
   • Pour the strawberry freezer pie filling into the prepared vanilla wafer or sandwich cookie crust. Use a spatula to smooth the top.
   • Place the pie in the freezer and let it set for 4-5 hours, or until firm.
4. Serve:
   • Before serving, remove the pie from the freezer and let it sit at room temperature for about 10 minutes to soften slightly.
   • Top the pie generously with the strawberry and vanilla shortcake crumbles, slice, and enjoy!

Tips for Success:

• Strawberry Purée: For the best flavor, use fresh, ripe strawberries to make your purée. Simply blend or mash the strawberries until smooth.
• Make Ahead: This pie can be made a day ahead and stored in the freezer. Just add the crumbles right before serving to keep them crunchy.
• Crumble Storage: Leftover crumbles can be stored in an airtight container and sprinkled on ice cream, yogurt, or other desserts!

Nutritional Information:

• Calories per serving: 350 kcal
• Servings: 8-10 servings

Time Breakdown:

• Prep Time: 20 minutes
• Freeze Time: 4-5 hours
• Total Time: 4 hours 30 minutes

This Strawberry Shortcake Freezer Pie is the perfect dessert for any summer occasion. The creamy strawberry filling combined with the crunchy shortcake crumbles creates a dessert that’s sweet, refreshing, and bursting with flavor. Whether you’re serving this at a family gathering or enjoying a slice on a warm evening, it’s sure to be a hit!

Strawberry Shortcake Freezer Pie

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• Author: Dulcia
• Total Time: 4 hours 30 minutes
• Yield: 8-10 1x

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Description

This Strawberry Shortcake Freezer Pie is a cool and creamy dessert filled with fresh strawberry flavor and topped with irresistible strawberry and vanilla shortcake crumbles. Perfect for hot days or special occasions, this easy-to-make freezer pie is a delightful twist on a classic strawberry shortcake!

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Ingredients

Scale 1x2x3x

For the Strawberry Freezer Pie Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 can sweetened condensed milk
4 oz cream cheese, room temperature
2 cups strawberry purée (measured after pureeing)
1 prepared 10-inch vanilla wafer or sandwich cookie crust
For the Strawberry Crumbles:
1 (3 oz) box strawberry-flavored gelatin
1/2 cup all-purpose flour (or gluten-free flour)
1/4 cup butter
For the Vanilla Crumbles:
1/2 cup all-purpose flour (or gluten-free flour)
1/4 cup butter
1/4 cup sugar
1 tsp vanilla extract

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Instructions

For the Strawberry & Vanilla Shortcake Crumbles:
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the strawberry gelatin, 1/2 cup flour, and 1/4 cup butter. Mix with a fork until crumbly.
In another bowl, mix 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter, and 1 tsp vanilla to make the vanilla crumbles. Use a fork to get a fine crumb texture.
On a parchment-lined baking sheet, spread the strawberry crumbles on one side and the vanilla crumbles on the other. Bake for 7-8 minutes.
Remove from the oven and let the crumbles cool completely (at least 1 hour). If clumps form, break them up using a rolling pin or the bottom of a heavy glass.
Store the crumbles in an airtight container. Makes about 3 cups of strawberry shortcake crumbles.
For the Strawberry Freezer Pie Filling:
In a large bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set aside in the fridge.
In a separate bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until fully combined.
Stir in the strawberry purée until well incorporated.
Gently fold the strawberry mixture into the whipped cream until combined.
Pour the filling into the prepared pie crust. Freeze for 4-5 hours until firm.
Before serving, remove from the freezer and let thaw for about 10 minutes. Top generously with the strawberry and vanilla shortcake crumbles, then slice and enjoy!

• Prep Time: 20 minutes

Nutrition

• Calories: 350