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!