Strawberry Shortcake Freezer Pie

This strawberry shortcake freezer pie transforms summer's freshest berries into a cool, creamy dessert that requires zero ice cream churning. The combination of fresh strawberry puree with a creamy base creates that perfect homemade ice cream texture, while the pink strawberry shortcake crumbles add a delightful crunch.

I first created this recipe during a particularly sweltering July when my oven felt like the enemy. My family now requests it for every summer birthday and backyard barbecue we host.

Ingredients

• Heavy whipping cream: Creates the airy foundation that gives this pie its ice cream-like texture
• Powdered sugar: Sweetens while stabilizing the whipped cream for better freezing
• Sweetened condensed milk: Provides that rich creaminess found in the best no-churn ice creams
• Cream cheese: Adds tanginess and helps maintain structure when frozen and thawed
• Fresh strawberry puree: Brings bright authentic flavor look for deeply red berries for best color
• Prepared cookie crust: Saves time while providing the perfect base opt for vanilla wafers or sandwich cookies for complementary flavor
• Strawberry gelatin powder: Gives the crumbles their vibrant pink color and intense strawberry flavor
• All-purpose flour: Provides structure for the crumbles select gluten-free flour if needed
• Butter: Binds the crumbles together unsalted works best to control overall sweetness

Step-by-Step Instructions

Prepare the Strawberry Crumbles:

Combine strawberry gelatin with flour and butter until the mixture resembles coarse sand. The gelatin not only adds color but infuses intense strawberry flavor throughout every bite of the crumbles.

Make the Vanilla Crumbles:

Combine flour, sugar, butter, and vanilla until crumbly. These provide the perfect flavor contrast to the strawberry crumbles, mimicking the classic shortcake combination we all love.

Bake the Crumbles:

Spread both mixtures on separate sides of a parchment-lined baking sheet and bake at 350°F for exactly 7-8 minutes. Watch carefully as they can burn quickly. The baking transforms the texture from powdery to crunchy.

Cool Completely:

Allow crumbles to cool undisturbed for at least one hour. Patience is crucial here as touching them while warm will cause them to compress and lose their light texture.

Whip the Cream Base:

Beat heavy cream and powdered sugar to stiff peaks. This creates the foundation for our no-churn ice cream texture. The stiff peaks provide structure that helps the pie maintain its shape when frozen.

Create the Cream Cheese Mixture:

Beat cream cheese until completely smooth, then incorporate sweetened condensed milk. This mixture provides richness and helps prevent ice crystals from forming.

Add Strawberry Puree:

Fold strawberry puree into the cream cheese mixture. The reduced puree concentrates flavor while removing excess water that would create iciness.

Combine and Freeze:

Gently fold the strawberry mixture into the whipped cream until uniformly pink. Pour into the prepared crust and freeze for 4-5 hours until firm but not rock solid.

Serve with Crumbles:

Let the pie thaw for 10 minutes before topping with the prepared strawberry shortcake crumbles. This brief thawing period ensures the perfect scoopable consistency.

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The strawberry crumbles are what make this dessert truly special. My daughter calls them "pink sprinkles with superpowers" because they stay crisp even when sitting on the ice cream. I discovered their magic when experimenting with strawberry shortcake cookies and realized they would make the perfect topping for this summer pie.

Make Ahead Tips

This pie excels as a make-ahead dessert that actually improves with time. The flavors meld beautifully after 24 hours in the freezer, creating a more cohesive taste experience. You can prepare both the pie and the crumbles up to a week before serving. Store the crumbles in an airtight container at room temperature and the pie well-wrapped in the freezer. For best results, add the crumbles just before serving to maintain their delightful crunch.

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Serving Suggestions

Transform this pie into an impressive dessert bar by serving it alongside bowls of additional toppings. Fresh sliced strawberries, chocolate sauce, whipped cream, and both varieties of crumbles allow guests to customize their slices. For special occasions, consider serving small scoops in pretty dessert cups with alternating layers of crumbles for a parfait-style presentation. The pie also pairs beautifully with a simple glass of prosecco or a strawberry basil lemonade for the perfect summer dessert experience.

Troubleshooting Tips

If your pie freezes too solid, allow it to thaw for 15-20 minutes instead of just 10. The key is achieving that perfect scoopable consistency without letting it melt. When making the crumbles, watch them carefully during baking as the high sugar content can cause them to burn quickly. If your strawberry puree seems watery, simmer it for a few minutes to reduce as mentioned in the recipe. This concentrates flavor and prevents ice crystals from forming in your finished pie.

Frequently Asked Questions

→ Can I make this pie gluten-free?

Yes, you can substitute all-purpose flour with gluten-free flour in the crumbles, and use a gluten-free cookie crust. Refer to the suggested options in the notes for details.

→ How long does the pie need to freeze?

The pie needs to freeze for 4 to 5 hours to set properly. Let it thaw for about 10 minutes before serving for the best texture.

→ Can I use store-bought crumbles instead of homemade?

While homemade crumbles provide the best taste and texture, you can use store-bought crumbles as a quicker alternative. Choose strawberry and vanilla-flavored options.

→ What’s the best way to store leftover pie?

Store any leftover pie in an airtight container in the freezer. Eat within a week for the freshest taste and best texture.

→ Can I use fresh strawberries instead of puree?

Blended fresh strawberries are recommended, as the puree ensures a smooth texture for the filling. It’s important to measure puree quantity after blending.

→ How can I make the texture creamier?

For a creamier filling, reduce the amount of strawberry puree slightly by 1/2 cup when mixing it into the whipped cream and condensed milk mixture.