Strawberry Shortcake Freezer Pie: A Summer Delight
When the sun is shining, and the heat is on, nothing beats the refreshing, creamy sweetness of a cold dessert. The Strawberry Shortcake Freezer Pie is one of those dishes that combines everything you crave in a summer treat. With no need for churning, this homemade strawberry ice cream pie is packed with all the vibrant flavor of strawberry shortcake. Imagine the silky smoothness of sweetened condensed milk mixed with fresh strawberry puree, all folded into whipped cream to create a luscious frozen filling. Then, to make it even more irresistible, we top it with buttery, crumbly shortcake crumbles, giving the pie a delightful texture and a burst of strawberry flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Strawberry Freezer Pie Filling
- Heavy whipping cream: This is the base of your filling and adds the creamy texture that makes this pie feel like ice cream.
- Powdered sugar: Helps sweeten the cream while making it light and airy when whipped.
- Sweetened condensed milk: Adds a rich, smooth sweetness to the filling.
- Cream cheese: Ensures the filling is smooth, with a slight tang to balance out the sweetness.
- Strawberry puree: Fresh strawberry flavor shines through here, providing a natural fruitiness that’s the star of this dessert.
- Prepared 10-inch vanilla wafer or sandwich cookie crust: This serves as the base of the pie, providing a crunchy texture that complements the creamy filling.
Strawberry Crumbles
- Strawberry flavored gelatin: This gives the crumbles that beautiful pink color and a tangy strawberry flavor.
- Flour: A key ingredient for the crumbles, providing structure.
- Butter: Adds richness and helps bind the crumble mixture together.
Vanilla Crumbles
- Flour: Used in the vanilla crumbles to create that perfect buttery crumble texture.
- Sugar: Adds sweetness to the vanilla crumbles.
- Butter: Essential for creating the crispy, crumbly texture.
- Vanilla: Enhances the flavor of the crumbles, giving them that warm, familiar taste of vanilla shortbread.
With the ingredients in hand, we’re ready to dive into the step-by-step process of assembling this show-stopping summer pie.
Instructions
- Making the Shortcake Crumbles
Start by preheating the oven to 350°F. The first step in making the shortcake crumbles is to prepare both the strawberry and vanilla crumbles. For the strawberry crumbles, combine the strawberry gelatin, flour, and butter in a medium-sized bowl. Use a fork to blend the ingredients together until they form a crumbly mixture. Repeat this process for the vanilla crumbles, using flour, sugar, butter, and vanilla. Mix until everything is well combined. - Baking the Crumbles
Once your crumbles are ready, spread the strawberry crumbles on one half of a parchment-lined baking sheet and the vanilla crumbles on the other half. This will allow both crumbles to bake separately, keeping their flavors distinct. Bake the crumbles for 7-8 minutes at 350°F. The crumbles should be golden brown but not too dark. Once out of the oven, let them cool completely (about an hour). If the crumbles are warm, place the baking sheet in the fridge for a further 30 minutes to cool them down faster. Once cooled, break the crumbles into small pieces and store them in an airtight container. - Making the Strawberry Freezer Pie Filling
While the crumbles are cooling, move on to the strawberry filling. In a large mixing bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar until stiff peaks form. This will give the pie filling that luscious, airy texture. Set this mixture aside in the fridge to keep it cool while you prepare the rest of the filling. - Preparing the Cream Cheese Mixture
In a separate mixing bowl, beat the cream cheese until it’s smooth and free of lumps. Add the sweetened condensed milk and continue to beat for another minute or so, until everything is well combined. Add the strawberry puree and mix until the strawberry flavor is fully incorporated. - Combining the Mixtures
Now comes the fun part! Gently fold the whipped cream into the strawberry mixture. Be careful not to deflate the whipped cream too much. You want to keep that light, airy texture that will help the filling freeze beautifully. Once everything is well combined, pour the mixture into the prepared 10-inch pie crust. Smooth the top with a spatula to ensure it’s evenly distributed. - Freezing the Pie
Place the pie in the freezer and let it chill for 4-5 hours, or until it’s firm and set. This is where the magic happens—allowing the pie to freeze will give you that creamy, ice cream-like texture. - Adding the Crumbles and Serving
When you’re ready to serve, remove the pie from the freezer and let it thaw for about 10 minutes to soften slightly. Then, generously sprinkle the strawberry shortcake crumbles on top of the pie. The crumbles will add the perfect amount of crunch and sweetness to each bite, complementing the creamy, fruity filling.
Notes
- Crust Options: You can use a store-bought vanilla wafer crust, or you can make your own. If you prefer a gluten-free option, you can easily substitute gluten-free flour in the crumbles and use a gluten-free pie crust.
- Flavor Variations: While the strawberry version is a classic, you can experiment with other fruit purees, such as raspberries, blueberries, or peaches. Each variation will give the pie a unique twist, making it suitable for different occasions.
- Make Ahead: This pie is perfect for making ahead. You can prepare it a day or two in advance, giving you more time to enjoy your summer activities. Just keep it tightly covered in the freezer until you’re ready to serve.
- Toppings: For an extra touch, you can top the pie with fresh strawberries, whipped cream, or even a drizzle of chocolate sauce for a more decadent dessert.