Creamy Strawberry Shortcake Freezer Pie made with fresh strawberry puree, whipped cream, condensed milk, and crunchy shortcake crumbles. A summer favorite!

You know how some recipes are more than just food? They’re memories, laughter, and the warm feeling of a summer evening spent with friends. That’s exactly what this Strawberry Shortcake Freezer Pie is for me. It’s not just a dessert—it’s a little slice of nostalgia.

I first made this pie on a whim. It was one of those hot afternoons where turning on the oven felt like a personal betrayal. My kids were begging for something sweet, and I was standing in front of the fridge, staring at a carton of strawberries like it held all the answers. Then it hit me—what if I turned my love for strawberry shortcake into something cold and creamy?

The first bite was like magic. The creamy filling paired with those buttery, crunchy crumbles? Chef’s kiss. My youngest even called it “the fancy ice cream pie,” which, let’s be real, is now its unofficial name in our house.

Now, every summer gathering isn’t complete without this freezer pie. It’s become one of those recipes that’s not just about the food—it’s about the smiles, the second helpings, and the quiet moments when someone sneaks a piece straight from the freezer.

Why You’ll Love This Strawberry Shortcake Freezer Pie Recipe?

Zero Stress: No oven, no stress. Just mix, freeze, and enjoy.
Texture Paradise: Creamy, crunchy, and buttery—this pie has it all.
Make-Ahead Magic: Perfect for prepping the day before. In fact, it tastes even better after a good chill!
Customizable Fun: Swap the strawberries for raspberries, peaches, or whatever’s in season.
Pure Summer Vibes: It’s the dessert equivalent of a sunny day at the park.

A close-up of a creamy pink pie topped with crumbled strawberry bits, served in a glass pie dish.

Ingredient Notes:

The beauty of this pie is how every ingredient shines.

Strawberry Puree: Use the ripest strawberries you can find. Their natural sweetness is the star of the show.
Heavy Whipping Cream: Whipped to stiff peaks, it gives the pie that light, airy texture we all love.
Sweetened Condensed Milk: This adds a velvety sweetness that ties the filling together.
Cream Cheese: Balances the sweetness with just the right amount of tang.
Strawberry & Vanilla Crumbles: These are the secret weapon. They bring the “shortcake” magic to life.
Graham Cracker or Vanilla Wafer Crust: A sturdy, sweet base to hold all the goodness.

A delectable strawberry dessert in a pie crust, perfect for summer gatherings.

How To Make Strawberry Shortcake Freezer Pie?

1. Get Those Crumbles Ready

First things first: preheat your oven to 350°F. Mix the strawberry crumble ingredients in one bowl and the vanilla crumble ingredients in another. Spread them out on a parchment-lined baking sheet (keep them separate, of course). Bake for about 7-8 minutes—don’t stir them while baking! Once they’re golden and fragrant, let them cool completely before crumbling into small pieces.

2. Whip Up the Filling

Now for the creamy magic. Whip the heavy cream with powdered sugar until stiff peaks form and set it aside in the fridge. In another bowl, beat the cream cheese until smooth, then mix in the condensed milk and strawberry puree. Gently fold the whipped cream into the strawberry mixture. Trust me, the lightness is worth the careful folding!

3. Assemble the Pie

Pour the filling into your prepared crust, smoothing it out with a spatula. Pop it in the freezer and let it set for 4-5 hours. The hardest part? Waiting.

4. Crumble and Serve

When you’re ready to serve, sprinkle the strawberry and vanilla crumbles generously on top. Each slice will be a perfect mix of creamy and crunchy.

The freezer pie with a golden crust and a vibrant strawberry filling, garnished with fresh strawberries.

Storage Options:

Freezer: Store the pie covered in the freezer for up to 2 weeks. Wrap individual slices for an easy grab-and-go treat.
Fridge: If you want a softer texture, keep leftovers in the fridge for up to 24 hours.

A half-eaten strawberry pie showcasing its smooth, creamy texture and crumbly topping.

Frequently Asked Questions:

Can I use frozen strawberries?
Absolutely! Just thaw them first and drain any extra liquid before pureeing.

How do I keep the crumbles from getting soggy?
Make sure they’re completely cool before storing them in an airtight container. If they lose crunch, pop them in the oven for a quick refresh.

Can I make this pie ahead of time?
Yes! It’s actually best when made a day in advance, so the filling has time to set perfectly.

A slice of fluffy strawberry pie on a plate, with fresh strawberries and crumbs in the background.

There you have it—Strawberry Shortcake Freezer Pie in all its creamy, crunchy glory. If you give it a try, let me know! Did you stick to the classic recipe, or did you put your own twist on it? Either way, I’d love to hear about it.

Print Recipe

Strawberry Shortcake Freezer Pie

This Strawberry Shortcake Freezer Pie combines creamy strawberry filling, buttery shortcake crumbles, and a crunchy crust for the ultimate no-bake summer dessert.

Course: Dessert

Cuisine: American

Keyword: Strawberry Shortcake Freezer Pie

Ingredients

For the Strawberry Freezer Pie Filling:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 can sweetened condensed milk
4 ounces cream cheese softened to room temperature
2 cups strawberry puree measured after pureeing, reduce by 1/2 cup for a creamier filling
1 prepared 10-inch vanilla wafer or sandwich cookie crust see gluten-free notes below

For the Strawberry Crumbles:

1 3-ounce box strawberry-flavored gelatin
1/2 cup all-purpose flour use gluten-free flour for gluten-free version
1/4 cup unsalted butter

For the Vanilla Crumbles:

1/2 cup all-purpose flour or gluten-free flour as a substitute
1/4 cup granulated sugar
1/4 cup unsalted butter
1 teaspoon vanilla extract

Instructions

Prepare the Crumbles

Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the Strawberry Crumbles: In a medium bowl, combine the strawberry-flavored gelatin, flour, and butter. Use a fork to mix until crumbly.
Prepare the Vanilla Crumbles: In another medium bowl, combine the flour, sugar, butter, and vanilla extract. Mix with a fork until the mixture forms crumbs.
Bake the Crumbles: Spread the strawberry crumbles on one half of the baking sheet and the vanilla crumbles on the other half. Bake for 7–8 minutes. Do not stir while baking.
Cool the Crumbles: Remove from the oven and allow to cool completely, about 1 hour. If needed, break any large clumps into smaller pieces.

Prepare the Pie Filling

Whip the Cream: In a large mixing bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar until stiff peaks form. Refrigerate until needed.
Mix the Cream Cheese and Condensed Milk: In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until fully incorporated.
Incorporate the Strawberry Puree: Add the strawberry puree to the cream cheese mixture and mix well.
Combine the Mixtures: Gently fold the whipped cream into the strawberry mixture, ensuring it remains light and airy.

Assemble the Pie

Fill the Crust: Pour the prepared filling into the 10-inch crust, smoothing the top with a spatula.
Freeze: Place the pie in the freezer and allow it to set for 4–5 hours.

Add the Crumbles

Top the Pie: Before serving, sprinkle the strawberry and vanilla crumbles generously over the frozen pie.
Serve: Allow the pie to thaw for 10 minutes before slicing and serving.