This Strawberry Freezer Pie with its shortcake crumbles topping is an absolute treat! It’s a no-bake dessert that’s easy to make, yet packed with delicious flavors. The creamy, tangy strawberry filling combined with crunchy, buttery shortcake crumbles creates the perfect balance of texture and taste. Plus, it’s a great make-ahead dessert, perfect for summer gatherings or special occasions. Here’s the full recipe with all the details:
Strawberry Freezer Pie with Strawberry Shortcake Crumbles
This delicious strawberry pie is the perfect summer dessert. The no-bake filling is made from sweetened condensed milk, fresh strawberry puree, and whipped cream, all nestled in a crisp, buttery vanilla wafer crust and topped with homemade strawberry shortcake crumbles. The combination of creamy, fruity, and crunchy will have everyone coming back for seconds!
Ingredients:
For the Strawberry Shortcake Crumbles:
- 1 box (3 ounces) strawberry-flavored gelatin
- 1 cup all-purpose flour, divided
- 1/2 cup butter, divided
- 1/2 cup sugar
- 1 teaspoon vanilla
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, room temperature
- 2 cups strawberry puree (measured after pureeing)
- 1 prepared 10-inch vanilla wafer or sandwich cookie crust (store-bought or homemade)
Instructions:
Strawberry Shortcake Crumbles:
- Preheat the oven to 350°F (175°C).
- Prepare the Strawberry Crumbles:
- In a medium bowl, combine 1/2 cup flour and 1 box of strawberry-flavored gelatin. Add 1/4 cup butter (cubed), and use a fork or pastry cutter to create a fine, crumbly texture.
- Prepare the Vanilla Crumbles:
- In a separate medium bowl, mix together 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter (cubed), and 1 teaspoon vanilla. Use a fork to create the same crumbly texture.
- Combine the Crumbles:
- Line a baking sheet with parchment paper.
- Sprinkle the strawberry crumbles on the sheet, followed by the vanilla crumbles. Slightly mix the two with your hands, but not too much—you want to keep the crumbles distinct.
- Bake:
- Bake the crumbles for 7-8 minutes at 350°F, or until lightly golden. Do not stir during the baking process.
- Cool:
- Once done, remove from the oven and let cool completely (about 1 hour). If the crumbles are still warm, place the baking sheet in the fridge or wait another 30 minutes for them to cool. Once cool, crumble them into an airtight container.
- You should have about 3 cups of strawberry shortcake crumbles.
Strawberry Freezer Pie Filling:
- Whip the Cream:
- In a large mixing bowl, beat the heavy whipping cream and powdered sugar together using an electric mixer (like a KitchenAid) until very stiff peaks form. Set the whipped cream aside in the fridge.
- Mix the Cream Cheese:
- In another large bowl, beat the cream cheese until smooth and creamy with no lumps. Add the sweetened condensed milk and beat for another minute or so, until thoroughly combined.
- Add the Strawberry Puree:
- Add the 2 cups of strawberry puree to the cream cheese mixture and mix well until fully combined.
- Combine the Mixtures:
- Gently fold the whipped cream into the strawberry mixture until fully incorporated. Be careful not to deflate the whipped cream too much.
- Assemble the Pie:
- Pour the strawberry filling into the prepared 10-inch vanilla wafer or sandwich cookie crust. If you’re using a 9-inch crust, you may have a bit of leftover filling.
- Freeze for 4-5 hours, or until the filling is firm and set.
To Serve:
- When ready to serve, remove the pie from the freezer and let it thaw for about 10 minutes at room temperature to soften slightly for easier slicing.
- Top the pie with the strawberry shortcake crumbles just before serving.
- Slice and enjoy the creamy, fruity, and crunchy goodness!
Pro Tips:
- Make Ahead: This pie is perfect for making ahead of time! You can store it in the freezer for up to a week, just make sure to let it thaw slightly before serving.
- Custom Crumbles: You can get creative with the crumbles! Add a little bit of cinnamon or lemon zest to the crumbles for an extra flavor boost.
- Fresh Strawberries: For an extra pop of flavor, you can layer fresh sliced strawberries on top of the pie before adding the crumbles.
- Crust Alternatives: If you’re not a fan of vanilla wafer crust, feel free to use a graham cracker crust or even a chocolate cookie crust for a different twist.
FAQ:
Q1: Can I use frozen strawberries instead of fresh?
- Yes! Frozen strawberries work just as well. Simply thaw and drain the strawberries before pureeing them to avoid excess liquid.
Q2: How long does the pie stay good in the freezer?
- The pie can stay in the freezer for up to a week, but it’s best eaten within 3-4 days for the freshest taste and texture.
Q3: Can I use a store-bought crust?
- Absolutely! A store-bought graham cracker or cookie crust will save you time and still taste delicious. Just make sure the crust is a 10-inch size to fit all the filling.
Conclusion:
This Strawberry Freezer Pie is the ultimate summer dessert—light, refreshing, and incredibly easy to make. The combination of whipped cream, sweetened condensed milk, and fresh strawberry puree makes for a creamy, dreamy filling, and the strawberry shortcake crumbles bring the perfect amount of crunch and sweetness. Your family and friends will love this one, so be sure to keep it on hand for your next gathering!
Enjoy, and let me know how it turns out! 😋🍓