This strawberry shortcake freezer pie is a refreshing, creamy dessert that tastes like summer in every bite. It combines a buttery crust, a light strawberry filling, and a sweet fruity topping, all without turning on the oven. Perfect for warm days, gatherings, or anytime you want an easy make-ahead treat.
Why You’ll Love This Recipe
This pie is simple to prepare and requires no baking, making it ideal for busy days. The texture is creamy yet light, with bright strawberry flavor balanced by a subtle sweetness. It slices beautifully straight from the freezer and can be made well in advance, which makes it perfect for entertaining or meal prep desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbs: 2 cups
unsalted butter, melted: 1/2 cup
heavy whipping cream, cold: 1 1/2 cups
cream cheese, softened: 8 ounces
powdered sugar: 3/4 cup
pure vanilla extract: 1 teaspoon
additional sliced strawberries for topping: 1 cup
Directions
In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer for 15 minutes to set.
In a saucepan over medium heat, combine the strawberries, granulated sugar, and lemon juice. Cook for 8 to 10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Remove from heat and allow it to cool completely.
In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until creamy and well combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Fold the cooled strawberry mixture into the creamy filling, creating soft swirls without overmixing.
Pour the filling into the prepared crust and smooth the top. Sprinkle sliced strawberries evenly over the surface.
Freeze the pie for at least 4 hours, or until fully firm.
Remove from the freezer 10 minutes before slicing for easier serving.
Servings and timing
Servings: 8 slices
Prep time: 25 minutes
Freeze time: 4 hours
Total time: about 4 hours 25 minutes
Variations
Use crushed vanilla wafers or digestive biscuits instead of graham crackers for the crust.
Swap strawberries for raspberries or mixed berries for a different flavor profile.
Add a thin layer of sliced bananas over the crust for a classic shortcake twist.
For extra texture, fold in 1/3 cup finely chopped white chocolate into the filling.
Storage/Reheating
Store the pie tightly covered in the freezer for up to 2 weeks.
For leftovers, keep slices wrapped individually to prevent freezer burn. This pie is meant to be served frozen or slightly softened and does not require reheating.
FAQs
Can I use frozen strawberries?
Yes, thaw them completely and drain excess liquid before cooking to avoid a watery filling.
Does this pie need gelatin?
No, the combination of whipped cream, cream cheese, and freezing allows it to set firmly without gelatin.
Can I make this pie ahead of time?
Yes, this pie is ideal for making a day or two in advance and storing in the freezer.
How long should I let it sit before slicing?
Let it sit at room temperature for about 10 minutes for clean, smooth slices.
Can I make this recipe dairy-free?
You can use dairy-free cream cheese and coconut-based whipping cream alternatives.
Is this pie overly sweet?
No, it is lightly sweet with a fresh strawberry flavor, but you can adjust sugar to taste.
What pan works best for this recipe?
A standard 9-inch pie dish works best, preferably glass or ceramic.
Can I add a topping after freezing?
Yes, fresh strawberries or whipped cream can be added just before serving.
Why is my pie too soft?
It may need additional freezer time or the strawberry mixture may not have cooled fully before mixing.
Can I refreeze leftovers?
Yes, refreezing is fine as long as the pie is kept well covered.
Conclusion
Strawberry shortcake freezer pie is an easy, elegant dessert that delivers bright flavor and creamy texture with minimal effort. Whether you’re hosting guests or treating your family, this make-ahead pie is a reliable and refreshing option that’s sure to impress.
This no-bake Strawberry Shortcake Freezer Pie is a creamy, refreshing dessert with a graham cracker crust, swirled strawberry-cream filling, and a fruity topping. Perfect for summer gatherings or make-ahead treats.
Author:Sophia
Prep Time:25 minutes
Cook Time:10 minutes
Total Time:4 hours 25 minutes
Yield:8 slices
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups fresh strawberries, hulled
1/3 cup granulated sugar
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream, cold
8 ounces cream cheese, softened
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup additional sliced strawberries for topping
Instructions
In a medium bowl, mix graham cracker crumbs and melted butter until evenly combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish. Freeze for 15 minutes to set.
In a saucepan over medium heat, cook strawberries, granulated sugar, and lemon juice for 8–10 minutes until the mixture thickens. Let cool completely.
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
In a separate bowl, whip cold heavy cream until stiff peaks form.
Fold whipped cream into the cream cheese mixture until light and fluffy.
Gently fold the cooled strawberry mixture into the filling to create soft swirls.
Pour the filling into the prepared crust and smooth the top.
Top with sliced strawberries.
Freeze for at least 4 hours, or until firm.
Remove from freezer 10 minutes before slicing for easier serving.
Notes
For a flavor twist, use raspberries or mixed berries instead of strawberries.
Crushed vanilla wafers or digestive biscuits make great crust alternatives.
Ensure strawberry mixture is completely cool before folding into the cream base.
Store pie tightly wrapped in freezer for up to 2 weeks.
