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Strawberry Shortcake Freezer Pie: The Ultimate Summer Treat

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As the days get longer and the temperatures rise, there’s no better way to celebrate summer than with a cool, refreshing dessert that perfectly balances sweet, creamy, and tangy flavors. Enter the Strawberry Shortcake Freezer Pie—a dessert that effortlessly combines the beloved flavors of strawberry shortcake with the convenience and deliciousness of ice cream. This no-churn pie delivers the creamy richness of homemade strawberry ice cream, complemented by the delightful crunch of strawberry and vanilla shortcake crumbles. The best part? You don’t need an ice cream maker or an oven to enjoy this chilled masterpiece, making it the ideal summer dessert!

Ingredients

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Strawberry & Vanilla Shortcake Crumbles:

  1. 1 (3-ounce) box strawberry-flavored gelatin
  2. 1/2 cup all-purpose flour (substitute with gluten-free flour if preferred)
  3. 1/4 cup butter
  4. 1/2 cup all-purpose flour (or gluten-free flour for a gluten-free version)
  5. 1/4 cup butter
  6. 1/4 cup sugar
  7. 1 teaspoon vanilla extract

Strawberry Freezer Pie Filling:

  1. 1 cup heavy whipping cream
  2. 1/4 cup powdered sugar
  3. 1 can sweetened condensed milk
  4. 4 ounces cream cheese (room temperature)
  5. 2 cups strawberry puree (measured after pureeing; reduce by 1/2 cup for a creamier filling)
  6. 1 prepared 10-inch vanilla wafer or sandwich cookie crust (see notes for gluten-free options)

Instructions

1. Prepare the Strawberry & Vanilla Shortcake Crumbles

The crumbles are what make this pie truly special, offering a crunchy texture that contrasts beautifully with the creamy filling. Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

  • In one medium-sized bowl, mix the strawberry gelatin with 1/2 cup flour and 1/4 cup butter. Use a fork to work the butter into the dry ingredients until the mixture forms fine crumbles.
  • In a separate bowl, prepare the vanilla crumbles by combining 1/2 cup flour, 1/4 cup butter, 1/4 cup sugar, and 1 teaspoon vanilla extract. Again, use a fork to blend the butter into the dry ingredients until the mixture is crumbly.
  • Spread the strawberry crumbles on one side of the baking sheet and the vanilla crumbles on the other side. Bake both crumbles for 7 to 8 minutes. Do not stir them during baking to maintain their fine, crumbly texture.
  • Once baked, let the crumbles cool for at least an hour. If they are still warm, place the baking sheet in the fridge for faster cooling. After cooling, break up any large clumps with a rolling pin or the bottom of a glass. Store the crumbles in an airtight container until you’re ready to assemble your pie.

2. Make the Strawberry Freezer Pie Filling

The key to the creamy texture of this pie is the filling, which is made up of rich ingredients that blend together into an indulgent treat.

  • In a large mixing bowl, use an electric mixer to whip the heavy whipping cream and powdered sugar together until stiff peaks form. Once whipped, set the cream aside in the fridge.
  • In another bowl, beat the cream cheese until it’s smooth and free from lumps. Add the sweetened condensed milk and beat for another minute until well combined.
  • Next, add 2 cups of strawberry puree to the cream cheese mixture and stir until everything is thoroughly incorporated.
  • Gently fold in the whipped cream, combining it with the strawberry mixture until smooth. The result should be a luscious, fluffy filling that’s slightly firm but still airy.

3. Assemble the Freezer Pie

Now comes the fun part—assembling the pie!

  • Take your prepared 10-inch pie crust and pour the strawberry cream filling into it. Smooth out the top with a spatula to ensure an even layer.
  • Freeze the pie for 4 to 5 hours, or until the filling is firm. If you’re making this in advance, you can freeze it overnight for the best results.

4. Finish with Strawberry Shortcake Crumbles

Once the pie is frozen and ready to serve, remove it from the freezer and let it sit for about 10 minutes to thaw slightly. This makes it easier to cut and serve.

  • Layer the chilled pie with the strawberry shortcake crumbles. Sprinkle generously with both strawberry and vanilla crumbles to add flavor, texture, and that beloved shortcake punch.

Notes

  • Gluten-Free Option: For a gluten-free pie, simply substitute the all-purpose flour with gluten-free flour and use a gluten-free pie crust. There are great gluten-free sandwich cookies available for the crust, or you can use a blend of gluten-free cereals like Cheerios or Barbara’s Puffins to make a crumb crust.
  • Make-Ahead Tip: This freezer pie is an excellent make-ahead dessert. You can prepare it the day before serving, letting it freeze overnight so it’s ready for a busy day of entertaining or relaxing.
  • Storage: Keep the pie covered with plastic wrap or in an airtight container to prevent it from absorbing any freezer odors. This pie will stay fresh for up to 3 days in the freezer.
  • Flavored Variations: While strawberry is the star of this dessert, you can experiment with other berries like raspberries, blueberries, or blackberries for a different flavor profile. Simply swap out the strawberry puree for the berry of your choice.
  • Serving Suggestion: For extra elegance, serve each slice with a dollop of fresh whipped cream or a drizzle of strawberry sauce. You can also garnish with fresh strawberries or mint leaves for added flair.

Find it online: https://paularecipes.com/strawberry-shortcake-freezer-pie-the-ultimate-summer-treat/