Description
Strawberry shortcake freezer pie brings summer coolness right to your table with minimal effort. Crumbly graham cracker crust and luscious strawberry cream make this dessert a breeze to whip up for family gatherings.
Ingredients
Scale
Main Ingredients:
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 ½ cups fresh strawberries, chopped
Supporting Ingredients:
- 2 cups shortbread cookies, crushed
- ½ cup granulated sugar
- ½ cup sweetened condensed milk
- ¼ cup unsalted butter, melted
Finishing Ingredients:
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Extra chopped strawberries
- Crushed shortbread cookies
- Whipped cream
Instructions
- Pulverize 2 cups of shortbread cookies into fine crumbs using a food processor or rolling pin. Mix crumbs with ¼ cup melted butter and 1 tablespoon sugar until thoroughly combined.
- Press cookie mixture firmly into bottom and sides of a 9-inch pie dish, creating an even layer. Refrigerate crust for 15 minutes to solidify.
- Grab your electric mixer and beat 8 oz softened cream cheese with ½ cup sugar and 1 teaspoon vanilla extract until completely smooth.
- In a separate chilled bowl, whip 2 cups heavy cream until stiff peaks develop, about 3-4 minutes at medium-high speed.
- Gently fold whipped cream into cream cheese mixture using a rubber spatula, maintaining maximum volume and airiness.
- Fold 1 ½ cups chopped fresh strawberries into the cream mixture, distributing evenly throughout.
- Pour ½ cup sweetened condensed milk into mixture, stirring until completely incorporated and color is uniform.
- Transfer filling into prepared cookie crust, smoothing top carefully with an offset spatula to create an even surface.
- Cover pie with plastic wrap, ensuring no air bubbles touch the surface. Freeze at 0°F for 4-6 hours or overnight until completely solid.
- Remove pie from freezer 10 minutes before serving to slightly soften. Garnish with additional strawberry chunks, crushed cookies, and dollops of whipped cream.
- Slice pie with a sharp knife dipped in hot water for clean cuts. Serve immediately while thoroughly chilled.
Notes
- Crush shortbread cookies into fine crumbs for a smoother, more even crust that holds together perfectly when slicing.
- Make sure cream cheese is at room temperature to blend seamlessly with other ingredients and prevent lumpy texture.
- Fold whipped cream and strawberries gently to maintain the light, airy texture of the pie filling.
- For a gluten-free version, swap shortbread cookies with almond flour or gluten-free graham crackers to keep the delicious base intact.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Pies
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 327 kcal
- Sugar: 32 g
- Sodium: 140 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg