Strawberry Shortcake Freezer Pie Recipe Easy No-Bake Dessert

Name: Strawberry Shortcake Freezer Pie
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups (about 10 sheets) graham crackers, crushed; 6 tablespoons (85g) unsalted butter, melted; 2 tablespoons (25g) sugar; 2 cups fresh strawberries, sliced; 1 cup (240ml) whipped topping (store-bought or homemade); 8 ounces (226g) cream cheese, softened; 14 ounces (396g) sweetened condensed milk; 1 teaspoon vanilla extract

Posted on August 3, 2025

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There’s nothing quite like the sweet, juicy taste of strawberries in the summertime. Pair that with the creamy goodness of a no-bake dessert, and you’ve got a match made in heaven: Strawberry Shortcake Freezer Pie. This easy-to-make dessert is perfect for hot days when turning on the oven feels like a chore. Plus, it’s such a crowd-pleaser that you’ll find everyone asking for seconds—and the recipe!

Whether you’re hosting a backyard barbecue, celebrating a birthday, or simply craving something sweet, this freezer pie delivers. The combination of a buttery graham cracker crust, fluffy whipped filling, and fresh strawberries makes every bite a burst of joy. And the best part? You don’t need fancy skills or hours of preparation. Let’s dive into why this recipe has become a summer staple in my kitchen.

The Story Behind This Strawberry Shortcake Freezer Pie

Strawberry shortcake is a dessert with deep roots. Originating in Europe, it became a classic American treat in the 19th century, often served during strawberry harvest festivals. Growing up, I remember my grandmother making traditional strawberry shortcake with freshly baked biscuits, whipped cream, and macerated strawberries. It was the highlight of every summer gathering.

This freezer pie is my modern twist on that nostalgic dessert. I wanted to capture the essence of strawberry shortcake but make it simpler, lighter, and more refreshing for those scorching summer afternoons. The no-bake concept keeps things easy, and the freezer element turns it into a cool, creamy dessert that feels almost like ice cream cake.

What’s great about this recipe is its versatility. It’s perfect for strawberry season but works just as well with frozen berries, making it an option year-round. Plus, it’s a fantastic make-ahead dessert, which means less stress when entertaining. Honestly, every time I serve this pie, it brings back childhood memories and creates new ones with family and friends.

Let’s Talk Ingredients

Every ingredient in this recipe plays a crucial role in bringing that classic strawberry shortcake flavor to life. Here’s a breakdown of what you’ll need and tips for selecting the best ingredients:

Graham Cracker Crust: The base of this pie is a simple graham cracker crust. You can use store-bought crust for convenience, but making your own is easy and tastes fresher. Crush about 1 1/2 cups (around 10 sheets) of graham crackers and mix with 6 tablespoons (85g) of melted butter and 2 tablespoons (25g) of sugar. Press it into a pie dish and chill to set.
Fresh Strawberries: The star of the show! Look for ripe, red strawberries that are fragrant and juicy. If strawberries aren’t in season, frozen ones work too—just thaw and drain them before use.
Whipped Topping: For convenience, I use store-bought whipped topping like Cool Whip. If you prefer, you can whip 1 cup (240ml) of heavy cream with 2 tablespoons (25g) of powdered sugar to make your own.
Cream Cheese: This adds a tangy richness to the filling. Make sure it’s softened to room temperature for easy mixing.
Sweetened Condensed Milk: This ingredient sweetens the filling and gives it that luscious, creamy texture.
Vanilla Extract: A splash of vanilla ties all the flavors together beautifully. Use pure vanilla extract for the best taste.

If you’re feeling adventurous, you can also add a handful of crushed shortbread cookies to the filling for extra texture. And don’t forget to save a few strawberries for garnish!

Equipment You’ll Need

One of the joys of this recipe is that it doesn’t require any fancy equipment. Here’s what you’ll need:

9-inch pie dish: A standard pie dish works perfectly for this recipe. Glass or ceramic dishes are my favorites because they look pretty for serving.
Mixing bowls: You’ll need a couple of bowls—one for the crust and another for the filling.
Hand mixer or stand mixer: This makes blending the cream cheese filling a breeze. If you don’t have one, a sturdy whisk and some elbow grease will do the trick.
Rubber spatula: Great for folding in the whipped topping without deflating it.
Food processor or plastic bag: If you’re making your crust from scratch, a food processor helps crush the graham crackers quickly. Alternatively, place them in a plastic bag and crush with a rolling pin.

That’s pretty much it! If you’re new to no-bake desserts, you’ll love how low-maintenance this recipe is. Just remember to give your pie plenty of time to freeze.

How to Make Strawberry Shortcake Freezer Pie

Prepare the crust: If making from scratch, mix the crushed graham crackers, melted butter, and sugar until combined. Press the mixture firmly into a 9-inch pie dish, making sure it covers the bottom and sides evenly. Chill in the freezer for 15 minutes while you prepare the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk and vanilla extract, and mix until fully combined.
Fold in the whipped topping: Gently fold the whipped topping into the cream cheese mixture. Be careful not to overmix—you want the filling to stay light and airy.
Layer the strawberries: Spread half of the filling over the chilled crust. Arrange a layer of sliced strawberries on top, then cover with the remaining filling. Smooth the top with a spatula.
Freeze: Cover the pie tightly with plastic wrap or aluminum foil and freeze for at least 4 hours, or until firm.
Garnish and serve: Just before serving, decorate the top of the pie with fresh strawberry slices. Let the pie sit at room temperature for 5-10 minutes to soften slightly before slicing.

And there you have it—your no-bake Strawberry Shortcake Freezer Pie is ready to wow everyone!

Tips for Success

Make sure your cream cheese is fully softened to avoid lumps in the filling.
For cleaner slices, dip your knife in warm water and wipe it clean between cuts.
If you’re short on time, you can use a pre-made graham cracker crust to save a step.
Add a drizzle of strawberry syrup or a dollop of whipped cream for extra pizzazz.
Don’t skip the freezing step—it ensures the pie holds its shape beautifully.

Variations and Adaptations

This recipe is super flexible, so feel free to make it your own. Here are some ideas:

Gluten-free version: Use gluten-free graham crackers for the crust.
Berry swap: Swap the strawberries for blueberries, raspberries, or a mix of your favorite berries.
Chocolate twist: Add a layer of melted chocolate or chocolate chips beneath the filling for a decadent touch.

I once tried making this with crushed Oreos for the crust, and it was a hit! Don’t be afraid to experiment with flavors and textures.

Serving and Storage

This pie is best served cold, fresh out of the freezer. It pairs wonderfully with a glass of lemonade or iced tea. Here are some tips:

Serving: Garnish the pie with fresh strawberries and a sprig of mint for a stunning presentation. Serve immediately after slicing.
Storage: Leftovers can be wrapped tightly and stored in the freezer for up to 1 week. Just be sure to cover it well to prevent freezer burn.
Reheating: Well, there’s no reheating here! Just let the pie thaw slightly before enjoying your next slice.

Nutritional Information and Benefits

Here’s an approximate breakdown per slice (serves 8):

Calories: 320
Fat: 18g
Carbohydrates: 34g
Protein: 4g

Strawberries are a great source of vitamin C and antioxidants, so you can feel good about indulging in this dessert. Just keep in mind it’s a treat, so enjoy it in moderation!

Conclusion

If you’re looking for a dessert that’s easy, delicious, and perfect for summer, this Strawberry Shortcake Freezer Pie is it. It’s become a favorite in my household, and I hope it will in yours too. Whether you’re making it for a special occasion or just because, it’s a recipe that’s sure to bring smiles.

Have you tried this recipe? Let me know in the comments below or tag me on social media with your creations. I love seeing how you make it your own!

FAQs

Can I use frozen strawberries?

Yes, just make sure to thaw and drain them before layering into the pie.

How long does the pie need to freeze?

At least 4 hours, but overnight is even better for a firm texture.

Can I make this ahead of time?

Absolutely! This is a perfect make-ahead dessert. Just keep it in the freezer until you’re ready to serve.

What’s the best way to slice the pie?

Dip your knife in warm water and wipe it clean after each cut for neat slices.

Can I use a different crust?

Of course! Shortbread cookies or Oreos make excellent alternatives to graham crackers.