Description

This no-bake Strawberry Shortcake Freezer Pie is a delightful frozen dessert combining a buttery shortbread cookie crust with a creamy strawberry-infused filling. Perfect for warm days, it features fresh strawberries folded into a luscious cream cheese and whipped cream mixture, all set in a crisp cookie base and topped with more whipped cream and strawberries for a refreshing treat.

Ingredients

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Crust

2 cups crushed shortbread cookies
6 tbsp melted butter
2 tbsp sugar

Filling

8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups fresh strawberries, chopped
1 cup heavy whipping cream

Topping

1 cup whipped cream
Additional fresh strawberries, for garnish
Additional crushed shortbread cookies, for garnish

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Instructions

Prepare the crust: In a medium bowl, combine the crushed shortbread cookies, melted butter, and sugar. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a pie dish to form an even crust. Place the pie dish in the freezer and chill for 20 minutes to set.
Make the filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add strawberries and assemble: Fold the chopped fresh strawberries into the cream mixture, stirring gently to distribute them evenly. Pour this filling over the chilled crust in the pie dish, smoothing the top with a spatula.
Freeze the pie: Place the assembled pie into the freezer and let it set for at least 4 hours or until firm and well chilled.
Garnish and serve: Before serving, spread whipped cream evenly over the top of the pie. Garnish with additional fresh strawberries and crushed shortbread cookies for texture and visual appeal. Slice and enjoy your refreshing strawberry shortcake freezer pie!

Notes

For best results, use fresh, ripe strawberries for sweet flavor and bright color.
You can substitute shortbread cookies with graham crackers for a different crust flavor.
If you prefer a sweeter crust, increase the sugar slightly to 3 tablespoons.
Ensure the cream cheese is fully softened to avoid lumps in the filling.
Let the pie thaw slightly at room temperature for 5-10 minutes before slicing to make cutting easier.