Strawberry Shortcake Freezer Pie
A buttery shortbread crust, creamy sweetened cream cheese layer, and a jammy strawberry topping all frozen into a perfectly sliceable pie. No soggy crust, no thawing required – just a cold, sweet slice of summer whenever you need it.
Equipment
- 9-inch pie dish (glass or ceramic)
- Food processor or rolling pin and bag
- Electric mixer or whisk
- Medium Saucepan
- Large Bowl
- Baking Sheet
Ingredients
Crust
- 2 cups shortbread cookie crumbs (about 6 oz)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 pinch salt
Cream Cheese Layer
- 16 oz full-fat cream cheese, softened
- 14 oz sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Strawberry Layer
- 1 lb fresh strawberries, hulled and quartered
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Whipped Cream Topping
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F. Crush shortbread cookies into fine crumbs (about 2 cups). Mix crumbs with melted butter, 2 tablespoons sugar, and a pinch of salt. Press firmly into a 9-inch pie dish using the bottom of a flat measuring cup. Bake for 10 minutes until toasted and fragrant. Cool completely on a wire rack.
- In a large bowl, beat softened cream cheese until smooth and lump-free. Slowly beat in the sweetened condensed milk, lemon juice, and vanilla. The mixture will thin slightly – that is normal. Pour into cooled crust and spread evenly. Tap gently to release air bubbles.
- Place the dish in the freezer, uncovered, and freeze for at least 2 hours until the filling is firm to the touch.
- In a medium saucepan, combine quartered strawberries and 1/3 cup sugar. Cook over medium heat, stirring occasionally, until berries release juice and mixture simmers – about 5 minutes.
- Stir the cornstarch dissolved in 2 tablespoons cold water into the berries. Cook for 2 more minutes, stirring constantly, until thickened and glossy. Remove from heat and cool completely.
- Spoon cooled strawberry mixture over the frozen cream cheese layer and spread evenly. Return to freezer for at least 1 hour until firm.
- Whip heavy cream and powdered sugar until soft peaks form. Spread over the frozen strawberry layer.
- Cover loosely with plastic wrap or foil and freeze for at least 4 hours, preferably overnight. Slice with a warm knife for clean cuts.
Notes
Storage: Keep tightly wrapped in the freezer for up to 3 weeks. Let stand at room temperature 5–10 minutes before slicing.
Substitutions: Use gluten-free shortbread for a GF version. For dairy-free, use Miyokos cream cheese and coconut sweetened condensed milk. Berries can be swapped – raspberries or blackberries work well.
Tips: Let cream cheese soften fully. Do not skip cornstarch – it prevents icy crystals. Press crust firmly to avoid crumbling.