After serving this strawberry shortcake pie many times, I can confidently say it’s the perfect summer dessert: sweet, refreshing, and full of bright flavor. It’s a showstopper at any gathering—simple to make yet impressive enough that guests often ask for seconds or for the recipe. This dessert calls to mind the classic strawberry ice cream bars from childhood but in a creamier pie form.
This freezer strawberry shortcake pie combines cream cheese, whipped cream, sweetened condensed milk, strawberry sauce, and powdered sugar for a silky, tangy filling. The crunchy strawberry crumble topping is the highlight: made with strawberry Jell-O mixed into a buttery crumble, it recreates that nostalgic crunch from ice cream bars and adds contrast and texture to each bite.
Table of contents
- Why you will love this recipe
- What you will need
- How to prepare
- Expert tip
- Recipe variations and add-ins:
- Serving suggestions:
- How to store:
- Frequently asked questions
- More strawberry desserts:
This is essentially a no-bake pie, though the crumble topping is baked briefly for the right crispness. I often make the crumble in advance and use it on other desserts—cheesecakes, oatmeal, or smoothies. With the crumble prepared, the rest is quick: whip, fold, and freeze. For best texture, plan to freeze the pie for six to eight hours; patience is the hardest part.
Why you will love this recipe
- Tastes nostalgic: If you loved strawberry crunch ice cream bars, this pie will hit the same notes with even more creamy goodness.
- Easy to make: Minimal steps and common ingredients yield a dessert that looks and tastes special.
- Make ahead: Make the pie a day (or more) ahead; it holds well in the freezer until serving.
- Versatile: Swap Jello flavors, add mix-ins, or layer different fillings to customize the dessert.
What you will need
- Strawberry crumbles – made with strawberry Jell-O, flour, butter, sugar, and vanilla.
- Strawberry filling – heavy whipping cream, powdered sugar, sweetened condensed milk, cream cheese, and strawberry sauce (store-bought or homemade).
- Graham cracker crust – a 9–10″ prepared crust works well, or make your own from graham cracker crumbs and melted butter.
How to prepare
Crumble Instructions:
Preheat: Heat the oven to 350°F (175°C). In a medium bowl, mix 3 ounces strawberry Jell-O with 1/2 cup flour and 1/4 cup cold butter using a fork until you have a fine, sandy crumble.
Make vanilla crumble: In another bowl combine 1/2 cup flour, 1/2 cup sugar, 1/4 cup cold butter, and 1 teaspoon vanilla. Break into crumbs with a fork.
Bake: Line a baking sheet with parchment and spread the strawberry crumbles, then sprinkle the vanilla crumbles on top and gently combine. Bake 7–8 minutes without stirring until set and fragrant.
Cool and store: Let the crumble cool completely, then transfer to an airtight container. The recipe yields about 3 cups of crumble and can be stored for several days.
Filling instructions:
Whip cream: Beat 1 cup heavy whipping cream with 1/2 cup powdered sugar until very stiff peaks form. Chill briefly in the fridge.
Prepare base: Beat 8 ounces room-temperature cream cheese until smooth. Add one can of sweetened condensed milk and beat until combined.
Add strawberry: Stir in 2 cups strawberry sauce until fully incorporated.
Fold: Gently fold the whipped cream into the cream cheese mixture until uniform and airy.
Assemble strawberry shortcake pie:
Fill: Spread the filling into a 9–10″ prepared graham cracker crust and smooth the top.
Freeze: Freeze the pie for at least 6–8 hours for best results, or overnight.
Serve: Remove from the freezer 10–15 minutes before serving to soften slightly. Sprinkle the crumble topping just before plating so it stays crisp.
Expert tip
Saving time
You can simplify this recipe by using store-bought components: a ready-made pie crust, bottled strawberry sauce, or whipped topping in place of freshly whipped cream. These shortcuts still deliver delicious results and save time.
More tips to consider
- If you don’t have an electric mixer, a whisk will work—just allow more time to whip the cream.
- Freeze the pie for at least six hours; overnight is ideal to ensure it sets firmly.
- Make the crumbles ahead and store them in an airtight container for several days.
- Avoid fat-free substitutions; they may make the filling too loose.
Recipe variations and add-ins:
- Swap Jello flavors: Use lemon, lime, cherry, or raspberry for a different crumble color and flavor.
- Extra crumbles: Double the crumble batch for more crunch or make one batch chocolate for a chocolate-strawberry twist.
- More cream: Add a thin layer of vanilla or strawberry pudding for added richness.
- Different extracts: Try almond or cake batter extract for a unique flavor profile.
- Fresh fruit: Top with sliced strawberries or fold chopped berries into the filling.
- Other fruits: Substitute or add blueberries, blackberries, or raspberries.
- Toppings: Toasted coconut, chocolate chips, extra whipped cream, or a drizzle of chocolate sauce work well.
- Nuts: Use a nut-based crust (crushed almonds) and sprinkle chopped macadamia or other nuts on top.
Serving suggestions:
Serve the pie cold but let it sit 10–15 minutes after removing it from the freezer to make slicing easier. Add crumble to the whole pie or sprinkle on individual slices. A scoop of vanilla ice cream and a dollop of whipped cream make an indulgent pairing. This pie is ideal for picnics, barbecues, or any summer menu.
Pair it with light entrees and summery drinks for a complete meal, or include it on a dessert table alongside other strawberry treats.
How to store:
- Keep frozen: This is a frozen pie—store it in the freezer covered with a pie pan lid, plastic wrap, or foil. It will keep for several months.
- Defrost slightly: Let it sit 10–15 minutes before serving so slices are easy to cut and enjoy.
Frequently asked questions
A traditional strawberry pie usually uses a baked or refrigerated crust with a gelatin-based strawberry filling and fresh strawberries on top. This strawberry shortcake pie features a creamy filling made with cream cheese and whipped cream, is assembled with strawberry sauce, and is frozen rather than baked.
The most common cause is insufficient freezing time—ensure it freezes at least six hours or overnight. If it still seems soft, the filling may have been too watery or used inappropriate milk; sweetened condensed milk is key for the right texture.
Return the pie to the freezer until firm. For future batches, reduce excess liquid in the strawberry sauce or add a thickener such as a small cornstarch slurry before freezing. If serving and it’s too soft, fold in whipped cream, smooth the top, and refreeze.
More strawberry desserts:
Strawberry Coconut Truffles
Strawberry Bread Recipe
Best Strawberry Cobbler
Strawberry Mousse Recipe
Loved this recipe? I’d love to hear from you! Leave a 5-star rating in the recipe card and share your thoughts in the comments—I read every one.
Stay connected and share your results—your feedback helps me improve and inspires new recipes. With love, Catalina.
Strawberry Shortcake Pie
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Ingredients
Strawberry Shortcake Crumble Topping:
- 3 ounces box strawberry flavored Jell-o
- 1 cup all-purpose flour divided
- 1/2 cup unsalted butter cold and divided
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla extract
Strawberry Shortcake Pie Filling:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 can sweetened condensed milk
- 8 ounces cream cheese room temperature
- 2 cups strawberry sauce homemade or store-bought
- 1 prepared graham cracker pie crust 9 or 10″
Instructions
Strawberry Shortcake Crumble Topping:
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Preheat oven to 350 degrees F.
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In a medium bowl, mix Jell-O with 1/2 cup flour and 1/4 cup butter until it resembles a fine crumble.
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In another bowl, stir 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and 1 teaspoon vanilla; use a fork to form crumbles.
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Spread the strawberry crumbles on a lined baking sheet, top with the vanilla crumbles, and gently combine.
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Bake 7–8 minutes without stirring. Cool completely and store in an airtight container.
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This makes approximately 3 cups of crumbles.
Strawberry Freezer Pie Filling:
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Beat the heavy cream and powdered sugar until very stiff peaks form; chill briefly.
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Beat the cream cheese until smooth, then add the sweetened condensed milk and mix until combined.
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Add the strawberry sauce and mix until uniform.
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Fold in the whipped cream until well combined.
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Transfer filling to the prepared crust and freeze for 6–8 hours.
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Remove from freezer 10–15 minutes before serving, top with crumbles, and serve.