Nostalgic Appeal
This pie reminds me of those classic summer desserts, enjoying a slice of strawberry shortcake on a warm afternoon. The combination of sweet strawberries, creamy filling, and crunchy crumble topping is a timeless classic for a reason. It’s a dessert that evokes feelings of warmth, happiness, and those carefree summer days.
Homemade Focus
While you could certainly buy pre-made freezer pies or strawberry shortcake, there’s something truly special about making this Strawberry Shortcake Freezer Pie from scratch. You control the quality of the ingredients, and the process of creating the strawberry filling and crumble topping is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of creamy, sweet, and slightly tart flavors with a satisfying crunch. The strawberry filling is rich and creamy with a burst of fresh strawberry flavor, while the crumble topping adds a buttery and crunchy texture with a hint of vanilla.
Ingredient Insights
Let’s explore the key ingredients that make this pie so special! For the strawberry freezer pie filling, we use [heavy whipping cream, powdered sugar, sweetened condensed milk, cream cheese, and strawberry puree, creating a creamy and luscious filling]. For the strawberry crumbles, we combine [strawberry flavored gelatin, flour, and butter, creating a flavorful and crunchy crumble]. For the vanilla crumbles, we use [flour, butter, sugar, and vanilla extract, adding a buttery and sweet crumble with a hint of vanilla].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a large mixing bowl, an electric mixer, a medium-sized bowl, a fork, a parchment-lined baking sheet, an airtight container, and a prepared 10-inch vanilla wafer or sandwich cookie crust.
Ingredients
Strawberry Freezer Pie Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 can sweetened condensed milk
- 4 ounces cream cheese, room temperature
- 2 cups strawberry puree (measured after pureed)
- 1 prepared 10-inch vanilla wafer or sandwich cookie crust
Strawberry Crumbles:
- 1 (3-ounce) box strawberry flavored gelatin
- 1/2 cup all-purpose flour
- 1/4 cup butter
Vanilla Crumbles:
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Make the Crumbles: Preheat oven to 350°F (177°C). In a medium bowl, stir together the strawberry gelatin, flour, and butter for the strawberry crumbles. In a separate bowl, stir together the flour, sugar, butter, and vanilla extract for the vanilla crumbles. Sprinkle the crumbles onto a parchment-lined baking sheet and bake for 7-8 minutes. Let cool completely and crumble into an airtight container.
- Make the Filling: In a large mixing bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar together until very stiff peaks form. Set aside in the fridge. In another bowl, beat the cream cheese until creamy. Add the sweetened condensed milk and beat until combined. Add the strawberry puree and mix well. Pour the strawberry mixture into the whipped cream and stir until well combined.
- Assemble and Freeze: Pour the filling into the prepared pie crust. Freeze for 4 to 5 hours.
- Serve: When ready to serve, remove from the freezer and let thaw for about 10 minutes. Layer on the strawberry shortcake crumbles and serve.
Troubleshooting
- Pie crust is soggy: Make sure the pie crust is fully baked and cooled before adding the filling. You can also blind-bake the crust for a few minutes to ensure it’s crisp.
- Filling is too runny: Make sure the heavy cream is whipped to stiff peaks. You can also try reducing the amount of strawberry puree for a slightly thicker filling.
- Crumbles are too hard: If the crumbles are too hard, you can try adding a bit more butter to the mixture.
Tips and Variations
- Use different flavors of gelatin for the crumbles, such as raspberry or blueberry.
- Add different mix-ins to the crumble topping, such as chopped nuts or chocolate chips.
- Drizzle with melted chocolate or a simple glaze made with powdered sugar and milk for an extra touch of sweetness.
Serving and Pairing Suggestions
This Strawberry Shortcake Freezer Pie is delicious on its own, but it also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for a hot summer day, a backyard barbecue, or any time you want a refreshing and satisfying dessert.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/8th of the pie. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 400-450
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 12-14g
- Cholesterol: Approximately 60-70mg
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 45-50g
- Fiber: Approximately 1-2g
- Sugar: Approximately 30-35g
- Sodium: Approximately 200-250mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of crust), adjust the calculations accordingly.
Cool and Creamy: Strawberry Shortcake Freezer Pie
Description
This Strawberry Shortcake Freezer Pie is a delicious and refreshing no-bake dessert! It features a creamy strawberry filling and a crunchy shortcake crumble topping. Learn how to make this easy and satisfying pie
Ingredients
Strawberry Freezer Pie Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 can sweetened condensed milk
- 4 ounces cream cheese, room temperature
- 2 cups strawberry puree (measured after pureed)
- 1 prepared 10-inch vanilla wafer or sandwich cookie crust
Strawberry Crumbles:
- 1 (3-ounce) box strawberry flavored gelatin
- 1/2 cup all-purpose flour
- 1/4 cup butter
Vanilla Crumbles:
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Crumbles: Preheat oven to 350°F (177°C). In a medium bowl, stir together the strawberry gelatin, flour, and butter for the strawberry crumbles. In a separate bowl, stir together the flour, sugar, butter, and vanilla extract for the vanilla crumbles. Sprinkle the crumbles onto a parchment-lined baking sheet and bake for 7-8 minutes. Let cool completely and crumble into an airtight container.
- Make the Filling: In a large mixing bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar together until very stiff peaks form. Set aside in the fridge. In another bowl, beat the cream cheese until creamy. Add the sweetened condensed milk and beat until combined. Add the strawberry puree and mix well. Pour the strawberry mixture into the whipped cream and stir until well combined.
- Assemble and Freeze: Pour the filling into the prepared pie crust. Freeze for 4 to 5 hours.
- Serve: When ready to serve, remove from the freezer and let thaw for about 10 minutes. Layer on the strawberry shortcake crumbles and serve.
Troubleshooting
- Pie crust is soggy: Make sure the pie crust is fully baked and cooled before adding the filling. You can also blind-bake the crust for a few minutes to ensure it’s crisp.
- Filling is too runny: Make sure the heavy cream is whipped to stiff peaks. You can also try reducing the amount of strawberry puree for a slightly thicker filling.
- Crumbles are too hard: If the crumbles are too hard, you can try adding a bit more butter to the mixture.
Recipe Summary and Q&A
Q: Can I make this pie ahead of time?
A: Yes! This pie is perfect for making ahead of time. Simply freeze it and take it out when you’re ready to enjoy.
Q: Can I use a different type of crust?
A: While a vanilla wafer or sandwich cookie crust is recommended, you can also use a graham cracker crust or a homemade pie crust.
Q: Can I make a gluten-free version of this pie?
A: Yes! You can use a gluten-free pie crust and gluten-free flour for the crumbles to make this recipe gluten-free.