Strawberry Shortcake Freezer Pie, a Good Humor ice cream in pie form? Whaaat? Oh yes. And, it’s a toss up as to my favorite: the strawberry shortcake crumbles or the freezer pie. After indulging in a slice or two, there’s no question, they are both fabulously better together.
My daughter keeps opening the container of extra crumbles and taking big whiffs. The strawberry-vanilla aroma is addicting. Hence, I must hide the crumbles!
The strawberry shortcake crumbles are a mix of strawberry gelatin, flour and butter. The vanilla crumbles are simply flour, sugar, butter and vanilla extract. The Strawberry Shortcake Crumbles were so fun to make. You can follow the link for detailed instructions. Now I am thinking, orange crumbles, raspberry crumbles, lime crumbles. Oh man, I am hooked.
Can I Use Vanilla Instant Pudding Mix For The Vanilla Crumbles?
Simple answer, yes! The vanilla instant pudding mix will give a slight yellow hue. Please see notes in recipe below for substitution instructions.
The strawberry freezer pie is whipped cream, a small amount of cream cheese, and 2 full cups of fresh strawberry puree. Of course there’s sugar content added. It really tastes like homemade strawberry ice cream in a pie without the churning of course. I know this sounds cheesy, but truly, one slice will not be enough, I promise you.
Once the pie is frozen it’s therapeutically fun to pile on the strawberry shortcake crumbles. All I could think of was how many other desserts need the shortcake crumbles. So many, so many.
This strawberry freezer pie is a truly delightful refreshing way to cool you off on a hot summer day. Frozen treat anyone? Who needs ice cream bars when you’ve got Strawberry Shortcake Freezer Pie!
Products I Recommend:
KitchenAid Standup Mixer (artisan series) and/or KitchenAid Hand Mixer. Both fabulous!
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Strawberry Shortcake Freezer Pie
Ingredients
Strawberry Freezer Pie Filling
- 1 cup heavy whipping cream
- 1/4 cup powder sugar
- 1 can sweetened condensed milk
- 4 ounces cream cheese, room temp
- 2 cups strawberry puree (measured after pureed) (reduced by 1/2 cup for a slightly creamier "ice cream" filling)
- 1 prepared 10-inch vanilla wafer or sandwich cookie crust (see notes below for gluten free crumb crust)
Strawberry Crumbles
- One 3-ounce box strawberry flavored gelatin
- 1/2 cup all purpose flour (for gluten free, use gluten free flour in place of all purpose flour)
- 1/4 cup butter
Vanilla Crumbles
- 1/2 cup all purpose flour (see note below for instant pudding substitute) (for gluten free, use gluten free flour in place of all purpose flour)
- 1/4 cup butter
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
Strawberry (& Vanilla) Shortcake Crumbles
- Preheat oven to 350 F.
- In a medium sized bowl stir the box of strawberry gelatin and 1/2 cup flour and 1/4 cup butter. Use a fork to make fine and crumbly.
- In a separate medium sized bowl, for vanilla crumbles, stir 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and 1 teaspoon vanilla. Use a fork to make fine and crumbly.
- On parchment lined baking sheet sprinkle on the strawberry crumbles on one half of baking sheet and vanilla crumbles on the other half.
- Bake for 7 to 8 minutes at 350 F. Do not stir at all.
- Remove from oven and let cool completely (at least 1 hour). If they feel warm, place the baking sheet in fridge or wait another 30 minutes. Crumble into an airtight container to store. If any large clumps form, you may need to use a rolling pin or bottom of a heavy drinking glass to break up.
- Makes 3 cups of strawberry shortcake crumbles.
Strawberry Freezer Pie Filling
- In a large mixing bowl use an electric mixer (like KitchenAid) to beat the heavy whipping cream and powder sugar together until very stiff peaks form. Set aside in fridge.
- In a large mixing bowl using an electric mixer beat the cream cheese until creamy and no lumps. Add the sweetened condensed milk and beat another minute or so until thoroughly combined.
- Add the pureed strawberries and mix well.
- Pour the strawberry mixture into the whipped cream and stir until well combined.
- Pour into prepared 10-inch pie crust (9-inch is okay, but you will have some leftover that will not fit). Freeze for 4 to 5 hours.
- When ready to serve, remove from freezer and let thaw about 10 minutes. Layer on strawberry shortcake crumbles and serve.
My grandkids put the pie filling together and totally skipped the instructions to whip the heavy cream and instead blended it with the other filling ingredients! Will the pie still freeze and set or is the pie ruined??? 🤷🏽♀️🤷🏽♀️
I had a family emergency and just saw this. I hope you froze it. The texture might be different, but it will still taste great!!!
I’m going to make a homemade crust-either vanilla wafer or graham cracker. Which way is better to use for this pie? Baked or refrigerated crust? Or does iy matter!
I always bake the crust for 5 to 6 minutes, then refrigerate. It helps the crust release from the pie plate once frozen. Happy pie making!
Hi! Sounds yummy! Can I make ahead & freeze this (without the crumbs topping), as I’d like to make for our Easter Sunday feast!
Absolutely! I have done that a few times with perfecto results. You can make the crumbles too and put them in an airtight container until ready to use too. I have stored them at room temp, snaptight container for up to 1 month.
on youtube there is a recipe for a strawberry cake with a cheesecake in the middle. Cake has crumbles like your recipe, using strawberry jello and vanilla pudding for the crumple. Can I use that recipe instead of the flour mixture you use in your recipe
Absolutely! Yes! Happy Baking!
Hi there! Do you make your puree with raw strawberries or do you cook it down?
I use raw/fresh or frozen. No cooking down is required!
I used freezed dried strawberries instead of the gelatin cause my daughter in law is allergic to artificial strawberry. This pie is so good
I love using freeze dried berries, what a perfect way to get around the artificial stuff! Nice going!
How much of the freeze dried strawberries did you use? That’s an awesome idea!
I personally have not tried freeze dried strawberries for the crumbles, but if I did I would use the flour, sugar, butter combo with powdered freeze dried strawberries. My guess is about 1/3 cup after they’re processed into bits and powder (omitting strawberry powdered gelatin). I will definitely try this soon!
I made this for dessert and it was sooo delicious. Thank you so much for sharing!!
I am SOOO happy! Fantabulous!
Where can i buy this
Hi Carlos, I don’t have online ordering. Once in awhile I do special orders for people in my locale. Where do you live?
How much condensed milk did you use?
I used the entire 14 ounce can. If that’s too sweet for you, try adding about 2/3 of the can. 😉
Would you consider making a video of how you make the crumbles? My family loved the pie but I told them I wouldn’t be making it again unless they requested it for a birthday because the crumbles were too hard to make. I’ve been baking for 50+ years so I’m not a novice. My two mixtures ran together and formed a gooey dough, so I baked it longer and still wouldn’t crumble. Ended up letting it dry over night then put in the food processor to get crumbles.
I will try to make a video, however, the longer you bake it, the gooier it gets. If anything, back off 2 minutes of the baking time. It’s meant to heat it just enough to “set” but not cook the topping.
Is the sugar for the crumbles powdered sugar? Thank you
Nope, good ol’ pure cane granulated sugar. I will update the recipe to note that!
Thanks for a delicious recipe! Definitely a family favorite! Thank you for sharing this.
Thank You Tina! It has become one of our favorites too!
Can use frozen strawberries, thawed?
Can use Oreo for crust?
Yes and yes! The filling may be “runnier” with frozen, but it still works. Just careful when putting into freezer. Oreo crust sounds divine!
Do you store leftovers in the freezer?
Yes, definitely. It is truly a freezer pie and will turn into a runny mess if kept in the fridge.
Thanks for sharing! Does it keep long?
Yes, as long as you need to devour it! You should be good for at least 30 days!
This looks so good! Can I make with other kinds of berries?
Yes! However, if using blackberries or raspberries I would put through a sieve to remove some of the seeds.
Hi Linda. I must say when I first saw this pie, I fell in love. I used a store bought crust the first time but a 9in and had enough filling to make a second pie so I had to make a another crust but using vanilla wafers, YUM!! I used golden oreos instead of flour to make the crumble because that’s how I make it for my Strawberry Crunch cupcakes. But my coworkers LOVE it!!
Fabulous! I am realizing my pie plate says 9-inches, but I think it’s misprinted; it’s 10! No wonder everyone is ending up with a lot of extra filling!! Thanks for sharing.
what size of sweetened condensed milk did you size? ( oz?)
Where I live there is only one size available: 14 ounces. Happy pie making!
My family loved this pie 💕. Especially the crumbles. My son in law is hooked on them. To add other flavors like chocolate, pistachio and butterscotch can you use pudding mix instead of jello?
YES! My original recipe for the vanilla crumbles used vanilla instant pudding, exact same measurements. I decided to try it without pudding mix and loved the results equally. I am so glad you loved it! Thanks for your comment!
Hi. How do you get the pie part of the desert? Thanks
Once the filling is poured into the pie crust, ta da, it’s pie! Is that what you meant by your question?
I made this this weekend for family and friends (socially distanced pie eating in the friends case) and everyone loved it! Everyone declared it tastes like a good humor ice cream bar but better because it used real strawberries!
That is ALWAYS GOOD NEWS! I am so happy you made it and they loved it! Thank you for the very nice words!
How do we see the comments? It says there are 14 comments, but they aren’t accessible.
My site did an auto-update and temporarily had made the comments non-visible…I am so sorry. Can I help you with anything?
How do you store the crumbles? Airtight container….in the fridge or not? Thank you
Airtight container at room temp! My newest batch is about 3 weeks old & they’re still great! I do have them in snapware,they’re truly air tight!
How do you make the strawberry puree??
Put the strawberries in a blender, immersion blender, or food processor, for 20 to 30 seconds, up to 1 minute depending on which blending appliance you have. Have fun!
Can Cool Whip be used in place of whipping cream?
Yes,but fold it in with a spatula/spoonfuls & do not over stir because if vigorously stirred cool whip can deflate. I have used Cool Whip for this before & it still tastes great. 1 cup un-whipped heavy cream equals 2 cups of Cool Whip.
Hi Linda, I’d like to make this in my 9×13 freezer pan that I make all my freezer desserts in.
Could you please give me all the ingredient amounts for this? Would I just double everything?
Thanks!
Double would be perfect. If there is extra topping it will store in an airtight container for a couple of months in the fridge!
I bet you could freeze the butter and then grate it on a box grater to make the crumbles!
You can grate refrigerated butter, but not frozen. Trust me, you could lose a fingernail (or tip of finger) trying to grate full on frozen butter. And, if you were successful in grating frozen butter, it will not mix well with the dry ingredients; however, refrigerated grated butter will mix in just fine.
This pie looks good and delicious! Can I use frozen strawberries? I got lots from strawberry picking.
YES! I made one with fresh, one with frozen, results were the same! I even went as far as pureeing some extra and freezing for the next pie, as my daughter keeps snarfing this down!
Thank you so much for posting your recipe; i’m excited to make this pie.
You’re going to love it! Thank you!
Are just use food processor to purée strawberries or are you then putting on stove to reduce and cool before adding?
I puree them and add without cooking. However, cooking down a little bit is a great idea. If you do cook them down a little bit, put the hot strawberry puree in the fridge to cool off completely before adding to the filling. Happy pie making!
Is the butter room temperature or melted for the crumbles?
I use it at room temperature, or softened (not melted) in microwave. It’s easier to crumble with fork. Melted butter can soak into the dry ingredients pretty fast, so softened is the way to go!