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Strawberry Shortcake Freezer Pie

Strawberry shortcake freezer pie is a no-bake frozen dessert with a golden Oreo-shortcake crumble crust, pink strawberry cream filling, and a strawberry crunch top. It sets in the freezer until solid, then slices cleanly with a quick 5-minute rest and fresh berry garnish.
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Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the shortcake crumble crust
  • 20 Golden Oreos or shortbread cookies crushed
  • 4 tbsp butter melted
For the strawberry cream filling
  • 2 cup fresh strawberries hulled and pureed
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup whipped topping folded in
For the crunch topping
  • 15 Golden Oreos crushed
  • 0.5 cup freeze-dried strawberries crushed
  • 3 tbsp butter melted
  • 0.5 Fresh strawberries and extra whipped cream for garnish

Equipment

  • 1 9-inch pie dish

Method
 

Make and chill the shortcake crust
  1. Mix the crushed Golden Oreos or shortbread cookies with melted butter, stirring until evenly sandy. Press the mixture firmly into a 9-inch pie dish to form an even layer.
  2. Freeze the crust for 15 minutes so it sets firmly. You should see the crust hold its shape when you gently touch the surface.
Prepare the strawberry cream filling
  1. Beat the softened cream cheese until smooth, without any lumps. Add powdered sugar and vanilla extract and stir until fully combined.
  2. Stir in the strawberry puree until the mixture turns a uniform pink. Fold in the whipped topping gently until no streaks remain.
  3. Pour the strawberry cream filling into the chilled crust and smooth the top. Tap the dish lightly to release any trapped air pockets.
Add the strawberry crunch topping and freeze
  1. Mix the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until it resembles damp crumbs. Press the crunch mixture firmly onto the top of the pie so it adheres in a thick layer.
  2. Cover and freeze for at least 6 hours until the pie is solid. The center should slice cleanly with no wobble.
Slice and garnish
  1. Let the pie sit for 5 minutes before slicing to soften the edges slightly. Use a sharp cut and lift each slice cleanly.
  2. Garnish with fresh strawberries and extra whipped cream right before serving. The topping should look bright and fresh on the frozen surface.

Notes

For the cleanest slices, freeze the pie on a flat surface so it sets evenly, then garnish at the last minute so the crunch stays crisp. Store covered in the freezer for up to 1 month; thawing in the fridge will soften the texture. No freezer-burn tips beyond keeping it well sealed. For a lighter option, use light cream cheese and a reduced-fat whipped topping if you prefer, keeping the rest of the method the same.