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Strawberry Shortcake Freezer Pie

Strawberry shortcake freezer pie is a no-bake frozen strawberry cream pie with a golden Oreo-shortcake crumble crust, pink strawberry filling, and a strawberry-crunch coated whipped top. Chill until solid for clean sliceable layers crowned with fresh strawberries.
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Prep Time 25 minutes
freezing 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients 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
  • 1 fresh strawberries for garnish
  • 1 whipped cream extra, for garnish

Method
 

Make and freeze the crust
  1. Mix the crushed Golden Oreos (or shortbread cookies) with melted butter until the crumbs look evenly moistened. Press the mixture firmly into a 9-inch pie dish to form an even crust.
  2. Freeze the crust for 15 minutes until set to the touch, so it holds its shape when filled.
Make the strawberry cream filling
  1. Beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract and stir until fully combined. Mix in the strawberry puree until the filling turns a uniform pink color.
  2. Fold the whipped topping into the strawberry cream mixture just until no white streaks remain, keeping it light and airy.
Assemble and add the strawberry crunch
  1. Pour the strawberry cream filling into the chilled crust and smooth the top. Spread it evenly so the pie slices cleanly.
  2. Mix the crunch topping ingredients (crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter) and press firmly onto the top of the pie to adhere.
Freeze, slice, and garnish
  1. Cover and freeze the pie for at least 6 hours until solid throughout. The topping should feel set with no soft center.
  2. Let the pie sit for 5 minutes before slicing, then garnish with fresh strawberries and extra whipped cream.

Notes

For the cleanest slices, keep the pie covered and freeze it until fully solid (at least 6 hours). Store leftovers in the freezer, covered, for up to 2 weeks; thaw briefly at room temperature only right before serving. For a lighter option, use reduced-fat cream cheese while keeping the whipped topping.