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Strawberry Shortcake Freezer Pie

Strawberry shortcake freezer pie with a golden Oreo-shortcake crumble crust and a pink strawberry cream filling that sets in the freezer. Topped with whipped cream coated in strawberry crunch and finished with fresh berries.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

For the shortcake crumble crust
  • 20 Golden Oreos or shortbread cookies
  • 4 tbsp butter
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
  • 0.25 cup fresh strawberries for garnish
  • 0.25 cup extra whipped cream for garnish

Equipment

  • 1 9-inch pie dish

Method
 

Make the crumble crust and freeze
  1. Mix the crushed Golden Oreos or shortbread cookies with the melted butter until evenly coated, then press into a 9-inch pie dish. Press firmly to compact the crust for clean slices after freezing.
  2. Freeze the crust for 15 minutes until set. The surface should look firm and slightly matte before adding filling.
Prepare the strawberry cream filling
  1. Beat the cream cheese until smooth. Scrape the bowl as needed so there are no lumps.
  2. Add the powdered sugar and vanilla extract, then stir until combined. The mixture should look thick and creamy.
  3. Stir in the strawberry puree until the filling turns uniform pink. Stop when no streaks remain.
  4. Fold in the whipped topping until fully incorporated. The filling should be airy but hold its shape.
  5. Pour the strawberry cream filling into the crust and smooth the top. Tap the pie dish lightly to even out the surface.
Add the strawberry crunch topping and freeze
  1. Mix the crunch topping ingredients—crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter—then press firmly onto the top of the pie. Press to adhere so it doesn’t fall off when sliced.
  2. Cover and freeze for at least 6 hours until solid. The center should be firm all the way through.
Slice and garnish
  1. Let the pie sit for 5 minutes before slicing. This short rest helps the filling cut without cracking the crust.
  2. Garnish with fresh strawberries and extra whipped cream just before serving. Finish with berries on top for a bright, fresh look.

Notes

For the cleanest slices, freeze the pie fully solid (at least 6 hours) and slice with a sharp knife dipped in warm water. Store covered in the freezer up to 2 weeks; thawing in the refrigerator will soften the crust, so avoid frequent thaw-and-refreeze. Freezing is yes—keep wrapped tightly to prevent freezer burn. For a lighter option, use reduced-fat cream cheese and a lighter whipped topping in the same measurements.