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Strawberry Shortcake Freezer Pie

Strawberry shortcake freezer pie with a golden Oreo-shortcake crumble crust, pink strawberry cream filling, and a strawberry crunch top. This easy no-bake frozen dessert sets in the freezer until solid, then slices clean with a whipped topping finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Shortcake crumble crust
  • 20 Golden Oreos or shortbread cookies Crushed
  • 4 tbsp butter Melted
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
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

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Make the crust
  1. Mix the crushed Golden Oreos (or shortbread cookies) with melted butter until evenly coated, then press into a 9-inch pie dish to form a firm layer.
  2. Freeze the crust for 15 minutes to set before filling.
Make the strawberry cream filling
  1. Beat the cream cheese until smooth, then add powdered sugar and vanilla extract and stir until glossy and combined.
  2. Stir in the strawberry puree until fully mixed, then fold in the whipped topping until the filling looks thick and uniform.
Assemble and add the strawberry crunch topping
  1. Pour the strawberry cream filling into the crust and smooth the top with an even layer.
  2. Mix the crunch topping ingredients (crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter) and press firmly onto the top so it adheres.
  3. Cover and freeze for at least 6 hours until solid, keeping the surface protected from freezer air.
Slice and garnish
  1. Let the pie sit for 5 minutes before slicing so clean pieces hold together.
  2. Garnish with fresh strawberries and extra whipped cream right before serving for a fresh, crowned finish.

Notes

Pro tip: Press the crust firmly and pack the crunch topping down with the back of a spoon so the layers don’t shed when you slice. Store covered in the freezer up to 2 months; thaw in the fridge for 10–15 minutes if you want softer slices. This is naturally vegetarian if your whipped topping is vegetarian-friendly; for a lower-sugar option, use a powdered sugar substitute in the filling.