Quick Facts
Time: ~15 min prep + 4 hours chill • Yield: 9–12 servings • Skill: Easy • Method: One-pan, no-bake, freezer-set • Diet tags: Vegetarian
Introduction
Strawberry Shortcake cravings strike hardest when turning on the oven is the last thing you want to do. This no-bake, freezer-fresh version layers pillowy cream, juicy berries, and a shortcake-style crumble for a nostalgic treat that sets cold and slices clean. The flavor lands squarely between classic shortcake and icebox cake—vanilla-kissed cream, bright strawberry pops, and a lightly sweet cookie crunch. If you need a crowd-pleasing dessert for birthdays, backyard dinners, or “just because,” this one is family-friendly, budget-savvy, and perfect for advance prep.
If you love this flavor profile, browse more Strawberry Shortcake recipes for bars, trifles, and sheet-pan twists.
Why You’ll Love It
- Weeknight-easy: Minimal prep, clear timing, and the freezer does the work.
- Flexible: Swap cookies, berries, or dairy to suit what’s in your fridge.
- Balanced flavor: Fresh strawberries, vanilla cream, and a not-too-sweet crunch.
- Great leftovers: Slices hold well and taste even better the next day.
Strawberry Shortcake — Weeknight-Easy, Freezer-Fresh
- Total Time: 4 hours 15 minutes
- Yield: 9–12 servings
- Diet: Vegetarian
Description
A weeknight-easy, no-bake Strawberry Shortcake that layers vanilla whipped cream, juicy strawberries, and a shortcake-style cookie crunch. Freezer-set for clean slices, crowd-friendly, and perfect to make ahead.
Ingredients
2 cups cold heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 lb strawberries, hulled and sliced
1 1/2 sleeves graham crackers (about 7.2 oz), or shortbread cookies
Pinch fine sea salt (optional)
Instructions
1) Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, vanilla (and salt if using) to stiff peaks.
2) Prep berries: Hull and slice strawberries. If very juicy, blot dry with paper towels.
3) Prime pan: Spread a thin smear of whipped cream on the bottom of a 9×9-inch dish.
4) Layer 1: Add a tight single layer of graham crackers (break/trim to fit). Spread 1/3 of the whipped cream over top. Scatter 1/3 of the strawberries evenly.
5) Layer 2: Repeat crackers → 1/3 cream → 1/3 strawberries.
6) Layer 3: Repeat crackers → remaining cream. (Optional: decorate top with halved strawberries.)
7) Set: Cover and freeze (or refrigerate) until sliceable, about 4 hours.
8) Slice & serve: Warm a knife under hot water, wipe dry, and cut into squares.
Notes
– Best texture: freezer-set ~4 hours for clean slicing (firm but not icy-hard).
– Too watery? Blot berries well; consider shortbread (stays crisper than grahams).
– Make-ahead: Assemble up to 24 hours early; freeze up to 3 months (wrap slices individually).
– Dairy-free option: whipped coconut cream + your favorite cookies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, freezer-set
- Cuisine: American
Ingredients
- 2 cups cold heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 lb strawberries, hulled and sliced
- 1½ sleeves graham crackers (about 7.2 oz), or shortbread cookies
- Pinch fine sea salt (optional, to balance sweetness)
What each ingredient does — Heavy cream: creamy body that whips light; powdered sugar: dissolves smoothly for soft sweetness; vanilla: rounds out flavor; strawberries: bright, fresh acidity; graham crackers/shortbread: shortcake-like structure; salt: heightens flavors.
Must-have vs. flexible — Cream, berries, and a cookie layer are must-haves. Vanilla and a pinch of salt are nice-to-have polishers. Graham crackers are classic; shortbread or vanilla wafers are equally great.
Pro tip: Use chilled bowl and beaters so the cream whips fast and airy.
Craving something taller and sliceable? My Cake Recipes collection has layered, loaf, and celebration-ready ideas.
Substitutions & Swaps
- Aromatics: Add lemon zest to the cream for lift; or a drop of almond extract.
- Dairy swaps: Coconut cream (whipped) or lactose-free whipping cream both work; for extra stability, fold in a spoonful of yogurt at the end.
- Cookies: Graham crackers, shortbread, vanilla wafers, or ladyfingers. Gluten-free versions work well.
- Berries: Raspberries, blueberries, or a mix—keep total volume to ~1 lb.
- Budget/time savers: Use store-bought whipped topping; use frozen sliced strawberries thawed on towels to wick away moisture.
Equipment Notes
A 9×9-inch square dish is ideal; glass or ceramic both work. A hand mixer or stand mixer makes quick work of the cream. A rubber spatula helps spread clean layers. If using a metal pan, line with parchment so you can lift and slice easily. Lightly score the first layer of crackers to fit snugly.
Step-by-Step
- Whip the cream: Beat cold cream, powdered sugar, and vanilla to stiff peaks. This traps air for light layers and clean slices.
- Prep berries: Hull and slice. If very juicy, blot with towels so layers stay defined.
- Prime the pan: Smear a spoonful of cream over the bottom—this “glues” the first cracker layer so it doesn’t slide.
- First layer: Arrange a tight single layer of crackers. Gaps create weak spots, so trim pieces to fit.
- Cream layer: Spread ⅓ of the whipped cream edge-to-edge, smoothing the top.
- Strawberries: Scatter ⅓ of the berries evenly to avoid slumps when slicing.
- Repeat twice: Crackers → cream → berries, ending with a smooth cream top.
- Top pattern (optional): Add neat rows of halved strawberries for a clean visual cue of strawberry shortcake.
- Chill to set: Cover and freeze or refrigerate until sliceable—about 4 hours for best texture.
- Slice & serve: Run a knife under hot water, wipe dry, then slice straight down for tidy squares.
Doneness cues: The cake should feel firm yet yielding; slices stand up without slumping; edges look clean with visible layers.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble up to 24 hours in advance and freeze or refrigerate.
- Fridge: Keeps 3–4 days; layers soften gradually.
- Freeze: Up to 3 months. Freeze slices on a parchment-lined sheet until solid, then wrap.
- To serve from frozen: Rest 10–20 minutes at room temp for easier slicing; add a drizzle of cream if you want softer texture.
How to Lighten / Make It Creamy
- Lighten: Use half whipped yogurt, half whipped cream; or fold in diced strawberries to stretch richness with more fruit volume.
- Extra-creamy: Blend ¼ of the berries into the cream before whipping for a pink, strawberry-infused base; or fold in a spoon of sweetened condensed milk off heat for silkiness. Temper any dairy additions by bringing them to cool room temp first to avoid weeping.
Toppings, Garnishes & Finishes
Crunch: Crushed vanilla wafers, toasted almonds, or crisp oat crumble.
Fresh: Mint leaves, lemon zest, or thin-sliced berries fanned on top.
Tang/Heat: Tiny squeeze of lemon, a few drops of balsamic glaze, or a pinch of chili flakes for contrast.
Micro-cue: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with crisp butter cookies, a simple arugula-strawberry salad, or lightly sweet iced tea. For beverages, think sparkling water with lemon, a light rosé, or an iced matcha.
Scaling the Recipe
For a 9×13 pan, scale ingredients by 1.5× and add one extra cracker layer. For half-batches, assemble in a loaf pan and slice into bars. When batch-making, cool the base layers fully before stacking more pans so condensation doesn’t soften your top layers.
Nutrition & Dietary Notes
Naturally vegetarian. Contains dairy and gluten (unless using GF cookies). Offers calcium from cream and vitamin C from strawberries. For lower sugar, reduce powdered sugar to ⅓ cup and rely on sweet berries.
Troubleshooting
- Too salty/sweet? Balance with a squeeze of lemon and a pinch more cream.
- Too bland? Add a touch more vanilla and a sprinkle of salt; ensure ripe berries.
- Too watery? Blot berries; chill longer; switch to shortbread which sheds less moisture.
- Over-set or icy? Rest at room temp 10–15 minutes; fold in an extra spoon of cream when serving.
FAQs
Can I use frozen/precut ingredients? Yes—thaw frozen berries on towels and pat dry; precut works if blotted.
Best swaps for the cookie layer? Shortbread, vanilla wafers, or ladyfingers.
How do I keep it from drying out? Tightly cover; if frozen, wrap slices individually.
Can I make it dairy-free/gluten-free? Use whipped coconut cream and GF cookies.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months frozen.
Variations
- Lemony Herb: Add lemon zest to the cream and finish with chopped mint.
- Spicy Chipotle: Stir a dot of chipotle honey into the cream for sweet-smoky intrigue.
- Creamy Parmesan (savory riff): For a playful brunch trifle, swap sweet layers for lightly sweetened cream cheese and macerated berries, finish with a whisper of finely grated aged cheese for tang.
Chef Notes / Test Kitchen Tips
Salt in stages. A micro-pinch in the cream makes the berries taste sweeter, so you can keep total sugar modest. Layer fruit edge-to-edge so every slice has strawberry in the corners. Expect a perfect cutting window after about 4 hours of chill—firm, not hard.
Conclusion
This freezer-fresh strawberry shortcake riff delivers creamy, bright, and beautifully layered slices—without touching the oven. It keeps well for several days and slices neatly for parties or late-night treats. Make it once, and you’ll have a new weeknight-friendly classic to pin and come back to whenever the craving hits.
For more crowd-pleasing sweets you can prep ahead, don’t miss my full Dessert Recipes lineup.
