Name: Easy Frozen Strawberry Dessert
Prep time: 20 min
Total time: 300 min
Ingredients: 3 cups Graham cracker crumbs ((about 22 sheets, finely crushed)); 3/4 cup Unsalted butter ((melted)); 6 tbsp Granulated sugar; 8 oz Cream cheese ((softened to room temperature)); 1/2 cup Powdered sugar ((sifted if lumpy)); 1 can Sweetened condensed milk ((14 oz)); 1 tsp Vanilla extract; 1 cup Heavy whipping cream ((cold)); 1 cup Diced strawberries ((fresh, hulled and diced)); 2 1/2 cups Whole strawberries ((fresh, hulled for purée))

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Creamy, bright, and utterly refreshing — this Easy Frozen Strawberry Dessert is the kind of treat that makes warm afternoons feel like a celebration. Imagine a buttery graham crust, a silky strawberry-cream filling studded with fresh fruit, and a satisfying chill that makes every bite feel like summer. Fun fact: early versions of frozen cream desserts were invented as a way to enjoy fruit year-round before modern refrigeration — so you’re practically indulging in a little culinary history.

This recipe stands out because it’s ridiculously simple, requires no special equipment beyond a blender and mixer, and freezes into slices that are perfect for serving at family gatherings. If you love fuss-free desserts that look impressive, you’ll want to bookmark this one and compare notes with other favorites like this easy frozen strawberry dessert recipe to see small variations that give big results. Grab your strawberries and let’s get excited to make something everyone will ask for seconds.

What is Easy Frozen Strawberry Dessert?

What’s in a name? Easy Frozen Strawberry Dessert sounds wonderfully literal, doesn’t it — easy to make, frozen to perfection, and full of strawberries. Who named it? Maybe someone who wanted dessert ready in under an hour of prep. Did it get its name because you can make it with one bowl and a blender? Possibly. Could it be that it wins hearts so fast that people say “the way to a man’s heart is through his stomach.”? Absolutely.

A light, playful story: I once brought a tray of this to a block party and heard someone call it “summer in a square.” That stuck. Try it yourself and see if your friends start giving it a nickname. You’ll laugh, share, and most likely go back for another slice — give it a try and enjoy the easy part of the name.

Why You’ll Love This

You’ll fall for this dessert for three big reasons. First, the main highlight is the contrast: crisp, buttery graham crust under a lusciously smooth strawberry-cream layer with little bursts of fresh strawberry in every mouthful. Second, making it at home saves money compared to buying fancy frozen desserts from stores or ice cream shops — especially when strawberries are in season. Third, the combination of sweetened condensed milk, real strawberry purée, and whipped cream gives an indulgent flavor and light, airy texture without complicated steps or expensive ingredients.

If you enjoy other fruity treats on the blog, this pairs nicely in spirit with recipes like the quick strawberry jam post — both celebrate the bright, natural flavor of strawberries. Ready to whip this up? You’ll love how simple and satisfying it is.

How to Make

Quick Overview

This recipe is all about simplicity and satisfying results. Preparation is straightforward: make a buttery graham crust, blend sweet strawberries into a purée, fold together a creamy mixture of cream cheese and condensed milk, and freeze until firm. The standout element is the silky strawberry filling that stays smooth after freezing thanks to whipped cream and sweetened condensed milk. Approximate time: 20 minutes active prep, plus at least 5 hours freezing (overnight recommended).

Ingredients

3 cups graham cracker crumbs (about 22 sheets), finely crushed
3/4 cup unsalted butter, melted
6 tbsp granulated sugar
8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar, sifted if lumpy
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 cup heavy whipping cream, cold
1 cup diced strawberries, fresh, hulled and diced
2 1/2 cups whole strawberries, fresh, hulled for purée

Directions

Spray a 9×13-inch baking pan with nonstick spray. In a medium bowl, mix 3 cups graham cracker crumbs, 6 tbsp granulated sugar, and 3/4 cup melted butter until fully combined and the mixture holds together when pressed. Press half the mixture firmly into the bottom of the pan to form an even crust. Set the other half aside for topping.
Place 2 1/2 cups whole strawberries into a blender or food processor. Blend for 1 to 2 minutes until completely smooth and no large pieces remain. Scrape down the sides as needed. Set aside. This yields about 1 1/4 cups purée.
Beat 1 cup cold heavy whipping cream on low speed for 1 minute to start, then increase to high and whip until stiff peaks form, about 4 minutes. The cream should hold a point when the beaters are lifted. Set aside in the refrigerator.
In a large mixing bowl, beat 8 oz softened cream cheese and 1/2 cup powdered sugar on medium speed until smooth and free of lumps. Add 1 can (14 oz) sweetened condensed milk, 1 tsp vanilla extract, and the prepared strawberry purée. Mix on medium until well blended and silky. Gently fold in the whipped cream until the mixture is smooth and airy, then fold in 1 cup diced strawberries to distribute the fruit evenly.
Spread the strawberry filling evenly over the prepared graham crust, smoothing the top with an offset spatula or the back of a spoon. Sprinkle the remaining graham cracker crumbs evenly over the top to add a nice textural contrast. Cover the pan tightly with plastic wrap or foil and freeze for at least 5 hours, preferably overnight, until firm.
To serve, remove from the freezer and let sit at room temperature for 20 to 30 minutes to make slicing easier. Use a sharp knife warmed under hot water and wiped dry between slices for clean cuts. Serve chilled.

Easy Frozen Strawberry Dessert

What to Serve With

Pair this sweet frozen dessert with light, complementary flavors to balance the richness. Serve with fresh mint leaves and a drizzle of balsamic glaze for a gourmet touch. A small bowl of mixed berries or a citrus salad (orange segments, a touch of honey, and basil) adds brightness. For beverages, try cold brew coffee, a sparkling rosé for adults, or iced hibiscus tea for a caffeine-free option. If you want a more substantial dessert spread, place this alongside a platter of mini cheesecakes or a fruit tart for variety.

Top Tips for Perfecting

Ingredient substitutions: Use gluten-free graham crumbs if needed, or replace graham crackers with crushed digestive biscuits. For a lighter version, swap half of the heavy cream with Greek yogurt, but expect a slightly different texture.
Timing adjustments: Freeze overnight for best slicing, but a minimum of 5 hours will work if you’re short on time. Letting the pan sit 20–30 minutes before cutting prevents crumbling.
Flavor enhancements: Stir in a teaspoon of lemon zest into the filling for extra brightness, or swirl in a tablespoon of strawberry jam for concentrated fruit flavor.
Common mistakes to avoid: Don’t over-whip the cream or you’ll have a grainy texture when folding. Make sure the cream cheese is fully softened to avoid lumps. Press the crust firmly so it holds when sliced.
Advanced tip: For cleaner slices, chill the knife between cuts in hot water and dry it before slicing again.

Storing and Reheating Tips

Refrigeration instructions: Once sliced, keep pieces chilled in an airtight container in the refrigerator for up to 2 days if you prefer softer servings.
Freezing instructions: Store slices in a single layer on a baking sheet until firm, then wrap individually in plastic wrap and place in a freezer bag for up to 2 months. Label with the date.
Shelf life details: Frozen, this dessert keeps best for up to 2 months. Thaw in the refrigerator for 1 to 2 hours before serving to maintain texture.
Best reheating methods: This dessert is best served cold and should not be reheated. To slightly soften, let slices sit at room temperature for 20–30 minutes before serving.

FAQs

Can I make this dessert dairy-free?
Yes. Substitute dairy-free cream cheese and a stable non-dairy whipping cream. Use a vegan graham crust or crushed cookies labeled dairy-free. Texture will be slightly different but still delicious.

Can I use frozen strawberries instead of fresh?
You can, but thaw and drain frozen strawberries well to remove excess water before blending to prevent a watery filling.

How long does it take to set in the freezer?
Allow at least 5 hours to firm up, though overnight is best for clean slices and ideal texture.

Can I add other fruits or mix-ins?
Absolutely. Blueberries, raspberries, or chopped mango work nicely. For crunch, fold in chopped nuts or chocolate chips sparingly.

Is this recipe suitable for a party tray?
Yes. Cut into small squares to create bite-sized portions that are freezer-friendly and easy for guests to enjoy.

Conclusion

This Easy Frozen Strawberry Dessert is a no-fuss, crowd-pleasing treat that lives up to its name: easy to make, delightfully creamy, and bursting with strawberry flavor. It’s perfect for family gatherings, potlucks, or a simple weekend indulgence — and it freezes and stores well for busy hosts. If you want a recipe that looks impressive but doesn’t demand hours in the kitchen, this one is a winner. For a similar decadent option and more inspiration, check out Easy Frozen Strawberry Dessert Refreshing, Creamy Frozen Dessert. Give it a try, share it with friends, and enjoy every chilly, strawberry-filled bite.