Looking for a refreshing treat to cool down with this season? This Easy Frozen Strawberry Dessert is the ultimate no-bake indulgence for spring and summer—and it’s just as creamy and satisfying as your favorite baked donuts or homemade chocolate-glazed treats. With layers of buttery graham cracker crumbs, a sweet-tart strawberry cream filling, and a frozen texture that melts in your mouth, this dessert is a must-try for berry lovers and no-bake dessert fans alike.
The first time I whipped this up for a summer potluck, it was gone within minutes. Think of it as the frozen cousin of strawberry cheesecake with the lightness of mousse and the crunch of a cookie base. If you’re already a fan of easy desserts like icebox cakes or fruity parfaits, this frozen strawberry treat is your new go-to!
What is Easy Frozen Strawberry Dessert?
Easy Frozen Strawberry Dessert is a no-bake frozen layered treat made with a graham cracker crust, a whipped strawberry-cream cheese filling, and topped with more buttery crumbs. It’s frozen until firm, then sliced and served slightly thawed for the perfect soft-yet-solid texture. Packed with both puréed and diced strawberries, this dessert captures the flavor of fresh berries in every bite—without needing an oven!
It’s like a cross between a frozen cheesecake bar and a strawberry shortcake, and it couldn’t be easier to make.
Why You’ll Love This:
- No-bake & freezer-friendly – Perfect for hot weather when you don’t want to turn on the oven.
- Creamy-meets-crunchy texture – Graham crackers give a nice bite, while the filling stays smooth and airy.
- Strawberry-packed – Uses both puréed and fresh chopped berries for double the flavor.
- Customizable – Use frozen berries, swap in Cool Whip, or try Golden Oreos for a twist.
Love strawberry donuts or fruity-filled baked goods? This frozen treat brings that same bright flavor—just cooler!
How to Make Easy Frozen Strawberry Dessert
Ingredients:
- 3 cups graham cracker crumbs (about 22 sheets)
- ¾ cup unsalted butter, melted
- 6 tbsp granulated sugar
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup diced strawberries
- 2½ cups whole strawberries (for purée)
Instructions:
1. Prepare the Pan & Crust
- Spray a 9×13-inch pan with nonstick spray.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.
- Press half the mixture firmly into the bottom of the pan. Set the other half aside.
2. Make the Strawberry Purée
- Place whole strawberries into a blender or food processor.
- Blend for 1–2 minutes until completely smooth.
- Set aside. (Yields about 1¼ cups purée.)
3. Whip the Cream
- Beat cold heavy cream on low for 1 minute, then on high until stiff peaks form (about 4 minutes).
- Set aside.
4. Prepare the Creamy Filling
- In a large bowl, beat softened cream cheese and powdered sugar until smooth.
- Add sweetened condensed milk, vanilla extract, and the strawberry purée. Mix until well blended.
- Fold in the whipped cream until the mixture is smooth and fluffy.
- Gently stir in the diced strawberries.
5. Assemble & Freeze
- Spread the strawberry filling over the crust in an even layer.
- Sprinkle the remaining graham cracker crumbs evenly over the top.
- Cover with plastic wrap or foil and freeze for at least 5 hours, preferably overnight.
6. Serve
- Let sit at room temperature for 20–30 minutes before slicing into squares.
- Serve chilled and enjoy the creamy strawberry bliss!
Variations & Tips
- Use Cool Whip: Swap the whipped cream for 2 cups Cool Whip for an even faster version.
- Try different berries: Replace strawberries with blueberries, raspberries, or blackberries.
- Golden Oreo crust: Swap graham crackers for crushed Golden Oreos for a sweeter twist.
- Lemon zest: Add a teaspoon of zest to the filling for a refreshing citrus kick.
Storage Tips
- Freeze up to 4 weeks: Keep covered and slice as needed.
- Slice while frozen: For best presentation, use a sharp knife and clean between cuts.
- Don’t thaw completely: Best served semi-frozen for creamy, sliceable texture.
FAQs
Can I use frozen strawberries?
Yes! Just thaw and drain before puréeing or dicing.
Can I make this in advance?
Absolutely—this dessert is perfect for prepping days or even weeks ahead.
What if I don’t have a blender?
Mash the strawberries well with a fork or potato masher for a chunkier version.
Can I use light cream cheese or low-fat milk?
You can, but full-fat ingredients will give you the best texture and flavor.
With its cool, creamy filling and vibrant strawberry flavor, this Easy Frozen Strawberry Dessert is a simple yet stunning dish that’s sure to brighten any warm day. Whether you’re a fan of chocolate-glazed donuts or homemade berry treats, this refreshing recipe is a delicious way to enjoy strawberries in frozen form—no oven required!
Easy Frozen Strawberry Dessert
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Blender or Food Processor
Ingredients
Crust Ingredients
- 3 cups Graham cracker crumbs (about 22 sheets)
- ¾ cup Unsalted butter melted
- 6 tbsp Granulated sugar
Filling Ingredients
- 8 oz Cream cheese softened
- ½ cup Powdered sugar
- 1 can (14 oz) Sweetened condensed milk
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream
- 1 cup Diced strawberries fresh
- 2½ cups Whole strawberries for purée
Instructions
- Spray a 9x13-inch baking pan with nonstick spray.
- Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press half into the prepared pan to form a crust; reserve the rest for topping.
- Blend whole strawberries into a purée and set aside.
- In a mixing bowl, beat heavy whipping cream until stiff peaks form. Set aside.
- In another large bowl, beat cream cheese and powdered sugar until smooth. Add condensed milk, vanilla, and strawberry purée; mix until well blended.
- Fold whipped cream into the strawberry mixture until fully combined. Gently stir in diced strawberries.
- Spread filling over graham crust, smoothing evenly. Top with remaining graham crumbs.
- Cover and freeze for at least 5 hours or overnight.
- Let sit at room temperature for 20–30 minutes before slicing and serving.