Frozen Strawberry Shortcake Squares
Transform your dessert game with these indulgent Frozen Strawberry Shortcake Squares—a no-bake treat that’s as easy to make as it is delicious. Featuring a buttery graham cracker crust, a velvety cream cheese and whipped cream filling, and a luscious strawberry preserve layer bursting with fresh diced strawberries, this recipe delivers the iconic flavors of strawberry shortcake in a refreshingly cool format. Perfect for summer gatherings or anytime you crave a light yet creamy dessert, these squares are prepped in just 30 minutes and frozen until firm for effortless serving. Whether you’re hosting a crowd or savoring a sweet moment solo, this freezer-friendly dessert will quickly become a favorite. Try these Frozen Strawberry Shortcake Squares today for a mouthwatering twist on a classic!
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Recipe Information
Ingredients
- 2 cups (crushed) Graham crackers
- 0.5 cups (melted) Unsalted butter
- 0.25 cups Granulated sugar
- 2 cups (finely chopped) Fresh strawberries
- 0.5 cups Powdered sugar
- 8 oz (softened) Cream cheese
- 1 tsp Vanilla extract
- 1.5 cups Heavy whipping cream
- 0.5 cups Strawberry preserves
Instructions
Line a 9x9-inch pan with parchment paper, allowing excess paper to hang over the edges for easy removal later.
In a bowl, mix the crushed graham crackers, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan to form the crust. Place the pan in the freezer while you prepare the filling.
In a large mixing bowl, beat the cream cheese and powdered sugar together with a mixer until smooth and creamy.
Add the vanilla extract and beat briefly to combine.
In another bowl, whip the heavy whipping cream until stiff peaks form using a hand or stand mixer.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread half of the cream cheese mixture evenly over the chilled graham cracker crust.
In a separate bowl, mix the strawberry preserves with the finely chopped strawberries.
Spread the strawberry mixture evenly over the cream cheese layer in the pan.
Top with the remaining cream cheese mixture, and smooth it out with a spatula.
Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or until firm.
Once frozen, use the parchment paper overhang to lift the dessert out of the pan. Cut into squares and serve immediately.
Store any leftovers in an airtight container in the freezer.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 21.1 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
