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This one-pan frozen strawberry shortcake layers whipped vanilla cream, fresh strawberries, and crispy cookies into a freezer-set dessert that slices like a dream. Minimal effort, maximum nostalgic flavor — it’s the perfect make-ahead summer treat.
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Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups very cold heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 lb strawberries, hulled and sliced (plus extra halves for topping)
  • 1.5 sleeves graham crackers or shortbread cookies
  • 1 pinch fine salt (optional)

Equipment

  • 9×9 inch pan
  • hand or stand mixer
  • mixing bowl
  • spatula
  • parchment paper (optional)
  • long thin knife for slicing

Method
 

  1. Beat cold heavy cream with powdered sugar and vanilla extract to stiff, silky peaks. Don’t overmix.
  2. Hull and slice strawberries. Blot with towels if juicy to avoid watery layers.
  3. Smear a spoonful of cream in the base of a 9×9 pan to anchor the first cookie layer.
  4. Layer: cookies → ⅓ whipped cream → ⅓ strawberries. Repeat 2 more times, finishing with cream.
  5. Top with a tidy grid of halved berries for design and slicing guidance.
  6. Cover tightly and freeze for at least 4 hours until firm.
  7. Slice using a hot knife for clean edges. Serve slightly softened if frozen solid.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 130mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 850IUVitamin C: 40mgCalcium: 70mgIron: 0.6mg

Notes

Chill the bowl and beaters before whipping for better peaks. You can substitute whipped topping or coconut cream, use gluten-free cookies, or mix in raspberries. For a boutique twist, try citrus zest or rosewater. Keeps well in the fridge or freezer — just soften a few minutes before serving if frozen.

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