Desserts

Strawberries And Cream Freeze

There’s no better way to celebrate the arrival of summer than with this strawberries and cream freeze! A creamy frozen cloud of sweetened whipped cream studded with sweet strawberries combined with a buttery, crunchy graham cracker crust, resulting in a dessert that’s as indulgent as it is irresistible.

You know how when you hear a song or smell a familiar scent, it brings back a flood of memories? That’s what happens when I stumble across old recipes. This one, in particular, was originally a lemon freeze with raspberry puree my mom made every summer. 

I picked the lemons and the prickly task of picking raspberries from our tree! And no, we didn’t have dairy cows 😬

However, this memorable, tasty treat was straight out of the 1970s and needed to be updated and changed up a bit. The springform pan replaced the pie plate, and the filling needed more than whipped cream and a little fresh fruit. 

It’s a creamy, dreamy, melty, sweet summertime dessert you can’t get enough of! The best way to describe it is a frozen strawberry milkshake. Oh yes, put it in a bowl and slurp away!

Ingredient Notes And Substitutions

Strawberries ~ are at their peak, so pick the redest and ripest ones you can find!

Heavy whipping cream ~ full fat all the way. I have yet to try it, but I would like to try coconut cream sometime for a dairy-free version.

Sugar ~ it’s pretty sweet, so feel free to cut back on the amount if you prefer it a little less sweet or substitute a sugar substitute. I recommend not using a liquid sweetener, as it will prevent the cream from thickening and freezing properly.

Lemon juice ~ fresh only! A little brightness to cut through the rich cream.

Graham crackers ~ any brand you like, but I LOVE the ones from Trader Joe’s; they are thicker and crispy!

Unsalted butter ~ salted can be used.

Delicious Variations

While the strawberry and cream freeze tart is a delightful treat on its own, there are endless ways to customize the recipe to suit your taste!

Consider swapping strawberries for other fruits like raspberries or peaches or incorporating crushed nuts into the graham cracker crust for added crunch. For a decadent twist, infuse the whipped cream with a splash of liqueur or top the tart with a dollop of fruit compote.

A Summer Dessert For All Occasions

Whether you’re hosting a summer soirée, celebrating a special occasion, or simply craving a dose of frozen bliss, the Frozen Strawberries and Cream Freeze is a versatile dessert that suits any event. Its elegance and simplicity make it a go-to dish that never fails to impress.

strawberries and cream freeze

Make Ahead And Storage

The strawberries and cream freeze can typically be made ahead and stored in the freezer until ready to serve. Here are some general tips for making ahead and storing this dessert.

  • Make ahead. Prepare as instructed, but don’t decorate the top. Cover the container tightly with plastic wrap to prevent ice crystals from forming.
  • Storing. If you plan to store it for an extended period, wrap it in plastic wrap and in an additional layer of aluminum foil or place it in a freezer bag.
Slice of strawberries and cream freeze being served

How To Make Strawberries And Cream Freeze

  1. In a bowl, combine graham cracker crumbs, sugar, and melted butter, and mix until the crumbs are moistened. Press the mixture firmly into the bottom and slightly up the sides of a tart pan. Bake for 10 minutes.
  2. Add the heavy cream, strawberry preserves, and sugar to a mixing bowl and beat until thickened. Don’t whip it as if you were whipping whipped cream—think pillowy but not stiff. Stir in the chopped strawberries and transfer the mixture to the prepared crust.
  3. Decorate with strawberries, and place the tart in the freezer, preferably for 24 hours or until firm enough to slice. You can also decorate it with strawberries after freezing it. I prefer strawberries when they are frozen! Make sure to cover the tart with plastic wrap or aluminum foil to prevent freezer odors from affecting the taste. 
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Strawberries And Cream Freeze


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  • Author: Teri Wallingford
  • Total Time: 25 minutes (does not include time to freeze)
  • Yield: 1012 1x

Description

There’s no better way to celebrate the arrival of summer than with this strawberries and cream freeze! A creamy frozen cloud of sweetened whipped cream studded with sweet strawberries combined with a buttery, crunchy graham cracker base, resulting in a dessert that’s as indulgent as it is irresistible.


Ingredients

Units Scale

For the crust

  • 1 1/2 cups graham cracker crumbs
  • 7 tablespoons melted butter

For the cream filling

  • 3 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar or less (if you prefer a less sweet taste)
  • 3 tablespoons strawberry preserves. I use low-sugar
  • 1 cup chopped fresh strawberries, plus more for decorating


Instructions

For the crust

  1. In a bowl, combine graham cracker crumbs, sugar, and melted butter, and mix until the crumbs are moistened. Press the mixture firmly into the bottom and slightly up the sides of a tart pan. Bake for 10 minutes. 

For the cream filling

  1. Add the heavy cream, strawberry preserves, and sugar to a mixing bowl and beat until thickened. You won’t whip it as if you were whipping whipped cream. Think pillowy but not stiff.
  2. Stir in the chopped strawberries and transfer the mixture to the prepared crust.
  3. Decorate with strawberries, and place the tart in the freezer, preferably for 24 hours or until firm enough to slice. You can also decorate it with strawberries after freezing it. I prefer strawberries when they are frozen!
  4. Make sure to cover the tart with plastic wrap or aluminum foil to prevent freezer odors from affecting the taste. 
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baked/Freeze
  • Cuisine: American

 

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