Show Subscription Form

Frozen Strawberry Shortbread Dessert Recipe
Frozen Strawberry Shortbread Dessert Recipe photo by Taste of Home

Frozen Strawberry Shortbread Dessert Recipe

Read Reviews
5 7
Publisher Photo
This is a cool and refreshing dessert. Strawberry flavor comes through in this fresh-tasting dessert with a nice chewy shortbread crust and crumbled topping. —Gayleen Grote, Battle View, North Dakota
TOTAL TIME: Prep: 25 min. + freezing
MAKES:9 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 9 servings


  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1/2 cup chopped pecans
  • 2 cups frozen unsweetened strawberries, thawed
  • 1 cup sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream, whipped

Nutritional Facts

1 piece equals 352 calories, 20 g fat (10 g saturated fat), 45 mg cholesterol, 80 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.


  1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in. square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
  2. Crumble the baked pecan mixture; set aside 1/2 cup for topping. Sprinkle the remaining mixture into an 8-in. square dish.
  3. In a large bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight. Yield: 9 servings.
Originally published as Frozen Strawberry Dessert in Taste of Home October/November 2008, p47

Reviews for Frozen Strawberry Shortbread Dessert

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 19, 2015

"Had a great flavor--especially the crust. The problem was how solid it was. Guests could not hardly cut through the dessert. It msde it very difficult to eat. Perhaps because I used fresh strawberries and cut them thin? Not sure. I won't be making it again. Dessert for Easter dinner was a let down."

Reviewed May. 30, 2013

"Great tangy strawberry dessert, also good with a graham wafer crust."

Reviewed Jan. 27, 2012

"LOVED IT. Easy to make. You can also put the leftovers back in the freezer to store for another time. If there are any leftovers. : )"

Reviewed Apr. 7, 2011

"Definitely a crowd pleaser!"

Reviewed Jul. 19, 2010

"Substitued 2 cups of frozen whole unsweetened raspberries, well drained after thawing, instead and reduced the sugar to 1/2 a cup. Not bad, but next time will try the strawberries and maybe reduce the sugar as it seems a lot!"

Loading Image