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Frozen Strawberry Shortbread Dessert Recipe

Frozen Strawberry Shortbread Dessert Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 piece: 352 calories, 20g fat (10g saturated fat), 45mg cholesterol, 80mg sodium, 43g carbohydrate (31g sugars, 2g fiber), 3g protein

Reviews for Frozen Strawberry Shortbread Dessert

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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!"

Reviewed Nov. 18, 2009

"This recipe is easy, affordable, and delicious. Definitely a keeper! Thanks for sharing"

Reviewed May. 26, 2009

"We loved this-it was easy and could be made ahead of time and was so pretty. Thanks."

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