Name: Frozen Strawberry Shortcake Squares Recipe
Prep time: PT-489475H33M2S
Cook time: 25 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/4 cup packed brown sugar; 1/2 cup finely chopped walnuts; 1/2 cup butter, melted; Pinch salt; 2 cups sliced strawberries; 1 cup white sugar, divided; 2 tablespoons lemon juice; 2 egg whites; 1 cup heavy cream

If you’re looking for a dessert that’s as refreshing as it is satisfying, you’ve got to try this Frozen Strawberry Shortcake Squares Recipe. I absolutely love how this dessert layers sweet, tangy strawberries with a crunchy walnut crumble and creamy filling—all frozen into perfect bite-sized squares. When I first made it, my family went crazy, and I knew I’d found a keeper. Stick around and I’ll walk you through every step to make sure your Frozen Strawberry Shortcake Squares come out just right!

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Why You’ll Love This Recipe

Simple Ingredients: You probably have most of these pantry staples on hand, making it super easy to whip up.
Perfect for Summer: This frozen treat cools you down and satisfies your sweet tooth without overpowering heaviness.
Make-Ahead Friendly: Prep it in advance, freeze, and enjoy whenever the craving hits—stress-free hosting!
Crowd-Pleaser: Every time I bring these to get-togethers, they disappear fast – a real hit for friends and family.

The image shows a stack of five square dessert bars on a white plate with a soft floral pattern, placed on a white marbled surface. Each layered bar has a crumbly golden brown topping with visible small chunks giving texture. Below the topping is a thick pale pink creamy layer, with hints of red fruit pieces embedded inside, making the pink color uneven and natural. The bars are stacked neatly, with three whole red strawberries with green tops placed beside them on the plate. Photo taken with an iphone --ar 2:3 --v 7 - Frozen Strawberry Shortcake Squares, strawberry dessert, frozen fruit squares, easy summer desserts, no-bake strawberry treats

Ingredients You’ll Need

The magic behind this Frozen Strawberry Shortcake Squares Recipe is how each ingredient plays a role—simple flour and sugar create a buttery crumble, walnuts add crunch, and luscious strawberries provide that fresh burst. I always recommend using ripe, fragrant strawberries to get the best flavor.

Flat lay of a small mound of all-purpose flour, a small pile of packed brown sugar, a small pile of finely chopped walnuts, a small white ceramic bowl with melted butter, a small pinch of salt crystals, a small pile of white granulated sugar, fresh sliced strawberries in a small white ceramic bowl, a small white ceramic bowl with lemon juice, two whole uncracked brown eggs, a small white ceramic bowl filled with heavy cream placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Frozen Strawberry Shortcake Squares, strawberry dessert, frozen fruit squares, easy summer desserts, no-bake strawberry treats

All-purpose flour: The base for the walnut crumble layer; using fresh flour makes a buttery crust that’s not too dense.
Brown sugar: Provides a lovely caramel depth that balances the tart strawberries.
Walnuts: Toast them lightly for extra crunch and a toasty note that complements the sweet and creamy filling.
Butter: Melted to bind the crumble—use unsalted to control the saltiness.
Salt: A tiny pinch enhances every flavor, truly making the difference.
White sugar: Divided for macerating strawberries and sweetening egg whites; don’t skip this step!
Strawberries: Fresh and sliced; you want the juiciest berries you can find.
Lemon juice: Adds brightness that lifts the strawberries and balances sweetness.
Egg whites: Beaten to stiff peaks—they lighten the filling beautifully.
Heavy cream: Whipped until stiff peaks to create a rich, creamy filling that’s not too heavy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can tweak the Frozen Strawberry Shortcake Squares Recipe to suit your tastes or what’s in season. Here are a few ideas that I’ve tried and loved—feel free to make it your own!

Berry Medley: Swap out some strawberries for blueberries or raspberries for a colorful mixed berry version—my kids adore this twist.
Nut-Free: Replace walnuts with toasted coconut flakes for crunch if you want to skip nuts; it adds a subtle tropical note.
Dairy-Free: Try coconut cream whipped instead of heavy cream to keep it creamy but dairy-free.
Less Sweet: Reduce sugar slightly and add a splash of vanilla extract for a more mellow dessert that still satisfies.

How to Make Frozen Strawberry Shortcake Squares Recipe

Step 1: Prepare and Toast the Walnut Crumble

First things first, preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with plastic wrap. I always make sure that the plastic wrap comes up over the sides to help lift the squares out easily later. Then, mix the flour, brown sugar, chopped walnuts, melted butter, and a pinch of salt in a small bowl until crumbly. Spread this crumble on a baking sheet and pop it in the oven for 20–25 minutes. Stir every 7–8 minutes to break up clumps and ensure even browning. You’re aiming for a toasty, golden color—this will give that irresistible crunch and flavor to the dessert.

Step 2: Macerate the Strawberries

While your crumble is baking, finely chop the strawberries. Toss them in a bowl with half of the white sugar and the lemon juice. This is a little trick I discovered that really brings out the strawberries’ natural juices, making the flavor bright and juicy. Let this mixture sit for about 15 minutes to macerate. It’ll smell amazing by then!

Step 3: Whip the Egg Whites and Cream

Next up, whisk the egg whites until soft peaks form. This took me a bit of practice to get right, but once you see the peaks hold shape without collapsing, you’re golden. Gradually add the remaining sugar, beating until stiff peaks form; this adds both sweetness and airiness. In a separate bowl, whip the heavy cream until it holds stiff peaks too. The goal is light, fluffy cream—not runny. Gently fold the egg whites into the whipped cream, then carefully fold in the macerated strawberries and their juice. Be gentle here so you don’t deflate all that lovely volume.

Step 4: Assemble and Freeze

It’s assembly time! Reserve about two-thirds of the walnut crumble and press it evenly on the bottom of the prepared dish. Spoon the creamy strawberry filling over the crumble and smooth it out with a spatula. Finally, sprinkle the remaining crumble on top for that crunchy cap. Cover with plastic wrap and pop it in the freezer for at least 4 hours—I usually leave it overnight. The squares need to be firm to cut cleanly, so don’t rush this step.

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Pro Tips for Making Frozen Strawberry Shortcake Squares Recipe

Toast the Walnuts: Toasting your walnuts before chopping adds a warm, nutty flavor that makes the crumble unforgettable.
Don’t Overbeat: When folding egg whites into cream, use a light hand to keep your filling fluffy and airy.
Use Fresh Strawberries: For the best freeze-thaw texture and flavor, pick ripe, fresh strawberries instead of frozen.
Proper Freezing Time: Freezing for at least 4 hours ensures clean slices—cutting too soon leads to messy squares.

How to Serve Frozen Strawberry Shortcake Squares Recipe

The image shows a stack of four square bars on a white plate placed on a white marbled surface. Each bar has three visible layers: the bottom and top layers are crumbly and light brown with a textured look, while the middle layer is thick and creamy light pink mixed with small red pieces, likely strawberries. Two fresh strawberries with green leaves are placed in front of the stack on the left side of the plate. The background is softly blurred with warm tones. photo taken with an iphone --ar 2:3 --v 7 - Frozen Strawberry Shortcake Squares, strawberry dessert, frozen fruit squares, easy summer desserts, no-bake strawberry treats

Garnishes

When I serve these Frozen Strawberry Shortcake Squares, I like to keep it simple and fresh. A light dusting of powdered sugar adds a sweet touch, or you can add a small mint leaf on each square for a pop of color and freshness. If you want to go a little fancier, a dollop of whipped cream or a drizzle of melted chocolate really impresses guests without overshadowing the main flavors.

Side Dishes

Honestly, this dessert can stand on its own, but if you want a little something extra, a lightly brewed iced tea or a sparkling lemonade pairs beautifully. For brunch, I’ve paired it with a simple fruit salad and light pastries to round out a sweet weekend spread.

Creative Ways to Present

For summer parties, I’ve served these squares on a rustic wooden board sprinkled with extra crumble and fresh strawberry slices around the edges. It adds a charming, casual vibe that’s perfect for outdoor entertaining. Another fun idea is to cut the squares into mini bite-sized portions and serve them on colorful mini plates for a pretty dessert buffet.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers—and sometimes I don’t!—wrap them tightly in plastic wrap or store in an airtight container in the freezer. This keeps them fresh for 2 to 3 days without losing any crispness or flavor. I’ve found that proper wrapping prevents freezer burn, so don’t skip this step.

Freezing

One of the best things about this Frozen Strawberry Shortcake Squares Recipe is how well it freezes. I usually make it a day ahead so the layers have plenty of time to set up. When freezing, keep it covered carefully to avoid picking up any other freezer odors. When you want a quick dessert, just grab a few squares straight from the freezer.

Reheating

This dessert is best enjoyed cold, so reheating isn’t really recommended. If you want it slightly less firm, just let the squares sit at room temperature for 5 to 10 minutes before serving. This softens the edges just enough while keeping the creaminess intact.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries give the best texture and flavor, you can use frozen ones if you thaw and drain them well to remove excess water. Be aware that frozen strawberries may lead to a slightly softer filling after freezing.
Do I have to use egg whites in this Frozen Strawberry Shortcake Squares Recipe?

The egg whites help lighten the filling and add stability when frozen, but if you prefer, you can substitute with a whipped gelatin mixture or omit them entirely, though the texture will be a bit different.
How long can I store these squares in the freezer?

Stored well in an airtight container or tightly wrapped, these frozen strawberry shortcake squares keep their best quality for up to 3 days, though they’re usually gone before then!
Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour for a gluten-free blend that’s suitable for baking. The texture might be slightly different, but it still turns out delicious.

Final Thoughts

This Frozen Strawberry Shortcake Squares Recipe has become one of my go-to desserts for warm weather. It’s that perfect mix of creamy, crunchy, and fruity that hits all the right notes. Plus, it’s surprisingly easy to make ahead, which means less fuss and more time enjoying good company. Give it a try—you’ll be so glad you did, and you might just find it becoming your family’s favorite too!