Name: Frozen Strawberry Shortcake Squares Recipe
Prep time: PT-489476H50M20S
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; 1 cup white sugar, divided; 2 cups sliced strawberries; 2 tablespoons lemon juice; 2 egg whites; 1 cup heavy cream

If you’re on the lookout for a refreshing, crowd-pleasing dessert that’s both simple and downright delicious, you’re going to adore this Frozen Strawberry Shortcake Squares Recipe. I love this because it perfectly balances creamy strawberry filling with a crunchy walnut crumble—plus, it’s a frozen treat that screams summer indulgence. Keep reading and I’ll walk you through everything you need to nail this fan-freaking-tastic dessert right in your own kitchen.

❤️

Why You’ll Love This Recipe

Perfect balance of textures: Creamy strawberry filling nestled between crunchy, sweet walnut crumble layers.
Easy to make ahead: Freeze it for a few hours, and you’re ready to impress at any occasion.
Uses simple ingredients: Most are pantry staples, which makes this a go-to recipe anytime fresh strawberries are in season.
Crowd-pleaser: My family goes crazy for this, and I bet your friends will too.

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 shortcake dessert, summer frozen treats, easy fruit dessert, no-bake strawberry dessert

Ingredients You’ll Need

Most of the ingredients are straightforward, but what really makes this frozen strawberry shortcake sing is the combo of toasted walnuts and fresh lemon juice for brightness. When you pick your strawberries, go for ripe and fragrant ones for 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 shortcake dessert, summer frozen treats, easy fruit dessert, no-bake strawberry dessert

All-purpose flour: This is the base for your walnut crumble—nothing fancy needed here.
Brown sugar: Packed brown sugar adds that rich, molasses note to the crumble.
Walnuts: Toasted and chopped for crunch, but you can swap for pecans if you prefer.
Butter: Melted butter brings everything together in the crumble and adds richness.
Salt: Just a pinch helps balance sweetness.
White sugar: Divided between the strawberry maceration and the whipped egg whites for the perfect sweetness.
Strawberries: Fresh and sliced; their natural juiciness brightens this dessert.
Lemon juice: Adds just enough tang to lift the strawberries and stop the sweetness from feeling flat.
Egg whites: Whipped into stiff peaks to give the filling a light, airy texture. (Check my notes below if you want to skip eggs.)
Heavy cream: Whipped to stiff peaks to make the filling so creamy and luscious.

📝

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 this Frozen Strawberry Shortcake Squares Recipe is so versatile. You can easily tweak it to suit your preferences or what you have on hand—let me share some ways I like to switch it up.

Nut-free version: I’ve made it using crushed graham crackers instead of walnuts when serving kids with nut allergies—still so good!
Berry swap: Replace strawberries with blueberries or raspberries for a seasonal spin I tried last summer; it gave such a fresh twist.
Dairy-free option: Use coconut cream instead of heavy cream—just make sure to chill it well before whipping for the best volume.
Egg-free filling: If you don’t want to use egg whites, whipped aquafaba works surprisingly well—I’ve experimented and it holds up just as nicely.

How to Make Frozen Strawberry Shortcake Squares Recipe

Step 1: Toast and Prepare the Walnut Crumble

Start by preheating your oven to 350°F (175°C). Line a 9×13 inch baking dish with plastic wrap—it makes the freezing and removal so much easier later on. In a bowl, mix flour, brown sugar, chopped walnuts, melted butter, and a pinch of salt until crumbly. I like to spread this mixture onto a baking sheet and bake for 20 to 25 minutes, stirring occasionally to break up clumps and get an even, golden-brown color. You’ll notice the irresistible nutty aroma filling your kitchen—that’s your cue that it’s ready.

Step 2: Macerate the Strawberries

While the crumble is baking, finely chop your fresh strawberries and toss them with half of the white sugar and lemon juice. Let them sit for about 15 minutes. This step softens the berries and draws out their natural juices, making the filling extra flavorful and juicy—definitely don’t skip it!

Step 3: Whip Egg Whites and Cream Separately

Next, whip the egg whites until they form soft peaks, then gradually add the remaining sugar, continuing to whip until stiff peaks form. In a separate bowl, whip the heavy cream to stiff peaks as well. This double-whip process gives your filling a beautifully light yet stable texture that holds up well when frozen.

Step 4: Combine Filling and Assemble

Gently fold the macerated strawberries into the whipped cream, then carefully fold in the egg whites. Be gentle here: you want to keep as much air in the mixture as possible. Once that’s ready, sprinkle two-thirds of your toasted walnut crumble evenly over the bottom of your lined baking dish. Spoon the strawberry filling over the crumble base, smoothing it out in an even layer, and then top with the remaining walnut crumble.

Step 5: Freeze Until Firm and Serve

Pop that dish into your freezer for at least 4 hours until firm. When you’re ready to serve, cut into squares right in the dish using the plastic wrap to lift them out if needed. This recipe yields about 16 delicious squares that are both refreshing and satisfyingly crunchy—perfect for any summer party or just a sweet treat to enjoy anytime.

👨‍🍳

Pro Tips for Making Frozen Strawberry Shortcake Squares Recipe

Toast the walnuts well: Taking the time to toast the walnuts until golden brings out their nutty flavor and adds amazing crunch to the crumble.
Use plastic wrap in your dish: It avoids sticking and makes cutting and serving those frozen squares a breeze.
Don’t overfold the filling: Gently fold the whipped cream and egg whites into the strawberry mixture to keep it light and airy instead of dense.
Freeze long enough: Be patient and freeze for at least 4 hours or overnight to achieve that perfect firm texture—cutting too soon makes a mess!

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 shortcake dessert, summer frozen treats, easy fruit dessert, no-bake strawberry dessert

Garnishes

I love adding a fresh strawberry slice or a sprig of mint on top of each square before serving—it adds a pop of color and freshness. For extra decadence, a light dusting of powdered sugar or a drizzle of melted dark chocolate also works beautifully.

Side Dishes

These squares are a perfect finish after a picnic or barbecue, and pair wonderfully with simple vanilla ice cream or a scoop of lemon sorbet for an extra burst of citrus. I also like serving them alongside a cup of hot herbal tea to balance cold sweetness.

Creative Ways to Present

For special occasions, I’ve layered these squares in glass trifle bowls with extra fresh strawberries and whipped cream—talk about eye candy! You can also cut them into bite-sized fingers and serve on a pretty platter with toothpicks for easy party snacking.

Make Ahead and Storage

Storing Leftovers

Once frozen, I keep any leftover squares covered tightly with plastic wrap or in an airtight container in the freezer. This keeps them from picking up freezer odors and helps maintain that wonderful texture. They’re good for up to 2-3 days—which, honestly, is the usual maximum in my house because they disappear fast!

Freezing

Freezing this dessert is a dream: it actually improves the experience by letting the flavors meld. Just remember to freeze it fully before slicing, because warm filling can get runny and messy.

Reheating

This dessert is best enjoyed frozen, so reheating isn’t really necessary. However, if the squares get too hard, let them thaw at room temperature for 5 to 10 minutes before serving, and they’ll soften up just enough to delight without losing their shape.

FAQs

Can I make the Frozen Strawberry Shortcake Squares Recipe without eggs?

Absolutely! If you prefer an egg-free version, whipped aquafaba (the liquid from canned chickpeas) works as a fantastic substitute for egg whites. Whip it the same way you would egg whites until stiff peaks form, then fold gently with the cream and strawberry mixture. This is a great option for those avoiding eggs or looking for a vegan alternative.
How long does it take to freeze and set properly?

You want to freeze the assembled squares for at least 4 hours to ensure they are fully firm and easy to cut. Overnight freezing is even better if you have the time, as it allows the flavors to meld and the texture to become perfectly set.
Can I prepare this recipe in advance for a party?

Definitely! In fact, this recipe is ideal for making ahead. You can prepare everything, assemble, and freeze the squares a day or two before your event, which saves you stress and lets you focus on other dishes or simply relax with your guests.
What can I substitute for walnuts if I have a nut allergy?

If you have a nut allergy, crushed graham crackers or digestives make a lovely substitute for the walnut crumble. They add a nice texture and sweetness without the nuts, and I’ve had great success making this swap for family gatherings where allergies were a concern.

Final Thoughts

This Frozen Strawberry Shortcake Squares Recipe holds a special place in my heart because it’s one of those desserts that feels fancy but is really effortless—perfect for when you want to impress without stressing. I hope you’ll give it a try and see how the creamy, crunchy, and fruity layers come together in each bite. Trust me, once you make these squares, you’ll have a new favorite summertime dessert to share with friends and family!