Introduction

These 4-Ingredient Strawberry Cream Freezer Bars are a refreshing and simple treat perfect for warm days. With a crunchy graham cracker crust and a fluffy, creamy strawberry filling, they are easy to make and sure to impress. No baking required, making them ideal for a quick dessert or snack.

A square metal tray lined with white parchment paper holds a single layer of sixteen evenly cut pink fudge squares arranged in a 4x4 grid. Each fudge piece has a smooth, slightly grainy texture with soft edges and a consistent pale pink color. The tray is placed on a white marbled surface with subtle grey and beige veins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh strawberries, hulled and finely chopped (or lightly mashed)
1 (14-ounce) can sweetened condensed milk
2 cups cold heavy whipping cream
2 cups crushed graham crackers (about 16 full sheets), lightly packed

Instructions

Step 1: Line an 8×8-inch or 9×9-inch baking pan with parchment paper or foil, leaving some overhang on two sides to help lift the bars out later.
Step 2: Sprinkle the crushed graham crackers evenly into the bottom of the pan. Press them gently into an even layer using your fingers or the bottom of a measuring cup to form a loose, rustic crust.
Step 3: In a medium bowl, combine the chopped or lightly mashed strawberries with the sweetened condensed milk. Stir until the berries are evenly mixed and the mixture has a soft pink color.
Step 4: In a large, cold mixing bowl, whip the heavy cream on medium-high speed with a hand or stand mixer until soft, billowy peaks form. The cream should hold its shape but remain smooth and silky.
Step 5: Gently fold the strawberry and condensed milk mixture into the whipped cream using a spatula. Turn the bowl as you fold, combining until no large streaks remain.
Step 6: Pour the strawberry cream mixture over the graham cracker crust. Smooth the top evenly from corner to corner with a spatula.
Step 7: Cover the pan tightly with plastic wrap or foil and freeze for at least 6 hours, or preferably overnight, until very firm.
Step 8: When ready to serve, lift the bars out using the parchment or foil overhang. Let them sit at room temperature for 5–10 minutes to soften slightly.
Step 9: Cut into 12 bars using a sharp knife. For cleaner edges, wipe the knife with a warm, damp cloth between cuts.
Step 10: Serve immediately. Return any leftovers to the freezer, covered well, to avoid absorbing odors.

Tips & Variations

Use frozen strawberries that are thawed and drained if fresh strawberries aren’t available; this still works well.
Add a teaspoon of vanilla extract to the cream for extra flavor.
Mix crushed nuts into the graham cracker crust for added texture.
Substitute the graham crackers with digestive biscuits or vanilla wafers if preferred.

Storage

Store the bars in an airtight container or well-wrapped in the freezer for up to 1 week. To serve, let them soften at room temperature for a few minutes before cutting. Leftover bars reheat best by thawing slightly instead of microwaving to maintain the creamy texture.

How to Serve

The image shows a square metal baking pan lined with parchment paper, filled with twelve evenly cut pink bars arranged in a 3 by 4 grid. Each bar has a smooth and slightly textured top surface with a light pink color and a visible creamy consistency. The bars rest on a thin, pale crumbly white base layer. The edges of the bars are cleanly cut and the surrounding parchment paper is slightly crumpled. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work fine as long as they are thawed and drained to remove excess moisture before mixing. This prevents the filling from becoming too watery.

Do I need to bake anything for this recipe?

No baking is required. The graham cracker crust is pressed into the pan as-is, and the bars are set by freezing to create a creamy, no-bake dessert.