Let’s whip up this incredibly easy Cool Strawberry Cream! It’s mostly mixing and freezing. First, prepare your loaf pan.

Line a 9×5-inch loaf pan with a double thickness of aluminum foil, extending the foil up and over the long sides to create handles or a “sling.” Lightly grease the foil if desired, though it’s often not necessary.

Make the Strawberry Cream Filling: In a large bowl, place the 2 packages of softened cream cheese, 3/4 cup sugar, and 1/2 cup sour cream. Beat with an electric mixer on medium speed until the mixture is completely smooth and well combined, scraping down the sides of the bowl as needed.

Add the 3 cups of mashed fresh strawberries to the cream cheese mixture. Gently fold them in using a rubber spatula or spoon until distributed. Then, add the 1 cup of thawed frozen whipped topping. Gently fold the whipped topping into the strawberry-cream cheese mixture just until everything is evenly blended and no large streaks remain. Be careful not to overmix and deflate the whipped topping too much.

Freeze the Dessert: Pour the strawberry cream mixture evenly into the prepared foil-lined loaf pan. Spread the top smooth with your spatula.

Cover the pan tightly with more foil or plastic wrap. Place the pan flat in your freezer. Freeze for several hours (at least 4-6) or preferably overnight, until the mixture is completely firm and frozen solid.

Make the Blueberry Sauce: While the dessert freezes (or just before serving), make the sauce. In a small saucepan, combine the 1 package (12 ounces) frozen unsweetened blueberries, 1/3 cup sugar, and 1/4 cup water.

Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat slightly and cook and stir for about 3 minutes, allowing the berries to soften and the sugar to dissolve. The mixture will thicken slightly. Remove from heat and let it cool slightly for a few minutes.

Carefully transfer the slightly cooled blueberry mixture to a blender or food processor. Cover and process until completely pureed and smooth. For an extra smooth, seedless sauce, you can strain the puree through a fine-mesh sieve into a bowl, pressing gently; discard solids. Cover and refrigerate the sauce until well chilled.

Serve: About 15 to 20 minutes before you plan to serve, remove the frozen strawberry cream loaf from the freezer. Let it stand at room temperature during this time to soften just slightly for easier slicing. Using the foil handles, lift the frozen loaf out of the pan onto a cutting board. Carefully peel away the foil.

Using a large, sturdy serrated knife (dipping the blade in hot water and wiping dry between cuts helps), slice the frozen loaf into individual pieces. Place slices on dessert plates and drizzle generously with the chilled blueberry sauce. Serve immediately!