Strawberry Jello Slab Pie Recipe

ByAmanda
Jump to Recipe· 4.4 from 34 reviews

If you’re like me and love a dessert that’s both easy and show-stopping, this Strawberry Jello Slab Pie Recipe is going to be your new best friend. It’s the perfect mix of a crisp buttery crust, sweet fresh strawberries, and that unmistakable jello texture that’s light, refreshing, and just a little nostalgic. Trust me, once you try this, it becomes a go-to for potlucks, family dinners, or when you just want something that tastes like summer in every bite.

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Why This Recipe Works

  • Simple Crust Base: The shortbread-style crust provides a buttery, sturdy base that holds up well against the jello filling.
  • Fresh Strawberry Flavor: Using fresh strawberries keeps the pie bright and fruity, balancing the sweetness perfectly.
  • Perfect Jello Texture: Cooking the jello with cornstarch and Sprite creates a smooth, thick filling that sets beautifully.
  • Great for Parties: Made in a large slab form, this pie is easy to slice and serve to a crowd, making entertaining simple.
Strawberry Jello Slab Pie, strawberry dessert recipes, easy summer fruit pies, no-bake strawberry pie, homemade strawberry jello dessert - A black rectangular tray filled with a thick layer of bright red strawberry jelly topped with many halved strawberries evenly spread across the surface, with a few small green mint leaves scattered on top for contrast. The tray is placed on a rustic light blue wooden table with whole strawberries and mint leaves beside it, a white spatula resting on a red and white checkered cloth to the left, and a stack of white plates partially visible on the right. The overall look is fresh, vibrant, and inviting. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Strawberry Jello Slab Pie Recipe lies in combining pantry staples with fresh fruit for a light, irresistibly sweet dessert. I’ll share some tips on picking the best ingredients so you get the tastiest outcome every time.

Strawberry Jello Slab Pie, strawberry dessert recipes, easy summer fruit pies, no-bake strawberry pie, homemade strawberry jello dessert - Flat lay of a small mound of all purpose flour on a simple white ceramic plate, a small white ceramic bowl filled with granulated sugar, a few grains of kosher salt scattered neatly beside, a small pile of cold butter cubes on a white ceramic dish, a white ceramic bowl holding a glossy block of red strawberry gelatin, a small white bowl with fine cornstarch powder, a small white ceramic bowl filled with clear sparkling Sprite soda, a cluster of fresh whole strawberries with green tops removed, and a dollop of smooth whipped cream on a white ceramic plate, 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
  • All-purpose flour: The base of our crust; using good quality flour ensures a tender, crumbly shortbread.
  • Sugar: Sweetens the crust and the filling; I’ve found granulated sugar works best but alternatives can work too.
  • Cold butter: Key for that flaky, melt-in-your-mouth shortbread texture — make sure it’s cold for easy cutting into the flour.
  • Strawberry jello: The star for flavor and color, it sets the filling perfectly with that nostalgic jello punch.
  • Cornstarch: Adds thickness and creates a silky filling so it’s not runny.
  • Salt: Just a pinch to balance sweetness and bring out the other flavors.
  • Sprite: The secret ingredient that adds a subtle citrus sparkle and helps dissolve the jello and sugar without heaviness.
  • Fresh strawberries: Always fresh! Washed and hulled, they add real fruit flavor and texture against the smooth filling.
  • Whipped topping or cream: For the perfect finishing touch and a little extra indulgence.
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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.

Tweak to Your Taste

I love giving this Strawberry Jello Slab Pie Recipe a few personal twists depending on the occasion or my mood. Whether you want it less sweet, for a gluten-free crowd, or adjusted for different fruit, there’s lots of room to play!

  • Lower Sugar Version: I’ve successfully swapped sugar for Splenda in the crust and filling without losing that familiar jello pong — great if you’re watching your intake.
  • Fruit Swaps: While strawberries are classic here, raspberries or a mix of berries work beautifully if you want a slightly different berry vibe.
  • Crust Alternatives: Sometimes I use two store-bought refrigerated pie crusts baked ahead for a more traditional pie bottom; it works well and saves time.
  • Dietary Mods: Sugar-free jello and Sprite Zero work just fine if you want a lighter version without the calories.

Step-by-Step: How I Make Strawberry Jello Slab Pie Recipe

Step 1: Prepare and Bake the Crust

Start by preheating your oven to 325°F. In a bowl, I mix together the flour, sugar, and salt. Then I cut in the cold butter with a pastry cutter or my fingers until the mixture looks crumbly — almost like coarse sand. This is key to that perfect shortbread texture. Press the dough evenly into a large 18 x 12-inch sheet pan (I find using the flat bottom of a measuring cup helps press it flat and even). Don’t forget to prick the crust all over with a fork to prevent bubbling. Pop it in the oven for about 22-25 minutes, until it’s lightly golden around the edges. Let it cool completely on a wire rack before moving to the next step.

Step 2: Make the Jello Filling

While the crust cools, combine the strawberry jello, sugar, cornstarch, salt, and Sprite in a medium saucepan. Turn the heat to medium and whisk constantly until the mixture comes to a boil and thickens — this usually takes about 5–7 minutes. It’s so important to keep whisking to avoid lumps and burning. Once thick and glossy, remove the pan from the heat and set it aside to cool to room temperature before you build your pie.

Step 3: Layer Strawberries and Pour

Slice your fresh strawberries evenly and arrange them neatly over the cooled crust. I like to slightly overlap the slices so every bite gets a strawberry surprise. Once you have a beautiful layer, slowly pour the cooled jello filling over the berries, making sure to cover them evenly.

Step 4: Chill and Serve

Pop the pie into the refrigerator and chill for at least 2 hours or until fully set. The jello becomes firm but not hard, with a perfect jiggle that’s so inviting. When you’re ready to serve, dollop whipped topping or cream on top — it adds a touch of creaminess that balances the sweet and tart really well.

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Pro Tips for Making Strawberry Jello Slab Pie Recipe

  • Keep Butter Cold: Using cold butter is crucial to crumbly shortbread crust; warm butter will make the crust tough.
  • Whisk Filling Constantly: To avoid lumps in your jello filling, keep whisking as you heat to create that perfect silky texture.
  • Use Fresh Strawberries: Frozen berries add too much moisture and can make the pie watery – fresh is best every time.
  • Don’t Skip Cooling: Make sure your crust and filling are fully cooled before assembling to prevent melting and sogginess.

How to Serve Strawberry Jello Slab Pie Recipe

Strawberry Jello Slab Pie, strawberry dessert recipes, easy summer fruit pies, no-bake strawberry pie, homemade strawberry jello dessert - A square piece of bright red strawberry jelly topped with strawberry slices forms the bottom layer on a white round plate, with a dollop of smooth, white whipped cream sitting in the center of the jelly. The plate rests on a white marbled surface, with a fork that has a silver head and a light brown wooden handle placed on the side of the plate, partially on a small red and white checkered cloth. To the top right, part of a black rectangular tray filled with more strawberry jelly and sliced strawberries is visible. Above the plate, there are six fresh whole strawberries and a small sprig of green mint leaves, alongside a white plastic cake server. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually go for a generous swirl of whipped topping or freshly whipped cream — it pairs so well with the bright strawberry flavor and adds a lovely contrast in texture. If I’m feeling fancy, I’ll sprinkle a little grated white chocolate or fresh mint leaves on top; it’s such a pretty touch and makes the dessert look extra special.

Side Dishes

This strawberry jello slab pie pairs wonderfully with light, fresh salads or even an afternoon tea spread with finger sandwiches and lemonade. For a heartier meal, I like serving it after grilled chicken or burgers as a refreshing finish to a casual BBQ.

Creative Ways to Present

For a party, I’ve made individual servings by cutting the slab pie into neat rectangles and topping each with a slice of strawberry and a small dollop of cream in a cute dessert dish. It’s always a hit and looks Instagram-worthy. You could also layer the strawberries and jello filling in clear glass containers for a deconstructed twist that highlights all the elements beautifully.

Make Ahead and Storage

Storing Leftovers

I keep leftover pie covered tightly with plastic wrap in the refrigerator. That way, it stays fresh for up to 3 days. Because of the jello filling, it keeps a lovely texture without drying out or becoming too soggy—just be sure to use a sharp knife for neat slices each time.

Freezing

I don’t usually freeze this jello slab pie because the texture changes a bit after thawing—the jello tends to get watery. If you must freeze, wrap it very tightly and thaw in the refrigerator, but expect a slightly softer set.

Reheating

This dessert is best served cold, so I don’t recommend reheating. Just take it out of the fridge about 10 minutes before serving to take the chill off slightly and let the flavors shine through.

FAQs

  1. Can I use frozen strawberries for the Strawberry Jello Slab Pie Recipe?

    It’s best to use fresh strawberries because frozen ones release extra moisture that can make the crust soggy and the filling watery. If you must use frozen berries, thaw and drain them very well, but fresh always gives the best texture and flavor.

  2. Can I make this pie in a regular round pie dish instead of a slab pan?

    Absolutely! You can use two 9-inch pie plates if you prefer round pies — just bake the crusts as directed and divide the filling between them. The slabs make serving easier, but the round pies offer a nice traditional look.

  3. What can I substitute for Sprite in this recipe?

    You can use Sprite Zero or even plain water if needed. Using sparkling soda adds a subtle citrus note and helps dissolve the jello, but water is fine if you adjust the sweetness. Just remember the flavor will be milder.

  4. Is there a dairy-free way to garnish this pie?

    Yes! You can use dairy-free whipped toppings made from coconut milk or almond milk. They add a nice creamy texture without the dairy and pair well with the strawberry flavor.

Final Thoughts

This Strawberry Jello Slab Pie Recipe has a special place in my dessert rotation because it’s so effortless yet charmingly delicious every single time. I love how it brings out the freshness of strawberries in such a fun, slightly retro way that everyone at the table enjoys. If you want a dessert that’s easy to make, juicy, and offers that satisfying jello bounce, you’ll want to keep this recipe close. Go ahead, make this for your next gathering or a cozy night in — I promise it’ll bring a smile to your face and many happy “mmm” moments.

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Strawberry Jello Slab Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 34 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A delicious and refreshing Strawberry Slab Pie featuring a buttery shortbread crust topped with a sweet, thickened strawberry filling made from fresh strawberries and strawberry jello, finished with whipped cream for a perfect summer dessert.

Ingredients

For the crust:

  • 2 ¼ cup all purpose flour
  • ¼ cup sugar
  • ¼ teaspoon kosher salt
  • 1 cup cold butter cut into cubes

For the pie:

  • 6 oz strawberry jello
  • 1 ½ cups sugar
  • ⅓ cup cornstarch
  • ½ teaspoon salt
  • 2 ½ cups (20 oz) Sprite
  • 32 oz strawberries, washed and tops removed
  • Whipped topping or whipped cream for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 325°F to prepare for baking the crust.
  2. Make the crust: In a mixing bowl, combine flour, sugar, salt, and cold butter. Mix together until the mixture is crumbly in texture.
  3. Press and bake the crust: Press the crumbly dough evenly into an 18 x 12 inch sheet pan. Prick the surface all over with a fork to prevent bubbling. Bake in the preheated oven for 25 minutes or until the crust is light brown.
  4. Cool the crust: Remove the crust from the oven and allow it to cool completely on a wire rack.
  5. Prepare the filling: In a saucepan over medium heat, combine strawberry jello, sugar, cornstarch, salt, and Sprite. Bring the mixture to a boil while whisking continuously until it thickens.
  6. Cool the filling: Remove the thickened filling from the heat and let it cool to room temperature.
  7. Prepare strawberries: Slice the washed strawberries and arrange them evenly over the cooled crust.
  8. Assemble the pie: Pour the cooled filling evenly over the arranged strawberries on the crust.
  9. Chill: Refrigerate the pie for 2 hours or until the filling is set firmly.
  10. Garnish and serve: Before serving, garnish the pie with whipped topping or whipped cream as desired.

Notes

  • Sugar Substitute: You can use sugar substitutes like Splenda with good results to reduce sugar content.
  • Sugar-Free Jello: Sugar-free jello works well as a substitute for regular strawberry jello.
  • Sprite Substitute: Use Sprite Zero or plain water if you want to reduce calories or avoid soda.
  • Pie Crust Alternative: Substitute the shortbread crust with two refrigerated pie crusts; bake before adding filling.
  • Make Round Pies: Use two 9-inch pie plates instead of a sheet pan for a classic pie shape.
  • Frozen Berries Not Recommended: Use fresh strawberries or raspberries as frozen berries do not work well in this recipe.
  • Storage: Store the pie covered in plastic wrap in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (1/12 of pie)
  • Calories: 320 kcal
  • Sugar: 35 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 30 mg

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