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Strawberry Slab Pie with Jello Filling Recipe

ByMadison
Jump to Recipe· 4.6 from 4 reviews

If you’ve been hunting for a dessert that’s both nostalgic and surprisingly refreshing, you’ve got to try my Strawberry Slab Pie with Jello Filling Recipe. Seriously, this fan-freaking-tastic pie combines a buttery shortbread crust with that glossy, fruity jello filling, and fresh strawberries that sing with every bite. It’s a total crowd-pleaser and perfect for summer BBQs, potlucks, or just because you deserve a slice of happiness.

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Why This Recipe Works

  • Buttery Crust Base: The shortbread crust holds up beautifully under the juicy jello filling without getting soggy.
  • Classic Strawberry Flavor: Fresh strawberries paired with strawberry jello give it that perfect fruity pop every time.
  • Easy-To-Follow Steps: No fancy equipment needed, just bowls, a saucepan, and your trusty fork.
  • Make-Ahead Friendly: It chills up well, making it a great choice to prepare in advance for gatherings.
Strawberry Slab Pie with Jello Filling, strawberry slab pie, easy strawberry dessert, summer fruit pie, no-bake strawberry pie - 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 Slab Pie with Jello Filling Recipe comes down to a few simple, but carefully chosen ingredients that work in harmony. You’ll want fresh, ripe strawberries, a buttery crust for that satisfying crunch, and the strawberry jello mixed just right to make the filling shine. Here’s a breakdown of what you’ll need and some tips for picking the best.

Strawberry Slab Pie with Jello Filling, strawberry slab pie, easy strawberry dessert, summer fruit pie, no-bake strawberry pie - 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: This is your classic base for shortbread crust – go for unbleached if you can for a fresher taste.
  • Sugar (and Substitutes): Granulated sugar adds sweetness to the crust and filling; you can swap in Splenda if you want to cut calories without losing texture.
  • Kosher Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
  • Cold Butter: The secret to that flaky, crumbly crust—keep it chilled! Cube it small and don’t overwork the dough.
  • Strawberry Jello: This adds the signature fruity gel component that sets the filling and gives it that brilliant color.
  • Cornstarch: Acts as a natural thickener to make sure your filling isn’t runny.
  • Sprite: The carbonation adds a subtle fizz and brightness to the filling—you can substitute Sprite Zero or even water if you prefer.
  • Fresh Strawberries: Cannot recommend these enough—make sure they’re fresh and juicy for the best texture and taste.
  • Whipped Topping (or Whipped Cream): The perfect light finish to add creaminess and balance all the sweet and tangy flavors.
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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

One of my favorite things about this Strawberry Slab Pie with Jello Filling Recipe is how easy it is to make your own. I often switch up the berries or swap sugar alternatives depending on who I’m feeding or just my mood. Don’t be shy about personalizing it—it’s delicious however you make it!

  • Use Raspberries or Mixed Berries: I once tried half strawberries, half raspberries, and it was a zingy twist that everyone loved.
  • Sugar-Free Versions: Using sugar-free jello and sugar substitutes works well—just make sure you check sweetness and adjust if you like it sweeter.
  • Pie Crust Swap: If you’re short on time, two refrigerated pie crusts work in a pinch—just bake them first before adding the filling.
  • Round Pie Variation: This recipe also shines when made as two 9-inch pies instead of a slab—great for sharing or gifting.

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

Step 1: Prepare the Perfect Shortbread Crust

First things first: the crust. You’ll want to mix the flour, sugar, and salt together until combined. Then, add the cold, cubed butter and work it in using a pastry cutter or your fingers until you get that lovely crumbly texture—kind of like coarse sand. Press this mixture evenly into your 18×12 inch sheet pan, then prick it all over with a fork to keep it from puffing up in the oven. Bake at 325°F for about 22-25 minutes, keeping an eye so it turns light golden. Once done, pop it on a wire rack and let it cool while you make the filling.

Step 2: Craft the Jello Filling Magic

In a medium saucepan over medium heat, toss in the strawberry jello, sugar, cornstarch, salt, and Sprite. This part is seriously fun—you’ll whisk constantly as the mixture heats and thickens. Once it comes to a boil, keep stirring until it reaches a thick consistency (think pudding). Then take it off the heat and let it cool to room temperature. This cooling step is crucial so the filling sets properly without melting your crust later.

Step 3: Layer the Fresh Strawberries

While the filling cools, slice those beauties—your strawberries—into even pieces. I like to arrange them in a single layer over the cooled crust, covering every inch to make sure each bite bursts with fresh flavor. Trust me, skipping this fresh layer is a big miss.

Step 4: Pour, Chill, and Serve

Pour the cooled jello filling right over the strawberries, smoothing it out gently with a spatula if needed. Then refrigerate your pie for at least 2 hours—or until it’s fully set. Before serving, dollop with whipped topping or cream to add that luscious, creamy contrast. Slice it up and enjoy your masterpiece!

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Pro Tips for Making Strawberry Slab Pie with Jello Filling Recipe

  • Don’t Skip Cooling the Filling: Pouring hot filling onto the crust can make it soggy—patience pays off!
  • Use Fresh Strawberries: They keep the pie vibrant and juicy, frozen berries just won’t give the same texture or flavor.
  • Press Crust Firmly: When pressing the dough into the pan, make sure it’s evenly compacted so the crust bakes uniformly.
  • Chill Properly: The 2-hour refrigeration is key for the filling to fully firm up—don’t rush this step!

How to Serve Strawberry Slab Pie with Jello Filling Recipe

Strawberry Slab Pie with Jello Filling, strawberry slab pie, easy strawberry dessert, summer fruit pie, no-bake strawberry pie - 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 keep it simple with a generous swirl of whipped cream—either store-bought or freshly whipped. Sometimes, I sprinkle a bit of finely chopped mint or a dusting of powdered sugar for a little visual pop and fresh aroma. It’s those small touches that make the presentation feel special.

Side Dishes

This pie pairs beautifully with a tall glass of iced tea or lemonade, perfect for a sunny afternoon. If you’re serving a full meal, light sides like grilled chicken or a fresh arugula salad work well to keep things balanced and fresh.

Creative Ways to Present

For a birthday or celebration, I’ve layered small dollops of whipped cream on top, then added edible flowers for a whimsical touch. Serving it on a bright, colorful plate also amps up the fun factor. If you’re in a pinch, individual square slices served on cute dessert plates make guests feel pampered.

Make Ahead and Storage

Storing Leftovers

I like to cover the pie tightly with plastic wrap before popping it in the fridge. It keeps well for up to 3 days, and honestly, I’ve enjoyed second-day slices just as much as the first. Just be sure to keep it cold so the jello filling stays firm.

Freezing

I haven’t frozen this pie personally—because the fresh berries and jello filling don’t handle freezing super well; the texture can get a bit mushy. If you want to freeze, I recommend freezing the crust separately and making fresh filling when ready.

Reheating

This pie is best served chilled and isn’t really meant to be reheated. If you wanna warm it up, though, just let it sit at room temperature for 15-20 minutes so the flavors mellow out before digging in.

FAQs

  1. Can I use frozen strawberries in this Strawberry Slab Pie with Jello Filling Recipe?

    Frozen berries aren’t recommended because they release too much liquid when thawed, which can make the crust soggy and the filling runny. Fresh strawberries or raspberries work best to keep the pie’s texture just right.

  2. Is there a substitute for Sprite in the filling?

    You can substitute Sprite Zero or even plain water for a less sweet or less fizzy option. The carbonation adds a nice brightness, but the pie will still set and taste great without it.

  3. Can I use a store-bought pie crust instead of the shortbread crust?

    Absolutely! Just bake the store-bought pie crust separately before adding the filling to prevent sogginess. It’s a handy shortcut when you’re short on time.

  4. How long should I chill the pie before serving?

    Plan on at least 2 hours of refrigeration to make sure the filling sets properly. Overnight chilling works too and often improves the flavors.

Final Thoughts

This Strawberry Slab Pie with Jello Filling Recipe has become one of my absolute favorites when I want a dessert that’s easy, fresh, and crowd-approved. Every time I bring it to a party, I get asked for the recipe—which is always a nice little confidence boost! You’re going to love how effortlessly this comes together and how well it holds up—a true no-fail that’s as tasty as it is pretty. So grab those strawberries and let’s make some magic in your kitchen!

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Strawberry Slab Pie with Jello Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 4 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A delightful Strawberry Slab Pie featuring a buttery, crumbly crust topped with fresh strawberries and a luscious, jello-based filling. This easy-to-make pie is perfect for summer gatherings and can be garnished with whipped cream for an extra touch of indulgence.

Ingredients

For the crust:

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

For the pie filling:

  • 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

For garnish:

  • Whipped topping or whipped cream

Instructions

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

Notes

  • Sugar Substitute: Sugar substitutes such as Splenda work well as alternatives for sugar in this recipe.
  • Sugar-Free Jello: Sugar-free jello can be used instead of regular jello for a lower sugar version.
  • Sprite Substitute: Use Sprite Zero or plain water if you want to reduce calories or sugar content.
  • Pie Crust Alternative: Two refrigerated pie crusts can be used instead of the shortbread crust. Bake them before adding the filling.
  • Make into Round Pies: Instead of a slab pie, use two 9-inch pie plates for individual round pies.
  • Frozen Berries: Avoid using frozen berries as they do not work well. Fresh strawberries or raspberries are preferred.
  • Storage: Store the pie covered in the refrigerator with plastic wrap for up to 3 days.

Nutrition

  • Serving Size: 1 slice (approximate)
  • 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: 45 mg

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