Strawberry Slab Pie with Jello Filling Recipe

ByLily
Jump to Recipe·5 from 24 reviews

If you’re on the hunt for a dessert that’s both nostalgic and absolutely crowd-pleasing, you’ve got to try my Strawberry Slab Pie with Jello Filling Recipe. It’s this delightful combination of buttery crust, sweet jello glaze, and fresh strawberries that just hits all the right spots—perfect for summer get-togethers or any time you want a slice of joy. Trust me, once you make it, you’ll find yourself coming back to this recipe again and again!

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Why This Recipe Works

  • Unique Jello Filling: Using strawberry Jello combined with Sprite creates a glossy, flavorful filling that sets perfectly without being runny.
  • Simple Buttery Crust: The crumbly, buttery sheet-pan crust is easy to make and holds up well against the juicy fruit and filling.
  • Fresh Strawberries: Adding fresh berries gives texture and balances the sweet, gelatinous topping perfectly.
  • Easy to Customize: This slab pie recipe is great for customizing with sugar substitutes or alternative crusts to fit your preferences.
Strawberry Slab Pie with Jello Filling, strawberry slab pie, jello fruit pie, summer berry dessert, easy 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 really comes from how each ingredient complements the others—fresh berries lend brightness, the Jello thickens up to a shiny glaze, and the crust offers that comforting crunch. Picking the right ingredients can make or break the texture here, so here are some tips on what to look for when shopping.

Strawberry Slab Pie with Jello Filling, strawberry slab pie, jello fruit pie, summer berry dessert, easy 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 forms the base of the crust, so quality flour will ensure a tender, flaky texture.
  • Sugar: Adds just the right sweetness in the crust and filling; you can swap it with substitutes if you’re watching sugar intake.
  • Kosher Salt: A pinch really helps balance the sweetness and brings out flavors.
  • Cold Butter: Using cold, cubed butter lets you achieve those perfect, crumbly bits in the crust without it becoming oily.
  • Strawberry Jello: The star thickener and flavor booster in the filling; makes the pie glisten and sets it beautifully.
  • Cornstarch: Helps thicken the filling so it’s not too runny once chilled.
  • Sprite: Adds sweetness and a little fizz that reacts with the Jello for that unique filling consistency.
  • Fresh Strawberries: Freshness is key here—washed and hulled for a juicy, beautiful topping.
  • Whipped Topping/Whipped Cream: Optional, but I love the light creaminess it adds as garnish.
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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.

Make It Your Way

I love how versatile this Strawberry Slab Pie with Jello Filling Recipe is! It’s one of those desserts where you can make it your own easily, whether you want to swap sugar, try a different crust, or turn it into individual pies. Don’t hesitate to get creative—this recipe welcomes your personal touch.

  • Sugar-Free Version: I’ve made this with a sugar substitute like Splenda, and the results were just as delicious, great if you’re watching sugar intake.
  • Alternative Crusts: If you want to skip the homemade crust, using two refrigerated pie crusts works just fine—just bake them before adding the filling.
  • Round Pies Instead of a Slab: You can split the recipe between two 9-inch pie plates for a more traditional look, perfect for gifting or smaller gatherings.
  • Seasonal Berry Swaps: Fresh raspberries also work beautifully here if you want a little twist or if strawberries aren’t in season.

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

Step 1: Make the Perfect Crust

First things first, set your oven to 325°F. Mix together the flour, sugar, and salt in a bowl, then toss in the cold butter cubes. I like to use a pastry cutter or my fingers to quickly work the butter in until the mixture looks crumbly but not greasy. Press it evenly into an 18 x 12-inch sheet pan—it helps to start from the center and work outward to get a smooth, even layer. Don’t forget to prick the crust all over with a fork to prevent bubbling while baking. Pop it in the oven for about 22 to 25 minutes until it’s light golden brown. Then, cool it completely on a wire rack before you add the filling. Cooling is key—hot crust plus liquid filling equals soggy disaster!

Step 2: Whip Up the Jello Filling

While the crust is cooling, time to make that luscious filling. Grab a medium saucepan and combine the strawberry Jello, sugar, cornstarch, salt, and Sprite. Turn the heat to medium and stir constantly until the mix comes to a boil and thickens up nicely—this usually takes a few minutes. Once thickened, take it off the heat and let it cool to room temperature. This step is crucial because you don’t want to pour hot filling over your berries and crust, which could melt the Jello or soften the crust too much.

Step 3: Assemble Your Pie

Slice your strawberries nice and even, then spread them over the cooled crust. I usually like to keep them in a single layer so every bite gets some fruity goodness. Then gently pour the cooled filling over the berries, letting it seep through and cover them completely. Pop the pie into the fridge for at least 2 hours—this is when that filling sets up with a beautiful, glossy finish that will make your pie look straight out of a bakery window.

Step 4: Garnish and Serve

Right before serving, add a generous dollop of whipped topping or whipped cream—my personal favorite to cut through the sweetness and add that creamy touch. Slice into squares and watch your family or guests swoon—you’ve nailed it!

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Tips from My Kitchen

  • Cold Butter is Key: Keeping your butter cold while mixing the crust helps it create a flaky texture instead of a greasy mess.
  • Don’t Skip Cooling: Always let the crust and filling cool properly—you’ll get that perfect crunch and set without sogginess or runny filling.
  • Even Berry Slices: Slice strawberries evenly so they layer nicely and make cutting neat slices easier when serving.
  • Refrigerate to Set: I’ve learned that patience here is everything—give that pie a full couple of hours to chill and you’ll thank me.

How to Serve Strawberry Slab Pie with Jello Filling Recipe

Strawberry Slab Pie with Jello Filling, strawberry slab pie, jello fruit pie, summer berry dessert, easy 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 like to keep it simple with a generous swirl of freshly whipped cream right on top. It adds a light, airy texture that balances the sweet and fruity pie, plus it looks so inviting. For a little extra flair, sometimes I toss on a few whole strawberries or a sprinkle of finely chopped mint leaves.

Side Dishes

This pie pairs wonderfully with a chilled glass of sparkling lemonade or even some vanilla ice cream if you want to amp up the indulgence. For a casual brunch, I often serve it alongside light finger sandwiches or a fresh green salad to balance those sweet flavors.

Creative Ways to Present

For summer parties, I’ve laid out Strawberry Slab Pie cut into neat squares on a rustic wooden board with fresh mint sprigs scattered around—it instantly makes everything look more festive. And if you’re feeling fancy, dusting a little powdered sugar over the whipped cream or adding edible flowers always draws compliments!

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly with plastic wrap in the fridge, and they stay fresh and delicious for up to 3 days. Just remember to store it on a flat surface to prevent the filling from shifting or spilling.

Freezing

To be honest, I haven’t had great luck freezing this slab pie because the berry filling can get a bit watery once thawed, and the crust loses its crispness. I recommend enjoying it fresh or refrigerated instead for the best experience.

Reheating

This pie is best served cold, so I don’t typically reheat it. If you want to warm a slice slightly, a couple of seconds in the microwave works, but be careful—the filling can melt.

FAQs

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

    Yes! While strawberries are classic, you can substitute raspberries or a mix of fresh berries. Just be sure they’re fresh—not frozen—to avoid excess moisture, which can affect the filling’s texture.

  2. Is there a way to make this recipe sugar-free?

    Absolutely. You can use sugar-free Jello and substitute regular sugar with a sugar substitute like Splenda. I’ve tried this, and the pie still sets up nicely and tastes great without the extra sugar.

  3. Can I make this pie ahead of time?

    Yes! You can prepare the pie a day in advance. After assembling, refrigerate it for at least 2 hours or overnight to let the filling set perfectly. Just cover it well to keep it fresh.

  4. Can I use store-bought pie crust instead of making the crust from scratch?

    You sure can. Using two refrigerated pie crusts works fine—just bake them before adding the filling to avoid sogginess. It’s a handy shortcut for busy days.

Final Thoughts

I genuinely love how this Strawberry Slab Pie with Jello Filling Recipe brings that classic, old-fashioned dessert vibe into a format that’s straightforward and fun to make. It’s one of those recipes I keep in my back pocket for potlucks, family dinners, or when I want to bake something that just gushes summer in every bite. Give it a try—you might just find your new favorite go-to dessert, and your friends will definitely be asking for seconds!

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Strawberry Slab Pie with Jello Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
  • Author: Lily
  • 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

This Strawberry Slab Pie features a crumbly shortbread crust topped with fresh strawberries and a sweet, jello-based filling. The refreshing pie is chilled until set and garnished with whipped cream, making it a perfect dessert for warm weather or any gathering.

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 fresh 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 dough: In a bowl, mix the flour, sugar, salt, and cold butter together until the mixture becomes crumbly and resembles coarse crumbs.
  3. Form and bake crust: Press the crumbly dough evenly into an 18 x 12 inch sheet pan. Use a fork to prick the crust all over to prevent bubbling during baking. Bake for 25 minutes or until the crust is a light brown color.
  4. Cool crust: Remove the crust from the oven and allow it to cool completely on a wire rack to firm up.
  5. Prepare filling: In a saucepan over medium heat, combine the strawberry jello, sugar, cornstarch, salt, and Sprite. Bring the mixture to a boil, whisking continuously until it thickens.
  6. Cool filling: Remove the saucepan from heat and let the filling cool to room temperature to prevent cooking the strawberries.
  7. Prepare strawberries: Slice the fresh strawberries into even pieces for layering on the crust.
  8. Assemble pie: Arrange the sliced strawberries evenly over the cooled crust in the sheet pan.
  9. Add filling and chill: Pour the cooled jello filling over the strawberries, then refrigerate the pie for 2 hours or until the filling is fully set.
  10. Garnish and serve: Before serving, garnish the pie with whipped topping or whipped cream for a light, creamy finish.

Notes

  • Sugar Substitute: This recipe works well with sugar substitutes such as Splenda for a lower sugar option.
  • Sugar-Free Jello: You can use sugar-free strawberry jello to reduce sugar content while maintaining flavor.
  • Sprite Substitute: Sprite Zero or even plain water can replace Sprite, though water may affect sweetness and texture.
  • Pie Crust Alternatives: For convenience, two refrigerated pie crusts can replace the shortbread crust; just bake them before adding the filling.
  • Alternate Pan Size: To make round pies instead of a slab, use two 9-inch pie plates instead of a sheet pan.
  • Berry Recommendations: Fresh strawberries or raspberries are best; frozen berries are not recommended as they can become watery.
  • Storage: Store the pie covered with plastic wrap in the refrigerator for up to 3 days to maintain freshness.

Nutrition

  • Serving Size: 1 slice (1/12 of pie)
  • Calories: 320 kcal
  • Sugar: 38 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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