Strawberry Slab Pie with Jello Filling Recipe

ByLucy
Jump to Recipe· 4.7 from 8 reviews

If you’re on the hunt for a dessert that’s as delightful to eat as it is simple to make, you’ve got to try my Strawberry Slab Pie with Jello Filling Recipe. This pie is a beautiful balance of flaky, buttery crust paired with a glossy, fruity jello filling packed with fresh strawberries. I first made this for a family gathering, and it was such a hit that it quickly became my go-to summer treat. Stick with me, and I’ll walk you through each step so your slab pie turns out just perfect every time!

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Why This Recipe Works

  • Simple, approachable crust: The buttery, crumbly crust is easy to make with just a handful of ingredients and bakes beautifully in a sheet pan.
  • Jello filling innovation: Using strawberry Jello combined with Sprite and cornstarch creates a glossy, firm filling that sets perfectly without being rubbery.
  • Fresh strawberry burst: The fresh strawberries add natural sweetness and a juicy texture that complements the smooth filling perfectly.
  • Make-ahead friendly: This pie chills and holds well in the fridge, making it an excellent choice for parties or get-togethers.
Strawberry Slab Pie with Jello Filling, strawberry slab pie, easy fruit pie, summer dessert recipes, fruity Jello 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

Every ingredient in this Strawberry Slab Pie with Jello Filling Recipe is chosen for simplicity and flavor balance, plus a little shelf-friendly magic. Here’s why each part matters so much to nail that perfect pie!

Strawberry Slab Pie with Jello Filling, strawberry slab pie, easy fruit pie, summer dessert recipes, fruity Jello 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 your crust, giving structure without toughness.
  • Sugar: Adds just a touch of sweetness to the crust and filling—feel free to adjust or substitute carefully.
  • Kosher Salt: Enhances all the flavors, balancing sweetness.
  • Cold Butter: Cubed and cold to create those flaky, tender layers in the crust everyone loves.
  • Strawberry Jello: The star of the filling, providing fruity flavor and that signature gelatinous set.
  • Cornstarch: Thickens the filling so it holds together beautifully and doesn’t weep on the crust.
  • Sprite: Adds a light citrus zing and helps dissolve the Jello perfectly; plus it aids in a shiny filling texture.
  • Fresh Strawberries: Don’t skip fresh! They add vibrant color, texture, and sweetness.
  • Whipped Topping or Whipped Cream: The ideal finishing touch for creaminess and balancing tartness.
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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 the Strawberry Slab Pie with Jello Filling Recipe is. While I stick to the classic version most times because it’s just perfect, customizing the pie here and there keeps it exciting and lets you cater to your personal taste or dietary needs.

  • Sugar Substitute: I’ve swapped regular sugar for Splenda without losing any flavor — perfect if you’re cutting calories.
  • Pie Crust Swap: Honestly, sometimes I use two refrigerated pie crusts instead of making the shortbread-style crust — it’s quicker and still delicious!
  • Fruit Variations: Strawberries are best fresh here, but I’ve also tested raspberries with tasty results for more of a tart punch.
  • Jello Variations: Using sugar-free Jello works well too, just be sure to adjust sugar in the filling accordingly.

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

Step 1: Creating That Flaky Crust

First things first — preheat your oven to 325°F and grab a large bowl. Toss in the flour, sugar, and salt, then add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour until it looks crumbly, like coarse sand. Don’t overmix here; you want those butter chunks to stay a bit larger for a tender crust. Press the dough into an 18×12-inch sheet pan, making sure the edges are even, then prick all over with a fork to let steam escape. Bake for about 22-25 minutes until the crust turns a lovely light golden brown. Let it cool completely on a wire rack — patience here really pays off!

Step 2: Perfecting the Jello Filling

While the crust cools, move to your stove. Combine the strawberry Jello, sugar, cornstarch, salt, and Sprite in a medium saucepan over medium heat. Now, here’s the trick: whisk constantly as the mixture heats up to prevent lumps. Once it boils, keep stirring until it thickens slightly—this usually takes a couple of minutes. Remove from heat and allow it to cool to room temperature before pouring. Skipping this cool-down step can make your filling runny, so resist the temptation to pour it in hot!

Step 3: Assembling Your Big Slab Pie

Slice your fresh strawberries, then arrange them evenly over the cooled crust. Pour the cooled jello mixture gently over the strawberries to cover them completely. Now, pop it in the refrigerator for at least two hours or until the filling is completely set. This hands-off time is perfect for prepping other meal parts or taking a little break!

Step 4: Garnishing and Serving

Before serving, dollop or spread whipped topping or fresh whipped cream over your strawberry slab pie. It adds a light, airy contrast and a creamy finish that everyone adores. Now slice it wide — this pie is perfect for sharing!

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Tips from My Kitchen

  • Keep Butter Cold: Cold butter makes all the difference in flaky crust, so chill it well before mixing.
  • Whisk Filling Constantly: I learned the hard way that constant whisking avoids lumps and gives you that silky Jello texture.
  • Don’t Skip Cooling Your Filling: Pouring the jello while hot makes the crust soggy—let it cool fully before assembly.
  • Slice Evenly: Use a sharp serrated knife for nice slices, and clean it between cuts for tidy pieces.

How to Serve Strawberry Slab Pie with Jello Filling Recipe

Strawberry Slab Pie with Jello Filling, strawberry slab pie, easy fruit pie, summer dessert recipes, fruity Jello 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’m a huge fan of topping this pie with a generous swirl of whipped cream right before serving. Sometimes I sprinkle fresh mint leaves on top or add a few extra halved strawberries for an elegant look. If you prefer, a dusting of powdered sugar gives a pretty, understated finish.

Side Dishes

This strawberry slab pie is a dessert star, so I typically serve it alongside lighter fare like a crisp green salad or grilled chicken for a summer dinner. At potlucks, it pairs beautifully with simple iced tea or lemonade for a refreshing complement.

Creative Ways to Present

For special occasions, I like to serve slices on pretty dessert plates layered with a drizzle of balsamic glaze or a side of vanilla ice cream. Sometimes, I cut the slab into smaller squares to make it easier for guests to grab at parties. You can also try layering strawberries and jello filling in a trifle dish for a show-stopping twist!

Make Ahead and Storage

Storing Leftovers

I usually cover my leftover strawberry slab pie tightly with plastic wrap and store it in the fridge for up to three days. It keeps great, but I recommend eating it sooner rather than later to enjoy the best texture. The crust softens a bit over time but stays delicious.

Freezing

I’ve tried freezing this pie, but because of the jello filling, the texture changes once thawed and it gets weepy. So I’d recommend enjoying this fresh or refrigerated instead. If you want to freeze, consider freezing only the crust and bake fresh when ready.

Reheating

This pie is best served chilled, so reheating isn’t usually necessary. If you want to warm it a bit for comfort, try a very brief 10-second zap in the microwave — just be careful to avoid melting the filling.

FAQs

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

    Fresh strawberries are highly recommended for this recipe because frozen berries release more water, which can make the filling watery and impact the crust texture. If you want to use frozen berries, be sure to thaw and drain them thoroughly, but for best results, go fresh!

  2. What’s the best way to prevent the crust from getting soggy?

    Allow the crust to cool completely before adding the filling, and make sure the jello mixture is cooled to room temperature before pouring it over the strawberries. This helps keep the crust crisp and avoids sogginess.

  3. Can I make this Strawberry Slab Pie with Jello Filling Recipe vegan or gluten-free?

    To make it gluten-free, you can substitute the all-purpose flour in the crust with a gluten-free flour blend that measures like regular flour. Making it vegan is trickier since the crust uses butter and traditional Jello contains gelatin; however, you could experiment with vegan butter and a plant-based gelatin substitute.

  4. Can I use other flavors of Jello in this pie?

    Absolutely! While strawberry Jello complements fresh strawberries best, I’ve seen raspberry or cherry work well. Just pair the flavor with fresh fruit that matches or complements the Jello flavor.

Final Thoughts

This Strawberry Slab Pie with Jello Filling Recipe holds a special place in my heart because it’s easy to make yet impressive on the table, and it’s always a crowd-pleaser. Whether you’re making it for a casual family dinner or a festive summer party, I promise you’ll enjoy every bite — glossy, fresh, and perfectly sweet. Give it a try and let me know how it turns out; I’m cheering you on from my kitchen to yours!

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Strawberry Slab Pie with Jello Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 8 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

This Strawberry Slab Pie features a buttery shortbread crust topped with fresh strawberries and a luscious strawberry jello filling. It’s a delightful dessert perfect for spring and summer gatherings, combining a crisp crust with a sweet, fruity, and slightly gelatinous filling chilled to perfection.

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:

  • 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: Set your oven to 325°F (163°C) to prepare for baking the crust.
  2. Make the crust dough: In a bowl, combine the flour, sugar, and salt. Add the cold butter cubes and mix until the mixture becomes crumbly, resembling coarse crumbs.
  3. Press and bake crust: Press the crumbly dough evenly into an 18 x 12 inch sheet pan. Use a fork to prick holes all over the crust evenly. Bake for 25 minutes or until the crust turns light brown.
  4. Cool the crust: Remove the sheet pan from the oven and place it on a wire rack to cool completely before adding the filling.
  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 and becomes smooth.
  6. Cool the filling: Remove the saucepan from heat and let the strawberry filling cool down to room temperature.
  7. Arrange strawberries: Slice the washed strawberries and layer them evenly over the cooled crust in the sheet pan.
  8. Add filling and chill: Pour the cooled strawberry jello filling evenly over the strawberries. Place the pie in the refrigerator for 2 hours or until the filling is fully set.
  9. Garnish and serve: Once set, garnish the pie with whipped topping or whipped cream before slicing and serving.

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.
  • Sprite Substitute: Substitute Sprite with Sprite Zero or plain water if preferred or for dietary reasons.
  • Pie Crust Alternative: Use two refrigerated pie crusts instead of the shortbread crust if you want a more traditional pie crust; bake before filling.
  • Round Pies: This recipe can be divided into two 9-inch round pie plates instead of the slab pan for individual pies.
  • Frozen Berries: Avoid frozen berries; fresh strawberries or raspberries yield the best texture and flavor.
  • Storage: Store the pie covered with plastic wrap in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (1/12th of pie)
  • Calories: 280 kcal
  • Sugar: 35 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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