Strawberry Slab Pie Recipe

ByTaylor
Jump to Recipe· 4.7 from 19 reviews

If you’re on the hunt for an easy, crowd-pleasing dessert that screams summer in every bite, you’ve got to try my Strawberry Slab Pie Recipe. It’s sweet, refreshing, and downright simple to make — perfect for family gatherings, potlucks, or just treating yourself after a long week. This recipe delivers a crisp buttery crust topped with that classic strawberry jello shimmer and fresh berries, making it as pretty as it is delicious. Stick around, because I’m about to share all my best tips so you nail it every time!

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Why This Recipe Works

  • Simple, Accessible Ingredients: No fancy or hard-to-find items, making this perfect to whip up anytime.
  • Perfect Balance of Texture: Buttery shortbread crust contrasts beautifully with the soft, jiggly strawberry topping.
  • Make-Ahead Friendly: Prep in under an hour and chill, making it stress-free for events or last-minute cravings.
  • Customizable: Easily tailored with sugar substitutes, different crusts, or berry choices based on your pantry and preferences.
Strawberry Slab Pie, strawberry dessert recipes, summer fruit pie, easy fruit pie, crowd-pleasing berry 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

Each ingredient plays a role in creating this pie’s irresistible texture and flavor. The buttery crust gives a crisp base, the strawberry jello brings that iconic shimmer and sweet tang, while fresh berries keep it bright and juicy. When shopping, fresh, ripe strawberries really make a big difference, so pick ones that smell fragrant and feel firm.

Strawberry Slab Pie, strawberry dessert recipes, summer fruit pie, easy fruit pie, crowd-pleasing berry 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: Provides structure for the crust; sift and handle gently for a tender texture.
  • Sugar: Adds just the right sweetness to the crust and the filling; feel free to swap with sugar substitutes if you prefer.
  • Kosher Salt: Enhances overall flavor, balancing sweetness.
  • Cold Butter: Cubed and cold to create that flaky, crumbly crust we all love.
  • Strawberry Jello: Acts as the gelatin base for the filling, giving it that beautiful, classic set.
  • Cornstarch: Helps thicken the strawberry filling so it’s firm but not rubbery.
  • Sprite: Adds subtle citrus notes and sweetness; can be swapped with Sprite Zero or water if you want to lighten it up.
  • Fresh Strawberries: The star of the show, bringing freshness and natural sweetness; avoid frozen as they release too much water.
  • Whipped Topping or Whipped Cream: For garnish, adding a creamy, airy finish to cut through the sweetness.
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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

The fun part about this Strawberry Slab Pie Recipe is how easily you can tweak it to suit your cravings or dietary needs. I’ve made it with different jello flavors and crusts, and each time it’s been a new but equally delightful experience. Don’t be afraid to get creative here!

  • Variation: I’ve swapped out the shortbread crust for two refrigerated pie crusts when I needed something faster—just bake them first, and it still turns out great with a flakier texture.
  • Diet-Friendly: Using sugar-free jello and Splenda keeps it light without sacrificing sweetness, perfect if you’re watching sugar intake.
  • Berry Swaps: While fresh strawberries are my go-to, I’ve seen raspberry fans rave about substituting for a slightly tart twist.
  • Serving Size: For smaller batches, divide the filling and crust between two 9-inch pie pans for individual pie lovers.

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

Step 1: Crafting That Perfect Crust

Start by preheating your oven to 325°F. In a bowl, mix the flour, sugar, and salt, then toss in the cold cubed butter. Use a pastry cutter or your fingers to blend until it looks crumbly—kind of like coarse crumbs or pea-sized bits. Press this mixture firmly into an 18 by 12-inch sheet pan. I find using the bottom of a glass or measuring cup helps make it even and compact. Don’t forget to prick the surface all over with a fork to prevent bubbles. Pop it in the oven for about 22-25 minutes until it’s lightly golden. Then set it aside to cool completely—this crust is the crunchy foundation your pie deserves.

Step 2: Cooking the Strawberry Filling

While your crust cools, grab a medium saucepan and add your strawberry jello, sugar, cornstarch, salt, and Sprite. Whisk everything together over medium heat and bring it just to a boil. Stir constantly until the mixture thickens nicely—it should coat the back of a spoon without being lumpy. Remove it from heat and let it cool to room temperature. Trust me, this step is crucial to avoid any cracked or runny filling.

Step 3: Layering the Pie

While the filling is cooling, slice your strawberries evenly. This part always makes me smile because the fresh berry aroma fills the kitchen. Once the crust is cool, arrange the strawberry slices evenly over it—you want a nice, thick layer to get that perfect bite every time. Then gently pour the cooled jello mixture over the berries. Pop the whole thing in the fridge for at least 2 hours to let the filling set fully.

Step 4: Garnish & Serve

When your pie is set and ready to impress, sprinkle on some whipped topping or freshly whipped cream right before serving. The creaminess is the ultimate finishing touch to balance that fruity brightness, in my opinion. Slice it up with a sharp knife, and get ready for the compliments!

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Pro Tips for Making Strawberry Slab Pie Recipe

  • Chill Your Butter: Keeping butter cold makes all the difference in achieving a crisp, crumbly crust instead of one that’s greasy or heavy.
  • Don’t Skip Cooling: Make sure the filling cools to room temperature before pouring and the crust is fully cooled to avoid melting the jello and a soggy base.
  • Even Layers: Slice strawberries uniformly and spread evenly so every bite has juicy, balanced flavor.
  • Use Fresh Berries: Frozen strawberries tend to release too much liquid making the pie watery, fresh is always best here.

How to Serve Strawberry Slab Pie Recipe

Strawberry Slab Pie, strawberry dessert recipes, summer fruit pie, easy fruit pie, crowd-pleasing berry 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 keep it simple with a generous dollop of freshly whipped cream or even store-bought whipped topping if I’m in a pinch. Sometimes I add a sprinkle of crushed pistachios or a few mint leaves for a pop of color and crunch—it’s all about that little extra wow factor.

Side Dishes

This pie goes beautifully with just a cup of coffee or tea, but for a summer BBQ, I like pairing it with light salads and grilled chicken to keep things balanced. A scoop of vanilla ice cream on the side doesn’t hurt either!

Creative Ways to Present

For festive occasions, I’ve tried decorating the pie with whole strawberries dipped in chocolate or making a lattice pattern with leftover crust dough on top. It instantly turns the simple slab pie into a centerpiece dessert that guests adore.

Make Ahead and Storage

Storing Leftovers

I keep leftover Strawberry Slab Pie covered tightly with plastic wrap in the fridge. It stays fresh for up to 3 days, but honestly, it rarely lasts that long in my house because everyone devours it so quickly!

Freezing

I haven’t personally frozen this pie often because of the delicate strawberry topping and jello filling—they can get watery or lose texture. If you want to try freezing, I recommend freezing the crust separately and assembling fresh when you’re ready to serve.

Reheating

This pie is best served chilled, so reheating isn’t necessary. Just slice and enjoy straight from the fridge! If you want the crust a little softer, let it sit at room temp for 15 minutes before serving.

FAQs

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

    Frozen strawberries are not recommended for this recipe because they release excess water when thawing, which can make the filling watery and affect the texture of the pie. Fresh, ripe strawberries work best, keeping the filling set and the flavors bright.

  2. Is there a gluten-free option for the crust?

    You can definitely try a gluten-free flour blend to substitute the all-purpose flour in the crust. Just remember that gluten-free flours can behave differently, so chill the dough a bit longer and handle it gently to avoid crumbling.

  3. Can I make the Strawberry Slab Pie Recipe ahead of time?

    Yes! This pie is great for make-ahead. Assemble it a few hours in advance or even the night before and keep it refrigerated; the filling needs time to set properly, so chilling is essential for perfect slices.

  4. What can I use instead of Sprite in the filling?

    If you’d prefer a lower sugar option, Sprite Zero is a perfect substitute, providing that citrusy fizz without extra calories. You can also use plain water, but the flavor will be less vibrant.

Final Thoughts

This Strawberry Slab Pie Recipe is one of those gems I keep coming back to — it’s quick, forgiving, and adored by everyone who tries it. Whether you’re a kitchen newbie or a seasoned baker, it’s hard not to love a dessert that’s this fuss-free yet impressive. So go ahead, try it at your next gathering or just because you deserve a sweet treat. I bet you’ll find yourself hooked just like me!

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Strawberry Slab Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 19 reviews
  • Author: Taylor
  • 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 delicious and refreshing Strawberry Slab Pie featuring a buttery crust, a sweet and tangy strawberry jello filling with fresh strawberries, topped with whipped cream. Perfect for a delightful dessert or summer treat.

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 Oven: Preheat your oven to 325°F to prepare for baking the crust.
  2. Prepare Crust Mixture: Combine the flour, sugar, salt, and cold butter cubes together until the mixture becomes crumbly.
  3. Form 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 for 25 minutes or until it turns light brown, then remove it from the oven and cool on a wire rack.
  5. Make Filling: In a saucepan over medium heat, add strawberry jello, sugar, cornstarch, salt, and Sprite. Bring to a boil while whisking continuously until the mixture thickens.
  6. Cool Filling: Remove the filling from the heat and let it cool to room temperature.
  7. Prepare Strawberries: Slice the fresh strawberries and arrange them evenly over the cooled crust.
  8. Assemble Pie: Pour the cooled filling over the arranged strawberries in the crust.
  9. Chill Pie: Refrigerate the pie for 2 hours or until the filling is fully set.
  10. Garnish and Serve: Before serving, garnish with whipped topping or whipped cream as desired.

Notes

  • Sugar Substitute: Sugar substitutes such as Splenda can be used with good results.
  • Sugar-Free Jello: Sugar-free jello works well in this recipe.
  • Sprite Substitute: Sprite Zero or water can be substituted for regular Sprite.
  • Pie Crust: Two refrigerated pie crusts can replace the shortbread crust; bake before adding filling.
  • Make into Round Pies: Use two 9-inch pie plates instead of a sheet pan.
  • Frozen Berries: Avoid frozen berries; fresh strawberries or raspberries work best.
  • Storage: Store pie covered with 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: 180 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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