Strawberry Slab Pie Recipe

BySarah
Jump to Recipe· 4.6 from 23 reviews

If you love casual gatherings and crave a dessert that’s both nostalgic and show-stopping, you’re going to adore this Strawberry Slab Pie Recipe. It’s a delightful mix of a buttery shortbread crust and a luscious strawberry jello filling topped with fresh berries—perfect for summer days or any time you want something sweet that’s easy to share. Stick around because I’m about to walk you through how to make this fan-freaking-tastic slab pie come together effortlessly.

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Why This Recipe Works

  • Simple But Impactful: Using just a few pantry staples transforms into a stunning dessert that works for big crowds.
  • Perfect Balance of Texture: The buttery crumbly crust contrasts beautifully with the smooth, fruity filling and fresh berries.
  • Customizable and Versatile: It’s easy to swap ingredients or turn it into individual pies, making this recipe flexible for your needs.
  • Make-Ahead Friendly: You can prep most of it ahead, so it’s ready when your guests arrive or whenever the craving hits.
Strawberry Slab Pie, strawberry slab pie, easy strawberry dessert, summer fruit pie, crowd-pleasing 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

This recipe keeps things uncomplicated with ingredients you likely have on hand, yet each one plays an important role in making the strawberry slab pie taste fantastic. Whether you’re grabbing berries at the market or prepping the crust, here’s why these ingredients make this recipe shine.

Strawberry Slab Pie, strawberry slab pie, easy strawberry dessert, summer fruit pie, crowd-pleasing 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: The backbone for the crust that gives it a tender, slightly crumbly texture.
  • Sugar: Adds just the right amount of sweetness to the crust and balances the tartness of the strawberries.
  • Kosher salt: Enhances flavor and keeps everything tasting balanced.
  • Cold butter: The secret to that flaky, shortbread-like crust everyone will rave about—make sure it’s cold to create that perfect crumb.
  • Strawberry jello: Acts as the base of the filling, giving the pie that signature strawberry flavor and gelled texture.
  • Sugar for the filling: Sweetens the gelatin base, adjusting to your preferred sweetness level when combined with fresh fruit.
  • Cornstarch: Thickens the filling so it sets just right on top of the crust and strawberries.
  • Salt: A pinch in the filling amps up the berry flavor and rounds out all the sweetness.
  • Sprite: Sounds unusual, but it adds a subtle citrusy fizz that brightens the filling beautifully—plus, bubbles help keep the jello smooth.
  • Fresh strawberries: The star of the show—juicy, sweet, and fresh strawberries bring freshness and a little bite to the pie.
  • Whipped topping or whipped cream: The final flourish that adds a creamy, fluffy contrast to the firm pie.
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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 making this strawberry slab pie my own depending on the crowd or the season. It’s a pretty forgiving recipe, so don’t be shy about experimenting a bit to make it exactly how you like it!

  • Use different berries: I’ve made it with raspberries or even a mixed berry blend when strawberries aren’t at their peak, and it turned out delicious.
  • Sugar substitutes: If you’re watching sugar intake, swapping regular sugar for Splenda or using sugar-free jello doesn’t mess with the texture much—just test your sweetness preference.
  • Pie crust alternatives: For a shortcut, sometimes I use store-bought refrigerated crusts instead of the homemade one, especially when short on time. Just bake the crust first until golden.
  • Personal sweetness level: If you like your pie less sweet, cut back on the sugar in the filling—it still sets wonderfully.

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

Step 1: Crafting the Crust

Start by preheating your oven to 325°F. Then combine the flour, sugar, salt, and cold butter cubes in a mixing bowl. I like to use my fingers or a pastry cutter to work the butter in until the dough looks nice and crumbly—like coarse sand. Press this mixture evenly into an 18 x 12-inch sheet pan; using the bottom of a glass helps spread it out smoothly. Don’t forget to prick the crust all over with a fork—that keeps it from puffy bubbles during baking. Bake for about 22-25 minutes until the edges turn a lovely light brown. Let it cool completely on a wire rack to make sure the filling doesn’t melt the crust later.

Step 2: Preparing the Strawberry Filling

While your crust is cooling, whisk together the strawberry jello, sugar, cornstarch, salt, and Sprite in a medium saucepan over medium heat. Be patient here—stir gently but continuously to prevent lumps. You’ll want the mixture to come to a boil and thicken nicely, which usually takes just a few minutes. This is the magic that gives your filling that perfect gel texture. Once thickened, remove from heat and let it cool to room temperature. Cooling is important here so you don’t melt your fresh strawberries or soften the crust.

Step 3: Assembling the Slab Pie

Slice your strawberries and neatly arrange them over the cooled crust. I usually like to spread them out evenly so every slice gets a generous berry bite. Pour the cooled filling over the strawberries gently, letting it seep between the fruit without displacing your pretty arrangement. Then pop the whole slab pie into the fridge for at least 2 hours, or until the filling is fully set. This waiting game is worth it—I promise!

Step 4: Garnishing & Serving

Just before serving, top your slab pie with a generous layer of whipped cream or whipped topping. I love adding a few fresh strawberry slices on top for a pop of color and an extra burst of freshness. Slice into squares or rectangles—feel free to get creative with presentation—and serve chilled.

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Pro Tips for Making Strawberry Slab Pie Recipe

  • Keep Butter Cold: Always cold butter in the crust mix gives that perfectly crumbly texture, avoid over-handling your dough to keep it tender.
  • Don’t Skip Cooling the Filling: Pouring warm filling over fresh berries can make them mushy or break down the crust; patience pays off here.
  • Use Fresh Strawberries: Frozen berries release too much water and create a soggy pie—fresh is best for texture and flavor.
  • Thoroughly Bake Crust: A lightly browned crust holds together beautifully and provides a nutty depth to your slab pie.

How to Serve Strawberry Slab Pie Recipe

Strawberry Slab Pie, strawberry slab pie, easy strawberry dessert, summer fruit pie, crowd-pleasing 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 always garnish mine with a fluffy cloud of whipped cream because it cuts the sweetness and adds that creamy contrast I love. Sometimes, if I’m feeling fancy, a few fresh mint leaves or a light dusting of powdered sugar on top really elevate the look and flavor.

Side Dishes

This pie pairs beautifully with a scoop of vanilla ice cream or a simple pot of coffee or tea to keep things light and fresh. For a summer BBQ, I often serve it alongside lighter fare like grilled chicken and green salads to end the meal on a sweet note.

Creative Ways to Present

For special occasions, I’ve filled mason jars with single servings layered with pie crust crumbles, strawberry filling, and whipped cream—makes for a fun and portable dessert! Another time, I arranged slices around a simple tart shell for a festive strawberry slab pie twist.

Make Ahead and Storage

Storing Leftovers

Keep your strawberry slab pie covered tightly with plastic wrap or foil in the fridge—this helps maintain freshness and prevents it absorbing any fridge odors. I find it stays fresh for up to three days, but honestly, it rarely lasts that long in my house!

Freezing

Freezing the slab pie is doable, but I recommend freezing before adding the whipped topping. Wrap it well in plastic and foil to prevent freezer burn. When thawing, do it overnight in the fridge for the best texture retention.

Reheating

This pie is best served chilled, so reheating isn’t usually necessary. If you want to warm the crust slightly before serving, just pop a slice in a toaster oven for a minute or two, but keep the filling cool.

FAQs

  1. Can I make the strawberry slab pie ahead of time?

    Absolutely! The pie can be assembled a few hours ahead or the day before serving. Just keep it covered in the fridge to maintain freshness and add the whipped topping right before serving for best results.

  2. Can I substitute the Sprite with something else?

    Yes, you can use Sprite Zero or even plain sparkling water. The key is the carbonation which helps with the filling’s texture, but the flavor may be slightly less sweet.

  3. What if I don’t have fresh strawberries?

    Fresh strawberries are definitely preferred because frozen ones release too much liquid and can make the crust soggy. If you must use frozen, thaw fully and pat dry very thoroughly before layering.

  4. Can I make individual pies instead of a slab?

    For sure! You can use two 9-inch pie plates instead of the sheet pan and divide all ingredients accordingly. Bake crusts first and then assemble the filling and fruit the same way.

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

    Yes, you can try a gluten-free flour blend for the crust. Just watch the consistency since gluten-free flours vary, and chilling the dough a bit more may help.

Final Thoughts

One of the reasons I keep coming back to this strawberry slab pie recipe is how effortlessly it brings people together around the table. It’s a perfect blend of sweet, tart, and buttery textures that feel both familiar and special. Whether you’re new to baking or a seasoned pro, I promise this recipe will quickly become a family favorite you reach for again and again. So give it a go, and treat yourself—and your friends—to a slice of pure strawberry happiness!

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Strawberry Slab Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 23 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Strawberry Slab Pie features a buttery, crumbly crust topped with fresh strawberries and a sweet, jello-based filling. Perfectly chilled and garnished with whipped topping, it’s a refreshing and visually stunning dessert ideal for warm weather gatherings.

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° Fahrenheit to prepare for baking the crust.
  2. Make crust dough: In a bowl, mix the flour, sugar, salt, and cold butter cubes until the mixture becomes crumbly like coarse crumbs.
  3. Press and bake crust: Press the crumbly dough evenly into an 18 x 12 inch sheet pan. Prick all over with a fork to prevent bubbling and bake for 25 minutes or until the crust turns light brown.
  4. Cool crust: Remove the crust from the oven and let it cool completely on a wire rack.
  5. 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.
  6. Cool filling: Remove the filling from heat and allow it to cool to room temperature to prevent cooking the strawberries later.
  7. Slice strawberries: While the filling cools, slice the fresh strawberries evenly for layering.
  8. Assemble pie: Arrange the sliced strawberries evenly over the cooled crust. Pour the cooled filling over the strawberries, spreading it out evenly.
  9. Chill the pie: Refrigerate the pie for 2 hours or until the filling is fully set.
  10. Garnish and serve: Before serving, top the pie with whipped topping or whipped cream for a delightful finish.

Notes

  • Sugar Substitute: You can substitute sugar with sweeteners like Splenda with good results.
  • Sugar-Free Jello: Using sugar-free jello works well in this recipe for a lower sugar version.
  • Sprite Substitute: Sprite Zero or plain water can replace regular Sprite if preferred.
  • Pie Crust Alternative: For convenience, two refrigerated pie crusts can be used instead of the homemade shortbread crust. Bake them before adding the filling.
  • Round Pie Option: To make round pies, use two 9-inch pie plates instead of a large sheet pan.
  • Frozen Berries: Avoid frozen berries as 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 (1/12 of pie)
  • Calories: 320 kcal
  • Sugar: 30 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: 40 mg

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