Strawberry Slab Pie Recipe
If you’re on the hunt for a dessert that feels like sunshine baked into a pan, you’re in for a treat. This Strawberry Slab Pie Recipe is one of my all-time favorites — it’s bright, sweet, and perfectly nostalgic, yet fresh enough to serve at any gathering. The best part? It’s surprisingly easy to make, and every bite bursts with juicy strawberries and that irresistible jello glaze that keeps the pie moist and shimmering. Stick with me, and I’ll walk you through how to create this fan-freaking-tastic pie that will have your friends begging for the recipe.
Why This Recipe Works
- Simple, yet impressive: You’ll spend less than 40 minutes prepping, but it looks like you spent hours crafting this stunning dessert.
- Perfect balance of textures: The buttery, crumbly crust contrasts beautifully with silky, juicy strawberries suspended in the glossy, sweet jello filling.
- Customizable and forgiving: Swap the sugar or use a different jello flavor, and still come out with a delicious pie every time.
- Crowd-pleaser every time: Whether it’s a picnic, potluck, or family dinner, this pie disappears fast.
Ingredients & Why They Work
To get this Strawberry Slab Pie Recipe just right, I stick to fresh, simple ingredients that come together effortlessly. The crust is buttery and sweet, the filling brings that nostalgic jello flavor, and the fresh strawberries shine as the star. Pro tip: use ripe, fragrant strawberries—they really make the difference between a good pie and a wow-worthy one.
- All-Purpose Flour: The backbone of a sturdy, crumbly crust that won’t get soggy under the juicy filling.
- Sugar: Adds sweetness and helps the crust brown nicely; I love using superfine sugar here for better integration.
- Kosher Salt: Just a pinch enhances flavor and balances sweetness.
- Cold Butter: Cubed cold butter creates that perfect flaky texture for the crust—don’t skimp on chilling it!
- Strawberry Jello: Gives the filling its classic sweet, strawberry flavor and that beautiful glossy finish.
- Granulated Sugar: Adds extra sweetness to the filling—feel free to adjust depending on how sweet your strawberries are.
- Cornstarch: Thickens the filling to a luscious texture that holds the strawberries in place without being runny.
- Salt: Balances the filling’s sweetness for a layered flavor.
- Sprite: The secret fizz that adds a slight tang and helps the jello set perfectly with that subtle citrusy brightness.
- Fresh Strawberries: The showstopper ingredient—fresh, ripe berries add natural sweetness and vibrant color.
- Whipped Topping or Whipped Cream: A cloud of creaminess that finishes the pie beautifully.
Make It Your Way
One of the reasons I love this Strawberry Slab Pie Recipe is how easy it is to customize. Whether you want to lighten it up with sugar substitutes or try different berry combinations, this pie is a blank canvas you can make your own without losing that classic charm.
- Variation: I once swapped out the Sprite for Sprite Zero to cut down on sugar—no one could tell, and it still had that bubbly zing.
- Pie Crust Swap: Sometimes I use store-bought refrigerated pie crusts when I’m in a pinch, and it still works beautifully after a quick prebake.
- Berry Twist: Raspberries or mixed berries make a delicious twist, just skip frozen berries because they add extra moisture and can make the crust soggy.
- Sugar-Free: Using sugar-free jello and a sugar substitute means you get all the flavor without the sweetness overload—perfect for those watching sugar intake.
Step-by-Step: How I Make Strawberry Slab Pie Recipe
Step 1: Crafting that Perfect Crust
Start by preheating your oven to 325°F (about 163°C). In a mixing bowl, combine your flour, sugar, and salt. Then, add your cold cubed butter and gently mix with your fingertips or a pastry cutter until everything looks crumbly but you can still see small bits of butter. This is what gives your crust that perfect flakiness. Press the crust mixture evenly into an 18 x 12-inch sheet pan—it’s important to get it packed down firmly but not too thin. Take a fork and prick the surface all over; this stops bubbling during baking. Pop it in the oven for 22-25 minutes until it’s a lovely light brown golden color. Once baked, let it cool completely on a wire rack. This step is really important because a fully cooled crust keeps your pie from being soggy once topped.
Step 2: Making the Shiny, Sweet Filling
While your crust is baking (and cooling), it’s time to prepare the filling. In a medium saucepan over medium heat, whisk together the strawberry jello, sugar, cornstarch, salt, and Sprite. Keep whisking as you bring the mixture to a boil—it will thicken as it heats, turning into that luscious glaze we all love. This can happen pretty quickly, so stay close and don’t stop whisking to avoid lumps or burning. Once thickened, remove from heat and set it aside to cool to room temperature. Cooling before pouring is key to avoid melting your crust or strawberries too much.
Step 3: Assembling the Pie Like a Pro
While your filling cools, slice your fresh strawberries into even pieces. Arrange them generously and evenly over the cooled crust—they’re the star, so don’t be shy! Then, carefully pour the slightly cooled filling over the strawberries, making sure to cover them all. Cover your slab pie with plastic wrap and pop it into the refrigerator for at least 2 hours to let it set perfectly. Trust me, waiting is worth it. When it’s ready, add a fluffy cloud of whipped topping or whipped cream right before serving for that irresistible finish.
Tips from My Kitchen
- Cold Butter is Key: Keep your butter chilled until just before mixing into the flour to get that lovely crumbly texture in your crust.
- Don’t Rush Cooling: Let both your crust and jello filling cool properly to avoid soggy crusts or melting the strawberries.
- Slice Evenly: Uniform strawberry slices help your pie look picture-perfect and allow each slice to have a balanced berry-to-crust ratio.
- Whisk Thoroughly: Whisk the filling continuously when heating to prevent lumps and ensure smooth, glossy pudding consistency.
How to Serve Strawberry Slab Pie Recipe
Garnishes
I always top my strawberry slab pie with a generous dollop of whipped cream or whipped topping. It adds a fluffy, cool contrast to the sweet, sticky filling. Sometimes, I sprinkle a light dusting of powdered sugar or even fresh mint leaves for a pop of color and a hint of freshness. It’s these little details that turn a simple pie into a showstopper on your dessert table.
Side Dishes
This pie pairs beautifully with a simple vanilla ice cream scoop or a drizzle of chocolate sauce for a decadent twist. I’ve also served it alongside lightly brewed herbal teas like chamomile or a sparkling lemonade to balance the sweetness. If you’re hosting, a fresh fruit salad complements the pie’s strawberry flavor and keeps the meal light and refreshing.
Creative Ways to Present
For parties, I like to serve this Strawberry Slab Pie Recipe right from the sheet pan for a rustic, casual vibe, but sometimes I cut the pie into neat squares and place each on a decorative plate with a mint sprig. Another fun presentation is layering slices of the pie in clear glass parfait cups with extra whipped cream between layers—it’s a flaky, creamy strawberry delight your guests will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare!), cover the pie tightly with plastic wrap and store it in the fridge. It stays fresh and tasty for up to 3 days. I’ve found that after a day in the fridge, the flavors actually deepen, making the slices even more delicious.
Freezing
Freezing this pie isn’t my go-to because the strawberries and gelatin filling can get a bit watery when thawed, but if you want to freeze it, wrap it tightly in plastic wrap and foil and thaw overnight in the fridge. Just know the texture might not be quite the same as fresh—that jello glaze is delicate.
Reheating
Since this Strawberry Slab Pie Recipe is best served chilled, I don’t recommend reheating. If you prefer slightly softer whipped cream topping, let your slice sit at room temperature for about 15 minutes before digging in. Otherwise, serve cold straight from the fridge for the best texture and flavor.
FAQs
-
Can I use frozen strawberries in this Strawberry Slab Pie Recipe?
While frozen strawberries might seem like a convenient option, they tend to release too much water as they thaw, which can make the pie soggy and affect the filling’s texture. I highly recommend using fresh, ripe strawberries for the best flavor and consistency.
-
Is there a sugar-free version of this pie?
Absolutely! You can use sugar-free strawberry jello and substitute regular sugar with natural or artificial sweeteners like Splenda. Many readers have had great success with these swaps, achieving a delicious dessert without the extra sugar.
-
Can I make this pie in a round pie dish instead of a sheet pan?
Yes! If you prefer a traditional round pie, use two 9-inch pie plates instead of the sheet pan. Just divide the crust and filling accordingly. Remember to prebake the crust for around 20 minutes before adding the filling to keep the bottom nice and crisp.
-
What if I don’t have Sprite — can I use something else?
You can substitute Sprite with Sprite Zero to reduce sugar or even use flat water in a pinch. The soda adds subtle citrus flavor and carbonation that helps with the jello’s texture, but the recipe still works without it.
Final Thoughts
This Strawberry Slab Pie Recipe really feels like a warm hug from the kitchen—simple, sweet, and comforting. I remember my first time making it for a summer barbecue and watching it disappear almost instantly. It’s the kind of recipe that’s perfect for those moments when you want something special but don’t want to fuss endlessly. I’m confident you’ll love it as much as I do, whether it’s your first time or you’re a seasoned pie maker. So go ahead, gather those strawberries, dust off your sheet pan, and make this delicious slab pie your new go-to—it’s a guaranteed crowd-pleaser that spreads smiles with every bite.
Print
Strawberry Slab Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delicious and refreshing Strawberry Slab Pie featuring a buttery shortbread-like crust, a sweet strawberry filling thickened with jello and cornstarch, topped with whipped cream. Perfect for spring and summer gatherings.
Ingredients
Crust
- 2 ¼ cups all purpose flour
- ¼ cup sugar
- ¼ teaspoon kosher salt
- 1 cup cold butter, cut into cubes
Pie Filling
- 6 oz strawberry jello
- 1 ½ cups sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- 2 ½ cups Sprite (20 oz)
- 32 oz strawberries, washed and tops removed
Garnish
- Whipped topping or whipped cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust.
- Prepare Crust Mixture: In a large bowl, mix together the flour, sugar, kosher salt, and cold cubed butter until the mixture becomes crumbly like coarse crumbs.
- Form and Bake Crust: Press the crumbly dough evenly into an 18 x 12 inch sheet pan. Prick the crust all over with a fork to prevent bubbles. Bake for 25 minutes or until the crust is lightly browned.
- Cool Crust: Remove the pan from the oven and transfer to a wire rack to cool completely.
- 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 constantly to prevent lumps and to thicken the filling.
- Cool Filling: Once thickened, remove from heat and let the filling cool to room temperature.
- Slice Strawberries: While the filling cools, slice the strawberries into even pieces.
- Assemble Pie: Spread the sliced strawberries evenly over the cooled crust. Pour the cooled filling over the strawberries making sure to cover them completely.
- Chill Pie: Refrigerate the assembled pie for 2 hours or until the filling is set firmly.
- Garnish and Serve: Before serving, garnish the pie with whipped topping or whipped cream as desired.
Notes
- Sugar Substitute: This recipe works well with sugar substitutes such as Splenda.
- Sugar-Free Jello: You can use sugar-free strawberry jello for a lighter version.
- Sprite Substitute: Sprite Zero or plain water can be used if you want to reduce sugar or carbonation.
- Pie Crust Options: Two refrigerated pie crusts can be used instead of the shortbread crust; bake them before adding the filling.
- Alternate Shapes: For a round pie, use two 9-inch pie plates in place of the sheet pan.
- Berry Choices: Fresh strawberries or raspberries are recommended; frozen berries are not advised as they may become soggy.
- Storage: Keep the pie refrigerated, covered with plastic wrap. It will stay good for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 320 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
