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This Strawberry Slab Pie is a spin on my favorite fresh strawberry pie that my grandma made every summer. A fantastic dessert for any summer get together, barbecue or potluck!
Don’t miss the video to see how simple this dessert comes together!
Strawberry Slab Pie
I have been intending to share this fresh strawberry pie recipe for ages. It is so good, so so good.
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Slab pies are all over the magazines and pinterest and thought that it is the best idea ever, especially for summer cookouts. I made a quick shortbread crust that didn’t require any rolling. I will be definitely using this shortbread crust for other pies.
How to Make Strawberry Slab Pie:
- Mix flour, sugar, salt and butter together until crumbly.
- Press into a sheet pan and prick all over with a fork. Bake.
- Add a jello, sugar, cornstarch, salt and Sprite to a saucepan and bring to a boil and whisk until thickened.
- Remove from heat and cool.Slice strawberries. Arrange over crust. Pour filling over strawberries Refrigerate 2 hours or until set.
Garnish with whipped topping.
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Strawberry Pie with Jello
This strawberry pie with jello recipe is super simple and I love the filling. It’s so much better than the gloopy glaze that you can buy in the little containers. Made easily in a sheet pan, it is easy to make ahead and take to a cookout!
If you attend any summer parties or get togethers, this is the dessert that you must make. It is light and fresh and just plain delicious.
Plus the summer berries are just so bright and pretty. I just know you are going to love it!
Strawberries have always been my favorite. This pie makes me think of the times my grandma would take us to the big strawberry fields near her house. I am sure we would eat just as many strawberries as we put in the basket.
One time my cousin Stacy was with us for strawberry picking and we spotted a snake in the field. We screamed and ran like heck.
I’m sure our screaming scared the snake and as it slithered away, Stacy was running right after the snake without realizing it.
The rest of us were calling after her but she just kept going. Eventually the snake took off in a different direction. We laughed and laughed afterwards.
We had such fun times picking peaches and strawberries. I’m sure we were way more trouble than we were worth though. Grandma’s really are the best.
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You might also love this Peach Slab Pie! I am not sure which is my favorite! If you try them let me know which one you like best! We always love a batch of Lemon Bars with Cream Cheese Icing for summer parties.
More Strawberry Recipes to Check Out:
- Easy Strawberry Cake
- Strawberry Cheesecake Breakfast Parfaits
- Strawberry Lavender Mousse
- Strawberry Shortcake Egg Rolls
- Strawberry Cheesecake Ice Cream Pie
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Strawberry Slab Pie
Perfect for feeding a crowd! This strawberry slab pie is a twist on my grandma's strawberry pie with a shortbread crust.
Ingredients
for the crust:
- 2 1/4 cup all purpose flour
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 cup cold butter, cut into cubes
for the pie:
- 6 oz strawberry jello
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1/2 tsp salt
- 20 oz sprite (2 1/2 cups)
- 32 oz strawberries, washed and tops removed
- Whipped topping or whipped cream for garnish.
Instructions
- Preheat oven to 325 degrees.
- Mix flour, sugar, salt and butter together until crumbly.
- Press into a sheet pan and prick all over with a fork.
- Bake 22-25 minutes or until light brown.
- Remove from oven and cool.
- Add a jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat.
- Bring to a boil and whisk until stir thickened.
- Remove from heat and cool to room temperature.
- Slice strawberries.
- Arrange over crust.
- Pour filling over strawberries Refrigerate 2 hours or until set.
- Garnish with whipped topping.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 305Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 212mgCarbohydrates: 48gFiber: 2gSugar: 31gProtein: 3g
Nutritional information is estimated and may not be accurate.
Lezlie says
Can you confirm 20 oz of Sprite? Just seems like a lot of liquid. I’m looking forward to making this for a church get together. Thanks!
ColleenB.~Texas says
There are 12 oz. per can of Sprite so you would need almost 2 – 12oz. cans; 8 oz. in a cup so you will need 2.5 cups
Crystal says
Probably a dumb question but is the 6 oz of Jello prepared? Do I add the water like the package instructs?
Milisa says
Hi Crystal,
In step number 6, you add the package of jello to the saucepan with sugar, cornstarch, salt and sprite. So you don’t prepare according to the package directions, just use the jello powder with the other ingredients to make the filling for the strawberries. Let me know if you have more questions.
~Milisa
Dorthy Schraeder says
You have got to be kidding, READ THE RECIPE!!!!!!!!!!!!!!!!!!!!
robert says
You have got to be kidding, READ THE RECIPE!!!!!!!!!!!!!!!!!!!! I read it 3 times and no where does it say not to mix per instructions. Some of us don’t read minds as good as you, the recipes I see always say do not mix just add the powder if they don’t want it mixed. So back off.
Sara says
Dorthy. Don’t be so rude. Seriously. I appreciate all the clarifications.
Milisa says
Hi Lezlie, 20 oz of Sprite is correct. That would be 2 1/2 cups. My pan is about 18 x 12, like a half sheet pan. I hope you enjoy the pie!
Lezlie says
P.S. What size pan is that? Thanks so much!!!
ColleenB.~Texas says
I also would like to know what size pan you used as I have several baking pans in different sizes.
Thank you
Milisa says
Hi Colleen,
I used my half sheet pan which is about 18 x 12. Thanks for stopping by!
~Miss
Liz says
Sounds so good. Thank you. Have a great weekend.
Milisa says
Thanks Liz! I hope your weekend is wonderful as well.
~Miss
DJ says
I so remember this recipe, great idea for the super size, it’s that good.
Milisa says
Thanks! XOXO
Susan says
So, you used the brown sugar shortbread crust with this strawberry slab pie?
Milisa says
Hi Susan, I just linked to my brown sugar shortbread in case you want to try it as well. The actual crust recipe is in the recipe card. Sorry for the confusion.
~Miss
Tally erp 9 says
This sounds amazing!
Milisa says
Thanks so much!
Tammie says
Seems like a TON of sugar what with the jello, sugar AND soda. Can you suggest a way to cut it down? Is the sugar really necessary in the filling? Sounds so good, but terribly sweet!
Milisa says
Hi Tammie,
This is the way I have always made this. It is sweet but not overly sweet. I haven’t ever tried using less sugar so I’m not sure how it would turn out.
~Miss
Carrie says
I think just using the strawberry glaze would work just as well. I make pies with it, and the strawberries are excellent! Here’s how the pies are made (if you are interested). I bake the pie shell till browned. Make i box of cooked vanilla pudding (has to be the cooked pudding, not instant). When pie shell has cooled, add vanilla pudding and refrigerate until well chilled. mix strawberries with glaze (follow recipe on pkg) put on chilled pudding and add the whip cream to cover top. I buy the whip cream you have to whip, instant whip cream is no t as good.
Milisa says
Thanks for stopping by to share your ideas.
~Miss
Teresa says
Strawberry glaze isn’t good in this pie, and especially not the pudding. This pie is perfect the way the recipe is, it’s a great dessert light and delicious made the way it states. Instant pudding and glaze is full of preservatives and besides its totally awful tasting
Teresa says
Sorry I meant cooked box pudding is terrible
YI says
This sounds great!! Can you make this the day before you plan on serving it? Do you have any suggestions for what I can make ahead of time and then do right before serving? Thanks!
Milisa says
Yes, you can make this a day in advance. Just refrigerate until ready to serve.
~Miss
Elaine says
I made this recipe but my crust didn’t seem to come together, it was very crumbly. Is ONE cup of butter correct? Thanks.
Milisa says
Hi Elaine, 1 cup of butter is correct. The mixture is crumbly but you should be able to mash it together into the sheet pan. If you feel it is not right, maybe add in another tablespoon of butter or two until it seems right. It could be a difference in the brand of flour or butter. I hope this helps.
~Miss
Carolyn Heinbach says
Its a lot for one person …..How long will it hold up in the fridge?????
Thanks
Milisa says
Hi Carolyn, It is a lot for one person! My pie kept in the refrigerator for 3-4 days. You could do half a recipe and make it in a regular pie plate too. I hope this helps!
~Miss
Sandy M. says
Can you use Water in place of the soda? I make a strawberry pie and I use water in place of soda
Milisa says
Hi Sandy,
I haven’t ever made it with water but I really think it would turn out just fine. Let me know how it turns out if you try it.
~Miss
Sara says
What is the consistency of the glaze when complete?
Milisa says
Hi Sara, After refrigerating the pie, the glaze sets up like jello. I hope that helps.
~Miss
Marylou Strong says
I made this yesterday for a huge group and it was a hit. My pan was just a wee bit bigger so I had to make a bit more glaze, and I used 3 quarts of our local strawberries. I think if you used water you may lose some of the flavor you get from the Sprite . I would definitely make it again!
Milisa says
Hi Marylou, I’m so happy that you tried it out. It is an easy recipe to adjust for how many people you are feeding. Thanks so much for the feedback!
Annika says
My hubby’s favorite thing in the whole world is strawberries, and I usually make a strawberry pie for his birthday. I thought I would try this when I came across it a couple of days ago. I loved it! I too thought there was a lot of sugar in it so I made it with only a 1/4 c. I think I could have left all of the added sugar out and it would have been fine. I was just worried it might change the consistency of the filling, but it didn’t. Thank you for sharing this yummy recipe!
Milisa says
Hi Annika, I’m so glad you enjoyed the pie. Thanks for stopping by with your feedback.
~Miss
Jessica says
How many cups of jello does it take?
Milisa says
Hi Jessica- It takes 2 small boxes of jello or 1 large box of jello. Follow the directions here, not on the box for this pie recipe. I hope that helps.
~Miss
Lynda says
I want to make this pie, but the pan size of 18×12 seems huge.
Milisa says
Hi Lynda, this is a slab pie, to feed a crowd. You could also make it in 2 regular pie pans. I hope this helps.
~Miss
Amy says
Have you ever tried this with frozen strawberries?
Milisa says
Hi Amy, I haven’t tried it with frozen berries. I would think you would have to let them thaw and drain them really well. The texture might not be as good.
~Miss
Rob says
The strawberry and peach versions sound delicious. Have you ever made one using fresh blackberries? They will be in season here soon. I would appreciate recommendations on a flavor of Jello that would pair well with blackberries. Thanks.
Milisa says
Hi Rob,
I would try it with raspberry jello or maybe the strawberry jello. I don’t think you can go wrong with black berries! Let me know how it turns out if you try it!
~Miss
Emily Weaver says
Where can I find the directions. Everything I click takes me to a different site.
Gail says
Hi, I’m in the UK. and I just wanted to check if you use ready made Jello, or if you make it up from a pack and then melt again with the other ingredients?
Milisa says
Hi Gail, Use the dry jello mix, not already made jello. I hope this helps.
~Miss
Erin says
I east honking about making this for a family reunion. We always do a picnic at the park. How long do you think this will hold up outside of the fridge?
Milisa says
It will do fine for the day, just like jello.
~Miss
Milisa says
Hi Erin, it should hold up fine for the day.
~Miss
Elizabeth Thomas says
All I have is a 9″ x 13″ pan, should I “half” the recipe ?
Milisa says
Hi Elizabeth, I think the whole recipe would work in a 9 x 13, it will just be thicker.
~Miss
Renee says
I was wondering where you bought your dark pan, it makes the berries look great.
Milisa says
Hi Renee- It’s just an old pan that I’ve had for ages that has darkened over time. Thanks for stopping by.
~Miss
Susan says
Wanted to let you know that I made this today for a family get together and it was a hit! I did make a few changes . Being a diabetic I used Splenda equal to the sugar and I used water instead of the sprite . I also used a ready-made pie crust and topped it off with sugar free cool whip. It was delicious and satisfying and guilt free!
Milisa says
Thanks for sharing your substitutions. I am so glad y’all enjoyed it!
~Miss
Miriam says
I do not have a food processor (to make the homemade crust)….can I used store bought pie crust dough?
Milisa says
Hi Miriam, store bought pie crust will work just fine. It will probably take 1 1/2. I hope this helps.
~Miss
Cynthia says
What temperature do I cook the crust and how long? I dont think it ever says.
Milisa says
Hi Cynthia,
I got it updated, thanks for letting me know!
~Milisa
Ashley says
How long do you boil for? I know a thicker consistency but how thick?
Beth Pierce says
Oh my heavens! Costco just started back up with Strawberries! Hubby and I made this last weekend! It was fabulous!
Christy Denney says
How have I not made this yet? Looks amazing.
Linda says
I would love to make this pie, but everyplace I click takes me to something else, and I can never find the actual recipe.
Milisa says
Hi Linda,
If you click on this link: https://www.missinthekitchen.com/wp-json/mv-create/v1/creations/444/print it will take you to just the recipe. Sorry for the confusion.
~Milisa
Linda says
My apologies. I finally found the recipe after scrolling past your cute story, several pictures, and links to other recipes. I’m excited to try this – I think my family will love it. Thank you!
Milisa says
Linda,
No worries! I hope y’all love it!
~Milisa
Kelly says
I am making tonight and my crust was crumbly and spread in the pan fine. My problem was when I went to poke the fork holes, it brought up the crust. What happens if you don’t have the fork holes?
MCP says
Crust way to thick. Next time I will use only 1 cup flour. That’s the crust in the 3 layer chocolate pie. Also the time to cook the sauce. Way to long. I had to cook it like 30 minutes. You can wait and add the jello power after it thickens. We loved it but I will twik it a little next time.
Nancy Zigler says
I just made this slab pie. The crust is cooling as we speak. It looks so good! Can’t wait to try it!
Milisa says
Hi Nancy,
SO glad you got the chance to try it!
~ Milisa