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If you’re anything like me, strawberries practically scream “summer’s arrived!” I can’t walk past a farmer’s market stand, see those gorgeous ruby-red berries, and not come home with at least two quarts (the kids always sneak a few before we even get to the car). This Simple Strawberry Slab Pie? It’s my secret weapon for every sleepover, barbecue, and even the occasional “just because it’s Tuesday” treat. There’s something so homey about a slab pie—less fussy than a traditional round pie, but every bit as delicious, maybe even more so. You get maximum filling with that soft, buttery crust and it feeds a crowd with zero fuss.
Think: a crust that’s golden and flaky (thank you, store-bought pie dough!), a filling that’s juicy and bursting with real strawberry flavor, and a glossy jello glaze for that classic, almost retro feel. This is the kind of treat that gets everyone asking for seconds—and shamelessly sneaking just one more bite from the pan. (You know I’m not judging!)
Why You’ll Love This Recipe
- Crowd-pleaser: This slab pie fills a big sheet pan—the kind you use for roasting veggies—and feeds a party, or at least a very enthusiastic family. Perfect for picnics, cookouts, and reunions (or just hungry neighbors).
- Easy, everyday ingredients: You probably already have half this stuff in your pantry or fridge. Just pie crust, strawberries, a box of jello, a lemon, sugar, cornstarch, and lemon-lime soda (Sprite or 7UP—whatever you prefer).
- Make-ahead magic: This pie LOVES the fridge. Make it the night before and you’ve got dessert ready when you need it—actually, I think it’s even better chilled.
- So cool and refreshing: That lemon-lime soda adds a playful zing, and the strawberries just taste, well…like the sweetest summer day. I love that you don’t have to crank up the heat for hours—even the bake on this is quick!
Key Ingredients
Refrigerated Pie Crust: Let’s be honest—sometimes you don’t want to fiddle with homemade dough at 7am. The store-bought stuff is a weeknight hero, but if you’re feeling motivated (maybe you need to use up some butter?) a homemade crust is always dreamy.
Strawberries: Go for fresh if you can! I hull and slice mine, piling them in until it almost looks excessive (but trust me, it’s not). Slightly overripe berries work too—they’ll melt into the filling and amp up the strawberry flavor.
Strawberry Jello: This is what gives that signature color and flavor. I’ve tried other brands, but classic Jell-O (or store brand) works perfectly.
Lemon-Lime Soda: Use Sprite, 7UP, or even a generic version. It plays so well with the strawberries and adds a gentle sparkle to the filling. (If you’re out, water with a bit more sugar and a squeeze of extra lemon works in a pinch!)
Cornstarch: This thickens everything up so your pie slices clean, not runny—and you can sub in arrowroot if you’re out.
For exact ingredient amounts and detailed instructions, pop down to the printable recipe card at the end.
Instructions
Step 1: Prepare the Pie Crust
Preheat the Oven: Fire it up to 450°F (that’s 232°C for you baking pros). We want that crust golden, not doughy!
Roll Out the Pie Crust: Sprinkle a little flour on your kitchen counter, then lay two store-bought pie crusts on top of each other. Roll into a big rectangle, about 12×17 inches (just bigger than your baking sheet, since you’ll be tucking the edges under).
Transfer and Shape: Carefully lay the crust inside your 10×15-inch sheet pan (a rimmed baking sheet). If you get a tear? Patch it with leftover dough—no one will know. Tuck and crimp edges, then poke the bottom and sides with a fork to keep it from puffing up.
Bake the Crust: Pop that pan in the oven and bake for 9–11 minutes—just until it’s a soft golden color. Set aside to cool (don’t rush this part!).
Step 2: Prepare the Filling
Combine Dry Ingredients: In a big saucepan, whisk together your strawberry jello, sugar, and cornstarch. This makes the base that will bind your fresh berries.
Add Liquid Ingredients: Pour in the lemon-lime soda and lemon juice, then whisk so there are no lumps (I always taste a little—it’s already so good!).
Cook the Filling: Bring the mixture to a boil, stirring the whole time. It thickens fast—usually in about 2–3 minutes. Once it’s nicely glossy and thick, take it off the heat and let cool about 15 minutes. You want it pourable, not hot.
Step 3: Assemble the Pie
Arrange the Strawberries: Pour your sliced strawberries (I use about 4 to 5 cups) all over the cooled crust. Arrange evenly—if you want to make neat little rows, go for it! If not, just scatter them around, rustic-style.
Pour the Filling: Now pour that cooled red jello mixture right over the berries. Go slow and steady, so you don’t knock your gorgeous berries out of place.
Chill the Pie: Slide the whole pan into the fridge for at least 2 hours. (Pro tip: The longer you wait, up to overnight, the easier it is to slice.)
Step 4: Serve and Enjoy
Garnish: Cut into big generous squares—it’s picnic food after all! Dollop whipped cream or frozen whipped topping on each slice. If you have fresh mint, a little sprig will make them look extra fancy.
Enjoy: This pie is best served cold from the fridge. I’ve seen grown adults race for seconds—make sure you get your piece first!
Serving Suggestions
I always reach for classic whipped cream, but you can go wild. A scoop of vanilla ice cream (or even strawberry—why not double the strawberry fun?) is incredible on warm days. I like to sprinkle a little fresh lemon zest on top for a pop of color and a whisper of zippiness. And if you want to turn this into a Fourth of July showstopper, add a handful of blueberries before the jello pour.
Storage Tips
In the fridge: Put any leftovers into an airtight container and pop in the fridge. The pie stays tasty for up to three days (honestly, it’s rarely lasted longer at my house…)
In the freezer: You can absolutely freeze it, minus the whipped cream! Just wrap the whole pan tightly in plastic and foil, or cut into slices for quick treats. Thaw overnight in the fridge for a taste of summer in November.
Variations
Mixed Berry Slab Pie: Swap out some strawberries for blueberries, blackberries, or raspberries—whatever you have! It’s such a flexible recipe.
Tropical Twist: Try pineapple jello and pineapple juice instead of lemon-lime soda for a sunny, beachy spin.
Gluten-Free Friends: Grab a ready-made gluten-free pie crust and share the joy with everyone.
Chocolate Dream: Melt some dark chocolate and drizzle on top—or go wild and dip a few strawberries in chocolate and place them on the pie just before serving!
Mini Slab Pies: Use this recipe for individual sheet pans or tart pans—perfect for parties and bake sales.
Conclusion
There’s just something about the happy collision of buttery crust, shiny strawberry filling, and whipped cream that makes this slab pie a real star. It’s both casual and stunning—a dish that’s as at home at a block party as it is at a family Sunday dinner. My best advice? Don’t skimp on those strawberries and let the pie chill until gently set. If you have time, arrange the berries in rows for an Instagram moment—or just scatter them for that cozy, “my kitchen, my rules” look.
If you try this, I’d love to hear how it went—drop a comment, share your favorite twist, or let me know if your kids (or friends) went back for sneaky seconds. This Simple Strawberry Slab Pie truly is summer in a pan. Happy baking, friends!
Easy Strawberry Slab Pie
Ingredients
- 1 package refrigerated pie crust 11 oz
- 32 oz fresh strawberries hulled and sliced
- 2 1/2 cups lemon-lime soda e.g., Sprite
- 6 oz strawberry jello
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- frozen whipped topping or whipped cream for garnish
Instructions
- Preheat your oven to 450°F (232°C). Lightly dust your work surface with flour and roll out two pie crusts into a 12×17-inch rectangle. Transfer the crust to a 10×15-inch baking sheet, crimp edges, and prick with a fork. Bake for 9-11 minutes until golden brown, then cool completely.
- In a large saucepan, whisk together jello, sugar, and cornstarch. Stir in lemon-lime soda and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 2-3 minutes. Let cool for 10-15 minutes.
- Evenly distribute sliced strawberries across the cooled crust. Slowly pour the cooled jello mixture over the strawberries to cover evenly. Chill in the refrigerator for at least 2 hours, or until fully set.
- Slice the pie into squares or rectangles and top each piece with whipped cream or frozen whipped topping. Serve chilled for a refreshing dessert.
