Description
A crowd-friendly strawberry dessert featuring a buttery shortbread crust, fresh strawberries, and a sweet strawberry filling.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup cold butter, cubed
- 6 ounces strawberry gelatin
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 20 ounces Sprite
- 32 ounces fresh strawberries, hulled and sliced
- Whipped topping or whipped cream for garnish
Instructions
- Preheat oven to 325°F.
- Mix flour, sugar, salt, and butter until crumbly.
- Press mixture into an 18 x 12-inch sheet pan and prick with a fork.
- Bake 22 to 25 minutes until lightly golden.
- Cool crust completely on a wire rack.
- Combine gelatin, sugar, cornstarch, salt, and Sprite in a saucepan.
- Bring to a boil while whisking continuously.
- Cook until thickened and smooth.
- Remove from heat and cool to room temperature.
- Arrange sliced strawberries over cooled crust.
- Pour filling evenly over strawberries.
- Refrigerate at least 2 hours until set.
- Garnish with whipped topping before serving.
Notes
- Sugar substitute may be used.
- Sugar-free gelatin works well.
- Sprite Zero or water may replace Sprite.
- Two refrigerated pie crusts may replace the shortbread crust.
- Fresh strawberries work best.
- Store refrigerated up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 31
- Sodium: 212
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 3
- Cholesterol: 31