This post may contain affiliate links, please see the privacy policy for details.
These pretty strawberry chiffon squares are made for anyone who loves old school jello-based desserts, especially the kind with whipped topping and marshmallows mixed in for added flavor and contrasting textures. The graham cracker crust gives your strawberry squares a firm base, while the fluffy pink strawberry layer has suspended berries and marshmallows. Serve strawberry jello squares straight from the refrigerator when you crave a chilled dessert that tastes just like summer.
Why You’ll Love It
No bake strawberry chiffon squares have a graham cracker crust, condensed milk, strawberries, whipped topping and marshmallows for fresh, fruity flavor.
A delicious flavor: Jello mixed with strawberries in syrup give the filling a consistent fruit flavor in every bite of this classic chilled dessert bar.
Layered structure: A compact graham crust supports a thick strawberry layer that contrasts in color and density. This dessert looks just as good as it tastes.
Sliceable format: The set filling can be cut into even squares once fully chilled. And you can make it ahead.
You might also like glorified rice, frog eye salad, honey lime fruit salad, lemon chiffon cake, pumpkin chiffon pie and confetti squares.
Strawberry Chiffon Squares Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham cracker crumbs: Create the base layer and form a firm crust when combined with butter.
Melted butter: Coats the crumbs so they press together into a solid foundation.
Strawberry gelatin: Provides flavor and the structure that allows the filling to firm up after chilling.
Sweetened condensed milk: Sweetened milk gives the gelatin mixture a creamy body and adds sweetness.
Frozen sliced strawberries in syrup: Contribute fruit pieces and syrup that reinforce the strawberry flavor. These must be fully thawed before adding. Use the syrup too!
Whipped topping: Adds volume and lightens the gelatin mixture. You can use some as a garnish or use Cool Whip or freshly whipped cream.
Mini marshmallows: Distribute small pockets of sweetness throughout the filling.
How to Make a No Bake Strawberry Dessert
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the pan: Line the baking dish with parchment or lightly coat it with nonstick spray.
Make the crust: Combine graham cracker crumbs and melted butter until evenly coated and press the crumb mixture evenly and firmly into the base of the dish.
Dissolve the gelatin: Whisk strawberry gelatin with boiling water until fully dissolved and smooth.
Build the filling: Stir in condensed milk and strawberries with their syrup until evenly combined.
Fold in remaining ingredients: Gently fold whipped topping into the gelatin mixture, followed by the mini marshmallows.
Assemble: Spread the filling over the crust in an even layer and refrigerate until fully set before cutting into squares.
Substitutions and Variations
Jello flavor change: Use cherry or raspberry jello to create a different fruit profile.
Gluten-free: Use gluten-free cookies in place of the graham crackers.
Fresh strawberry version: Replace frozen strawberries in syrup with chopped fresh strawberries and include any natural juices.
Homemade whipped cream: Use sweetened whipped heavy cream in place of whipped topping and fold it in gently to maintain volume.
Marshmallow variety: Use fruit flavored mini marshmallows to change the color throughout the filling.
Garnishes: I like to add a dollop of whipped cream and fresh strawberry to each square. You don’t have to hull fresh strawberries, as they look prettier with the green part left on.
Serving Suggestions
With a drink: Enjoy this dessert with anything from a pistachio latte or medicine ball tea to a peach pineapple smoothie.
For dessert: It’s delicious after a main course of gochujang chicken and cabbage or beer braised chicken thighs with crispy parmesan potatoes.
For a special occasion: Whip these sweet squares up for a holiday dessert table, baby shower, potluck meal or similar.
How to Store
Store: Cover and refrigerate in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 3 months.
Thaw: Defrost the frozen dessert at room temperature for 20 to 30 minutes before serving.
Top Tips
Fully dissolve gelatin: Whisk until the liquid is completely clear so the filling firms evenly.
Use the strawberry syrup: Include all the syrup from the strawberries to maintain balanced flavor.
Press the crust firmly: Compact the crumb layer well so it supports the filling when cut.
Clean cuts: Freeze the dessert for 20 to 30 minutes before serving and wipe the blade after each slice, to keep the edges defined.
No Bake Strawberry Chiffon Squares FAQs
Undissolved gelatin or excess added liquid from other ingredients can prevent the mixture from firming correctly.
A similar sized rectangular pan works best so the crust and filling remain in proportion.
Make this dessert up to a day in advance by storing it in the refrigerator overnight. I find the texture improves the longer it chills
Strawberry Chiffon Squares Recipe
Strawberry Chiffon Squares
Equipment
- Baking Dish 9 x 13-Inch
- Sharp Knife to Serve
Ingredients
- 3 Cups graham cracker crumbs
- 1 Cup butter, melted
- 2 Packages strawberry jello, 3-Ounce
- 1 Cup boiling water
- 14 Ounces sweetened condensed milk
- 2 Cups frozen strawberries, thawed, sliced, in syrup
- 16 Ounces whipped topping, thawed
- 10 Ounces mini marshmallows
- nonstick baking spray, as needed
Optional Garnishes
- whipped cream
- strawberries, fresh
Instructions
- Line a 9 x 13-inch baking dish with parchment paper or spray with nonstick baking spray.
- In a medium mixing bowl, combine graham cracker crumbs and melted butter until a sand-like texture forms.
- Press crumb mixture evenly into prepared baking dish.
- Add jello and boiling water to a large mixing bowl.
- Whisk until completely dissolved.
- Add condensed milk and stir to combine.
- Fold in strawberries.
- Fold in whipped topping and marshmallows until no red streaks remain and everything is combined.
- Spread jello mixture over the graham cracker base and chill in the refrigerator overnight or until jello has set.
- Slice and serve with a dollop of whipped cream and fresh strawberries, if desired.
Notes
Use the strawberry syrup: Include all the syrup from the strawberries to maintain balanced flavor.
Press the crust firmly: Compact the crumb layer well so it supports the filling when cut.
Clean cuts: Freeze the dessert for 20 to 30 minutes before serving and wipe the blade after each slice, to keep the edges defined.
Nutrition
Strawberry chiffon squares are a chilled layered dessert made with graham cracker crumbs and a strawberry gelatin mixture enriched with condensed milk and fruit. The filling for this very old recipe classic contains visible pieces of strawberry and marshmallows throughout. Once set, the slab can be sliced into even bars and stored in the refrigerator or freezer until a strawberries and cream craving strikes!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
