Craving a refreshing and nostalgic dessert? My Strawberry Jello Fruit Salad is the perfect mix of fruity flavor, creamy texture, and vibrant color—ideal for family gatherings, BBQs, or a quick summer treat.

This classic jello salad combines sweet strawberries, fluffy whipped topping, and a burst of strawberry gelatin in every bite.

Whether you serve it chilled as a side dish or a light dessert, it never fails to impress. Plus, it’s super easy to make ahead and stores beautifully for days.

Ingredients List

Main Ingredients

2 (10-ounce) bags frozen strawberries, thawed
(You can also use fresh strawberries – see notes below)
1 (6-ounce) package Strawberry Jello, regular (not sugar-free)
2 cups hot water

1¾ cups cold water
¼ cup reserved strawberry juice
1 (8-ounce) carton whipped topping (like Cool Whip)

Fresh strawberries for garnish (optional, but highly recommended)

Required Kitchen Tools

Before diving in, here are the essential tools I use every time I make this Strawberry Jello Fruit Salad. These simple kitchen items make the process seamless and fuss-free.

Blender or Food Processor – To puree half the strawberries for that smooth fruity base.

Medium Saucepan – For lightly mashing and heating the remaining strawberries.
Potato Masher – Ideal for breaking down whole berries without pureeing them completely.
Mesh Strainer – To separate strawberry juice from the mashed berries.

Large Mixing Bowl – For mixing the jello and combining all the ingredients.
Hand Mixer or Whisk – To aerate the jello mixture and create a fluffy texture.
Spatula – For folding in whipped topping gently without deflating it.

Serving Dish or Individual Cups – Chill and serve the salad however you like.

Preparation Instructions

Creating this Strawberry Jello Fruit Salad is incredibly simple, but there are a few key steps that ensure the perfect texture and flavor every time. Here’s how I do it:

Step 1: Puree Half the Strawberries

I start by adding one bag of thawed strawberries to my blender. I puree them for about 30 seconds, just until smooth. This gives the salad a rich, fruity base. Once done, I set the puree aside.

Step 2: Lightly Mash the Remaining Strawberries

Next, I pour the second bag of strawberries into a medium saucepan. Using a potato masher, I gently mash them—just enough to break them into smaller pieces, not into a full puree. This adds texture to the salad and makes every bite a bit more interesting.

Once mashed, I transfer the berries to a fine mesh strainer set over a bowl. I let them drain naturally, pressing slightly if needed, and reserve ¼ cup of the juice. Then, I set both the mashed berries and juice aside.

Step 3: Prepare the Jello Base

In a large mixing bowl, I whisk together the Strawberry Jello powder and 2 cups of hot water until the gelatin is fully dissolved—this takes about 2 minutes. Then, I stir in 1¾ cups of cold water and the ¼ cup of reserved strawberry juice. The juice adds a subtle, natural sweetness and enhances the strawberry flavor beautifully.

Step 4: Chill Until Slightly Thickened

I place the bowl in the refrigerator for about 45 minutes, just until the jello starts to slightly thicken. This step is crucial—if you mix everything while it’s still too runny, the whipped topping and fruit will sink to the bottom.

Mixing and Chilling the Salad

Once the jello mixture has slightly thickened—it should feel a bit syrupy but not firm—it’s time to build that light, creamy texture we all love.

Step 5: Whip the Jello Mixture

Using a hand mixer, I beat the slightly thickened jello mixture on medium speed for about 30 seconds. This adds a little air and gives it a light, foamy texture—perfect for holding the fruit and whipped topping evenly throughout.

Step 6: Add the Fruit

Next, I stir in the mashed strawberries and the pureed strawberries. I mix them in just for a few seconds, enough to distribute them evenly. This gives the salad those delicious fruit pockets in every bite while also enhancing that signature pink color.

Step 7: Fold in the Whipped Topping

Now comes the best part—folding in the whipped topping. I use a spatula and gently fold it in until everything is well combined and smooth. Don’t overmix—just fold until the mixture is light, creamy, and fully pink.

Step 8: Chill Until Set

Once fully combined, I transfer the salad mixture into a serving dish or individual cups and refrigerate it for at least 2 hours, or until it’s fully firm. You’ll know it’s ready when it jiggles slightly and holds its shape.

Optional: Before serving, I like to top it with sliced fresh strawberries for an extra pop of flavor and color. It’s a simple touch that makes it feel fresh and homemade.

Serving and Garnishing

Best Ways to Serve

This salad is best served cold, straight from the fridge. It works beautifully as a side dish at a summer potluck, a light dessert after a hearty meal, or even a make-ahead treat for family brunches and holidays.

If I’m serving guests, I love spooning it into individual glass cups or dessert bowls—it adds a touch of elegance without any extra effort.

Garnish Ideas

To elevate presentation and taste, try one of these simple toppings:

Fresh sliced strawberries – Classic, juicy, and colorful.
Extra dollop of whipped topping – Especially if you want that creamy finish.

Mint leaves – For a fresh, summery contrast.

Garnishing right before serving keeps everything looking and tasting fresh.

Storage Instructions

How to Store Leftovers

I keep any leftover salad covered in the fridge in an airtight container. It stays fresh for up to 4 days, and the flavor actually gets better after a day as the ingredients meld together.

Can You Freeze It?

I don’t recommend freezing this salad. The gelatin and whipped topping don’t thaw well and can become watery or separate. It’s best enjoyed fresh from the fridge.