Strawberry Jello Fruit Salad

Emma

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

Prep Time 15

Total Time 15

Course Dessert

Cuisine American

Servings 10

Calories 56.5 kcal

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)

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.
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.
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.
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.

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.
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.
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.
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.

Keyword Strawberry Jello Fruit Salad