I appreciate how simple it is to prepare, even though it looks impressive once sliced. The bright strawberry flavor pairs perfectly with the tangy sour cream layer, creating a balance of sweetness and creaminess.
I also enjoy how this recipe easily serves a crowd. Since it needs time to chill, I can prepare it ahead, which makes entertaining much easier.
Ingredients
2 (6 oz) strawberry gelatin packages 2 cups boiling water, divided 20 oz frozen sliced strawberries 20 oz crushed pineapple, drained 2/3 cup chopped pecans 16 oz sour cream
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I start by placing one package of strawberry gelatin into a large bowl. I pour in 1 cup of boiling water and stir until the gelatin is fully dissolved.
Next, I add half of the frozen strawberries, half of the drained crushed pineapple, and 1/3 cup of chopped pecans. I mix everything together until well combined.
I pour this mixture into a 9×13-inch dish and place it in the refrigerator for about 15–20 minutes to partially set.
While the first layer chills, I prepare the second layer. I dissolve the remaining package of gelatin in 1 cup of boiling water. Then I stir in the remaining strawberries, pineapple, and pecans.
Once the base layer is slightly firm, I spread the sour cream evenly over it, creating a smooth middle layer. I gently spoon the second gelatin mixture over the sour cream, being careful not to disturb the layers.
I return the dish to the refrigerator and chill it for 2–3 hours, or until fully set. When ready to serve, I slice and serve it chilled.
Servings and Timing
This recipe serves 10–12 people.
I usually spend about 20 minutes preparing the layers and allow 2–3 hours of chilling time before serving.
Variations
Sometimes I substitute chopped walnuts for pecans if that’s what I have available. I also enjoy adding a layer of mini marshmallows for extra sweetness and texture.
If I want a slightly lighter version, I use light sour cream. For added richness, I occasionally mix a tablespoon of sugar into the sour cream before spreading it over the base layer.
storage/reheating
I store leftovers covered in the refrigerator for up to 3 days. Since this is a chilled dessert, I keep it cold until serving.
I don’t recommend freezing it, as the texture of the gelatin and sour cream can change after thawing.
FAQs
Can I use fresh strawberries instead of frozen?
Yes, I can use fresh sliced strawberries. I just make sure they’re evenly distributed so each slice has plenty of fruit.
Why does the first layer need to partially set?
I let the first layer firm up slightly so the sour cream layer stays neatly separated and doesn’t sink.
Can I make this dessert ahead of time?
Yes, I often prepare it the day before serving. The extra chilling time helps the layers set beautifully.
What can I use instead of pecans?
I can substitute walnuts or simply leave the nuts out if I prefer a nut-free version.
How do I get clean slices?
I use a sharp knife and wipe it clean between cuts to keep the layers looking neat and defined.
Conclusion
I enjoy serving this sour cream strawberry salad at potlucks, holidays, and family gatherings. The vibrant layers, creamy center, and fruity sweetness make it a timeless favorite. It’s one of those easy, make-ahead desserts I turn to whenever I want something refreshing and crowd-friendly.
Sour Cream Strawberry Salad is a creamy layered dessert salad made with strawberry Jello, sweet pineapple, frozen strawberries, crunchy pecans, and smooth sour cream. This retro holiday favorite is perfect for potlucks, family gatherings, and summer parties.
Author:Sarah
Prep Time:20 minutes
Total Time:3 hours 20 minutes
Yield:Serves 10–12
Category:Dessert / Side Dish
Method:No-Bake / Refrigerated
Cuisine:American
Diet:Vegetarian
Ingredients
2 (6 oz) strawberry Jello packages
2 cups boiling water, divided
20 oz frozen sliced strawberries
20 oz crushed pineapple, drained
2/3 cup chopped pecans
16 oz sour cream
Instructions
Prepare First Layer:
In a large bowl, dissolve 1 box of strawberry Jello in 1 cup boiling water. Stir until fully dissolved.
Add Fruit & Nuts:
Mix in half of the frozen strawberries, half of the crushed pineapple, and 1/3 cup chopped pecans. Stir to combine.
Chill Base Layer:
Pour mixture into a 9×13-inch dish. Refrigerate for 15–20 minutes, until slightly set but not fully firm.
Prepare Second Layer:
Dissolve the second box of Jello in the remaining 1 cup boiling water. Stir in the remaining strawberries, pineapple, and pecans.
Add Sour Cream Layer:
Spread sour cream evenly over the partially set base layer. Gently spoon the second Jello mixture over the sour cream layer.
Chill Until Set:
Refrigerate for 2–3 hours, or until completely firm. Slice and serve chilled.
Notes
Make sure the first layer is partially set before adding sour cream to keep layers distinct.
For easier spreading, let sour cream sit at room temperature for 10–15 minutes.
Toast pecans lightly for deeper flavor.
Store covered in the refrigerator for up to 3 days.
