Years ago a very good friend Elaine Funk, she’s a food stylist, made a delightful dessert called Strawberry Sour Cream Mold. I tried to make it once and it didn’t work out well BUT much of it did. So I skipped the sour cream potion and the layering pieces and just did the strawberries and Jello part.
I’ve always made it sugar-free which makes it really low calorie until Jewel stopped making the sugar-free frozen sliced strawberries. I’ve looked everywhere for frozen sugar-free sliced strawberries but alas, not to be discovered.
I used to make this all the time. It’s so good. My kids grew up with Jello as part of our holidays. Back in the day I purchased one of the Tupperware products that made unmolding a snap. It’s called a Jel-ring Mold. Low and behold they still sell it. Best little product ever if you can find the lid, I seem to have misplaced mine.
One of my favorite recipes is a French Vanilla Dessert that I mold in this ring. The molded dessert is a beautiful white and tastes amazing served with a raspberry sauce. I listed a slim version in the recipe too.
This recipe with the strawberries is great for the 4th of July and for other holidays, or Sunday dinner.
Strawberry Jello Mold
- 1 6 oz. Sugar-Free Strawberry Jello
- 2 pkgs. Knox Gelatin
- 4 cups boiling water
- 1 16 oz. frozen sliced strawberries, sugar-free if you can find them, slightly thawed
- 1 lemon, juiced
- cleaned and halved strawberries
- cleaned blueberries
In a large bowl using a whisk, combine the 2 pkgs of gelatin with the strawberry Jello. Add the boiling water and whisk till gelatin is dissolved. Add the lemon juice and the strawberries. Stir. Pour into mold, cover, and chill in the refrigerator overnight.
The Jello should set over night. Just before serving, plate the Jello. With the Tupperware it is super easy. Place your serving platter on the bottom of the mold. Turn the mold over. Take the center out and it should fall into place. Voila.