Strawberry Layered Gelatin Salad is an old-fashioned vintage recipe from one of those community cookbooks loved by many. It’s a simple salad with strawberries, crushed pineapple, bananas, and pecans, layered between sour cream, great for family gatherings or a potluck dinner.
Grandma’s Strawberry Salad was always a Favorite.
My husband’s grandma brought this salad to almost all of our family gatherings, and it was always enjoyed, and even anticipated. If she didn’t bring it, some of us may have been disappointed. (I won’t say who!)
Some folks may confuse this salad with one that has a pretzel bottom, but Grandma’s salad was less complicated. There is no whipped cream or cream cheese. The white middle layer is simply sour cream–and it’s the perfect companion to the sweet fruit and gelatin mixture.
See more Gelatin Salads or Family Recipes Here.
When I decided to share this recipe, I had to consult my mother-in-law for a few details, as the written recipe didn’t quite match what I remembered. As often happens, recipes change through the years. Maybe an ingredient couldn’t be found or had to be altered for the season. Or perhaps it was as simple as having an abundance of pecans and needing a way to use them. I believe the recipe below is a very close replication of Grandma Vogts’ strawberry salad. I hope you will enjoy it!
Ingredients for Strawberry Layered Gelatin Salad
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
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Drain the crushed pineapple using a colander. If desired, save the pineapple juice for drinking. Dice 2 ripe bananas into small pieces. Chop the pecans with a knife and cutting board or a nut chopper.
Make the Gelatin Salad
Place strawberry gelatin in a medium sized bowl and add boiling water to it. Stir until it dissolves. Add in the frozen strawberries and stir occasionally until thawed and the gelatin begins to thicken.
For this recipe, you may use 2 small gelatin packages or a family size package.
If the frozen strawberries are whole, mash the strawberries into smaller pieces with a potato masher. This method works really well and also helps the gelatin to thicken. Add in the drained crushed pineapple, diced bananas, and chopped pecans. Stir to combine.
Layer the Salad
Spread half of the gelatin mixture into the bottom of an oblong pan. I like using a glass dish so the layers can be seen. Cover the bowl and pan and refrigerate until firm, approximately 2 hours. Spread sour cream over the first strawberry layer, carefully smoothing it to the edges.
Next, stir the strawberry mixture in the bowl, and spoon it over the sour cream, again spreading the mixture to the edges of the pan. Cover and refrigerate the salad for 6-8 hours or overnight.
To serve, slice the salad into squares. If desired, garnish each square with a dollop of sour cream and a slice of strawberry.
This recipe will serve 10-12 people. Refrigerate leftovers for up to 3 days.
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Strawberry Layered Gelatin Salad
Ingredients
- 6 oz strawberry gelatin
- 1 1/2 cups boiling water
- 16 oz frozen strawberries
- 20 oz crushed pineapple drained
- 2 large bananas diced
- 1 cup pecans chopped
- 1 1/2 cups sour cream
- 1/2 cup fresh strawberries sliced, for garnish
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table.
- Drain 20 oz (566.99 g) crushed pineapple using a colander. Dice 2 large (2 large) bananasinto small pieces. Chop 1 cup (99 g) pecans with a knife and cutting board or a nut chopper.
- Place 6 oz (170.1 g) strawberry gelatin in a medium sized bowl and add 1 1/2 cups (3.55 dl) boiling water to it. Stir until it dissolves. Add in 16 oz (453.59 g) frozen strawberries and stir occasionally until thawed and the gelatin begins to thicken.
- If the frozen strawberries are whole, chop the strawberries into smaller pieces with a potato masher.
- Add in the drained crushed pineapple, diced bananas, and chopped pecans. Stir to combine.
- Spread half of the gelatin mixture into the bottom of an oblong pan. Cover the bowl and pan and refrigerate until firm, approximately 2 hours. Spread 1 1/2 cups (345 g) sour cream over the first strawberry layer, carefully smoothing it to the edges.
- Next, stir the remaining strawberry mixture in the bowl, and spoon it over the sour cream, again spreading the mixture to the edges of the pan. Cover and refrigerate the salad 6-8 hours or overnight.
- To serve, slice salad into squares. If desired, garnish each square with a dollop of sour cream and 1/2 cup (72 g) fresh strawberries (sliced)
- This recipe will serve 10-12 people. Refrigerate leftovers for up to 3 days.
I hope you will enjoy this Vogts’ family recipe.