2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon kosher salt

1 cup cold butter, cubed

6 oz strawberry Jell-O mix

1 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups Sprite (or another lemon-lime soda)

2 lbs fresh strawberries, washed and tops removed

Whipped topping or whipped cream, for garnish

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Preheat oven to 325°F (163°C).
In a mixing bowl, combine flour, sugar, salt, and cold butter until crumbly.
Press the mixture evenly into an 18×12-inch sheet pan and prick all over with a fork.
Bake for 22–25 minutes, until light golden brown. Cool completely on a wire rack.
In a saucepan over medium heat, whisk together strawberry Jell-O, sugar, cornstarch, salt, and Sprite. Bring to a boil, whisking until thickened. Remove from heat and cool to room temperature.
Slice strawberries and arrange them evenly over the cooled crust.
Pour the cooled filling evenly over the strawberries.
Refrigerate for at least 2 hours, or until set.
Garnish with whipped topping before serving.

Use other berries like raspberries or blueberries for variety.

Add a cream cheese layer between crust and strawberries for extra richness.

Swap Sprite with ginger ale or water for a different sweetness level.

Try a chocolate shortbread crust for a decadent twist.

Top with crushed nuts for added texture.