Strawberry Chiffon Squares
Light and fruity strawberry chiffon squares feature a creamy strawberry filling with marshmallows and whipped cream, perfect for a sweet summer treat or potluck dessert.
Ingredients
Instructions
- In a small saucepan, melt margarine; stir in wafer crumbs.
- Pat the mixture firmly on the bottom of an 11 x 7-inch baking dish.
- Chill the crust until firm.
- In a large bowl, dissolve strawberry gelatin in boiling water; stir in sweetened condensed milk and undrained strawberries.
- Fold in marshmallows and whipped cream.
- Pour the mixture into the prepared crust.
- Chill for 2 hours until set.
- If desired, garnish with additional whipped topping and strawberries before serving.
Tips & Substitutions
For a firmer crust, consider using butter instead of margarine. You can also substitute graham cracker crumbs for vanilla wafers for a different flavor profile. If you prefer a lighter version, use light whipped cream and fat-free sweetened condensed milk. Ensure the strawberries are well-drained to avoid excess moisture in the filling.
Serving Suggestions
These Strawberry Chiffon Squares are delightful on their own but pair beautifully with a scoop of ice cream or a dollop of whipped cream. For a complete dessert spread, consider serving alongside Miss Maggie'S Fruiti Fruiti Sherbet for a refreshing contrast. Garnish with fresh strawberries for an appealing presentation.
Storage & Reheating
Store any leftovers covered in the refrigerator for up to 3 days. If the squares become too soft, you can refreeze them for a firmer texture. To serve, cut into squares directly from the fridge, but allow them to sit at room temperature for a few minutes for easier slicing.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Chiffon Squares contains roughly 572 calories, with 6g protein, 51g carbohydrates, and 39g fat. It is an excellent source of iron (32% of the Daily Value) and vitamin A (26% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 505mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be used. However, you'll need to add a bit of sugar to mimic the sweetness of strawberries in syrup. Also, make sure to mash the fresh strawberries slightly to incorporate them well into the mixture.
How can I make this recipe gluten-free?
To make this dish gluten-free, use gluten-free vanilla wafer cookies or substitute with crushed gluten-free graham crackers. Ensure all other ingredients, like the gelatin and marshmallows, are labeled gluten-free as well.
Can I make this dessert in advance?
Absolutely! This dessert can be prepared a day ahead of time. Just make sure to keep it refrigerated until you're ready to serve. It actually tastes better when it has had time to chill and set fully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).