“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbour:
‘Winter is dead.'”

A.A. Milne




Spring in Tennessee is not like spring of my childhood. It is 88-degree days and laying in the sun baking like a batch of cookies and making homemade popsicles that drip down your hands. It is afternoon drives in the country, it is walks through 10 shades of green at the park, it is every day, again and again, saying, “I love the daylight!” “I love this time of year!” “I love where we live!” (of course, this last week, it has also been 20-degree dips in temperature and days of thunderstorms, and that has been beautiful in another way.)

And so it was that on a Saturday in May, not June or later, a group of us went to a local strawberry farm and picked for ourselves gallons and gallons (and gallons) of strawberries. There have been smoothies and chocolate-covered strawberries and tarts and, also, this jello, a shining star of a side dish—made of only four ingredients and pretty as a picture.

(For more on the joys of grass-fed gelatin, by the way, see the posts here and here.)

4-Ingredient Strawberry Gelatin Mold


Serving Size: 6 to 8

Adapted from


  • 1 pound fresh strawberries, hulled and halved
  • 1 quart (4 cups or 32 ounces) water
  • 1/8 cup (1 ounce) unflavored gelatin (we like Great Lakes)
  • 1/4 cup (2 ounces) maple syrup


Pile prepared strawberries into a two- to three-quart container or dish.

In a small bowl, pour 1/2 cup water and sprinkle gelatin on top. Let stand and soften for 5 minutes.

In a medium saucepan over medium heat, combine 1 1/2 cups water and the maple syrup.

After gelatin has softened, add the mixture to the saucepan of water/syrup, and stir in the remaining 2 cups of water.

Gradually pour gelatin mixture over berries, reserving a quarter of it to add later. Chill container, uncovered, for 30 minutes to set. After the 30 minutes is over, remove pan from refrigerator, add reserved liquid, and chill at least 3 hours and up to overnight, until firm.

To unmold, place pan in hot water for a few minutes, run a butter knife around the edges, and invert it onto a pan. Gelatin should loosen; if it doesn't, you can return the pan to hot water.

Slice to serve! Add whipped cream if you would like.

Shanna Mallon

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 16 Comments

  1. Sini | my blue&white kitchen

    Oh how I envy you for your strawberry season… Here in Finland we still have a month or so until the local strawberry season kicks in.

    1. Shanna Mallon

      Sini, Sometimes I daydream about living in Finland or another Scandinavian country, so we can be admirers of each other’s home towns. : ) Sending big-time strawberry vibes your way. It will be so sweet when it comes!

  2. Amy

    I’m moving to Nashville in 2 weeks, from Wisconsin, where it was 39 degrees this morning. And you’ve got strawberries already!! I’m even MORE excited now!

    1. Shanna Mallon

      Welcome to Tennessee, Amy! I hope you’ll love it here! May is a great time to move from Wisconsin, if you ask me. : )

  3. Nicole

    Oooo..I love this! We received a kitchy jello mold for our wedding and I’ve hung onto it because I knew one day a pretty natural jello would come along and I think this just might be it :)

    1. Shanna Mallon

      1) I love that you received a kitchy jello mold but
      2) I love even more than you kept it for such a time as this

  4. Katrina @ Warm Vanilla Sugar

    This is SO COOL!!! Love this idea!

    1. Shanna Mallon

      Thanks, Katrina!

  5. Joanna

    Made it, ate it, loved it.

    1. Shanna Mallon

      Yay! Wish we were eating some together now.

  6. felicia | Dish by Dish

    Hey Shanna, this looks easy enough to make! One question though – why the need to reserve some amount of liquid to pour the second round? Is there a special reason why you don’t pour all the liquid as well? The photos don’t seem to show two specifically different layers…that’s why I’m curious!

    xoxo, F.

    1. Shanna Mallon

      Felicia, This is the only way I’ve tried it, but you’re right that it might work the other way. I think it’s done in steps like this in order to make the mixture firm up at a certain rate? The strawberries and gelatin get a chance to firm together a bit before more water is added in order to keep them from floating up maybe? For the sake of convenience, I say by all means try adding all the liquid at once. Let me know how it goes! -s

  7. Inês Oliveira

    I am going to throw a party on friday and I was already thinking on doing something like this (alcoholic version 😉 ) so I found these pictures truly inspiring :) hope mine gets as nice as yours!

    1. Shanna Mallon

      Sounds great! Crossing my fingers for you! : )

  8. ami@naivecookcooks

    Interesting recipe! I have never eaten anything like this!Must try!

    1. Shanna Mallon

      Hope you enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>