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No Bake Strawberry Chiffon Squares

No Bake Strawberry Chiffon Squares. A breeze to make and can even be served as a frozen dessert. In fact that’s how many people prefer them.

Strawberry Chiffon Squares shown on a white plate with strawberries in the background

Strawberry Chiffon Squares.

Originally published January, 2008.

Happy New Year!!

We’re back after the Christmas hiatus with a recipe for these Strawberry Chiffon Squares. Plus a couple of new treats planned for the week that didn’t get included with all the Christmas baking suggestions.

The first is this very old recipe that has been in my family for a long time and we always made these during the holidays.

My mom actually made the batch that the photo came from. To be honest, this very easy to make recipe is one of my childhood favourites.

Fresh strawberries close up photo.

Fresh ripe perfect strawberries are great when in season.

Frozen strawberries for Strawberry Chiffon Squares

Most often, I use more economical frozen strawberries for this recipe.

When I make them I can’t keep my fingers out of the fridge. So, I generally only make them when I am expecting a crowd.

I’m not to be trusted with the leftovers!

Strawberry Chiffon Squares close up photo of 3 squares

Strawberry Chiffon Squares

These freeze extremely well and since they thaw pretty quickly, I store them in the freezer anyway and then defrost them as necessary.

Some folks prefer to serve them straight from the freezer and they do taste like good strawberry ice cream this way. Either way they are delicious and so easy to make.

Well worth a try and a favourite to bring to your next pot luck too.

You might also like this recipe for traditional Tweed Squares.

Find 20 other great No-Bake Freezer-Friendly Cookie Recipes here.

No Bake Christmas Cookies Collage with title text for Pinterest

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Strawberry Chiffon Squares photo with title text added for Pinterest

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Strawberry Chiffon Squares close up photo of 3 squares
Yield: 36 bars or squares or about 1 dozen frozen dessert servings

No Bake Strawberry Chiffon Squares

Prep Time: 20 minutes
Total Time: 20 minutes

These No Bake Strawberry Chiffon Squares are a breeze to make and can even be served as a frozen dessert. In fact that's how many people prefer them.

Ingredients

For the base

  • ¾ cup melted butter
  • 4 tbsp white sugar
  • 3 cups graham cracker crumbs

For the Strawberry Chiffon top layer

  • 2 small packages strawberry jello
  • 1 can sweetened condensed milk
  • 1, 16 oz tub frozen strawberries in syrup, chopped small
  • ¼ cup lemon juice
  • ¾ cup boiling water
  • 1 bag mini marshmallows, 8 ounces or 250 grams
  • 16 ounces whipping cream, beaten to stiff peaks ( Some folks use Cool Whip instead)

Instructions

For the graham crumb base

  1. Mix together the butter, sugar and graham cracker crumbs.
  2. Lightly grease and line a 9x13 inch baking pan with parchment paper.
  3. Press the crumb mixture evenly into the prepared pan.
  4. Combine boiling water and jello, stir until dissolved.
  5. Add sweetened milk, lemon juice and strawberries, including the syrup.
  6. Fold in marshmallows and whipped cream.
  7. Spread over prepared base and chill until the jello has set.
  8. These can also be served frozen; in fact many people prefer them frozen and that's almost always how I serve them. They defrost pretty quickly, so I always store these in the freezer anyway.

Notes

In Canada the sweetened condensed milk is sold in 300 ml cans. In the US they are sold as 14 oz cans. They are actually the same size, so don't worry. One is sold by volume and the other by weight, so there is no difference.

This dessert takes very little time to prepare but is best made in advance to allow the jello to set or even the day before if serving as a frozen dessert.

This is a very old recipe and I'm told that in many places the frozen tubs of strawberries in syrup are no longer available. Not to worry. Here's how to make a substitute
About 1 pound fresh strawberries
1/4 cup water
1/2 cup sugar

Simply clean and hull fresh strawberries and dice them small. Add them to a small saucepan with the water and sugar and bring to the boil for only a minute. Turn off the heat and let the mixture cool to room temperature or cooler.This should produce about 2 cups of strawberries in syrup as needed in the recipe.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.




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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

36

Serving Size

serving

Amount Per Serving Calories 177Saturated Fat 5gCholesterol 28mgSodium 119mgCarbohydrates 21gSugar 15gProtein 1g

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Filippa Adouni

Thursday 10th of December 2020

Hi Barry! Can I just 1/2 the recipe for a 9" square pan? Tx!

Shelly

Tuesday 8th of December 2020

Can these be put on a cookie tray or are they basically just for a dessert. Would they maintain their shape on a tray for a few hours.

Joanna

Friday 23rd of October 2020

They don't sell graham crackers in the country that I live in, what alternative biscuits could I use?

SusieHmMkr

Thursday 9th of April 2020

Also good using orange gelatin and canned (drained) Mandarin oranges. Though the lime version has been my family's go-to Easter dessert for years! This strawberry version is for summer. Enjoy, all are delicious but lime is my favorite;

Joette Black

Sunday 29th of December 2019

This was good but I found that 16 oz of cool whip in this recipe was too much for my taste. Next time I will beat the whipping cream and use it.

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