Pink Lady Squares
Delightfully creamy and bursting with fruity flavor, Pink Lady Squares are a stunning dessert that’s as pleasing to the eyes as it is to the palate. Featuring a buttery golden crust as the base, this no-fuss treat is elevated by a luscious strawberry layer made with sugar-free strawberry gelatin, sweetened condensed milk, and freshly whipped cream. With just a hint of zesty lemon juice to balance the sweetness, these squares are light, refreshing, and perfect for spring gatherings or summer picnics. Garnish each square with fresh strawberries for an elegant finish, and enjoy a dessert that’s both visually gorgeous and irresistibly delicious. Ready in under an hour (plus chill time) and serving 12, this recipe is a crowd-pleaser that’s sure to impress! Search-friendly keywords include "Pink Lady Squares recipe," "easy strawberry dessert," and "no-bake creamy treat."
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 150 grams granulated sugar
- 300 grams all-purpose flour
- 85 grams sugar-free strawberry gelatin powder
- 395 grams sweetened condensed milk
- 2 tablespoons lemon juice
- 120 milliliters heavy cream
- 100 grams fresh strawberries (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x13-inch baking dish with parchment paper, leaving overhangs on the sides for easy removal.
In a large bowl, cream together the butter and sugar until light and fluffy. Gradually add in the flour and mix until a crumbly dough forms.
Press the dough evenly into the prepared baking dish to form the crust. Use the back of a spoon or your fingers to flatten the surface.
Bake the crust in the preheated oven for 20 minutes, or until it turns golden brown. Remove from the oven and let it cool completely.
In a medium saucepan over low heat, stir together the strawberry gelatin powder, sweetened condensed milk, and lemon juice until the mixture is smooth and fully dissolved. Remove from heat and let it cool slightly.
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the gelatin mixture until fully combined.
Pour the strawberry mixture over the cooled crust, spreading it evenly with a spatula.
Refrigerate the dish for at least 4 hours, or until the topping has set firmly.
Once set, use the parchment overhangs to lift the entire dessert out of the baking dish. Slice into 12 squares.
Optionally, garnish each square with a fresh strawberry slice before serving.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 31.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
