This Strawberry Milk Jello recipe is absolutely delicious. Milk, evaporated milk, heavy cream, sweetener and strawberries converge in this silky-smooth dessert. If you loved Strawberry Nesquik as a kid, you’ll love the flavor of this jiggly pink treat. It’s also a lot healthier, since it’s made with real strawberries.
You might also like my traditional Mexican Milk Jello recipe which is my most viral recipe. There you will also find variations including chocolate milk jello, Mexican-chocolate milk jello and chocolate-Kahlua milk jello.
Or try Orange Milk Jello.
Strawberry Milk Jello will blow you away
There are no words to describe how amazing strawberry milk gelatin tastes, let alone the fragrance in the kitchen. It’s a family favorite and we always giggle when it bounces its way to the dining room table. Fun and silly, it’s above all like biting into a delicate cloud of strawberries.
If you love strawberry ice cream or milk or pudding, this pink, velvety dessert is for you.
On top of it, homemade Strawberry Milk Jello is also really healthy, since it’s filled with the tasty flavor of fresh strawberries.
Moreover, it’s made with evaporated milk instead of sweetened condensed milk. The reason: Evaporated milk is essentially the same thing but there’s one major difference: It’s sugar free. So, if you’re watching your carbs or calories or have diabetic family members, try sweetening this wobbly jelly dessert with a zero-calorie, zero-carb sugar replacement. Then, one serving of Strawberry Milk Jello only has 130 calories.
You might also like Mango Coconut Jelly Cake.
Ingredient notes
- Gelatin
- Strawberries (Frozen or Fresh) – Frozen strawberries cook down more quickly.
- Milk – Whole or lowfat milk.
- White granulated sweetener of choice – If you’re calorie-conscious, you don’t have to sweeten it with sugar. Instead, you could try a sugar-free sugar substitute.
- Evaporated milk – doesn’t contain added sugar, so there are fewer carbs and calories than condensed milk. You can use regular, low fat or non fat – or even some combo of these. The milk jello will, however, be a little less creamy if you use lowfat or nonfat evaporated milk.
- Vanilla extract
- Heavy whipping cream – adds to the creaminess and also helps keep the carbs down in the recipe. You can, however, replace some or all of the cream with milk. The milk jello is, of course, creamiest with the full amount of cream.
- Baking spray – If you’re making this in a cake pan, lightly spray the inside of the cake pan to ensure a smooth release.
- Strawberries (optional decoration) – Jewel-toned strawberries look gorgeous on strawberry milk jello and complement the flavors.
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How to make creamy strawberry jello with milk
You can make milk jello in a jello mold, bundt pan, loaf pan, bowl or cups. I like making it in a pretty bundt pan.
This is a brief summary. You’ll find the full instructions with measurements below in the Recipe Card.
- Firstly, combine the gelatin and water and give it about 10 minutes to thicken.
- Meanwhile heat the strawberries and cook them until they are mushy. Then, purée them in a blender and strain with a sieve to remove any remaining seeds.
- Then, heat and combine the milk, sweetener, evaporated milk, vanilla.
- Stir in the thickened gelatin.
- Turn off the flame and add the heavy cream and optional red food dye or gel to boost the color.
- Pour Strawberry Milk Jello into a mold and refrigerate at least 8 hours or overnight, if possible.
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Equipment corner
- 1 pot – to mix and cook the ingredients in.
- 1 cake pan or bowl or cups – A single recipe makes about 6 cups of strawberry milk jello. Double the recipe for a 10-12 cup cake mold or pan.
- 1 blender or emulsifier – to puree the strawberries.
- A sieve – to strain the seeds from the strawberries.
- A large plate – to flip the milk jello onto. I’d like to point out that after you flip it, you can’t move the cake anymore. It has to stay on whatever plate it lands on, so select a nice plate.
Storage tips
To store it: Refrigeration is required. It’s not a good idea to leave it out for more than 30 minutes. It will, however, keep for 5 days in the refrigerator. Please note that gelatin cakes are not suitable for freezing.
DID YOU MAKE THIS STRAWBERRY MILK JELLO RECIPE?
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Strawberry Milk Jello with Real Fruit
Equipment
- 1 pot
- 1 Cake Pan or Bowl or Cups – A single recipe makes about 6 cups of strawberry milk jello. Double the recipe for a 10-12 cup cake mold or pan.
- 1 Blender or Emulsifier to puree the strawberries
- 1 sieve to strain the seeds from the strawberries
- 1 Large Plate to flip the milk jello onto. I’d like to point out that after you flip it, you can’t move the cake anymore. It has to stay on whatever plate it lands on, so select a nice plate.
Ingredients
To "bloom" or thicken the gelatin
- 2 envelopes Gelatin
- ½ cup Water
To heat and mix in pan on stove
- 12 ounces Strawberries (Frozen or Fresh) Frozen strawberries cook down more quickly.
- 1 ½ cups Milk Tastes great with whole or low-fat milk.
- ¾ cups Granulated Sweetener of Choice Sugar or a zero-calorie sugar substitute.
- 1 can Evaporated Milk One can is 11.5 ounces.
- 1 teaspoon Vanilla Extract
- ½ cup Heavy Cream If you don't want to use heavy cream, just use milk instead.
- Red Food Dye or Gel (optional) to enhance the color.
Decoration (optional)
- Strawberries or Other Berries or Fresh Fruit
Instructions
- Put the gelatin in a small bowl. Add the water and let it thicken (about 10 minutes).
- Put the strawberries in a pot on the stove and cook them down so they get mushy.
- With an emulsifier or blender, puree the strawberries.
- Put the strawberry puree through a sieve to strain out any remaining seeds.
- Then gently heat the milk in a pot on the stove. Make sure you don't boil or overcook the milk.
- Stir in sweetener.
- Add evaporated milk.
- Add vanilla extract.
- Add the thickened gelatin and gently stir until the sweetener and gelatin fully dissolve.
- Turn off the flame.
- Stir in the heavy cream.
- Add the red food dye or gel (optional)
- Spray a cake mold or pan with baking spray to ensure a smooth release. Or use a bowl or cups.
- Pour the strawberry milk jello into the cake pan or bowl or cups.
- Refrigerate for at least 8 hours or overnight if possible.
Release from pan
- With your fingers, pull the strawberry milk jello away from the sides of the pan.
- Put a plate or serving platter on top of the cake pan and flip. Note that you won't be able to move the jello after you flip it, so choose a nice plate. Put the plate on your work surface and remove the cake mold.
- Garnish with strawberries or other berries or fruit and serve.
Notes
This is really delicious. So glad we tried it! We can’t wait to make your other milk jello recipes too!
We recently tried this and loved it. Thanks for posting a milk jello recipe with real fruit, totally worth making.
Wow! This recipe blew us away – totally worth making. Nothing beats using real strawberries. The kids loved it too. Thank you