Pink Strawberry Delight | THM: S

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There are already so many wonderful Trim Healthy Mama-friendly strawberry desserts to choose from, but I couldn’t resist sharing a new favorite recipe that reminds me of a dessert my Mom used to make. This Pink Strawberry Delight is light, refreshing, pretty and easy-peasy! A THM S without any special ingredients, it’s a budget friendly dessert that’s perfect for Easter, bridal and baby showers.

I used sour cream in this recipe, but you could also use Greek yogurt to lighten it up even more. You will need gelatin to set this dessert, but if you can’t afford Just Gelatin or the Great Lakes brand, 2 Tbsp of Knox unflavored gelatin will work just as well (minus the health benefits of a beef-based product).

I used xylitol as my sweetener in this recipe (it tastes the most like sugar to me, we don’t have pets, and I can find it locally), but you can easily use half the amount in Gentle Sweet instead, or a quarter of the amount in Super Sweet.

Yield: 9 servings

Pink Strawberry Delight | THM: S

Pink Strawberry Delight | THM: S

This Pink Strawberry Delight is light, refreshing, pretty and easy-peasy! A THM S without any special ingredients, it's a budget friendly dessert that's perfect for Easter, bridal and baby showers.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 4 hours 30 minutes
Total Time 5 hours


  • CRUST:
  • 4 Tbsp butter
  • 1 1/4 cup almond flour
  • 1 Tbsp xylitol (OR 1 1/2 tsp Gentle Sweet)
  • 1 cup whipping cream
  • 1 cup sour cream
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1 lb fresh strawberries
  • 1 1/2 Tbsp gelatin
  • 1/4 cup water
  • naturally sweetened whipped cream
  • fresh strawberries


  1. Pre-heat oven to 350 F. Melt butter and 1 Tbsp of xylitol together. Remove from heat and stir in almond flour. Press into an 8x8 or 9x9 baking dish. Bake for 12-15 minutes or until golden. Cool.
  2. For the filling, warm whipping cream, sour cream, and sweetener over medium-low heat until sweetener is dissolved. Do not boil. In the meantime, mash strawberries through a fine sieve. You should end up with approx. 1 1/2 cups of strawberry "juice" and 2-3 tbsp of pulp. Discard the pulp and add the remaining juice to the cream mixture.
  3. Soften gelatin in water in a separate bowl for 5 minutes. Scrape gelatin mixture into cream and stir until completely dissolved. Pour filling over crust and refrigerate for at least 4 hours or overnight.
  4. Optional: garnish with naturally sweetened whipped cream and berries.

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42 thoughts on “Pink Strawberry Delight | THM: S”

  1. I made this & it turned out great as far as texture goes. I love that it does not use cream cheese. Mine lacked much of a strawberry taste. I wonder if I could add strawberry extract (is there such a thing?) next time. Perhaps it’s too early in the season for tasty strawberries.

    • So delicious – reminds me of a strawberry chiffon pie! This at the TOP of my list for THM desserts! I made this last nite. I used red, ripe strawberries, mashed with an immersion blender & didn’t bother to sieve them. A few tweaks – I added 1/8 tsp. salt & 1/2 tsp.vanilla along with 1/2 tsp. cherry extract for a boost of flavor. I also did not use water to “bloom” the gelatin – instead I used 1/4 cup of extra mashed leftover strawberries (sit for 5 min.) and whisked well into the hot cream / sour cream / sugar mixture. I used 1 T plus 2 tsp. NOW brand of Gelatin – turned out perfect! Many Thanks for this recipe!

    • Yes Strawberry extract exists; I’ve found Watkins brand in my area. Else you could probably use a little unsweetened strawberry KoolAid or a Crystal light packet to up the flavor.

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