Strawberry Pretzel Salad is a delightful blend of sweet, salty, and creamy textures that’s as fun to make as it is to eat. With a crunchy pretzel crust, velvety cream cheese layer, and juicy strawberry topping, every bite is a symphony of flavors. Ready in just 15 minutes of prep, this dish is perfect for potlucks or family gatherings, offering a refreshing twist on traditional desserts.
After a quick 20-minute bake and a 4-hour chill, this salad transforms into a cool, indulgent treat that’s both satisfying and light. The vibrant strawberries add a burst of freshness, while the rich cream cheese filling balances the salty pretzel base. It’s a crowd-pleaser that’s sure to leave everyone asking for seconds!
Ingredients for Strawberry Pretzel Salad
- Crust:
- 2 ¼ cups (230 g) finely crushed pretzels (about 5 ½ cups whole pretzels)
- ¾ cup (170 g) salted butter, melted
- 2 Tablespoons (25 g) granulated sugar
- 2 Tablespoons (25 g) brown sugar, firmly packed
- Strawberry Topping:
- ⅓ cup (67 g) granulated sugar
- 1 Tablespoon cornstarch
- 2 lbs (908 g) strawberries, hulled and sliced
- 1 Tablespoon lemon juice
- ½ Tablespoon butter (salted or unsalted)
- Filling:
- 1 ½ cups (360 ml) heavy cream
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 8 oz (226 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
Step-by-Step Instructions
- Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a medium-sized bowl, combine crushed pretzels, melted butter, granulated sugar, and brown sugar. Mix until well combined and pretzels are thoroughly moistened.
- Press the mixture firmly and evenly into the bottom of a 13”x9” pan.
- Bake on the center rack for 12 minutes. Remove and let cool completely.
- Make the Strawberry Topping:
- In a small saucepan, whisk together sugar and cornstarch.
- Add half of the strawberries and lemon juice, stirring to combine.
- Cook over medium/low heat until berries release their juices. Increase heat to medium and cook, stirring constantly, until thickened (mixture will coat the back of a spoon).
- Remove from heat, add remaining strawberries and butter, and stir until butter melts. Set aside to cool.
- Prepare the Filling:
- In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form. Set aside.
- In a separate medium-sized bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture until combined, smooth, and creamy.
- Assemble the Salad:
- Spread the filling evenly over the cooled pretzel crust, ensuring it reaches the edges of the pan.
- Spread the slightly cooled strawberry topping evenly over the filling.
- Cover with plastic wrap and refrigerate for at least 3-4 hours (or overnight) before serving.
- Tip: For neater slices, chill in the freezer for 10-30 minutes before cutting.
Perfect Pairings: Serving Suggestions
Strawberry Pretzel Salad is a delightful dessert that pairs wonderfully with a variety of dishes. Serve it alongside a grilled chicken salad or BBQ ribs for a sweet and savory contrast. For a brunch twist, pair it with mimosas or iced tea. It’s also a crowd-pleaser at potlucks—just bring a spatula for easy serving!
Keep It Fresh: Storage Tips
Store your Strawberry Pretzel Salad in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, freeze individual slices in freezer-safe containers for up to 1 month. Thaw in the fridge overnight before serving. Avoid leaving it at room temperature for too long to keep the layers intact.
Mix It Up: Recipe Variations
Customize this recipe to suit your taste! Swap strawberries for raspberries or blueberries for a different fruity twist. For a nuttier crust, add chopped pecans to the pretzel mixture. If you’re feeling adventurous, try a chocolate drizzle over the top for a decadent finish.
Quick Tips for Neat Slices
To achieve clean, picture-perfect slices, chill the salad in the freezer for 10-30 minutes before cutting. Use a sharp knife dipped in hot water and wiped dry between cuts. This ensures the layers stay distinct and the crust doesn’t crumble.
Essential Equipment You’ll Need
Make sure you have a 13”x9” baking pan for the crust and a stand mixer or hand mixer for the whipped cream and cream cheese filling. A small saucepan is perfect for the strawberry topping, and a spatula will help spread the layers evenly. Don’t forget a sharp knife for slicing!
Strawberry Pretzel Salad
Ingredients
Crust
- 2 ¼ cups finely crushed pretzels this is about 5 ½ cups whole pretzels (see note)
- ¾ cup salted butter melted
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar firmly packed
Topping
- ⅓ cup granulated sugar
- 1 Tablespoon cornstarch
- 2 lbs strawberries hulled and sliced
- 1 Tablespoon lemon juice
- ½ Tablespoon butter salted or unsalted
Filling
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese softened
- ½ cup granulated sugar
Instructions
- Preheat oven to 375F (190C).
- In a medium-sized bowl combine crushed pretzels, butter, and sugars and mix together until well combined and pretzels are thoroughly moistened.
- Press pretzel mix firmly and evenly into the bottom of 13”x9” pan.
- Transfer to center rack of 375F (190C) oven and bake for 12 minutes. Remove and allow crust to cool completely before adding the filling, but in the meantime you can prepare the strawberry topping.
- In a small saucepan, whisk together sugar and cornstarch. Add half of the strawberries and the lemon juice, stir to combine.
- Cook mixture on stovetop over medium/low heat until berries release their juices. Increase heat to medium and cook/boil, stirring constantly, until mixture is thickened (spatula will leave a brief trail through the mixture, it will coat the back of a spoon, see video for visual reference).
- Remove from heat and add remaining strawberries and butter, stir until butter has melted and strawberries are evenly mixed throughout. Set aside and allow to cool completely before making the filling and assembling the “salad”.
- Combine heavy cream, powdered sugar, and vanilla extract in a large mixing bowl and use an electric mixer to beat until thick, fluffy, and stiff peaks form. Set aside.
- In a separate, medium-sized bowl, use an electric mixer (you can use the same “dirty” beaters from the whipped cream!) to beat together cream cheese and granulated sugar until smooth and creamy.
- Add whipped cream to the cream cheese mixture and fold together until mixture is combined, smooth, and creamy.
- Spread mixture evenly over cooled pretzel crust. Be sure to spread all the way to the edges of the pan (so the next layer can’t soak into the pretzel layer and make it soggy). Set aside.
- Spread prepared, slightly cooled strawberry mixture evenly over the filling. Cover with plastic wrap and set in refrigerator to chill for at least 3-4 hours (or overnight) before serving. Serving tip! This strawberry pretzel salad does not cut as neatly as its Jell-o counterpart so slicing can be a bit messy. For neater slices, chill the pretzel salad in the freezer for 10-30 minutes before slicing.