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Strawberry Desserts with Pretzel Crust

Strawberry Desserts with Pretzel Crust

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  • Author: Charlene
  • Prep Time: 20 minutes
  • Cool Time: 3 hours
  • Cook Time: 10 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 9 slices 1x
  • Category: dessert
  • Method: Baking, Chilling
  • Cuisine: American
  • Diet: Vegetarian

Description

A delightful strawberry pretzel salad featuring a crunchy pretzel crust, creamy filling, and a fruity gelatin layer.

Ingredients

Scale
  • 2 cups (110g) small salted pretzels, crushed but still chunky
  • ¼ cup (45g) brown sugar
  • ½ cup (113g) unsalted butter, melted
  • 8 oz (227g) cream cheese, room temperature, full-fat
  • ¼ cup (25g) powdered sugar
  • 1 tsp vanilla extract, pure
  • 1 ½ cups (12 oz / 355ml) heavy cream
  • 6 oz (170g) strawberry-flavored gelatin powder
  • 2 cups (16 oz / 475ml) boiling water
  • 1 lb (450g) fresh strawberries, sliced

Instructions

  1. Step 1: Preheat the Oven: Set your oven to 350°F (177°C). Preheating to this temperature ensures a nicely baked pretzel crust that holds together well for slicing.
    Step 1
  2. Step 2: Crush the Pretzels: Pulse the pretzels and brown sugar together in a food processor until combined but still chunky. Avoid pulverizing into a powder; some texture is ideal for a crunchy crust.
    Step 2
  3. Step 3: Mix in Melted Butter: Add the melted unsalted butter to the pretzel mixture and pulse a few more times until it looks evenly moistened with a wet sand texture. This binds the crust nicely.
    Step 3
  4. Step 4: Press into the Dish: Firmly press this crust mixture evenly into the bottom of the parchment-lined 8×8 inch baking dish. An even, compact layer helps maintain structure beneath the filling.
    Step 4
  5. Step 5: Bake the Crust: Bake in the preheated oven for 10 minutes, or until golden brown. This step develops flavor and a crisp texture. Remove and let cool completely to prevent sogginess in the next layer.
    Step 5
  6. Step 6: Beat the Cream Cheese: In a mixing bowl, use a hand mixer to beat the room-temperature cream cheese, powdered sugar, and vanilla extract together until smooth and lump-free. Room temperature cream cheese blends easier and results in a creamy texture.
    Step 6
  7. Step 7: Add Heavy Cream: Pour the heavy cream into the cream cheese mixture and beat until fully combined and smooth. Avoid overbeating to maintain creamy stability without excess air.
    Step 7
  8. Step 8: Layer Over Crust: Spread the cream cheese mixture evenly over the completely cooled pretzel crust. An even layer ensures balanced texture and flavor in every bite.
    Step 8
  9. Step 9: Chill to Set: Refrigerate the layered crust and cream cheese mixture for at least 1 hour. This chilling firms up the layers and improves slicing consistency.
    Step 9
  10. Step 10: Dissolve the Gelatin: In a medium bowl, stir the strawberry gelatin powder into 2 cups of boiling water until fully dissolved. This ensures a smooth, jiggly gelatin layer.
    Step 10
  11. Step 11: Thicken the Gelatin: Refrigerate the gelatin mixture for about 30 minutes or until it thickens to the consistency similar to raw egg whites. This visual cue means it is ready to hold the fruit without sinking.
    Step 11
  12. Step 12: Fold in Strawberries: Gently fold the sliced strawberries into the thickened gelatin 4-5 times to distribute fruit evenly while preserving the strawberries’ shape. Folding rather than stirring avoids breaking the fruit.
    Step 12
  13. Step 13: Pour Over Cream Cheese: Slowly pour the strawberry and gelatin mixture over the chilled cream cheese layer. Pour carefully to avoid disturbing the cream cheese layer and keep neat, defined layers.
    Step 13
  14. Step 14: Chill Again: Refrigerate the assembled dessert for 2 to 4 hours until the gelatin top layer is fully set. Longer chilling results in firmer slices that hold shape well.
    Step 14
  15. Step 15: Slice and Serve: After chilling, slice into square servings and serve chilled.
    Step 15

Notes

  • Room Temperature: Keep the salad in an airtight container at room temperature for up to 1 day. Avoid heat and direct sunlight to maintain texture and flavor.
  • Refrigeration: Store in an airtight container and refrigerate for up to 5 days. Cover tightly to prevent absorption of other odors.
  • Freezing: Wrap well with plastic wrap and place in a freezer-safe container. Freeze for up to 2 months and thaw in the refrigerator before serving.
  • Ensure full ½ cup (113g) melted butter is added to bind the pretzel crust fully and prevent crumbling.
  • Always use cream cheese at room temperature (about 30 minutes out of the fridge) for a smooth, lump-free mixture.
  • Dissolve gelatin completely in boiling water (2 cups / 475ml) to avoid the layer not setting properly.
  • Fold strawberries gently into gelatin at least 4-5 times to maintain fruit integrity and even distribution.
  • Chill for at least 2 hours after pouring the gelatin layer; longer chilling improves the texture and sliceability.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 40g
  • Sodium: 600mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 65mg

Find it online: https://www.bakeitwell.com/strawberry-pretzel-salad/

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