Strawberry Pretzel Salad
ID: fc474d79...
A delicious from-scratch version of the classic strawberry pretzel salad, made without gelatin or store-bought whipped topping. It features a salty-sweet, crunchy pretzel crust, a rich and fluffy cream cheese layer, and a fresh, glossy strawberry topping.
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🍳 Cooking Flow
Combine and press pretzel crust ingredients into a 9x13 dish, then bake at 375°F (190°C) for 12 minutes and cool. → Simmer half of the strawberries with sugar, cornstarch, and lemon juice until thickened, then stir in the remaining strawberries and butter and cool. → Whip heavy cream with powdered sugar and vanilla, then gently fold into beaten cream cheese and sugar. → Spread cream cheese filling completely to the edges of the cooled crust, top with the cooled strawberries, and chill for 3-4 hours.
Cooking Steps
Brief Cooking Order
Combine and press pretzel crust ingredients into a 9x13 dish, then bake at 375°F (190°C) for 12 minutes and cool. → Simmer half of the strawberries with sugar, cornstarch, and lemon juice until thickened, then stir in the remaining strawberries and butter and cool. → Whip heavy cream with powdered sugar and vanilla, then gently fold into beaten cream cheese and sugar. → Spread cream cheese filling completely to the edges of the cooled crust, top with the cooled strawberries, and chill for 3-4 hours.
Introduction
A delicious from-scratch version of the classic strawberry pretzel salad, made without gelatin or store-bought whipped topping. It features a salty-sweet, crunchy pretzel crust, a rich and fluffy cream cheese layer, and a fresh, glossy strawberry topping.
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a medium bowl, combine the crushed pretzels, melted butter, granulated sugar, and brown sugar. Mix together thoroughly until the pretzels are well coated and moistened.
Step 3
Press the pretzel mixture firmly and evenly into the bottom of a 9x13-inch baking dish.
Step 4
Bake the crust in the center rack of the preheated oven for 12 minutes, then remove and let it cool completely.
Step 5
In a medium saucepan off the heat, whisk together ⅓ cup of granulated sugar and 1 tablespoon of cornstarch. Add half of the sliced strawberries and 1 tablespoon of lemon juice, and stir to combine.
Ingredients List
Important Notes
It is vital to spread the cream cheese layer all the way to the edges of the pan to seal the pretzel crust. This keeps the strawberry layer from leaking down and making the pretzels soggy.
Make sure the baked pretzel crust and the cooked strawberry topping are completely cooled to room temperature before assembling to prevent the cream cheese layer from melting.
Because this recipe is made without gelatin, it cuts softer than traditional versions. For cleaner, neater slices, place the dessert in the freezer for 10 to 30 minutes before serving.
Always use block-style cream cheese and ensure it is properly softened to room temperature to prevent a lumpy filling.
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