These Strawberry Pretzel Salad Parfaits #SummerDessertWeek are the ultimate no-bake summer treat, combining sweet, salty, creamy, and crunchy textures in every single bite. I’ve perfected this recipe through extensive testing to ensure the layers hold beautifully, making them ideal for picnics and potlucks. The result is a stunning, make-ahead dessert that’s as impressive as it is delicious.

Strawberry Pretzel Salad Parfaits

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

12–14 fresh strawberries, washed with tops cut off, and diced
2 tsp Dixie Crystal's granulated sugar
1 1/2 cups mini pretzels
2 tbsp butter, melted
scant 1/8 tsp cinnamon
1 cup heavy whipping cream
2 tbsp Dixie Crystal's light brown sugar
1/8 tsp Adam's Extract vanilla extract
1/8 tsp Adam's Extract imitation strawberry extract

Instructions

Add the strawberries to a bowl. Sprinkle the sugar over top, stirring to coat. Refrigerate the strawberries for 30 minutes. Don't skip this step, the sugar helps them release their natural sugar and juices.

Pulse the pretzels in a food processor, just until broken into small pieces- but NOT pulverized. We want some crunch and that means some chunks. Add the melted butter and cinnamon, pulsing another time or two- just until evenly combined.
In the bowl of a stand mixer, whip the cream just until stiff peaks have formed. Don't over mix, or you'll end up with butter instead. Using a whisk, stir in the brown sugar and extracts until evenly combined.

In your cups, add a layer of the cream mixture, strawberries, then pretzels. Repeat. Top each cup off with a bit of whipped cream, and a slice of strawberry and a pretzel. Serve immediately.

🍳

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Strawberry Pretzel Salad Parfaits Recipe