Strawberry Pretzel Salad Recipe

I created a Strawberry Pretzel Salad as a Gluten Free Dairy Free Dessert that pairs a pretzel crust with a dairy-free filling and a strawberry topping for an unexpected take on a classic.

I never thought a Strawberry Pretzel Salad could be this bold and simple. Inspired by Shalan Trotz Premo, Studioist, I made a version that is Gluten Free, Dairy Free and oddly addictive.

Crunchy gluten free pretzels meet a bright layer of fresh strawberries and the whole thing flips expectations on its head. If you hunt Salad Recipes Gluten Free or crave a Gluten Free Dairy Free Dessert that doesnt feel like compromise, this is for you.

It’s one of those Easy Gluten Free Desserts people ask about at parties and then try to guess how I pulled it off. Youll want a second slice.

Why I Like this Recipe

* I love the contrast between crunchy and silky textures, it’s like every bite’s interesting
* It tastes fancy but is actually simple so I look like I tried way harder than I did
* People always ask for seconds and take pics which makes me proud and a lil smug
* I can tweak the flavors real easy depending on the season or whatever I have in the fridge

Ingredients

• Pretzels: Crunchy salty base adds fiber and carbs, helps cut the sweetness in each bite.
• Granulated sugar: Pure sweetener mostly simple carbs boosts flavor but adds calories quickly.
• Dairy free butter or coconut oil: gives fat for texture and richness, adds calories.
• Dairy free cream cheese: Creamy tang provides fat and some protein makes the middle smooth and rich.
• Powdered sugar: Super fine sugar sweetener that lightens texture mainly adds simple carbs and sweetness.
• Strawberry gelatin: Gives glossy bright red sweetness and structure mostly sugar with artificial flavor.
• Fresh strawberries: Adds natural sweetness and vitamin C some fiber tart notes refresh the dessert.

Ingredient Quantities

• 2 cups gluten-free pretzels, finely crushed
• 3 tablespoons granulated sugar
• 6 tablespoons dairy-free butter, melted (or coconut oil)
• 8 oz dairy-free cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz dairy-free whipped topping, thawed (about 1 cup)
• 2 (3-ounce) packages strawberry gelatin
• 2 cups boiling water
• 2 cups cold water
• 2 cups fresh strawberries, hulled and sliced

How to Make this

1. Preheat oven to 350 F. Put 2 cups gluten-free pretzels in a zip bag and crush them fine with a rolling pin or pulse in a food processor, mix with 3 tablespoons granulated sugar and 6 tablespoons melted dairy-free butter (or coconut oil) until crumbs hold when pinched.

2. Press the pretzel mixture firmly into the bottom of a 9×13 pan to form an even crust, bake 8 to 10 minutes till golden, then cool completely on a rack. If crust seems too dry add another tablespoon of melted butter next time, pressing hard helps it stick.

3. While the crust cools beat 8 oz dairy-free cream cheese until smooth, add 1 cup powdered sugar and 1 teaspoon vanilla extract and mix well, taste and adjust sugar if you want it sweeter.

4. Fold in 8 oz dairy-free whipped topping (about 1 cup) gently until light and fluffy, don’t overmix or it will deflate, then spread the cream cheese layer evenly over the cooled pretzel crust.

5. In a heatproof bowl dissolve 2 (3-ounce) packages strawberry gelatin into 2 cups boiling water, stir until fully dissolved.

6. Add 2 cups cold water to the gelatin, then chill in the fridge about 20 to 30 minutes until it starts to thicken but is not set solid, this prevents the gelatin from melting the cream layer.

7. Stir 2 cups hulled, sliced fresh strawberries into the slightly thickened gelatin and pour gently over the cream layer, pour slowly and try to distribute strawberries evenly so they don’t all float to one side.

8. Refrigerate at least 4 hours or overnight until completely set, slice with a wet knife for clean edges, keep covered in the fridge.

Equipment Needed

1. 9×13 baking pan
2. Mixing bowls, a large and a medium one
3. Measuring cups and spoons for dry and wet ingredients
4. Food processor or zip-top bag and rolling pin to crush pretzels
5. Electric hand mixer or sturdy whisk to beat the cream cheese
6. Rubber spatula and wooden spoon for folding and spreading
7. Heatproof bowl plus kettle or saucepan to boil water and dissolve gelatin
8. Knife and cutting board for hulling and slicing strawberries, plus a towel to wet the knife for clean cuts

FAQ

Strawberry Pretzel Salad Recipe Substitutions and Variations

• 2 cups gluten-free pretzels, finely crushed: swap with 2 cups crushed gluten-free graham crackers or 2 cups crushed regular pretzels if gluten isnt an issue. For a nuttier crust try 1 1/2 cups finely chopped pecans or almonds plus 1/2 cup crushed crackers to help bind.
• 6 tablespoons dairy-free butter, melted: use 6 tbsp melted unsalted butter if dairy is fine for you. If you still want dairy-free but not coconut flavor, use 6 tbsp refined coconut oil or 6 tbsp neutral vegetable oil plus 1 tsp cornstarch to help it set.
• 8 oz dairy-free cream cheese, softened: swap with 8 oz regular cream cheese, or for a vegan option blend 12 oz silken tofu with 1 tbsp lemon juice and a pinch of salt until smooth. Cashew cream (1 cup soaked cashews, blended) also works great.
• 2 (3-ounce) packages strawberry gelatin: use 2 cups fresh strawberry puree with 2 tsp unflavored gelatin (bloomed then dissolved in hot water) for a fresher taste, or use about 1 1/2 to 2 tsp agar powder boiled with 2 cups juice for a vegan set. Adjust sugar to taste.

Pro Tips

– Crush the pretzels as fine as you can and press them really hard into the pan, use the bottom of a measuring cup to tamp it down, if it still falls apart next time add an extra tablespoon of melted butter. Chill the crust a bit before layering so it firms up and doesn’t get soggy.

– Make sure the dairy-free cream cheese is very soft, beat it until totally smooth or you’ll get lumps, then fold in the whipped topping gently with a spatula. Don’t overmix or the filling will go flat, and if it tastes a bit bland add a touch more powdered sugar or vanilla to brighten it.

– Cool the gelatin until it’s syrupy not set, then stir the berries in and pour very slowly over the filling, or place the strawberries on the filling first and spoon the gelatin over the back of a spoon so they don’t all float to one side. If your berries are extra juicy pat them dry so they don’t water down the gelatin.

– For clean slices and best texture chill it overnight, slice with a knife dipped in hot water and wiped between cuts, and keep the bars well covered in the fridge. If you want a crisper barrier between crust and filling try brushing the cooled crust lightly with melted dairy-free chocolate or coconut oil, it helps stop moisture seeping in.