Strawberry-Pretzel Trifles

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Strawberry-Pretzel Trifles

Cara Keller, Staff Writer

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The sun is shining, the flowers are blooming, and with summer just around the corner, looking for the perfect party dessert seems stressful.  Trying to please everyone’s picky and critical preferences is so difficult, but not anymore. These Strawberry-Pretzel Trifles are sure to do the trick!  A fun snack that both kids and adults will love, these trifles are a refreshing option for an outdoor party. They are an easy and fun to make with the little ones.  So take a break from cramming for Finals, and try this delicious treat that is sure to liven up those taste buds.

Total Time: 1 hour 10 minutes

Serving Size: 6-8 servings


  • For the strawberries:
    • 2 pints of strawberries, cut in half (about 6 cups)
    • ¾ cup of confectioners sugar
    • 1 tablespoon of fresh lemon juice
  • For the crumble:
    • 1 stick of melted unsalted butter (plus more for the pan)
    • 3 ½ cups of small pretzel twists
    • 1 large egg white
    • ⅓ cup of confectioners sugar
    • 1 tablespoon of flour
    • Kosher salt
  • For the cream:
    • 2 8-ounce packages of cream cheese, at room temperature
    • 1 cup of confectioners sugar
    • 1 teaspoon of vanilla extract
    • 1 ¼ cups of cold heavy cream


To make the strawberries:

  1. Place 4 cups of strawberries and ¾ cup of confectioners sugar into a large pan over a stovetop with medium heat.
  2. Cook and stir frequently until it begins to bubble.
  3. Turn up the heat to medium high.
  4. Continue stirring until the strawberries are soft and thick enough to coat the back of a spoon.  (about 15 minutes)
  5. Turn off the heat and add 2 cups of strawberries and the lemon juice and stir.
  6. Allow it to cool then place into a container with a cover.
  7. Let it refrigerate at least 1 hour, preferably overnight.

To make the crumble: (do this while the strawberries are cooling)

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Butter a round cake pan.
  3. Place 3 cups of small pretzels, the melted butter, egg white, confectioners sugar, flour and ¼ of teaspoon of Kosher salt in a food processor.
  4. Beat until a damp dough forms.
  5. Place the dough evenly into the pan.
  6. Smash the rest of the ½ cup of pretzels into small pieces and crush them into the dough.
  7. Bake for 25-30 minutes, until it turns gold.
  8. Place onto a cooling rack, let cool (in the pan), and break into fun-size pieces.

To make the cream:  (right before serving)

  1. Mix the cream cheese, confectioners sugar and vanilla into a big bowl with a hand mixer on medium-high speed for about 2 minutes until it becomes smooth.
  2. Pulse the heavy cream in another bowl with the hand mixer on medium-high speed for about 3 minutes until soft crests form.
  3. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the rest.

To serve:

  1. Layer the cream, crumble and strawberry mixtures into individual glasses or bowls.
  2. Garnish the top with crumble and fresh strawberries.
  3. Cover and chill for at least 1 hour but at most 6 hours.




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