Introduction

This Strawberry Dessert Salad is a delightful combination of creamy, sweet, and crunchy textures that make a perfect treat for any occasion. Fresh strawberries blend beautifully with a luscious cream cheese mixture and a crunchy pecan-pretzel topping. It’s easy to prepare and sure to impress your guests.

A white bowl filled with a creamy white mixture that appears soft and fluffy, mixed with small pieces of bright red strawberries and some darker brown nut pieces scattered on top. Around the edges of the bowl, large slices of fresh strawberry with a vibrant red color and visible seeds are arranged, creating a colorful border. The white creamy base contrasts with the red strawberries and brown nuts, making the dish look fresh and tasty. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (1 package) cream cheese, softened
½ cup sugar
1 tsp vanilla
8 oz whipped topping
1 cup pretzels, chopped
½ cup pecans, chopped
¾ cup brown sugar
¾ cup melted butter
2–3 cups strawberries, diced

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash and dice the strawberries, then set them aside.
Step 2: In a bowl, combine the chopped pretzels and pecans with melted butter and brown sugar. Spread this mixture evenly on a parchment paper-lined cookie sheet with edges to prevent dripping.
Step 3: Bake the topping for 7–9 minutes, watching carefully to avoid burning. Once golden, remove from the oven and let it cool completely.
Step 4: While the topping cools, beat the softened cream cheese, sugar, and vanilla together until fluffy. Gently fold in the whipped topping until fully combined.
Step 5: Just before serving, fold the diced strawberries and the cooled pretzel-pecan crunch gently into the cream cheese mixture. Serve immediately and enjoy!

Tips & Variations

For extra flavor, try adding a splash of almond extract to the cream cheese mixture.
Substitute walnuts for pecans if preferred or to change the nutty flavor profile.
Use fresh frozen strawberries, thawed and drained, if fresh berries are not in season.
Make sure the pretzel-pecan topping is completely cool before folding it in to keep it crunchy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, it’s best eaten fresh as the pretzel crunch can soften over time. No reheating is recommended.

How to Serve

The image shows a bowl filled with a pink creamy salad made from whipped cream mixed with small cubes of light pink gelatin. The salad is topped with fresh red strawberries, some cut into halves and quarters, scattered evenly over the creamy mixture. The bowl is white and sitting on a white marbled surface, with a small container of whole strawberries blurred in the background. The texture of the salad looks fluffy and light, with the strawberries adding a fresh and colorful touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dessert in advance?

You can prepare the cream cheese mixture and the crunch topping ahead of time, but it’s best to combine everything just before serving to keep the crunch crisp.

Can I use a different fruit instead of strawberries?

Yes, you can replace strawberries with other berries like blueberries or raspberries, or even diced peaches for a different twist.

Strawberry Dessert Salad Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

Strawberry Dessert Salad is a delightful, sweet treat combining creamy whipped cream cheese, fresh strawberries, and a crunchy pecan-pretzel topping. This no-bake salad-style dessert balances luscious textures and flavors, making it perfect for parties, potlucks, or a refreshing summer treat.

Author: Elias
Prep Time: 15 minutes
Cook Time: 7-9 minutes
Total Time: 25 minutes
Yield: 6–8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cream Cheese Mixture

8 oz or 1 package cream cheese, softened
½ cup sugar
1 tsp vanilla extract
8 oz whipped topping

Crunchy Topping

1 cup pretzels, chopped
½ cup pecans, chopped
¾ cup brown sugar
¾ cup melted butter

Fruit

2–3 cups strawberries, diced

Instructions

Preheat the Oven: Set your oven to 400°F (204°C) to prepare for toasting the topping ingredients.
Prepare Strawberries: Wash and dice the strawberries, then set them aside until ready to fold into the dessert.
Make the Crunchy Topping: In a bowl, combine chopped pretzels and pecans with melted butter and brown sugar. Spread this mixture evenly on a parchment-lined cookie sheet with edges to avoid butter drips during baking.
Bake the Topping: Place the cookie sheet in the preheated oven and bake for 7-9 minutes. Monitor closely to prevent burning; the topping should be toasted but not darkened excessively. Remove from oven and allow to cool completely.
Prepare the Cream Cheese Mixture: In a mixing bowl, whip the softened cream cheese, sugar, and vanilla extract together until fluffy and smooth. Gently fold in the whipped topping to maintain an airy texture.
Combine Ingredients: Once the crunchy topping has cooled completely, fold it along with the diced strawberries into the cream cheese mixture carefully to keep the topping crunchy and the strawberries fresh.
Serve and Enjoy: Serve immediately or chill briefly. Enjoy this refreshing strawberry dessert salad as a perfect fruity and crunchy treat.

Notes

Make sure the topping has cooled completely before folding into the cream cheese mixture to retain its crunchiness.
You can substitute pecans with walnuts or almonds for a different nutty flavor.
This dessert is best served fresh, but can be refrigerated for up to 1 day.
To keep the dessert dairy-free, use a dairy-free cream cheese and whipped topping alternative.
Chilling the dessert briefly before serving can help it firm up slightly for easier portioning.

Keywords: strawberry dessert salad, creamy dessert, fruit salad, pretzel pecan topping, no-bake dessert, easy party dessert