Strawberry Pretzel Salad Parfaits
A stunning dessert, these Strawberry Pretzel Salad Parfaits put a creamy new spin on the classic strawberry pretzel salad. Featuring layers of flavor infused freshly whipped cream, buttery cinnamon pretzels, and ripe berries- it’s a dessert destined to impress.
This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
You can bet your bottom dollar your social media feeds will be filled with gorgeous pictures of everyone you know, or ever met, picking fresh strawberries from the local patches. If you love strawberries as much as I do, this isn’t the problem it may sound like. In fact, it’s not a problem for us at all!
Ingredients
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.