Strawberry Pretzel Salad (Paleo, Gluten Free, Dairy Free)

This grain-free, gluten-free, dairy-free, and refined sugar-free Strawberry Pretzel Salad is a delicious and paleo-ish twist on this classic American dessert!

What is strawberry pretzel salad?

I wholeheartedly admit that I had never heard of a strawberry pretzel salad before a few weeks ago—and when I did learn about it, I was properly intrigued.

This surprisingly popular dessert (which is decidedly not an actual salad) magically combines sweet, salty, creamy, and tart flavors. It’s typically made with a butter- and sugar-infused pretzel crust, a middle layer consisting of a mixture of cheesecake-like cream cheese and a whipped topping (e.g., Cool Whip or whipped cream), and topped with strawberry-flavored Jell-O.

A crowd-pleasing favorite in the southern United States and across the Midwest, this dish is famously known as the “Queen of Jell-O Salads.” Often found at potlucks, picnics, church functions, and holiday gatherings, strawberry pretzel salad has its origins in a mid-20th century Jell-O cookbook. Apparently, in the 1950s, anything with Jell-O in it was referred to as “salad” for some reason. It‘s kind of like when my son stuffs his mouth with french fries and insists he’s eating vegetables…

A healthier strawberry pretzel salad

At this point, you might be wondering why I—a paleo internet person—became obsessed with making a version of this dessert that’s grain-free, gluten-free, refined sugar-free, and dairy-free. Here’s the thing: one of my childhood favorite desserts is ambrosia—another 1950s “dessert salad”—that combines tangy fruit with a creamy dressing. To me, ambrosia and strawberry pretzel salad are two species within the same delicious genus. How could I resist making this?

After days of testing, I managed to create this super tasty recipe. My version combines a crunchy grain-free pretzel crust, a creamy middle layer made with soaked cashews and coconut cream, and the top is crowned with sliced strawberries encased in a sweet, homemade strawberry gelatin.

My whole family loved my paleo-ish take on strawberry pretzel salad—including my finicky parents and in-laws. In fact, they gave it the highest praise utterable from an older Chinese person: “Not too sweet!” I almost swooned.

Tips for making the best paleo-ish strawberry pretzel salad

• Take your time! Yes, you will need to plan ahead and give yourself about 2 days to make this dessert ’cause you have to wait for the creamy layer to solidify in the freezer (at least 6 hours) and the top layer takes an additional 4 hours to gelatinize. If you rush it, the layers will combine together and you won’t get three distinct layers. Don’t worry: it’ll still taste great, but the dessert will be ugly-delicious.
• Buy the grain-free pretzels and strawberry juice. Part of the appeal of strawberry pretzel salad is that it’s such an easy dish to throw together. That’s why I buy pre-made grain-free pretzels and strawberry juice. They’re easiest to find online. I tried making my own strawberry juice to use in this recipe but after adding gelatin, the end product ended up kind of chunky-gooey and more reminiscent of a wobbly jam than a clear gel.
• Use a premium canned coconut cream to ensure the creamiest filling. The brands I like best are Aroy-D, Let’s Do Organic, New Seasons Market’s in-house brand, and Whole365 brand. Although you can use full-fat coconut milk, I’ve found that canned coconut cream is ideal for this recipe because the resulting filling is creamier and the bars hold their shape better. Do not use Cream of Coconut (found in the liquor section)—it’s a totally different ingredient, and it’s waaay too sweet!
• A powerful blender will ensure a creamy and silky texture. Similar to my other dairy-free desserts that use soaked cashews, the filling for this recipe should be blended in a high-powered blender like my trusty Vitamix 5200.
• Freeze the bars to set the cheesecake layer properly. The creamy middle will not set properly in the refrigerator so you definitely need to chill this dessert in the freezer before adding the strawberry-and-gelatin layer. The good news is the gelatin will set in about the same amount of time as it takes for the creamy middle to soften to the proper consistency.

How to make a paleo-ish strawberry pretzel salad

Make the crust

Heat the oven to 375°F with the rack in the middle.

Place the pretzels in a gallon-sized zip top plastic bag and use a meat pounder or rolling pin to crush them.

You can also place the pretzels in a food processor and pulse them a few times until they’re broken up into small pieces, but make sure they aren’t pulverized into a powder.

Next, whisk together the melted coconut oil and maple syrup in a large mixing bowl.

Stir in the crushed pretzels, making sure they get evenly coated.

Add the crust into the bottom of a greased or parchment-lined 8 x 8-inch baking dish.

Use an offset spatula to press the crust into an even layer that covers the bottom completely.

Pop the pan in the oven and bake for 10 minutes or until the crust is golden brown and holds together.

Cool the crust on a wire rack to room temperature.

Make the dairy-free cream cheese layer

In a high-powered blender, combine the soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla, and Diamond Crystal kosher salt. Blend until silky smooth.

Chill the filling in the fridge for about 30 minutes or in an ice bath until it’s no longer super liquidy or warm. (If the filling is too watery or warm, it can break up the pretzel crust when you pour it on top).

Carefully pour the cream cheese filling onto the cooled pretzel crust.

If there are lots of air bubbles on top of the faux cheesecake layer, use a toothpick to pop them.

Cover the pan with a silicone lid, aluminum foil, or plastic wrap and freeze it for at least 6 hours or until solid.

Make the strawberry jello layer

Sprinkle the gelatin into a bowl filled with 2 tablespoons of water. Mix to combine and set aside to bloom (about 5 minutes).

In a small saucepan, heat up the strawberry juice and honey over medium heat until simmering. Stir well to combine.

Take the strawberry juice off the heat and whisk in the hydrated gelatin. Pour the strawberry jello mixture into a liquid measuring cup and cool to room temperature.

Assemble the strawberry pretzel salad

Take the pan out of the freezer and arrange the sliced strawberries in a single layer on top of the solidified creamy layer.

Pour the cooled strawberry gelatin mixture on top of the strawberries.

Chill the strawberry pretzel salad in the refrigerator until the top layer solidifies, about 4 hours and up to a day in advance.

Slice into squares and enjoy!

Frequently Asked Questions

More paleo strawberry desserts

• Strawberry Muffins
• Cheesecake Stuffed Strawberries
• No Bake Strawberry Cheesecake Bars
• Strawberry Banana Ice Cream
• Panna Cotta with Strawberry Balsamic Compote
• Lava Flow Ice Pops