Mom’s Recipes – Strawberry Cream Cheese Pretzel Cake

My mom was a great cook. I sometimes wonder if she spent hours pouring over cookbooks when my brother and I were at school, searching for a new dessert she could whip up for after dinner that would have us groaning with delight. One of our absolute favorites was Mom’s Strawberry Cream Cheese Pretzel Cake recipe.

Strawberry Cream Cheese Pretzel Cake

My brother and I absolutely loved it when mom would make this pretzel cake, and it is so easily adaptable! You can use whatever fresh berries are in season, or substitute the fresh berries with frozen berries if you’d like to wake up your taste buds in the winter months. I’m sharing mom’s recipe with you below.

Mom's Strawberry Cream Cheese Pretzel Cake

Calories: 3597kcal


  • 2 and 2/3 cup broken pretzels
  • 3 tablespoons of sugar
  • 3/4 cup butter
  • 8 ounces cream cheese
  • 1 cup sugar
  • 1 small Cool-Whip
  • 1 large package strawberry jello
  • 1 pint fresh or frozen strawberries
  • 1 small Cool-Whip
  • Garnish with your choice of nuts if desired


  • Combine pretzels, butter and sugar together; press into a greased baking pan and bake at 350 degrees for 10 minutes. Let pretzel base cool.
  • Dissolve strawberry jello into two cups of boiling water. Add strawberries and refrigerate until spreadable.
  • Combine cream cheese and cup of sugar in large bowl, fold in one container Cool-Whip and spread on the cooled pretzel base.
  • Spread the strawberry mixture on top of the cream cheese mixture, top with the remaining container of Cool-Whip and then top with nuts if desired.


Keep refrigerated - if it lasts that long!

There are so many different ways that you can re-create this pretzel cake recipe. You can use different types of fruit and jello flavors – utilizing whatever berries are in season or other types of fruit. Have a play with it yourself and let us know what you create!

What is a favorite fresh berry treat from your childhood? Share it in the comments below with us.

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