Adding some new texture to a traditional dessert.

Strawberry Shortcake With A Pretzel Crunch

Adding some new texture to a traditional dessert.

Who wouldn’t want some crunch in their dessert?

With Canada Day being this Friday, I wanted to come up with a quick, yet, festive dessert. Joe and I are finally moving to our new apartment this weekend and I still wanted to be able to celebrate Canada’s festivities despite being covered in sweat while mindlessly carrying around an endless amount of heavy boxes.

A strawberry shortcake was something that came to my mind but I didn’t want to bother making a cake (and turning on the oven for that long in this sweltering heat). For my take on a strawberry shortcake, I decided to go for a pretzel base, and stacked-on the toppings in a cute, stemless wine glass to give it some sophistication.

Strawberry Shortcake With A Pretzel Crunch
2 cups pretzel sticks

2 tablespoons melted butter

9 to 10 medium-sized strawberries (cut up into half an inch pieces)

Whipped cream

Yields: 2 servings

– Preheat the oven to 350 degrees F. In a food processor, chop up pretzel sticks until they because half-inch bits. In a large bowl, mix pretzels and melted butter until pretzels are evenly coated. Place on baking sheet and bake for 8 minutes.

– Once the pretzel mixture is cool, use it as the base layer in your serving glass or dish. Next, layer on your strawberries followed by the whipped cream. Repeat until glass or dish is full.

What are your plans for Canada Day?

Adding some new texture to a traditional dessert. Adding some new texture to a traditional dessert. Adding some new texture to a traditional dessert.

 

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