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Strawberry Shortcake Pretzels

Strawberry shortcake pretzels with chocolate and white chocolate-dipped pretzels, topped with crushed strawberry cake crumbs and a whipped cream swirl. Each pretzel is finished with a strawberry slice and chilled until set for an easy snackable dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
refrigerate 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

pretzels
  • 24 pretzel rods
chocolate coating
  • 8 oz white chocolate melted
  • 8 oz dark chocolate melted
strawberry shortcake topping
  • 1 box strawberry cake mix baked and crushed into fine crumbs
  • 8 oz whipped topping thawed
  • 1 fresh strawberry slices for garnish
  • 1 sprinkles optional

Equipment

  • 1 sheet pan

Method
 

Bake and prep the strawberry crumbs
  1. Bake the strawberry cake mix according to package directions, then cool completely and crush into fine crumbs. Keep the crumbs dry so the topping stays pipeable.
Dip pretzels in chocolate
  1. Melt the dark chocolate and dip half of each pretzel rod, then place on parchment paper to stand upright. Let the dipped ends set so they don’t smear when you add the remaining chocolate.
  2. Melt the white chocolate and dip the other half of each pretzel rod. Arrange pretzels back on parchment paper with the two-tone coating visible.
Pipe the shortcake topping
  1. Combine the crushed strawberry cake crumbs and whipped topping in a piping bag fitted with a small tip. Pipe a small dollop onto each pretzel so the swirl sits on the chocolate.
  2. If desired, sprinkle each pretzel with additional cake crumbs for extra texture. Top each one with a fresh strawberry slice.
Chill and serve
  1. Refrigerate the pretzels for at least 30 minutes before serving. Chill until the chocolate is firm and the topping holds its shape.

Notes

Pro tip: crush the baked cake very fine for a shortcake topping that pipes neatly and clings to the chocolate. Store in the refrigerator for up to 3 days in an airtight container; freeze not recommended because the whipped topping and strawberry garnish may soften and weep. For a lighter option, use a reduced-fat whipped topping that still pipes well—structure matters more than fat level for this recipe.