Strawberry Frozen Soufflé


happy dessert

StreuselAaaaah!  How is it July?!

Not sure about where you live but June went out scorching hot here in Denver, we reached 105 degrees before the month was over!

What better reason to enter July with frozen dessert month.

Cool treats for hot days is what we all need.  I think even for Strudel’s town, July is their hottest (and driest) month!

I had to put a picture of my daughter Addison eating this dessert because she is the pickiest eater EVER and she loved this one.  She rarely eats anything I make for the blog.  I quite frequently take everything to work because she just won’t eat it but not this dessert.

There were plenty of yumms with this one…

First up, an easy take on a dessert I have had at many picnics called Strawberry Pretzel Salad or Strawberry Pretzel Dessert.  This version has less ingredients and is more creamy so I called it a Strawberry Frozen Soufflé.  The crust is salty and sweet.  The dessert is rich and decadent for so few ingredients.


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Strawberry Frozen Soufflé

  • Author: streusel
  • Prep Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 3 individual desserts



1 c. pretzel sticks or other type of pretzel product

1/4 c. sugar

1/4 c. butter melted

3, 4 inch springform pans



1 1/2 c. heavy whipping cream

1/4 c. sugar

8 chopped strawberries



  1. In a food processor, combine the pretzels and sugar and process until ground together (there will still be small pretzel chunks, that’s OK).
  2. Pour in the melted butter while the processor is running and process just until combined.
  3. With your hand, press the crust evenly between the three pans and place on a plate and put in the freezer while preparing the filling.
  4. Whip the heavy whipping cream with the sugar until very thick, just before it turns into the consistency of butter.
  5. Fold in the chopped strawberries, I chopped my strawberries quickly with a pampered chef chopper.
  6. Remove the pans from the freezer and evenly distribute the filling between the three pans, I had about a half cup leftover that wouldn’t fit that I ate with a spoon!
  7. Smooth the filling with the back of a small spoon and then wipe the edges of the pans clean with a damp paper towel.
  8. Place the pans on the plate back in the freezer and freeze for at least 2 hours or until set.
  9. Remove from the freezer.  Let sit a few minutes and then open each springform and serve!!
  10. I left them on the springform bottom when serving because it was easier to serve but you can use a butter knife to slide in between the crust and metal bottom and pop the dessert off the bottom.
  • Category: dessert
  • Cuisine: summer treat


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