Preheat & prep: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. Crush pretzels finely in a bag or food processor.

Make the crust: Mix crushed pretzels, melted butter, and sugar until evenly combined. Press firmly into the bottom of your prepared dish. Bake for 10 minutes and let cool.

Make the cream cheese layer: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, then fold in whipped cream until light and fluffy. Spread over cooled pretzel crust.

Prepare the strawberry topping: In a saucepan, combine sugar, cornstarch, and water. Cook over medium heat until thickened and translucent. Remove from heat, stir in strawberries, and let cool slightly.

Assemble the salad: Spoon strawberry topping evenly over the cream cheese layer. Smooth with a spatula.

Chill: Refrigerate for at least 2–3 hours before serving. This helps layers set and makes slicing easier.