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1
Prepare the strawberries: Combine 4 cups strawberries and the granulated sugar in a large saucepan over medium heat.
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2
Cook until bubbling, then increase the heat to medium high and cook, stirring occasionally, until the berries are soft and the liquid is thick enough to coat the back of a spoon, about 15 minutes.
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3
Remove from the heat and stir in the remaining 2 cups strawberries and the lemon juice.
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4
Let cool, then transfer to a bowl, cover and refrigerate at least 1 hour or overnight.
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5
Meanwhile, make the crumble: Preheat the oven to 350 degrees F. Generously butter a 9-inch-round cake pan.
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6
Combine 3 cups pretzels, the melted butter, egg white, granulated sugar, flour and 1/4 teaspoon salt in a food processor; pulse until a wet dough forms.
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7
Press the dough evenly into the prepared pan.
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8
Break the remaining 1/2 cup pretzels into pieces and press into the dough.
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9
Bake until golden, 25 to 30 minutes.
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10
Transfer to a rack and let cool completely in the pan, then break into bite-size pieces.
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11
Make the cream: Just before serving, beat the cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes.
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12
Beat the heavy cream in another bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes.
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13
Gently fold half of the whipped cream into the cream cheese mixture, then fold in the rest.
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14
Layer the cream, crumble and strawberry mixtures in individual glasses or bowls.
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15
Cover and chill, at least 1 hour and up to 6 hours.
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16
Photograph by Con Poulos
