Start by rinsing 2 cups of fresh strawberries under cool water. Gently pat them dry with a clean towel, then remove the green tops and dice the strawberries into bite-sized pieces. Set them aside in a bowl.

In a medium bowl, combine 1 cup of chopped pretzels, ½ cup of chopped pecans, ¼ cup of melted butter, and ¼ cup of brown sugar. Stir well to coat the pretzels and pecans evenly with the buttery, sugary mixture.

Preheat your oven to 400°F (200°C). Spread the pretzel-pecan mixture onto a parchment-lined baking sheet, ensuring it is evenly distributed. Bake for 7–9 minutes until golden brown and fragrant, stirring halfway through.

In a large mixing bowl, beat together 8 oz of softened cream cheese, ½ cup of granulated sugar, and 1 tsp of vanilla extract using a hand mixer until smooth and fluffy. Gently fold in 1 cup of whipped topping until well incorporated.

Just before serving, fold the diced strawberries into the creamy mixture, ensuring they are evenly coated. Add the completely cooled pretzel-pecan crunch on top and gently mix until just combined.