Start by slicing fresh strawberries into thin, even pieces, aiming for about ½ cup per layer.

In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract for 2-3 minutes until smooth.

Gently fold in the whipped topping into the cream cheese mixture with a spatula.

In a 9x9 inch dish, begin layering by spreading a thin layer of the cream mixture across the bottom, followed by a layer of pretzels and sliced strawberries. Repeat until all ingredients are used.

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Once chilled, cut the cake into squares and serve cold.