• Add the pretzels to the bowl of a food processor and pulse until finely ground. (See Kelly’s Note.) Add the pretzels to a medium bowl then stir in the melted butter until the mixture is well-combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese until smooth. Add the heavy cream, lemon zest, lemon juice, sugar and vanilla extract and beat until smooth and creamy. 
• Divide the pretzel mixture among serving cups, reserving a portion to sprinkle atop the cups as garnish.
• Spoon the cream cheese mixture on top of the pretzels. (Alternately, transfer it to a piping bag or plastic bag, snip off the tip and pipe the mixture into the cups.)
• Spoon the chopped strawberries atop the cream cheese mixture.
• Spoon the whipped cream atop the strawberries then garnish with the reserved pretzel crumbs. Serve.

Kelly's Note:

• If you don’t have a food processor, you can crush the pretzels in a sealed plastic bag.
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