Nonstick cooking spray
3 tablespoons unsalted butter
2 cups mini marshmallows
1 1/2 cups lightly crushed pretzels, plus more for garnish
1 cup crushed shortbread cookies
1 pound strawberries, quartered
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
8 ounces cream cheese, at room temperature
Toasted sliced almonds, for garnish
Spray a 9-inch round cake or spring-form pan with cooking spray and line the bottom with a round of parchment.
Melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir until melted. Remove the saucepan from the heat and stir in the pretzels and crushed cookies until combined. Press evenly into the bottom of the prepared pan. Let cool, then remove from the pan and remove the parchment, and transfer to a serving plate.
Simmer the strawberries with 1/4 cup sugar in a medium saucepan over medium heat until slightly broken down and thickened, 12 to 18 minutes (depending on ripeness). Cool slightly, then stir in the 1 tablespoon lemon juice.
Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly on the pretzel-cookie round. Top with the strawberries, garnish with the almonds and crushed pretzels and serve.
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