Prep the pan: Lightly grease a 9x13-inch baking dish. Preheat the oven to 350°F (175°C).

Make the crust: Crush 3 cups pretzels into coarse crumbs. Mix with 1/2 cup melted vegan butter and 1/4 cup sugar until evenly moistened. Press firmly into the pan. Bake 10 minutes, then cool completely.

Whip the cream layer: In a bowl, beat 12 ounces vegan cream cheese with 3/4 cup powdered sugar and 1 teaspoon vanilla until smooth. Fold in 2 cups non-dairy whipped topping. Spread gently over the cooled crust, sealing all edges to prevent leaks.

Chill the cream layer: Refrigerate 30–45 minutes to firm up. This barrier keeps the crust crisp.

Prep the strawberries: Hull and slice about 1.5–2 pounds fresh strawberries. Pat dry with paper towels to reduce excess moisture.

Make the strawberry gel: With vegan gelatin mix: Follow package directions using strawberry juice or water. Stir in 1–2 tablespoons sugar and a squeeze of lemon to brighten.

With agar: In a saucepan, whisk 2 cups strawberry juice or water with 1–2 tablespoons sugar, 1 teaspoon agar powder, and 1 teaspoon lemon juice. Bring to a full boil for 1 minute, whisking. Cool 10–15 minutes until slightly syrupy.

Assemble the top: Scatter strawberries over the cream layer. Carefully pour or spoon the slightly cooled gel over the berries until just covered.

Set and serve: Refrigerate 3–4 hours, or until fully set. Slice with a sharp knife, wiping between cuts for clean squares.