Mix strawberries and sugar in bowl then cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees.
Mix pretzel crumbs, sugar and melted butter until pretzels are coated. Stir with fork until mixed well then spread crushed pretzels evenly onto baking sheet. Bake 10-12 minutes then cool completely.
Take half of cooled pretzel mixture and spoon into jars; press gently into bottom.
Beat sugar, cream cheese and vanilla until smooth then spoon filling into piping bag with round tip. Divide filling evenly between jars.
Spoon remaining pretzel mixture into jars then add strawberry compote to jars.
Top with dollop of whipped cream and garnish with pretzel crumbs and a mint sprig.
Refrigerate until ready to serve then enjoy!
Notes
Try butter crackers instead of pretzels for another salty take on the crust!