Crush pretzels until fine and mix with melted butter and sugar. Press into a greased 9x13-inch pan and bake at 350°F for 10 minutes until golden brown.

In a large bowl, beat together softened cream cheese and sugar until smooth and creamy. Fold in whipped topping gently.

Evenly spread the cream cheese mixture over the cooled pretzel crust.

In a saucepan, combine fresh strawberries, sugar, and water over medium heat. Stir until bubbly and thickened, then let it cool slightly before pouring over the cream layer.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.