Start by macerating the strawberries to draw out their flavor. Place the strawberries in a mixing bowl, and then add sugar and the juice of one lemon. Stir to combine the ingredients, and then set them aside to rest for 30 minutes.
While the strawberries are resting, add the pretzels to a food processor. Pulse to chop the pretzels into fine pieces. Or place the pretzels in a thick food storage bag, such as a freezer bag. Seal the bag and place it on a cutting board. Use a rolling pin or meat mallet to gently pound the bag, breaking the pretzels into small pieces.
Place the crushed pretzels in a bowl. Drizzle the pretzels with butter, vanilla, and ground cinnamon. Stir to combine the ingredients, and then set the bowl aside.
Next, add Greek yogurt, cream cheese, ½ teaspoon of vanilla, and 1 tablespoon of sugar or honey (or to taste) to a separate mixing bowl. Whisk to blend the ingredients together until they are smooth and creamy.
Next, fill six 8 ounce dessert cups with the ingredients. Layer the pretzels, creamy yogurt and cream cheese blend, and strawberries in the jars, dividing each ingredient evenly among the cups. You can also fold some strawberries into the yogurt mixture for additional flavor.
Garnish the strawberry pretzel salad cups with fresh sliced strawberries, fresh mint leaves, and crumbled pretzels to serve, if desired. Serve immediately or keep the dessert cups covered and chilled until ready to serve.