Instructions

1. 1

   Beat the cream cheese and powdered sugar together in a large bowl until completely smooth with no lumps, about 2 minutes with a hand mixer. Scrape down the sides halfway through. If you see any cream cheese chunks, keep going — they won't disappear later.

2. 2

   Pour in the heavy cream, vanilla, and lemon juice. Beat on medium-low for 30 seconds to combine, then increase to medium-high and whip until stiff peaks form, about 3–4 minutes. The filling should hold its shape firmly when you lift the beaters.

3. 3

   Line the bottom of a 9×13-inch dish with a single layer of graham crackers, breaking pieces to fill gaps along the edges. A snug fit matters — bare spots become soggy wells.

4. 4

   Spread one-third of the cream filling evenly over the crackers. Scatter one-third of the sliced strawberries on top in a single layer, pressing them lightly into the cream so they stay put.

5. 5

   Repeat the layers two more times: graham crackers, cream filling, strawberries. For the top layer, arrange the strawberry slices neatly since this is what you'll see when serving.

6. 6

   Cover tightly with plastic wrap and refrigerate for at least 6 hours, though overnight is better. The graham crackers need time to absorb moisture from the filling and soften into a cake-like texture. When you press the top gently, it should feel uniformly soft with no rigid cracker edges.

7. 7

   Slice with a sharp knife dipped in warm water between cuts for clean edges.

Used in this recipe: Deep 9x13 Baking Dish · Electric Hand Mixer · Offset Spatula (Amazon, affiliate links)