Ingredients
1 (8-oz.) package cream cheese, room temperature
1 c. powdered sugar
3 c. heavy cream, divided
1 Tbsp. vanilla bean paste or extract
1 Tbsp. lemon zest
20 graham cracker sheets
1 1/2 lb. strawberries, sliced about 1/4-inch thick (about 4 1/2 cups)
1/2 c. sliced almonds (optional)
Directions
In the bowl of a stand mixer fitted with the beater attachment, beat the cream cheese until smooth. Add the powdered sugar, beating until smooth.
Scrape down the sides of the bowl. Add 1 cup of heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream and beat at medium to medium-high speed until soft peaks form, increasing the speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish, spreading into a thin, even layer.
Top with the graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, using a spoon or offset spatula to smooth into an even layer. Top the cream mixture with an even layer of strawberries, about 1 1/2 cups. Sprinkle evenly with 1/4 cup of almonds, if using.
epeat once more, then top with a final layer of graham crackers, cream mixture, and berries.
Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.