Ingredients
Scale
- 24 ounces fresh strawberries, hulled and thinly sliced
- 2 packs (approx. 18 sheets) honey graham crackers
- 2 cups heavy whipping cream, cold
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 tablespoon lemon zest (about 2 large lemons)
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: Fresh mint leaves for garnish
Instructions
- Step 1: Prepare the Fruit and Lemon Zest: Wash your strawberries thoroughly and remove the green hulls. Use a sharp knife to slice them into uniform, thin pieces. Zest your lemons until you have a full tablespoon of zest, then squeeze out the fresh juice. Set these components aside so they are ready for the assembly line.
- Step 2: Whip the Lemon Cream Base: In a large mixing bowl, beat the softened cream cheese with the powdered sugar, lemon zest, lemon juice, and vanilla extract. Use an electric mixer until the mixture is smooth and free of lumps. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture using a spatula. This creates a stable, mousse-like filling that won’t collapse.
- Step 3: Begin the First Layer: Spread a very thin layer of the lemon cream on the bottom of a 9×13 inch baking dish. This acts as “glue” to keep your cake from sliding. Lay down a single layer of graham crackers, breaking them into smaller pieces if necessary to cover the entire surface of the pan.
- Step 4: Stack the Layers: Spread about one-third of the remaining lemon cream over the graham crackers. Arrange a single layer of sliced strawberries over the cream. Repeat this process two more times: graham crackers, lemon cream, and strawberries. Ensure the final layer of cream covers the crackers completely to help them soften properly.
- Step 5: Chill and Set: Cover the dish tightly with plastic wrap. Place the cake in the refrigerator for at least 4 hours, though overnight is best. This chilling period allows the crackers to absorb moisture and transform into a soft, cakey consistency. Before serving, garnish with any remaining strawberry slices and fresh mint leaves.
- Cook Time: 25 minutes