Prep the berries: Wash, hull, and slice the strawberries. If they’re not very sweet, toss them with 1–2 teaspoons of sugar and a squeeze of lemon. Set aside.

Whip the cream: In a cold bowl, beat the heavy cream to soft peaks. Add half the vanilla and a spoonful of powdered sugar, then whip to medium peaks. Don’t overbeat. Chill.

Make the cream cheese base: In another bowl, beat the softened cream cheese with the remaining vanilla, the rest of the powdered sugar, salt, and lemon zest (if using) until smooth and fluffy.

Fold it together: Gently fold the whipped cream into the cream cheese mixture in two batches. Stop as soon as it looks smooth and airy.

Layer 1: Spread a thin swipe of the cream mixture on the bottom of a 9x13-inch dish to anchor the crackers. Add a snug layer of graham crackers, breaking pieces to fit.

Layer 2: Spread about 1/3 of the cream mixture over the crackers. Top with a generous layer of sliced strawberries.

Repeat: Add another layer of crackers, another 1/3 of the cream, and more strawberries. Finish with a final layer of crackers and the remaining cream. Reserve a few strawberries for the top if you like.

Smooth and chill: Smooth the top, cover tightly, and refrigerate for at least 4 hours, ideally overnight. The crackers will soften into cake-like layers.

Garnish and serve: Before serving, top with the reserved strawberries and a few mint leaves. Slice with a sharp knife and use a spatula to lift clean squares.