Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup high-quality lemon curd
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 package (approx. 14 oz) honey graham crackers
- 1.5 pounds fresh strawberries, hulled and thinly sliced
- Extra strawberries and mint leaves for garnish
Instructions
- In a large chilled bowl, beat the heavy whipping cream until stiff peaks form. In a separate medium bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Gently fold the lemon curd, lemon zest, and vanilla extract into the cream cheese mixture. Finally, use a spatula to fold the whipped cream into the lemon-cream cheese base until no white streaks remain. This creates a light, stable mousse that will soften the crackers perfectly.
- Spread a very thin layer of the lemon cream on the bottom of a 9×13 inch baking dish to keep the crackers from sliding. Place a single layer of graham crackers over the cream, breaking them as needed to fit the gaps. Spread about one-third of the remaining lemon cream over the crackers. Arrange half of the sliced strawberries in an even layer over the cream. Repeat the process: add another layer of graham crackers, another third of the cream, and the remaining half of the strawberries. Finish with a final layer of graham crackers and the last of the lemon cream, smoothing the top with a spatula.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 to 8 hours, though overnight is best. This chilling period allows the graham crackers to absorb moisture from the cream, giving them a texture similar to sponge cake. Just before serving, garnish the top with fresh whole strawberries or additional slices and a few mint leaves for a pop of color. Slice into squares and serve cold directly from the refrigerator.
- Cook Time: 25 minutes