Prep the berries: Wash, hull, and slice the strawberries. Pat dry to remove excess moisture. Set aside.

Make the cream filling: In a bowl, beat the cream cheese, powdered sugar, vanilla, salt, and optional lemon zest until smooth. In a separate bowl, whip the cold heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until light and fluffy.

Start layering: Spread a thin layer of cream on the bottom of a 9x13-inch dish to keep the crackers from sliding. Add a single layer of graham crackers, breaking pieces to fit.

Add cream and berries: Spread about 1/3 of the cream over the crackers. Arrange a generous layer of sliced strawberries on top.

Repeat layers: Continue with two more layers—crackers, cream, strawberries—ending with a final layer of cream on top. Reserve some berries for decorating just before serving.

Optional jam swirl: Warm the strawberry jam slightly and drizzle a thin swirl over any cream layers for extra berry punch.

Chill: Cover tightly and refrigerate at least 6 hours, preferably overnight, until the crackers soften into a cake-like texture.

Garnish and serve: Top with remaining strawberries before serving. Slice with a sharp knife and use a spatula to lift clean squares.