With layers of graham crackers, whipped cream cheese, and fresh strawberries, this cake is perfect for summertime. Best of all—you don't even need to turn on the oven to make it!

Ingredient :

• 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 :

1. 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.
2. 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.
3. 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.
4. 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.
5. Repeat once more, then top with a final layer of graham crackers, cream mixture, and berries.
6. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.