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Make the Crust: Mix graham cracker crumbs with sugar, then stir in melted butter until combined. Press into the bottom of an 8-inch square dish. Chill while you prepare the filling.
Whip the Cream: In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
Cream Cheese Layer: Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until fluffy and well combined.
Assemble the Layers: Spread the cream mixture evenly over the chilled crust. Refrigerate while preparing the topping.
Strawberry Topping: In a saucepan, combine strawberries, sugar, and lemon juice over medium heat. Cook for 5–7 minutes. Add cornstarch mixture if desired, and cook 1–2 more minutes until thickened. Cool completely.
Top and Chill: Spread the cooled strawberry mixture over the cream layer. Cover and refrigerate for at least 4 hours (or overnight).
Serve: Cut into squares and garnish with whipped cream, fresh strawberries, or mint.
Serving and Storage Tips
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