Strawberry Refrigerator Cake

Ingredients:

• 220 g cream cheese, softened
• 4 cups heavy cream
• 3/4 cup powdered sugar
• 0.5 cup strawberry jam
• 2 tsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• About 16 graham crackers (2 packages)
• 900 g strawberries, hulled and chopped

Preparation:

1. Place the cream cheese in a large bowl and beat with a mixer until soft. Add the cream, powdered sugar, jam, lemon juice, and vanilla extract and beat until stiff peaks form.
2. Spread about a third of the graham crackers in the bottom of a 9x13-inch baking pan (or a loaf pan and an 8-inch square baking pan), making sure they don't overlap. Spoon a third of the cream mixture on top and smooth it out evenly with an offset spatula.
3. Place a third of the strawberries on top in a single layer. Repeat to make three layers of each component. Place the remaining graham crackers in a zip-lock plastic bag and crush into fine crumbs. Sprinkle the crumbs over the entire cake.
4. Cover with plastic wrap and refrigerate until cookies are soft, at least 4 hours, but preferably overnight.