Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 8 oz (225g) cream cheese, softened to room temperature
  • 0.5 cup (100g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 cups (450ml) stabilized whipped cream, thawed
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 0.25 cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Combine the graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Press the mixture firmly into the bottom of a 9x13 inch baking dish using the bottom of a measuring cup to ensure it is tightly packed.
  3. Place the dish in the freezer for 10 minutes to set the butter barrier.
  4. Beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and devoid of lumps.
  5. Stir in the vanilla extract.
  6. Gently fold in the stabilized whipped cream using a rubber spatula, using a 'cut and fold' motion to maintain the air bubbles until no white streaks remain.
  7. Spread the cream cheese filling evenly over the chilled crust.
  8. In a separate bowl, toss the sliced strawberries with sugar and lemon juice and let them macerate for 10 minutes until a natural syrup forms.
  9. Carefully spoon the berries over the cream cheese layer, spreading them to the edges.
  10. Smooth the top with a spatula and refrigerate for 4 hours until firm.