. Prepare the Cream Cheese Filling:

• In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
• Add the powdered sugar, vanilla extract, and lemon juice (if using), and continue to beat until fully incorporated.
• In a separate bowl, whip the heavy cream until soft peaks form. You can use a hand mixer or stand mixer for this.
• Gently fold the whipped cream into the cream cheese mixture until smooth and well combined. Set aside.

2. Layer the Icebox Cake:

• In a 9×13-inch baking dish, begin by spreading a thin layer of the cream cheese filling at the bottom of the dish.
• Arrange a layer of graham crackers on top of the cream cheese filling. Break the graham crackers to fit, if necessary.
• Spread half of the cream cheese mixture over the graham crackers, smoothing it evenly with a spatula.
• Add a layer of sliced strawberries on top of the cream cheese filling.
• Repeat the process with another layer of graham crackers, followed by the remaining cream cheese filling, and another layer of strawberries.

3. Chill the Cake:

• Once all layers are assembled, cover the dish with plastic wrap or foil.
• Refrigerate for at least 4 hours, or overnight if possible. The graham crackers will soften and absorb the flavors, turning into a cake-like texture.

4. Serve:

• Before serving, garnish the icebox cake with additional whole strawberries on top or a swirl of whipped cream if desired.
• Slice and serve chilled.