For the crust:
1 ¾ cup graham cracker crumbs
½ cup unsalted butter, melted
1 tablespoon light brown sugar
Strawberry Cream Layer:
3 cups fresh strawberries, large chopped pieces
1 cup cold whipping cream
10 oz cream cheese, softened
½ cup sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
Vanilla Layer:
1 cup cold whipping cream
6 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
1. Mix the graham cracker crumbs in a bowl with the melted butter and the brown sugar.
2. Press the mixture into the bottom of an 8 x 8 square pan lined with parchment paper, making sure to let the parchment paper overhang on all sides. ( this is to allow the cake to be lifted out once it has chilled and set).
3. Place in the freezer for 15 minutes, while preparing the filling.
4. Whip the heavy cream to stiff peaks.
5. In another bowl, beat the cream cheese, sugar, vanilla extract and lemon juice until smooth and creamy.
6. Gently fold the whipped cream into the cheese mixture.
7. Add the chopped strawberries and fold gently.
8. Spread this layer over the chilled crust.
9. Return to the freezer again for 15 minutes.
10. Whip the whipping cream for the vanilla layer to a stiff peak.
11. Repeat with the cream cheese, powdered sugar and vanilla extract by beating to creamy.
12. Gently fold the whipped cream into the vanilla cream cheese mixture.
13. Spread this layer over the strawberry layer.
14. Refrigerate for 6 to 8 hours or overnight.
15. Lift the cake out using the parchment paper edges.
16. Slice into squares and garnish with fresh strawberries
