8 oz. cream cheese, at room temperature
1 c. powdered sugar
3 c. heavy cream, divided
1 tbsp. vanilla bean paste or extract
1 tbsp. lemon zest
20 graham cracker sheets
1 1/2 lb. strawberries, sliced about 1/4-inch thick (about 4 1/2 cups)
1/2 c. sliced almonds (optional)
Beat the cream cheese in the bowl of a stand mixer with the beater attachment until smooth. Add the powdered sugar; beat until smooth.
Scrape down the sides of the bowl. Add 1 cup of the heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream; beat at medium to medium-high speed until soft peaks form, increasing the speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish; spread into a thin, even layer.
Top with the graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup of the almonds, if using.
Repeat one more time, then top with a final layer of graham crackers, cream mixture, and berries.
Cover with plastic wrap and refrigerate at least four hours or up to overnight.