Slice the strawberries into thin 1/8-inch rounds and set aside on paper towels to absorb excess moisture—this prevents the cake from becoming soggy. Break the graham crackers into pieces roughly the size of dominoes; they don't need to be uniform, but aim for similar sizes so layers pack evenly. This prep work ensures you're ready to assemble quickly once the cream is whipped.

In a chilled bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, fine sea salt, and lemon zest. Whip on medium-high speed until stiff peaks form—this should take about 2-3 minutes. I like to add the lemon zest here because whipping distributes it evenly throughout the cream, giving every bite a subtle bright note. Don't overbeat or you'll start making butter!

Spread a thin layer of whipped cream from Step 2 (about 1/3 cup) on the bottom of a 9x13-inch baking dish or similar-sized dish to act as an anchor. Now layer in this order: graham crackers (use about 1/3 of your broken pieces), then 1/3 of the remaining whipped cream, then 1/3 of the sliced strawberries. Repeat these layers two more times—crackers, cream, strawberries—until all ingredients are used. I find pressing gently on each layer helps everything settle and creates a more cohesive cake that slices cleanly.

Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This resting time allows the graham crackers to soften slightly as they absorb moisture from the cream and strawberries, transforming into a cake-like texture while the cream sets firm. The flavors will also meld beautifully.