Prep the pan. Line an 8x8-inch or 9x9-inch baking dish with parchment, leaving overhang to help lift the cake out later. This makes clean slices and easy cleanup.

Make the cream layer. In a large bowl, beat cream cheese with powdered sugar, salt, and vanilla until smooth. In a separate bowl, whip the cold heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until silky and combined. Taste and adjust sweetness if needed.

Slice the strawberries. Hull and slice them about 1/4-inch thick. Pat dry with paper towels to reduce extra moisture. This helps the cake set cleanly.

Build the base. Spread a thin layer of the cream on the bottom of the dish. This anchors the cookies. Add a single layer of graham crackers, breaking pieces to fit snugly.

Add the first full layer. Spread about 1/3 of the cream over the crackers. Arrange a generous layer of sliced strawberries on top. If using jam, lightly drizzle a teaspoon or two over the berries.

Repeat the layers. Add another layer of crackers, then cream, then strawberries. Repeat once more for a total of 3 layers of crackers and 3 layers of cream, with strawberries in between. Finish with a smooth layer of cream on top.

Chill to set. Cover tightly and refrigerate at least 4 hours, but overnight is best. The crackers soften and the layers meld into a sliceable cake.

Garnish and serve. Before serving, top with more sliced strawberries, a few mint leaves, or a sprinkle of crushed crackers. Slice with a sharp knife, wiping the blade between cuts.