1. Prepare the Graham Crackers:

In a food processor, add graham crackers and brown sugar. Process until finely ground for about 1 minute. With the processor running, slowly pour in the melted butter. Process until the mixture has a texture of coarse sand.

2. Prepare the Pan and Press in the Crust:

Spray a 9-by-9-inch pan or baking dish with nonstick cooking spray.

Transfer the graham cracker mixture to the prepared pan.

Using a measuring cup or your fingers, press the mixture firmly into the bottom. And about 1 ½ inches up the sides of the pan. Make sure the crust is evenly thick and well-packed.

Place the crust in the freezer for 20 minutes to firm it up.

3. Whip the Cream:

To the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and a large bowl), add the cold heavy cream and vanilla extract (or vanilla bean paste).

Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Be careful not to overwhip the cream. It should hold its shape but still be smooth and creamy.

Transfer the whipped cream to a separate mixing bowl and set aside.

4. Beat the Cream Cheese:

To the same stand mixer bowl (no need to wash it), add the softened cream cheese.

Fit the mixer with the paddle attachment (or use a hand mixer).

Beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes.

5. Add Sugars and Lemon: Scrape down the sides of the bowl with a rubber spatula.

Add the granulated sugar, powdered sugar, lemon zest, and lemon juice to the cream cheese.

Beat to combine on medium speed until smooth, about 1 minute.

6. Dissolve the Gelatin:

In a medium bowl, combine the strawberry gelatin with the boiling water.

Whisk vigorously for at least 2 minutes to dissolve the gelatin. Scraping any sugar from the sides of the bowl as you whisk.

7. Combine Gelatin and Cream Cheese Mixtures: Add the dissolved gelatin mixture to the cream cheese mixture.

Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute.

8. Fold in Strawberries:

Gently fold in the finely chopped strawberries with a rubber spatula.

9. Fold in Whipped Cream:

Add one-third of the whipped cream to the cream cheese mixture.

Gently fold it in with a rubber spatula until completely combined. This lightens the cream cheese mixture.

Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined. Be careful not to overmix.

10. Assemble the Icebox Cake: Remove the chilled crust from the freezer.

Spoon ¼ cup of the cream mixture into the bottom of the pan. Spreading it into a thin, even layer.

Top with a layer of graham crackers in a single, even layer, breaking them as needed to fit.

Spread about 1 ½ cups of the cream mixture over the graham crackers. Using a spoon or offset spatula to smooth it into an even layer.

Top the cream mixture with an even layer of sliced strawberries, about 1 ½ cups.

Sprinkle evenly with ¼ cup of sliced almonds, if using.

Repeat layers one more time.

Top with a final layer of graham crackers, and the remaining cream mixture and berries.

11. Chill:

Cover the pan with plastic wrap.

Refrigerate for at least 4 hours, or preferably overnight. This allows the graham crackers to soften and the flavors to meld.

12. Serve:

To serve, carefully loosen the edges of the icebox cake from the pan with a thin knife or offset spatula.

Slice and serve chilled. Enjoy!