Prep the strawberries. Add sliced strawberries to a bowl with 1–2 tablespoons of granulated sugar and the lemon juice. Toss gently and let them sit for 10 minutes to release their juices. This helps create a light syrup and boosts flavor.

Make the cookie crumble. In a separate bowl, mix the crushed cookies with the melted butter and 1 tablespoon of granulated sugar. Stir until the crumbs are lightly coated. Set aside. If you want them extra crisp, toast the crumbs in a dry pan over low heat for 2–3 minutes.

Whip the cream. In a chilled bowl, whip the cold heavy cream to soft peaks. Don’t over-whip at this stage; you’ll finish it with the cream cheese mixture.

Beat the cream cheese. In another bowl, beat the softened cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth and fluffy, about 1–2 minutes. No lumps should remain.

Fold it together. Add a big spoonful of the whipped cream to the cream cheese mixture and stir to loosen it. Gently fold in the rest of the whipped cream until smooth and airy. Taste and adjust sweetness if needed.

Layer the dessert. In glasses, jars, or a shallow dish, add a layer of cookie crumble, then a layer of cream, then spoon over some strawberries with a bit of their syrup. Repeat the layers, finishing with strawberries on top.

Chill or serve. You can serve it immediately for a softer, creamier texture. For a more set dessert, cover and chill for 1–2 hours. The flavors meld, and the cream firms up just a touch.

Garnish and enjoy. Right before serving, top with fresh mint and a few extra cookie crumbs for crunch.