To make the cheesecake layer, add the powdered sugar, cream cheese, lemon juice, vanilla, strawberry extract and salt to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until smooth and no lumps of cream cheese remain. Transfer the mixture to a separate, medium sized bowl. Add the heavy cream to the stand mixer bowl. Use a whisk attachment to whip the heavy cream on high speed to stiff peaks. This should take about 4 minutes. Once the heavy cream is whipped, add the cream cheese mixture to the bowl. Use a rubber spatula to fold together. Do not fold all of the air out of the whipped cream, only fold together until well incorporated.

To assemble the icebox cake, start by placing a layer of whole graham crackers in the bottom of a 9x13 pan. This should take about 8 graham crackers. Use a spoon or rubber spatula to spread ⅓ of the no bake cheesecake mixture over the graham crackers. Next, spread 1 c of strawberry preserves over the surface of the cheesecake layer. Lay sliced strawberries side by side on top of the strawberry preserves layer. Next, layer on a layer of graham crackers, using about 7 ½ pieces this time. Spread another ⅓ of the cheesecake layer on top. Top with the remaining strawberry preserves then a layer of sliced strawberries. Layer one last layer of graham crackers, about 7 ½ crackers. Top with the remaining cheesecake batter and strawberries.

Once assembled, cover with plastic wrap and place the pan into the fridge to chill for at least 8 hours. Once chilled, remove the plastic wrap, slice and serve.

Storage: Icebox cake may be stored in an airtight container in the fridge for up to 2 days.