Prep the berries: Rinse and gently pat dry. Hull and slice strawberries. Keep raspberries and blackberries whole if firm. Toss with lemon zest if using. Set aside.

Make the cream layer: In a large bowl, beat the softened cream cheese with powdered sugar, vanilla, almond extract (if using), and a pinch of salt until smooth and fluffy.

Whip the cream: In a separate chilled bowl, whip the heavy cream to stiff peaks. Don’t overbeat; you want it thick and cloud-like.

Combine: Fold the whipped cream into the cream cheese mixture in two additions. Use gentle strokes to keep it airy. Taste and adjust sweetness if needed.

Start layering: In an 8x8-inch dish (or similar), spread a thin swipe of cream to anchor the crackers. Add a snug layer of graham crackers, breaking pieces to fit the edges.

Cream and berries: Spread about 1/3 of the cream mixture over the crackers. Scatter an even layer of mixed berries across the top. If using jam, drizzle a tiny bit over the berries.

Repeat: Add another layer of crackers, another layer of cream, and more berries. You’re aiming for three layers of crackers and three layers of cream, finishing with cream on top.

Top and tidy: Arrange remaining berries on the final cream layer. Press gently so they settle in without squishing the layers.

Chill: Cover and refrigerate for at least 4 hours, ideally overnight. The crackers will soften and turn cake-like.

Serve: Slice with a sharp knife, wiping between cuts for clean edges. Serve cold. Add a sprig of mint if you’re feeling fancy.