1. To make the cake, center a rack in oven and heat to 350 degrees. Grease and flour a 9" round cake pan. Trace a 9" circle on parchment paper and cut out; line bottom of pan with round. Chop 6 ounces strawberries and transfer to a small bowl; quarter remaining 1 pound strawberries, transfer to a medium bowl, and set aside.

2. Process graham crackers in the bowl of a food processor until finely ground, about 45 seconds (crumble any remaining pieces with fingers). Add flour, baking powder, and salt and process until combined, about 15 seconds. Transfer to a medium bowl.

3. Add 1 cup granulated sugar and the eggs to now-empty food processor and process until very pale, about 2 minutes. With food processor off, add melted butter, milk, and 1 teaspoon vanilla and process until just combined, about 15 seconds.

4. Add wet mixture to dry ingredients along with chopped strawberries and fold until just combined and no dry flour remains. Transfer to prepared pan and bake until center bounces back when gently pressed, 40 to 45 minutes, rotating pan halfway through.

5. Let cake cool in pan for 15 minutes, then carefully invert onto a plate. Remove parchment and invert cake onto a wire rack. Let cool completely, at least 2 hours.

6. To make the topping, combine quartered strawberries, remaining 1 tablespoon granulated sugar, lemon juice, and orange liqueur (if using) and let sit until strawberries have softened and released some of their liquid, at least 10 minutes and up to 1 hour.

7. To make the whipped cream, combine 1/4 cup heavy cream, the cream cheese, and confectioners' sugar in the bowl of a food processor and process until smooth, about 10 seconds. Add remaining 3/4 cup heavy cream and remaining 1/2 teaspoon vanilla and pulse until thickened, 20 to 25 times.

8. When cake has cooled, transfer to a platter. Spread whipped cream over top, leaving a 1/2" border. Spoon strawberries and any accumulated juices over whipped cream and serve immediately.

Source: Hannaford fresh Magazine, May - June 2019