Strawberry Icebox Cake

0 Place your butter in the food processor and pulse until smooth. Add the graham crackers and pulse until the butter and crackers are well mixed. It will still be granular.
1 In a 9-inch round baking dish with a removable bottom, place a sheet of parchment paper and press the butter cracker mixture down until even. Place in the refrigerator for up to 1 hour.
5 Meanwhile, clean the strawberries, remove the stems, and slice them in half.
6 In a bowl, beat the mascarpone and cold heavy cream until firm. Add the sugar and lemon zest, then beat again to blend everything.
2 Remove the crust from the refrigerator, then slowly lift the outer ring of the baking dish. Slide the cake onto a cake stand and spread the mascarpone mixture over it.
3 Distribute the halved strawberries over it and zest more lemon over your lemon tart.  This step is optional
4 Refrigerate until ready to serve.