Step 4: Whip the Cream
In a separate chilled bowl, whip the heavy cream until soft peaks form. The cream should hold its shape when lifted but still appear smooth and airy—not stiff.
Step 5: Fold Together
Carefully fold the strawberry mixture into the whipped cream using gentle, sweeping motions. Take your time to keep the mixture light and fluffy.
Step 6: Freeze
Spread the mixture evenly over the graham cracker crust and smooth the top. Cover well and freeze for at least 6 hours, or preferably overnight.
Step 7: Slice and Serve
Lift the frozen block out using the parchment overhang. Let it sit at room temperature for 5–10 minutes before slicing to make cutting and serving easier.
