Line 8x8-in. square pan with foil or plastic wrap, allowing a 2-inch overhang on all sides.

In large mixing bowl or stand mixer, whip cream to soft peaks. Mix in confectioner's sugar, lemon zest and vanilla bean paste.

With rubber spatula, spread thin layer of whipped cream across bottom of pan. Top with 4 whole graham crackers and 1/2 graham cracker. Spread with 1/3 of the whipped cream. Top with 1/2 of the sliced strawberries.

Top with 4 whole graham crackers and 1/2 graham cracker. Spread with 1/3 of the whipped cream. Top with remaining sliced strawberries.

Top with 4 whole graham crackers and 1 half graham cracker. Spread with remaining whipped cream.

Cover and refrigerate at least 6 hours, or overnight.

Decorate top of cake with fresh strawberries and freeze-dried strawberries. Slice and serve.

Refrigerate leftover strawberry icebox cake for up to 3 days.