Preparation Steps

• Line a 9x13-inch baking pan with parchment leaving an overhang for easy removal. Refrigerate the pan for a few minutes while you prepare the crust ingredients so the parchment lays flat.
• Make fine cookie crumbs: place Golden Oreos and crushed freeze-dried strawberries in a food processor and pulse until very fine (alternatively put cookies in a sealed bag and crush with a rolling pin). Transfer crumbs to a medium bowl.
• Stir the cooled melted butter and a pinch of salt into the crumbs until evenly moistened and the mixture holds together when pressed. Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or a flat glass. Chill in the refrigerator for 15–20 minutes to set.
• While the crust chills, make the base cream layer: beat the cold cream cheese and powdered sugar in a mixing bowl with an electric mixer on medium until smooth and lump-free, scraping the bowl as needed. Add the lemon zest, then slowly pour in the cold heavy cream and increase speed to medium-high. Whip until thick and spreadable (soft to medium peaks).
• Spread the base cream mixture evenly over the chilled crust with an offset spatula, smoothing the surface. Return the pan to the fridge for 20–30 minutes to firm up before adding the next layer.
• For the strawberry cheesecake layer, start by briefly whipping the cream to soft peaks in a cold bowl. In a separate bowl, beat the cold cream cheese and mascarpone with powdered sugar until smooth. Fold the whipped cream into the cheese mixture gently until uniform.
• Fold the strawberry reduction into the cheese mixture in 3 additions, folding gently after each addition until streaks disappear but the mixture still holds some lightness—avoid over-whipping or the mixture can break. Taste and adjust sweetness if needed.
• Spread the strawberry cheesecake layer over the chilled base layer, smoothing the top. Place back in the refrigerator for another 30 minutes to set up before topping.
• Make the final whipped mascarpone topping: chill your mixing bowl and beaters for a few minutes, then whip the cold heavy cream, mascarpone and powdered sugar to medium peaks. Spoon or pipe the topping evenly over the strawberry layer and smooth or decorate with a piping bag if you prefer a decorative finish.
• Cover and refrigerate the assembled lasagna at least 4 hours or overnight for best texture. For cleaner slices, place the pan in the freezer for 20–30 minutes before cutting. Use parchment overhang to lift the slab onto a cutting board; slice with a sharp knife wiped between cuts.
• Garnish with sliced fresh strawberries and a sprinkle of crushed freeze-dried strawberries just before serving. Store leftovers covered in the fridge up to 2 days.