Step 1: Prepare the Pickle-Brined Strawberries (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Add 1 1/2 cups of the sliced strawberries to the brine. Let them sit at room temperature while you prepare the other components.

Step 2: Beat Cream Cheese. In the bowl of a stand mixer fitted with the beater attachment, beat the cream cheese until smooth.

Step 3: Add Powdered Sugar. Add the powdered sugar, beating until smooth.

Step 4: Add Heavy Cream (Gradually). Scrape down the sides of the bowl. Add 1 cup of heavy cream and beat at low speed until smooth.

Step 5: Whip Cream. Add the remaining 2 cups of cream and the dill pickle powder, and beat at medium to medium-high speed until soft peaks form, increasing the speed as the mixture begins to thicken.

Step 6: Fold in Vanilla and Lemon Zest. Fold in the vanilla and lemon zest.

Step 7: Assemble First Layer. Spoon ¼ cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish, spreading into a thin, even layer.

Step 8: Add Graham Crackers. Top with the graham crackers in a single, even layer, breaking them as needed to fit.

Step 9: Add Cream and Strawberries. Spread about 1 ½ cups of the cream mixture over the graham crackers, using a spoon or offset spatula to smooth into an even layer. Drain the brined strawberries very well. Top the cream mixture with an even layer of all the strawberries, about 1 1/2 cups of regular strawberries and 1 1/2 cups brined. Sprinkle evenly with ¼ cup of almonds, if using.

Step 10: Repeat Layers. Repeat steps 8 and 9 once more.

Step 11: Final Layer. Top with a final layer of graham crackers, cream mixture, and the remaining non-brined berries.

Step 12: Chill. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Garnish with fresh dill, if desired.