Make the Pie Filling:

1. Add 1/2 cup (3 ounces) of sliced strawberries to a blender with orange juice and blend until completely smooth.
2. Add the sugar, cornstarch, and salt and whisk together to distribute evenly. Pour in the juice and stir to combine. Heat over medium and let the juice come to a boil while stirring frequently.
3. Add in the strawberries and cook, stirring frequently, just until it comes back to a simmer, then shut off the heat. Immediately transfer the filling to a wide container to cool completely.
4. This can be made up to two days ahead of time.

Make the Cream Filling:

1. Whip the heavy cream with an electric mixer (using the whisk attachment) until medium-stiff peaks form, about 3 minutes. Remove the whipped cream from the bowl and set aside in a separate bowl.
2. Place the mascarpone in the now empty mixing bowl, along with the sugar, and salt. Whip on medium speed until completely smooth, about 2 minutes, scraping down the bowl halfway through.
3. Transfer half of the mascarpone mixture to another separate medium bowl. To that medium bowl, mix in the ricotta, vanilla, and orange zest. Then, add half of the set-aside whipped cream to the ricotta mixture and gently fold it in until just combined. Set aside.
4. Return to the remaining mascarpone in the electric mixing bowl, and add the strawberry powder, almond extract, and a pinch of salt. Whip together until smooth, about 1 minute. Fold in the remaining set-aside whipped cream until just combined.

Assemble:

1. Line a 9” square baking dish (see note about other containers) with 2 pieces of parchment paper to create a sling to remove the finished cake. Make sure to leave some overhang to pull up and release the cake later easily. Use a bit of cooking spray on the pan to prevent the parchment from sliding around.
2. Line the entire bottom of the prepared pan with graham crackers, cutting any crackers as needed so they fit snuggly in one layer.
3. Spread the freeze-dried strawberry mascarpone filling evenly on top of the graham crackers.
4. Spread half of the cooled strawberry pie filling evenly on top of the mascarpone.
5. Place another layer of graham crackers on top of the strawberries.
6. Place all but 1 cup of the ricotta mascarpone filling on top of the graham crackers, and evenly spread it on. Set aside that 1 cup in an airtight container in the refrigerator to be used to decorate the top.
7. Repeat the process with the remaining half of the strawberry pie filling.
8. Place the final half layer of graham crackers on top of the strawberry filling. It is only half so the cake can be cut in half and stacked later. If you don’t plan to stack the cake, you can put graham crackers to cover.
9. Cover the dish and let rest in the refrigerator for 8-12 hours.
10. Transfer the dish to the freezer to let chill for at least 1 hour before ready to assemble.
11. Once ready to assemble, remove from the freezer. Run a hot and dry butter knife along the edges of the cake, to help release the sides from the pan. Then carefully lift the cake out of the pan.
12. Place the cake on a cutting board and cut it in half along the edge of the graham crackers. Carefully place the half with the graham cracker on top of the layer of strawberry filling so you have a tall loaf cake.
13. Place the cake on a platter and spread the reserved mascarpone filling on the top layer. Decorate as desired with fresh strawberries.
14. Let the cake sit for 5-10 minutes to soften up, and then slice and serve. Or, place in the refrigerator until ready to serve.