Preheat your oven to 325 degrees F. Coat an 8×8-inch square baking dish with cooking spray and set aside.
In a food processor, combine:
1/4 cup pecans, toasted
4 whole graham crackers, broken into pieces
Process until finely ground
Add the crumbs to a large bowl, along with:
10 tablespoons butter, melted
1 cup all-purpose flour
1/3 cup brown sugar
Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper.
Bake in the preheated oven for 20 minutes, stirring once half way.
Meanwhile, in a medium bowl, combine:
2 egg whites
1/2 cup sugar
Using a hand-held mixer, mix on medium speed for 3 minutes.
1 cup heavy whipping cream
Mix on medium speed for an additional 6 minutes.
Juice from 1 lemon
4 oz. cream cheese, softened
Mix on low speed until creamy.
Coarsely chop 2 cups of hulled strawberries.
Gently fold the strawberries into the cream mixture.
Press half of the crumb mixture into the bottom of the prepared baking dish.
Top with the strawberry-cream mixture.
Top with the remaining crumbs.
Cover with foil and freeze for a minimum of 3 hours before serving.