In a small bowl, add in the strawberries and 1 tbs. sugar. Zest your lemon into a small bowl and set aside. Then add 1 tbs. of fresh lemon juice to the strawberries, and stir to combine. Place the strawberries in the fridge while you continue with the recipe.

In a medium bowl, using an electric hand mixer, beat together the ricotta, sour cream, and sugar until well combined and fluffy. Add in the heavy cream, and beat the mixture for several minutes, or until it becomes very fluffy and thick. Stir in the lemon zest, vanilla extract, and salt.

To layer the dessert, you need 4 small glass containers with wide openings. Think a small glass, a jar, a wine glass, or a cocktail glass. Layer in a couple of crumbled graham cracker pieces, and then a dollop of the ricotta mixture to fully cover the bottom of the glass. Then a spoonful of the strawberries. Repeat the layering until all 4 glasses are full and you've used all the cream and strawberries. Enjoy right away, or cover and chill for up to 4 days.