'February staple': Just 4 ingredients. This one’s fully memorized at this point.

Line an 8x8-inch or 9x9-inch baking pan with parchment paper or foil, leaving some overhang on two sides to help lift the bars out later.

Sprinkle the crushed graham crackers evenly into the bottom of the pan. Use your fingers or the bottom of a measuring cup to press them gently into an even layer. This will form a loose, rustic-style crust.

In a medium bowl, combine the chopped (or lightly mashed) strawberries and the sweetened condensed milk. Stir until the berries are evenly distributed and the mixture turns a soft pink.

In a large, cold mixing bowl, whip the heavy cream with a hand mixer or stand mixer on medium-high speed until it forms soft, billowy peaks. The cream should hold its shape but still look smooth and silky, not grainy.

Gently fold the strawberry-condensed milk mixture into the whipped cream. Use a spatula and a light hand, turning the bowl as you go, just until everything is combined and no big streaks remain.

Pour the strawberry cream mixture over the graham cracker layer. Smooth the top with a spatula so it’s even from corner to corner.

Cover the pan tightly with plastic wrap or foil and place it in the freezer for at least 6 hours, or until the bars are very firm. Overnight is even better for clean slices.

When ready to serve, lift the bars out of the pan using the parchment or foil overhang. Place on a cutting board and let sit at room temperature for 5–10 minutes to soften slightly.

Using a sharp knife, cut into 12 bars (or smaller squares for bite-sized treats). Wipe the knife with a warm, damp cloth between cuts for neater edges.

Serve immediately and return any leftovers to the freezer, covered well, to keep them from picking up freezer odors.

If your strawberry patch has been especially generous, you can swirl in a few extra spoonfuls of finely chopped berries right before pouring the mixture into the pan for more bursts of fruit. For a sturdier crust, mix the crushed graham crackers with 4 tablespoons of melted butter and press firmly into the pan before adding the filling; this gives you a more traditional bar you can hold in your hand. If fresh strawberries are out of season, thawed and well-drained frozen strawberries work just fine—just be sure to blot off excess moisture so the filling stays creamy, not icy. You can also play with flavors: swap in raspberries or blueberries for a different berry twist, or add a teaspoon of vanilla extract or a squeeze of lemon juice to brighten the flavor. For those watching sweetness, use a bit less sweetened condensed milk and taste as you go, or choose lightly sweetened graham crackers. If you’re serving a crowd, double the recipe and use a 9x13-inch pan, remembering it may take a bit longer to freeze solid. And if you prefer a softer, almost mousse-like dessert, let the pan sit in the refrigerator for 20–30 minutes before serving, so the bars are cool and creamy rather than firmly frozen.