Line 8x8 baking dish with plastic wrap and set aside.
In a large bowl, whip cream cheese, sugar, and lemon zest until smooth and creamy. Stir in heavy cream and whip 1-2 minutes or until the filling starts to thicken.
Dip each cookie one by one into the milk and line the bottom of dish with cookies to cover {cut cookies in half to fit in properly.} Pour 1/3 of the cream cheese mixture over cookies and smooth the top.
Repeat layering cookies and cream until you have 3 layers of each.
Cover the top with plastic wrap and refrigerate 12 hours or overnight. Cut into squares and serve with cream and strawberries.