In a medium mixing bowl, beat the softened unsalted butter with the granulated sugar and vanilla extract until smooth and slightly fluffy, about 1–2 minutes.

Add the all-purpose flour, fine dry breadcrumbs (if using), and kosher salt to the butter-sugar mixture. Use a sturdy spatula or your fingertips to rub and crumble the mixture together until it forms coarse crumbs about pea-to-nickel size. Make sure there are no large butter blocks.

Spread the crumb mixture in an even layer on the prepared baking sheet (about 1/2-inch thick). Bake for 12–16 minutes, stirring and breaking up any large clumps every 4–5 minutes so the crumbs bake evenly. The soboro should be golden and dry but not burnt.

Remove from oven and let cool completely on the baking sheet. Once cool, use your fingers to break into fine crumbly pieces. Set aside in an airtight container at room temperature.

Strawberry cream filling

Make the strawberry compote: place the chopped fresh strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Mix the cornstarch with 1 tablespoon of cold water to make a slurry. When the strawberries begin to release juice and simmer, stir in the cornstarch slurry and continue to cook, stirring, until the mixture thickens slightly, about 1–2 minutes. Remove from heat and let cool to room temperature (about 15–20 minutes). This will yield a jammy strawberry base.

While the compote cools, prepare the cream: in a mixing bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and kosher salt until smooth and free of lumps.

In a separate chilled bowl, whip the heavy cream to soft-medium peaks using a hand mixer or stand mixer (about 2–3 minutes). Be careful not to overwhip.

Fold about one-quarter of the whipped cream into the cream cheese mixture to lighten it. Then gently fold in the remaining whipped cream until fully combined and smooth.

Fold the cooled strawberry compote into the cream mixture. For a marbled effect, fold gently a few strokes; for a fully blended filling, fold until evenly distributed. Taste and adjust sweetness if desired by adding up to 1 tablespoon powdered sugar.

Assembly & garnish

Choose serving vessels: individual dessert cups, a shallow trifle dish, or a square 8x8-inch pan work well.

Layering method (individual cups or pan): start with a thin base layer (about 2–3 tablespoons) of the soboro crumbs to provide structure. Spoon or pipe a layer of the strawberry cream filling (about 3–4 tablespoons for cups). Repeat to create 2–3 layers, finishing with a generous sprinkle of soboro on top.

If you prefer a deconstructed bowl, simply spoon a few tablespoons of soboro into the bottom, add a generous scoop of strawberry cream and top with more soboro for crunch.

Garnish each serving with sliced strawberries and a mint leaf. Chill assembled desserts for at least 30 minutes to let flavors meld and the filling set slightly. If making ahead, cover tightly and refrigerate up to 24 hours (soboro will soften over time).

Serve chilled. Stir the soboro on top before serving if it has settled into larger clumps.