Valentine's Day Dessert - Strawberry Cream Squares

I came across this recipe in the summer 2008 issue of Domino magazine (which unfortunately is no longer in circulation).  The original recipe is a strawberry cream pie, but I used a square pan instead of a round pie pan, so I changed the name.  The recipe also calls for a whipped cream topping, but I omitted it this time.

Strawberry Cream Squares
2 lbs fresh strawberries (about 4 pints), tops removed, plus a few for garnish
1 1/4 cups milk
3/4 cup sugar
5 tbsp cornstarch
3 tbsp fresh lemon juice
2 1/2 cups graham cracker crumbs
10 tbsp unsalted butter, melted

Place strawberries in a blender and blend on high until pureed.  Combine milk, sugar, and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved.  Add the strawberry puree and lemon juice.  Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 10 minutes).  Remove from heat. 

Place graham cracker crumbs in a 9 inch square baking dish (or a round pie dish), drizzle with melted butter and mix until all the crumbs are moistened.  Press evenly into the bottom of the dish (or all sides of the pie dish) to form a crust.  Pour strawberry filling into crust and let cool completely (about 30 minutes).  Cover and refrigerate overnight. 

Cut into squares and garnish with sliced strawberries and/or whipped cream before serving. 

Whipped cream
1 cup heavy cream
1 tbsp confectioners' sugar

Place cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form.  Add confectioners' sugar and blend another 10 seconds.  Spread whipped cream over the entire dessert just before serving or dollop onto individual servings.