In a medium bowl, whisk together the yogurt, maple syrup, and lemon zest. Set aside.

Use an electric mixer to beat the heavy cream to firm peaks. Use a rubber spatula to transfer the whipped cream to the bowl with the yogurt. Fold the cream gently into the yogurt until the evenly combined.

Cover the bottom of an 8x8 or 7x9-inch casserole dish or baking pan with graham crackers, breaking them into smaller pieces as needed to fit the pan. It’s ok to have a little space around the graham crackers.

Put ⅓ of the cream on top of the graham crackers. Use the back of a spoon to spread the cream evenly over the graham crackers. Scatter ⅓ of the berries over the cream. Repeat this pattern two more times in the same order: graham crackers, ⅓ cream, ⅓ berries. You’ll finish with berries. Cover with foil or plastic wrap and refrigerate for at least 4 hours, up to 24 hours.