Heat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan or a 9 x 13-inch baking pan with parchment paper, then lightly grease the sides.

Coarsely crush the crackers into uneven crumbs and finely chop the pecans. Keep both aside while you prepare the meringue.

Beat the room-temperature egg whites with the optional pinch of salt until foamy. Gradually add the granulated sugar while beating, and continue until the mixture is thick, glossy, and holds stiff peaks.

Briefly beat in the vanilla extract and baking powder. Do not overmix once these ingredients are incorporated.

Use a spatula to gently fold the crushed crackers and chopped pecans into the meringue. Fold only until evenly distributed so the mixture keeps as much volume as possible.

Spread the batter evenly in the prepared pan. Bake for approximately 25 to 35 minutes, until the top is lightly golden and the center feels set but remains somewhat chewy.

Cool the cake completely in the pan for at least 1 hour. A few cracks may appear as the meringue cools, and this is normal for mostachón.

For the topping, beat the softened cream cheese until smooth, then mix in the powdered sugar and vanilla. In a separate cold bowl, whip the heavy cream to medium-stiff peaks.

Fold the whipped cream into the cream-cheese mixture until creamy and evenly blended. Spread the topping over the completely cooled cake, then arrange the strawberries across the surface.

Refrigerate the finished cake for at least 1 hour and up to 2 hours before slicing. Add strawberries shortly before serving when possible, and serve the cake the same day for the best texture.