In a small saucepan, melt the butter over medium heat. Add the strawberries and stir to coat with the butter. Cook uncovered for about 5 minutes, stirring occasionally. In a small dish, combine the cornstarch and hot water and stir together until thoroughly combined. Pour the sugar and cornstarch slurry over the berries and stir to combine. Cover the saucepan and once it is bubbling (should happen quickly) reduce the heat to low and cook for another 2-4 minutes until the mixture thickens.

*Place the cheese wedges in a dish or on a plate and use a butter knife to mash the wedges and stir them into a creamy spread. Spread each graham cracker square with the cheese, dividing it evenly amongst the bread (each square will get ½ a wedge of cheese). Top each square with 1 ½ tablespoons of strawberry topping (topping can be used warm, cold or in between) and serve.

*If you aren’t serving all 8 squares at once, make the strawberry topping in step one and then build each square as needed, storing the remaining strawberry topping in a sealed container in the refrigerator. Each square gets ½ a cheese wedge and 1 ½ tablespoons of strawberry topping.