Prepare strawberries, by cutting off the leafy tops. Cut strawberries in slices. The end slices save for the of cake.

In a large mixing bowl place heavy cream, powdered sugar and vanilla. Beat with a hand mixer or stand mixer until thick consistancy.

Place a thin layer of the whipped cream into the bottom of a 13x9 baking dish. This will keep the next layer of graham cracker from shifting around.

Build 1st layer starting with a layer of graham crackers. Break some in half if needed to fit. Place 1/3 of the whipped cream and smooth evenly. Add 1/2 of the strawberry slices. (Note: you will still have the end slices that are separate and will be used at the end.)

Build 2nd layer with graham crackers, another 1/3 of whipped cream and he other half of the strawberry slices.

On the 3rd layer, place graham crackers, the rest of whipped cream, and then place the strawberry end slices that were set aside earlier to decorate the top of the cake..

Cover with a layer of plastic wrap and refrigerate for 4 hours or overnight.

Enjoy.