19 oz graham crackers
2 and 1/2 pounds fresh strawberries
3½ cups heavy cream
½ cup powdered sugar
2 tsp vanilla
¼ tsp salt
Cream powdered sugar, vanilla, and salt with the heavy cream a mixer. Beat until the cream mixture holds stiff peaks.
Spread a thin layer of heavy cream mix in a 9×13 round or square pan just to coat the bottom.
Layer 5 graham crackers across the center of the pan, then 2 more,breaking them as needed to fit around the top and bottom edges.
Spread a thick layer of heavy cream mix over grahams and top with a hearty layer of sliced strawberries.
Place graham crackers on top of strawberries, then heavy cream mix, then layer of thinly sliced strawberries. Repeat the graham-strawberries-cream layers 1 more time (3 times total) and you should reach the top of the pan.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
Top with more sliced strawberries or whole strawberries if you desired.