Ingredients:
2 lbs fresh strawberries, hulled and sliced
2 (8 oz) packages cream cheese, softened
2 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
24-28 whole graham crackers
Instructions:
In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract to the mixing bowl, and beat until well combined.
In a separate mixing bowl, beat the heavy whipping cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until well combined.
Spread a thin layer of the cream cheese mixture on the bottom of a 9×13 inch baking dish.
Cover the layer of cream cheese with a layer of graham crackers, breaking them into smaller pieces as necessary to fit.
Top the layer of graham crackers with a layer of sliced strawberries.
Repeat the layers of cream cheese mixture, graham crackers, and strawberries until you have used up all of the ingredients, ending with a layer of cream cheese mixture on top.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to serve, slice the cake into squares and garnish with additional strawberries and whipped cream, if desired.