Strawberry Icebox Cake

Hull the strawberries and slice them thinly.

With a hand or stand mixer, whip the heavy cream until it holds stiff peaks. This means the whipped cream should stand straight up when you lift the beaters out of it. Mix in the powdered sugar and vanilla.

Spread a small spoonful of whipped cream in the bottom of an 8- or 9-inch pan. Cover the whipped cream with a single layer of graham crackers, breaking them into smaller pieces if needed. Lightly cover the top of the graham crackers with more whipped cream, then cover with a layer of strawberries.

Repeat the graham cracker, whipped cream, and strawberry layers 3 more times. Spread the rest of the whipped cream on top.

Refrigerate for at least 4 hours, or until the crackers have softened completely.