Ingredients:

  • 3 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 box (14 oz) honey graham crackers
  • 1 lb fresh strawberries, hulled and thinly sliced
  • 1 tbsp lemon juice

Instructions:

  1. Toss the sliced strawberries with lemon juice in a small bowl and pat them gently with paper towels to remove excess surface moisture.
  2. Pour the cold heavy cream, powdered sugar, vanilla, and salt into a chilled mixing bowl and beat on medium-high speed until stiff peaks form.
  3. Spread a thin layer of whipped cream (about 2 tablespoons) across the bottom of a 9x13 inch baking pan to act as glue.
  4. Lay graham crackers side-by-side over the cream, breaking pieces to fit the corners snugly.
  5. Spread a 1/2 inch layer of whipped cream evenly over the crackers.
  6. Arrange a single layer of strawberry slices over the cream, pressing them in slightly.
  7. Repeat the cracker-cream-strawberry sequence until all ingredients are used, finishing with a smooth layer of cream on top.
  8. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the crackers to hydrate.