2-3 pounds fresh strawberries, washed and sliced
3 1/4 cups whipping cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
24 whole graham crackers
2 ounces dark chocolate, finely chopped *(I used my chocolate sauce instead of making a ganache. Just popped it in the microwave for a few seconds, then drizzled it over the top of each piece of cake.)

After berries are washed and sliced, set aside. Using a metal bowl that has been chilled in the freezer, whip 3 cups of cream until it just holds stiff peaks. Add the powdered sugar, vanilla, and rosewater (if using). Whip to combine.

Spread a spoonful of whipped cream on the bottom of a 9×13″ glass baking dish . Arrange six graham crackers over the whipped cream. Lightly cover the top of the graham crackers with more whipped cream, and then a spoon on a layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and add one final layer of strawberries. Refrigerate for 4 hours or more, until the crackers have softened completely.

To make the ganache, heat the remaining 1/4 cup of cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over cake.