Whipped Cream

1. Combine heavy cream and sugar in a medium sized bowl.
2. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Assembly

1. Line a loaf pan with plastic wrap so it is fully covered.
2. Line the bottom of the pan with graham crackers upside down so the tops of the crackers are against the bottom of the pan. You'll need to break a few so it is fully covered.
3. Add a layer of whipped cream and spread evenly so the graham crackers are fully covered. Clean up any excess on the sides.
4. Add a full layer of sliced strawberries, alternating them so they fully cover the whipped cream.
5. Repeat with another layer of graham crackers, whipped cream, and strawberries followed by one more layer of graham crackers.
6. Cover the top graham cracker layer with plastic wrap and keeping the cake in the pan place it in the freezer to set for at least 3 hours.
7. Once the cake has chilled, combine the heavy cream and sugar in a medium sized bowl on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
8. Carefully unwrap the plastic wrap from the top of the cake and invert it onto a cake stand or plate. Remove remaining plastic wrap.
9. Top the top layer of graham cracker with whipped cream. Top with more strawberries. You can cut some in half for variety. Enjoy!