Instructions

1. Prepare the strawberries by first rinsing them, then trim the green stems off and cut them into thin slices, and set aside. 
2. In a large bowl, add the heavy cream, powdered sugar, and vanilla extract.  Beat the cream mixture for 6 to 8 minutes until stiff peaks form.  Set this aside while you prepare your pan.  
3. Cover the bottom of the dish with plastic wrap, foil, or parchment paper.  This makes it easy to lift out the cake to slice and serve. 
4. Spread a small layer, 1/4 of the batch, of whipped cream onto the dish. 
5. Place a single layer of Graham crackers onto the layer of whipped cream covering all corners and edges. Break up the cookies if needed. 
6. Next, start layering by adding 1/2 the remaining whipped cream on top of the crackers. Using a spatula, spread the whipped cream layer evenly. 
7. Then, add a layer of sliced strawberries over the whipped cream covering it completely. 
8. Repeat this process with cookies, whipped cream, then strawberries 2 to 3 times until all have been used.  Add any additional dollops of whipped cream on top with whole strawberries and mint as garnish. 
9. Cover loosely and then pace the no-bake strawberry cake in the refrigerator to chill for at least 3 hours.
10. Remove from the pan using the plastic wrap, then cut into squares and serve with additional berries.