I hope you give it a try :)
2 lbs. fresh strawberries
3 1/4 Cups Whipping Cream, divided
1/3 Cup Confectioners sugar
1 tsp. Vanilla
approx. 4 packs of Graham Crackers
2 oz. Dark Chocolate
Wash and hull the strawberries and slice them thin. Leave a couple out for the top of the cake.
Start whipping 3 cups of the cream. As it thickens add the confectioners sugar and vanilla and continue to whip until stiff peaks form.
Spread a thin layer of the whipped cream in the bottom CENTER of the pan. Place 6 graham crackers on top of the cream, 4 side x side and 2 across the top, this is your foundation.
Spread a layer of whipped cream on top of the crackers, then a single layer of the berries.
Repeat until you have 4 layers of graham crackers excluding your foundation.
Spread the remaining cream on the last layer of graham crackers and dot the top with a few more berries.
Make the Ganache:
Heat 1/4 cup of whipping cream over med/low heat until bubbles start around the edge. Pour the heated cream over the Dark chocolate and let it sit for a minute the whisk until smooth and creamy. Drizzle the ganache over the cake, top with those extra berries you saved.
Refrigerate for a minimum of 4 hours.
You can also use a smaller pan if you don't have the 9x13.