No-Bake Strawberry Icebox Cake

From the Kitchn blog. Sounds to me like the perfect "Up North" cake. I really like that it uses graham crackers for the "cake". Posted here for safekeeping.

• Ready In: 4 hrs 30 mins
• Serves: 4-6
• Yields: 1 cake

Ingredients

• 2  lbs fresh strawberries, washed
• 3 1⁄4 cups  whipping cream, divided
• 1⁄3 cup confectioners' sugar
• 1  teaspoon vanilla
• 1⁄2 teaspoon rose water (optional)
• 4  sleeves graham crackers (about 19 ounces, or 24 to 28 whole crackers)
• 2  ounces dark chocolate, finely chopped

Directions

1. Take out a few of the best-looking strawberries and set them aside for the garnish.
2. Hull the remainder of the strawberries and slice each berry into thin slices.
3. With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks.
4. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
5. Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter.
6. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
7. Repeat three times, until you have four layers of graham crackers.
8. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
9. To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
10. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
11. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
12. Refrigerate for at least four hours, or until the crackers have softened completely.
13. Garnish with additional berries.