With a mixer, whip the whipping cream until it holds stiff peaks.
Add the vanilla extract and powdered sugar to the cream and whip to combine.
In the bottom of a 9x13-inch baking pan, spread a layer of the sweetened whipped cream to cover the bottom of the pan.
Place a layer of graham crackers over the whipped cream.
Then place a layer of strawberries.
Continue layering until you run out of strawberries and graham crackers, ending with a final layer of whipped cream.
Place baking dish in the refrigerator for at least 4 hours.
For The Ganache:
Heat the 1/4 cup whipping cream in a small sauce pan until bubbles form around the edges of the pan.
Pour the heated cream over the chopped chocolate and let stand for 5 minutes.
Whisk the chocolate and cream mixture until the mixture is thick and glossy.
Drizzle the chocolate ganache over the cake.
Feel free to change this recipe up by using other berries or fresh fruit. I have made this with raspberries, blackberries and even bananas & strawberries combined. You can also use semi-sweet chocolate chips instead of the chopped chocolate for the ganache.