Start by rinsing the fresh strawberries under cold water. Slice them evenly into thin pieces and set aside in a bowl.

Take an 11x6 inch loaf pan and line it with aluminum foil or cling film, allowing some overhang for easy removal later.

In a cold mixing bowl, combine the heavy cream and cold mascarpone cheese. Add sifted powdered sugar and vanilla extract. Whip the mixture on medium speed for about 2-3 minutes, or until soft peaks form.

Spread a quarter of the whipped cream mixture evenly across the bottom of the lined pan. Layer with 4-5 graham crackers followed by a third of the sliced strawberries. Repeat this layering process until all ingredients are used, finishing with a layer of graham crackers.

Cover the assembled cake tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Before serving, place the cake in the freezer for about 30 minutes. Carefully lift the overhanging foil or film to flip the cake onto a serving plate. Decorate the top with additional whipped cream and garnish with fresh or freeze-dried strawberries.