Clean & pat dry strawberries. Save a few beauties for the topping. Slice the strawberries thin.

Whip the cream in a mixer with whisk attachment. Start on low & increase the speed as the cream thickens. Add the sugar to taste.

Use a platter or a baking dish & start to layer your cake. Start with a few dollops of whipped cream to anchor the cake. Then make 4 layers starting with the graham crackers, whipped cream then strawberries. Add more whipped cream for glue. Repeat this process. Final layer should be whipped cream. Garnish with whole strawberries & chocolate.

Refrigerate for at least 4 hours or overnight so cookies can soften.

Serve immediately.