Rinse fresh strawberries under cool water, pat dry, and slice evenly into thin rounds, about ¼ inch thick.

Line a loaf tin with aluminum foil or cling film, leaving overhang for easy removal.

In a mixing bowl, combine cold heavy cream and mascarpone. Add sifted powdered sugar and vanilla extract, then whip on medium-high speed for 2-3 minutes.

Spread ¼ of the whipped cream mixture at the bottom of the loaf tin. Layer with graham crackers and 1/3 of the sliced strawberries. Repeat until finished with graham crackers on top.

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

Place the cake in the freezer for 30 minutes before slicing for easier cutting and better shape retention. Lift from the tin and serve with remaining whipped cream and fresh strawberries.