Wash and slice fresh strawberries evenly, setting aside about 2 cups for layering.

Line the 11x6 inch loaf pan with aluminum foil or cling film to ensure easy removal later.

In a chilled mixing bowl, combine heavy cream and mascarpone. Sift in powdered sugar and vanilla extract. Whip for about 2-3 minutes until soft peaks form.

Spread about ¼ of the whipped cream at the bottom of the pan, add a layer of graham crackers using ¼ of your total supply, and then add ⅓ of the sliced strawberries. Repeat until finished with a final layer of graham crackers.

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

Place the chilled cake in the freezer for about 30 minutes before inverting.

Invert the cake onto a serving plate, remove the lining, and decorate with remaining whipped cream and fresh strawberries.