Strawberry Graham Cake Recipe

Chop the strawberries and place the chopped fruits in a bowl. (if desired, slice half the strawberries for topping and place in another bowl. Set aside.) Toss the chopped strawberries and the sugar together. Set aside the strawberries. 

In a large bowl, whip all-purpose cream until lightened and gently fold in the chopped strawberries, reserving the strawberry syrup for assembling the cake.

To assemble the graham cake, start layering in a 7- by 5-inch baking dish: place a layer of graham crackers in the baking dish and lightly brush biscuits with strawberry syrup. Top graham crackers with the whipped cream with strawberries, smoothening the top. Place another layer of graham crackers on top of the cream. 

Repeat the layers, ending with a graham cracker layer with a thin layer of cream on top. Decorate the top with the sliced strawberries, if desired, brushing the tops with any remaining strawberry syrup. Chill for 4 hours, overnight, or until completely chilled through before slicing.