Strawberry Ice Box Cake

Ingredients:
2 cups fresh strawberries, washed, sliced into thin slices
3 1/2 cups whipping cream, divided
1/3 cups confectioners' sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
28 whole graham crackers
4 oz. chocolate, finely chopped

Directions: 

With an electric mixer, whip 3 cups of the whipping cream until it just holds stiff peaks. Add confectioners' sugar, vanilla, and almond extract and whip to combine. Spread a small spoonful of whipped cream in the bottom of a 9 x 13 dish. Place down a layer of graham crackers. Spread on a thin layer of the whipped cream over the graham crackers, and then top with a layer of sliced strawberries. Repeat with two more layers of graham crackers, whipped cream, and strawberries; then top with the last of the whipped cream.

To make the chocolate topping, heat the remaining 1/2 cup whipping cream until bubbles just begin to form around the edges in the pan. Immediately pour over the chopped dark chocolate. Let stand for a couple of minutes, and then whisk until combined and smooth. Drizzle over the top of the layered cake. Refrigerate over night.