My Strawberry Icebox Cake

Its the first recipe i tried out of my homemade cookbook and it actually was really good minus the sugar and vanilla and i substituted the chocolate with chocolate syrup. I had little ones eating it too and i didn't want them to sugared up before bed : )

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla extract
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Remove leaves from the remainder of the strawberries and cut each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream on high until it stiffens, about 2-3 minutes. Add the confectioners sugar, vanilla, and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top. Add a few more strawberries.
To make the chocolate ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.