Preparation

• Take out a few of the best-looking strawberries and set them aside for the garnish. Hull 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 ½ cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) 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 6 graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
• To make the ganache, heat the remaining ¼ cup 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, or transfer to a squeeze bottle and use that to drizzle.
• Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with additional berries.