NO BAKE STRAWBERRY DESSERT

2 Pounds Fresh Strawberries, washed
31/2 Cups Whipping Cream, divided
1/3 Cup Powdered Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract(optional)
4 Sleeves(around 24 to 28 crackers) Graham Crackers
4 Oz. Chocolate(Hersheys Candy Bar) or regular chocolate, finely chopped

Take out some of the strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and almond extract (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. I like to use a glass pan for this. Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of strawberries. Repeat three more times, until you have four 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 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 four hours, or until the crackers have softened completely. Garnish with additional berries