If making homemade sourdough graham crackers, let them cool completely before assembling the cake.

In a large mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and cream of tartar. Beat with an electric mixer on high speed until stiff peaks form. Place the whipped cream in the fridge until ready to assemble.

Wash the strawberries, remove the stems, and slice them thinly.

Place a very thin layer of whipped cream on the bottom of an 8" x 8" dish.

Layer graham crackers over the whipped cream, followed by half of the whipped cream and half of the sliced strawberries.

Repeat with a second layer of graham crackers, the remaining whipped cream, and remaining strawberries.

Cover the dish with plastic wrap and chill in the fridge for at least 2 hours.

Slice the cake into squares and serve on dessert plates, optionally garnishing with additional strawberry slices or a dollop of whipped cream.