Add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl. Use the whisk attachment on an electric mixer and whisk until the whipping cream has formed stiff peaks. Set aside.

Spread 13 gluten-free graham crackers on the bottom of a 9x9-inch square pan. Top with half of the whipped cream, spreading evenly over the graham crackers.

Slice half of the strawberries and layer over the whipped cream. Layer the remaining graham crackers over the strawberries and then top with the remaining whipped cream. Spread evenly over the top covering all the graham crackers.

Cover with plastic wrap and refrigerate for 8-24 hours before serving.

When ready to serve, slice the remaining strawberries and layer them evenly over the top layer of whipped cream. Garnish with additional strawberries when serving if desired. Refrigerate leftovers for up to 5 days.