Place strawberries in a medium sauce pan on medium-low heat
add 1/4 cup of sugar, mix together and let stew. Stir often.
Let simmer for 10-15 minutes until sauce thickens and strawberries soften.
Add the 2 tbsps of sugar to increase sweetness (optional). Remove from heat, let cool.
Place strawberries and sauce in container with lid or plastic wrap, refrigerate for approximately 30-60 minutes.
Place heavy cream into a bowl.
Add vanilla extract and powdered sugar.
Use a hand held whisk or mixer to whisk cream until it form stiff peaks.
If you desire a thicker, firmer whipped cream continue to whisk until it looks similar to icing.
I use a food processors to crush the crackers.
If you don’t own a food processor, another method that works place crackers into ziploc bag and roll over the bag with a rolling pin.
Don’t crush the crackers to much, you need it to stay into crumbles for the consistency needed for this recipe.
Place crushed crackers in a bowl, add brown sugar, and then stir together until well blended.
Add melted butter and stir into graham cracker mix until well incorporated.
Place mixture into bake safe dish (preferably glass) ungreased.
Place into oven for only 10 minutes.
Remove and allow to cool completely.
Now onto the fun part. Building the dessert.
Top with Strawberry Garnish