Set aside your prettiest strawberries for the top layer of the cake.
Whip your cream until it holds stiff peaks using an electric beater.
Add your powdered sugar and vanilla and whip in.
Unwrap your graham crackers, and leave them whole.
Take a large spoonful of whipped cream and spread it all over the bottom of a 9x13 pan.
Place a layer of graham crackers, setting the graham crackers side by side to cover the whole bottom of the pan. Break graham cracker pieces as needed.
Spread another layer of whipped cream over the graham crackers.
Place a layer of strawberries and bananas all over the top of the whipped cream.
Place another layer of graham crackers over the top.
Repeat with whipped cream, strawberries and bananas, graham crackers and lastly a final layer of whipped cream.
Spread the last layer of whipped cream all to the edges making sure to cover everything completely.
Cut your remaining strawberries in half, or in slices and spread them in a pretty design all over the top.
Cover the cake with plastic wrap and set in the fridge overnight.
Serve after the icebox cake has been in the fridge for 4 hours, better overnight.