Line a standard loaf tin with parchment or waxed paper, leaving enough paper hanging over the edges to use as handles later on.
Prepare the strawberries by washing, drying, and slicing them thinly after removing the stems.
16 ounces strawberries
Add the whipping cream to a stand mixer bowl. Sift in the powdered sugar and salt. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Using the whisk attachment, whip on low speed to combine, then on high speed until stiff peaks form.
2 ½ cups 35% whipping cream, ½ cup powdered sugar, 1 vanilla bean, 1 pinch salt
Place a layer of graham crackers at the bottom of the prepared tin, breaking as needed to fit. Gently spread about ½ cup whipped cream evenly over the graham crackers. Add another layer of crackers, then another layer of whipped cream.
4 ½ ounces graham crackers
Spread half of the sliced strawberries into an even layer on top of the whipped cream. Add another ½ cup whipped cream and spread it over the strawberries. Add a layer of graham crackers and another layer of whipped cream.
Spread the remaining strawberries over the cream and finish with the last of the whipped cream. For a finishing touch, crumble one or two graham crackers and sprinkle the crumbs over the top of the icebox cake. Cover and freeze for at least 6 hours or overnight.
To serve let the cake sit at room temperature for 10-15 minutes before serving. Lift the cake out of the tin using the paper overhang as handles. Slice the cake with a knife warmed in hot water, drying the knife in before slicing and cleaning between each slice.