Using a mixer, whip 4 cups of cream until it just holds stiff peaks.
Add the confectioners sugar and vanilla, and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9 x 13-inch baking pan, or a similarly-sized platter.
Lay down six graham crackers.
Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
Repeat three times, until you have four layers of graham crackers.
Spread the last of the whipped cream mixture over the top and swirl it lightly with a spoon.
Add another layer of strawberries.
Refrigerate for at least four hours, or until the crackers have softened completely.
Drizzle Hershey's syrup on top of dessert and serve