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Line a 9-inch square baking pan with parchment paper.
Using an electric mixer, whip 1 cup of cream with ¼ cup powdered sugar and 1 teaspoon vanilla until soft peaks form.
Layer the graham crackers in the bottom of the prepared pan. Layer with ½ of the vanilla ice cream, then spread over ½ of the whipped cream. Swirl the cream with ½ of the strawberry jam. Add another layer of graham crackers, the remaining ice cream, and whipped cream. Swirl with the remaining jam, reserving 2 tablespoons. Layer with crackers. Wrap the cake and freeze 4 hours or until frozen.
Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit 5 minutes, then slice into 9 pieces. Keep the cake together.
Whip the remaining 1 cup of cream with ¼ cup sugar, and 1 teaspoon vanilla. Spread over the cake. Swirl with jam and sliced strawberries. Serve and enjoy immediately.