Step 1: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 2: In a separate bowl, mix the sliced strawberries with granulated sugar and let them sit for 10 minutes.

Step 3: In a small saucepan, combine the strawberry jam and milk. Heat over low heat, stirring until the jam is completely dissolved.

Step 4: In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.

Step 5: Add the bloomed gelatin to the warm strawberry jam mixture and stir until fully dissolved.

Step 6: Line the bottom and sides of a 9x13-inch dish with plastic wrap, leaving an overhang on the sides.

Step 7: Place a layer of graham crackers on the bottom of the dish, breaking them to fit if necessary.

Step 8: Spread a layer of the whipped cream over the graham crackers, followed by a layer of the sugared strawberries.

Step 9: Drizzle a layer of the strawberry jam mixture over the strawberries.

Step 10: Repeat the layers, ending with a layer of whipped cream on top.

Step 11: Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.

Step 12: Before serving, lift the cake out of the dish using the overhanging plastic wrap. Remove the plastic wrap and sprinkle with toasted almonds, if desired.