Using a hand mixer, whip 3 cups of the whipping cream until stiff peaks form. Gently fold in the confectioners sugar, vanilla, and rosewater (if using).

Spread a small dollop of whipped cream on the bottom of a 9x13-inch baking dish, and top with 6 graham crackers. Lightly cover the graham crackers with a layer of whipped cream, then a single layer of strawberries. Repeat with three more layers. Finish with a layer of whipped cream and the rest of the strawberries.

Pour the remaining 1/4 cup of whipping cream into a small saucepan. Heat over medium-low heat until bubbles form at the edges. Turn off the heat and stir in the chopped chocolate. Whisk until it's thick and glossy. Drizzle the chocolate sauce over the cake.

Refrigerate the cake for at least 4 hours, until the graham crackers have softened.