Prepare the strawberry puree first. In a food processor, puree the strawberries and 1/2 cup sugar; set aside. Fresh or frozen and thawed strawberries will work well.

For the sour cream frosting: first beat softened cream cheese with a mixer for 2 to 3 minutes, until light and fluffy. Add in the sour cream and vanilla extract and beat until no clumps remain; scrape down sides of bowl often! Add the confectioner's sugar gradually and mix again for a minute until the frosting is smooth.

To assemble the cake - this cake can be made into a rectangle or square, assembled free-standing on a tray or in a casserole dish. First, spread a layer of the sour cream frosting onto your cake platter or casserole dish, then top with first layer of graham crackers. Spread a generous amount of sour cream frosting on top of each layer, followed by a few tablespoons of strawberry puree.

Spread the frosting over top and sides, sealing cake so no dry edges are exposed. Sprinkle the top with graham cracker crumbs and garnish with whole strawberries.

This no-bake honey cake needs to be refrigerated for at least 6-8 hours, preferably overnight to allow the crackers to absorb moisture. Cut into squares using a sharp knife and spoon over extra strawberry puree over each serving.