Grease and line a 13×18 standard jelly roll pan and preheat the oven to 350. In the bowl of a stand mixer combine the butter, granulated sugar and vanilla and cream until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl with a spatula and add eggs, one at a time, while the mixer is on low. Mix until just incorporated.

Add in the flour, baking powder, baking soda and salt. With the mixer on low pour in the buttermilk and mix until everything is combined.

Pour the cake batter into the prepared jelly roll pan and bake for 18-22 minutes, or until completely baked through. Remove from the oven and allow to cool completely.

Once the cake has cooled, cut the stems off the strawberries, slice them and add to a medium sized bowl. Add the granulated sugar and stir with a spoon. Set aside until needed, stirring every 10 or so minutes.

In the bowl of a stand mixer add the heavy cream and powdered sugar. Beat on medium to high speed until whipped and creamy, about 2-5 minutes. Add in the vanilla and a pinch of salt, and mix until incorporated. Store in the refrigerator until needed.

If you are using homemade whip cream (you can also use cool whip) assemble right before serving. Cool whip will hold up better if you need to refrigerate prior to.

Use a round cookie cutter the size of your glasses and cut out 20 circles of cake. Press one round cake layer in the glass and top with about a layer of strawberries, about 3 tbsps. Top with a layer of whip cream and repeat, ending with a few tablespoons of whip cream. Serve immediately.