Place the bowl and beater of a stand mixer in the freezer for 10 minutes. If you aren't using a stand mixer, place a bowl and the beaters of a hand held mixer in the freezer.

Place strawberries in a food processor and puree.

In the chilled bowl, beat cream until soft peaks form. Add in strawberries, sugar and vanilla. Continue mixing on medium-high speed until stiff peaks form. Do not over beat or cream will have a butter consistency.

To assemble the cake, lay one wafter on your serving platter. Top with 1 1/2- 2 teaspoons of strawberry cream. When the tower gets too high lay it on its side, then start another tower, lay it on its side and connect the towers. Spoon and spread the rest of whipped cream around the top and sides of the cake. Cover and refrigerate for at least 6 hours or overnight.

When ready slice on the diagonal and serve.