Slice angel food cake into 2-inch cubes then divide cubes in half. Divide each half into 6 portions and place 1 portion into the bottom of each mason jar. Top with ½ cup sliced strawberries and a dollop (2 to 3 tablespoons) of homemade whipped cream. Repeat with remaining ingredients.
For the homemade whipped cream: place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl. Whip the mixture on medium speed while gradually adding the powdered sugar then increase the speed to high and whip until cream can hold its shape, 2 to 3 minutes (do not over whip). Refrigerate until ready to use.