Rinse and slice three pints of strawberries. For the last pint, remove the green tops and set those berries aside for later.
Add ½ cup of cream to the bowl of a standmixer along with the pistachio paste. Using the paddle attachment, blend on low until the pistachio is fully incorporated into the cream, scraping down the sides as necessary.
Add sugar, vanilla and the rest of the cream. Using the whisk attachment, beat together on low until mostly blended, about one minute, then beat on high until stiff peaks form.
Smear a ½ cup of pistachio cream on the bottom of your bowl (preferably glass) to anchor your cookies.
Your layers should proceeds like this: cookies, strawberries, cream. Smooth your cream over each layer gently. You want to fill in any huge gaps without completely squahing and deflating the cream. A few holes are not a problem, they will fill up as the cookies expand.
Keep going until you are out of sliced berries. Top with one last layer of cream, and chill overnight. You can add your whole berries to decorate before you chill it or after, whicheve rmakes it easier to wrap it up. Let sit at room temperature for 20 minutes before serving.