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For berries: Stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes
For whipped cream: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.
Layer whipped cream over sliced concha, top with strawberries, then place top slice over strawberries. For cake size concha, slice and serve. For regular size, serve with knife and fork for guests.