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Combine 1¾ cups oats, 1¼ cups milk, ½ cup yogurt, 4 teaspoons honey, 1 tablespoon flaxseed and 1½ teaspoons vanilla in a large bowl; stir well. Cover and refrigerate until the oatmeal has thickened, at least 8 hours.
Combine 2 tablespoons cream and the remaining ¼ cup yogurt in a medium bowl; beat with an electric mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Add the remaining 2 teaspoons honey and ½ teaspoon vanilla; beat until just combined, about 15 seconds.
Place 2 cups chopped strawberries in a medium bowl; lightly mash with a fork or potato masher until crushed to a jammy consistency.
Spoon ¼ cup oat mixture into each of 4 (8-ounce) jars; spoon crushed strawberries over the oat mixture in each jar (about ⅓ cup each). Top with another ¼ cup oat mixture. Top each with about 2 tablespoons whipped yogurt mixture. Recipe developed by Jasmine Smith