First prepare the whipped cream. Beat the cream at medium high speed with a whisk attachment until it begins to thicken. Add the sugar and vanilla extract and beat until peaks form, stopping as soon as it hold peaks. Cover and refrigerate until cool.

To assemble the cake, first slice any large fruits so that they are no thicker than 1/2 inch. Spread some whipped cream on the bottom of the serving plate so that it is about 1/2 inch thick. Lay 4 wafer cookies on the whipped cream so that the edges are all touching each other and they make a rough square shape. Spread 1/4 inch layer of whipped cream on top of them, then add a single even layer of berries and/or fruit slices. Spread another 1/4 inch thick layer of whipped cream on top of them. Arrange 4 more wafer cookies on top, this time rotating the arrangement 90 degrees. Repeat this layering process of wafers, whipped cream, berries, and more whipped cream until you have used up all your wafer cookies.

Top with a small mound of whipped cream to provide a base for the fruit, and add the remaining fresh fruit to the top as a garnish, filling in any fruitless spots along the sides of the cake with extra fruit as well. Gently cover with plastic wrap and place it in the refrigerator for 4 hours. Remove, drizzle with the honey, and serve immediately.