Chop the straberries into a small dice. Set aside.
In a lareg bowl beat together the heavy cream, powdered sugar and vanilla. Start on slow speed and gradually increase to medium. Beat until you have medium - stiff peaks. Don't over mix.
Place the whipped cream in a pastry bag.
Pipe a thin layer of cream in the bottom of one of the ramekins. Sprinkle with a few diced strawberries. Next press a cookie on top and continue layering. You should have 3 of these layers. Top the third cookie with more cream and using an off set spatula or a straight knife scrape the cream so it's even with the top of the container.
Place the sprinkles in a bowl.
Dip the top of the filled ramekin into the sprinkles.
Repeat with the remaining containers and chill in the fridge for at least 6 hours or over night.
Enjoy!