Preheat the oven to 375°F. Butter a 10-by-15-inch jellyroll pan.

In a large bowl, combine the flour, sugar, baking soda, and salt.

In a medium saucepan over medium-high heat, combine the butter and water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Let cool slightly before adding in the buttermilk, eggs, and vanilla.

Pour the batter into the prepared pan, spreading evenly. Bake for about 23 minutes if using a jelly roll pan, and about 20 minutes if using a half sheet pan, or until a toothpick inserted comes out clean and the edges are just golden. Place pan on a cooling rack and cool completely.

Make ahead: The cake can be made a day ahead of time. Store covered at room temperature.

In a large mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream, sugar, and vanilla on medium high speed until stiff peaks form.

Spread the whipped cream evenly over the cooled cake.

Meanwhile, preheat the grill using Kingsford Charcoal for direct cooking over medium-high heat. Thread the strawberries through skewers and place on a rimmed tray. If using wood skewers, be sure to soak them in water for at least 1 hour before using.

In a small bowl, combine the melted butter and honey. Brush over both sides of the strawberries. Grill for about 2 minutes per side, or until grill marks form and the fruit is softened. Remove from the skewers once cool enough to handle. Cut the strawberries in half.

Top the cake with the grilled strawberries no more than an hour ahead of serving.