Heat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch baking pan.
In a large bowl with an electric mixer combine cake mix, eggs, cannabis oil and water until well combined. Do not over beat. Spread batter in an even layer on the prepared baking sheet. Bake at 350 degrees for 35 minutes or until cake springs back when pressed. Cool in pan on a wire rack; invert directly onto rack.
In a large bowl, beat cream with 2 tablespoons sugar and the vanilla until stiff peaks form.
To assemble the trifles, use an upside-down half-pint jelly jar as a cookie cutter and cut 30 circles from the baked cake. Don’t worry if you need to piece some of these circles together, once they are layered in the jar, nobody will ever know the difference. This dessert is VERY forgiving!
Press 1 cake circle into the bottom of each of the 15 half-pint jars. Add a layer of raspberries, followed by a layer of cream, then another cake circle, more berries, and more cream. Garnish with a few fresh berries on top and serve, or if making ahead, cover with jar lid and refrigerate until serving time.