In a saucepan, combine 1/2 cup strawberries, 1/2 cup blueberries, 1 cup raspberries, lemon juice, sugar, and water. Cook on medium heat and simmer, until the berries burst and the sugar dissolves. Set aside to cool completely. Once cooled, puree in a blender, and then run through a fine mesh strainer to catch any lumps and seeds. Set aside in a bowl.
Slice the remaining strawberries into slices. Keep the rest of the blueberries whole.
Estimate the circumference of your desired mason jars, and the same size use cookie cutters to form several rounds from sliced white bread.
Dip the bread rounds in the berry sauce, until fully soaked. For each mason jar, place a one soaked bread on the bottom. Follow with a layer of sliced berries and pistachios, then another slice of bread, a dollop of whipped cream, another slice of bread, and repeat until the jar is full.