Prepare a large bowl with some ice water and a medium bowl that fits on top of the larger bowl. Place cream in medium bowl and start whisking on low speed.

Now, remove the bowl from the ice water, take a hand whisk and finish whisking by hand until you achieve the desired consistency. It should be spreadable, but not runny. Don’t over-whisk, you’ll end up with butter.

Spread whipped cream on both slices. About 3 tablespoons per side.

Carefully arrange the strawberries diagonally on one side of the bread. Think about how it will look when you cut the sandwich diagonally. If you have large strawberries, place 3 of them diagonally down the center of the slice, then place one strawberry on each corner.

Cover up the spaces in between the strawberries with more whipped cream. Place the other slice of bread on top and tightly wrap the sandwich. Draw a diagonal line on the plastic wrap with a permanent marker to remember where you placed the strawberries.

Place it in between two plates in the fridge for at least 1 hour or overnight.

To cut the sandwich, put it on a cutting board and run a clean knife under hot water. Remove the plastic wrap and cut the sandwich diagonally where the marked line is. Don’t open the sandwich to show the cross-section yet.

Clean the knife with hot water, gently press down the sandwich and cut the edges. Now you can expose the beautiful cross-section.

Eat immediately after cutting. Store in the fridge overnight before cutting if you want to prepare this Strawberry Sando ahead of time.