1. Whip the Cream
In a cold bowl, combine the chilled cream and sugar. Whisk until stiff peaks form. Chill the whipped cream in the fridge.

2. Prepare the Bread & Strawberries
Trim the crusts off two thick bread slices. Rinse and dry strawberries, then remove tops. Lay one slice on a sheet of plastic wrap.

3. Assemble the Sando
Spread a thin layer of whipped cream on the first slice. Arrange the strawberries in an “X” formation. Cover the strawberries fully with more cream.

4. Top and Wrap
Place the second bread slice on top. Fill in any gaps with cream. Wrap the sandwich tightly with plastic wrap and mark a diagonal line across it.

5. Chill
Refrigerate for 30 minutes to 3 hours (or overnight) to firm the cream. Optional: quick-freeze for 15 minutes for faster results.

6. Slice & Serve
Unwrap the sandwich. Slice diagonally along the marked line using a sharp or serrated knife. Serve immediately.