In a large bowl, add the whipping cream and white granulated sugar. Whisk until firm, stiff peaks form, but be careful not to over-whip. Keep the whipped cream chilled in the fridge until you’re ready to assemble the sandwich. (Tip: If using an electric hand mixer or stand mixer, start whisking on low speed and gradually increase to medium-high speed.)

Slice off the crusts of the bread with a sharp or serrated knife.

Lay out a large sheet of plastic wrap on a cutting board and place one slice of bread on top. Spread a thin layer of whipped cream on top of the bread. Then, place the strawberries in an “X” shape, ensuring they all point in the same direction. (Remember which direction the strawberries are pointing.)

Cover the strawberries with whipped cream, ensuring all the gaps are filled. Place the second slice of bread on top, making sure to cover all edges. Fill in any holes or gaps with more whipped cream, especially on the sides and corners.

Tightly wrap the sandwich in plastic wrap. Draw a diagonal line on the plastic wrap to indicate the direction of the strawberries so you can slice along this line later.

Rest the sandwich in the fridge for at least 30 minutes to set the cream. For the best results, refrigerate it for 2-3 hours or overnight. (If short on time, you can quick-freeze it for 15 minutes.)

Remove the plastic wrap and slice the sandwich diagonally along the pre-drawn line using a large sharp knife or serrated knife. Enjoy immediately!