Japanese-Style Strawberry Cream Sandwiches (Fruit Sando)

In a chilled mixing bowl, combine the double cream, icing sugar, and vanilla extract. Use an electric whisk to beat the mixture until stiff peaks form, being careful not to over-whip into butter.

Lay out the soft white bread slices on a clean surface. Spread a generous, even layer of the whipped cream over one side of every slice, ensuring you reach the edges.

On four of the bread slices, arrange the halved strawberries cut-side down. For a beautiful cross-section, place the berries in a consistent pattern (usually 3x3 or a diagonal cross).

Spread a little extra cream over the gaps between the strawberries to level the surface, then top with the remaining bread slices, cream-side down.

Wrap each sandwich tightly in plastic wrap. This helps the cream set and holds the structure. Refrigerate for at least 30 minutes, or up to 2 hours, before slicing.

Remove the plastic wrap. Using a sharp serrated knife, trim the crusts off the sandwiches. Wipe the knife clean between each cut, then slice the sandwiches diagonally into triangles or into rectangles to reveal the fruit centers.