In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla essence. Whip with a hand mixer or stand mixer until stiff peaks form. This ensures the cream will hold its shape inside the sandwich.

Wash the strawberries and cut off the tops to remove the leaves. Pat them dry with a paper towel—excess moisture can make the sandwich soggy. Slice the crusts off the milk bread to create clean, square edges.

Spread a generous layer of whipped cream over one slice of bread. Place three strawberries diagonally across the center, then add one strawberry on each side of the middle one. Make sure they all face the same direction so the final cut reveals a neat pattern.

Add another layer of whipped cream on top, making sure the strawberries are fully covered. Place a second slice of milk bread on top and gently smooth the edges. Avoid pressing down too firmly, as this can flatten the cream.

Wrap the sandwich tightly in plastic wrap. To make cutting easier, mark the top of the sandwich to indicate the diagonal line of strawberries inside. Refrigerate for at least 30 minutes or freeze for 15 minutes—this step helps the cream firm up and ensures a clean cut.

Using a sharp knife, slice the sandwich diagonally along the line of strawberries. Wipe the knife between cuts for the neatest presentation. Serve immediately and enjoy your Strawberry Sando in all its fluffy, fruity glory.