Wash 12 fresh strawberries under cool running water. Gently hull the strawberries and pat them dry. Slice the strawberries into thin pieces.

In a mixing bowl, beat 8 oz. of softened cream cheese until light and fluffy. Gradually add in 1 pint of heavy whipping cream, ¼ cup of powdered sugar, and ¼ tsp of vanilla, mixing until stiff peaks form. Fold in 1 tbsp of lemon zest.

Take 8-10 slices of soft white bread and spread a generous layer of the cream filling on each slice. On half of the slices, arrange the sliced strawberries, then top with more cream filling and another slice of bread.

Wrap each sandwich tightly in plastic wrap and place on a tray. To help compress, place a weight on top and refrigerate for at least 2 hours.

Once chilled, unwrap each sandwich and cut into neat portions with a serrated knife.