Wash 1 pound of fresh strawberries under cold running water, hull and dry them using a kitchen towel.

Slice some strawberries into thin rounds for layering later in the sandwiches.

In a bowl, whip 8 ounces of softened cream cheese on high speed for 2-3 minutes until light and fluffy.

Gradually pour in 1 cup of heavy whipping cream, 1 teaspoon of vanilla extract, and 1 cup of powdered sugar. Continue whipping until stiff peaks form, about 2-3 minutes.

Mix in the zest of one lemon to the cream filling using a spatula.

Spread a layer of the creamy filling on one side of each slice of white bread.

Place prepared strawberry slices over half of the filled bread slices, top with more filling, and press remaining slices on top.

Score a diagonal line on the top slice of each sandwich as a cutting guide.

Wrap each sandwich tightly in plastic wrap and place a weight on top.

Refrigerate for at least 2 hours to allow filling to set.

Remove the sandwiches from the refrigerator, unwrap, and slice along the scored line.