Add 100ml whipping cream and 3g sugar into a bowl and whisk. Gradually add another 3g sugar while whisking.

Once peaks form, add 30g yogurt and the remaining sugar, then whisk until the cream is firm and holds its shape.

Cut the crusts off the bread and spread a thick layer of whipped cream on both sides.

Arrange strawberries in a zigzag pattern and fill gaps with yogurt whipped cream.

Cover with another slice of bread, wrap in plastic wrap, and refrigerate for 20 minutes.

Cut the sandwich so the strawberries are visible. Heat the knife slightly to avoid smearing the cream.