Hull strawberries with a paring knife, cutting out the green tops only, and set aside until needed. Trim the crusts off bread and trim each slice into a square.

Add mascarpone cheese, vanilla, a pinch of salt, and confectioner’s sugar to a mixing bowl; whisk or use an electric hand mixer on high speed to beat until light and fluffy.

Pour in cold whipped cream and continue to beat until very stiff peaks form. Avoid overbeating.

Spread each slice of bread with a thick layer of cream, covering all edges.

On two slices of bread, arrange whole strawberries tightly together across one diagonal. Fill gaps with whipped cream, covering strawberries generously.

Top with the remaining slices of bread and gently press down. Use whipped cream to fill in the sides and smooth surfaces.

Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours.