Strawberries-and-Cream Sandwich

Per Sandwich:

2 slices good white bread, e.g Pain D’Avignon’s white French Pullman

unsalted or very lightly salted butter

3-4 ripe strawberries, thickly sliced

1-2 Tbs. sugar

2 Tbs. or so whipped cream

Thoroughly butter two pieces of bread. The butter acts as water-proofing. Cover one piece with sliced strawberries. Sprinkle with sugar (for crunch as much as for taste.) Spread whipped cream on top. Cover with second piece of buttered bread and slice through neatly with a sharp knife. Tip: Whisk cream until it’s thickened and satiny, stopping before it gets grainy. Small amounts of cream can be whipped up fast in a little glass or jug with a milk-frother (e.g. Aerolatte, available at Eastman’s.)