Japanese Fruit Sando (fruit Sandwich)

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½ cup mascarpone (about 4 ounces; 120g)

1 cup (240ml) heavy cream

2 tablespoons (14g) powdered sugar

¼ teaspoon vanilla extract

Pinch kosher salt

4 slices shokupan, homemade or store-bought (see notes)

8 to 10 medium strawberries (1 to 2 inches wide), hulled, or assorted pieces of cut fruit (see above)

In the bowl of a stand mixer fitted with the whisk attachment, whisk mascarpone on medium speed until smooth, about 1 minute. Add heavy cream, powdered sugar, vanilla extract, salt, and whip on medium speed until stiff peaks form, 3 to 4 minutes. Do not over whip; over whipped cream will be grainy. (To fix over whipped cream, see notes.)
Place slices of shokupan on a clean cutting board and, using an offset spatula, spread 3 tablespoons of whipped cream mixture onto each slice of bread. To build one sandwich, place 4 to 5 strawberries on their sides onto 1 slice of bread, arranging them in a “X” pattern that runs corner to corner. (See notes for assembling with other fruit.) Cover with a second slice of bread, cream-side down, press very gently to adhere, and being careful not to squish the whipped cream filling out the sides, wrap tightly with plastic wrap. Using a Sharpie, mark where you plan to cut the sandwich in order to reveal the cut sides of the fruit. Repeat with remaining bread and strawberries.
Refrigerate until cream has chilled and sandwich is firm when pressed gently, about 1 hour.
When ready to serve, remove plastic wrap and place sandwiches on cutting board. Using a serrated knife and using a steady back and forth sawing motion, carefully remove crusts and cut sandwiches in half diagonally, slicing strawberries in half. Serve immediately.