Beat the whipping cream and the sugar until stiff peaks form. Gently spread a 1/2-inch layer of whipped cream on four of the slices of bread. Carefully set a hulled strawberry in the center of each slice of bread (lying down in a north-south direction). Spread another layer of cream over each strawberry, covering the strawberry and filling to the edges as neatly as possible. Place the four remaining slices on top of each sandwich. Wrap each sandwich tightly in plastic wrap. Press between two plates and refrigerate for at least one hour. Remove the sandwiches from the refrigerator, unwrap, and carefully slice in half in the north-south direction (so your strawberry is perfectly bisected). Clean the knife between each slice so that the slice comes out clean. Serve immediately.