Wash and dry the strawberries, removing excess moisture.

Trim the edges of the bread slices and roll them flat with a rolling pin.

Shape the bread slices into muffin-like cups and place them into a muffin tin.

Brush the edges of the bread cups with grapeseed oil or an alternative like butter.

Preheat the oven to 200°C (392°F) for 5 minutes, then bake the bread cups for 15 minutes until golden brown.

Remove the bread cups from the oven and let them cool on a wire rack.

Fill the bread cups with fresh cream using a piping bag for precision.

Slice the strawberries, leaving the center intact, and place them on top of the cream-filled bread cups.