In a medium mixing bowl, combine the 8 oz (226g) of softened cream cheese, 1/4 cup (30g) powdered sugar, and 1 tsp (5ml) vanilla extract. Beat with a hand mixer on medium speed until completely smooth and fluffy.

Place the 1 cup (150g) of freshly sliced strawberries in a small bowl and sprinkle with 1 tsp (4g) of granulated sugar. Let them sit for 5 minutes until they become glossy and release a small amount of bright red strawberry juice.

Spread a generous, thick layer of the cream cheese mixture evenly over two of the bread slices. Press the glossy red sliced strawberries directly into the warm white filling, then top with the remaining bread slices.

In a wide, shallow dish, whisk together the 1/2 cup (100g) coarse granulated sugar and 1 tbsp (8g) ground cinnamon.

Melt 1 tbsp (15g) of butter in a large skillet over medium-low heat. Add the sandwiches and cook for 3 to 4 minutes per side, adding the remaining 1 tbsp (15g) of butter when flipping, until a deep golden-brown crust forms.

Immediately remove the hot sandwiches from the skillet and toss them in the shallow dish of cinnamon sugar to coat. Slice in half and serve warm.