Keep the strawberries chilled and slice them thinly—about 1/8 inch—to prevent the sandwiches from getting soggy. Pat slices dry on a paper towel before use.

Start by beating the cream cheese until smooth. Mix in powdered sugar and vanilla or lemon zest until evenly combined.

Trim crusts from the bread if you want classic tea sandwiches. Spread a thin, even layer of the cream cheese mixture on each slice. Use a butter knife or offset spatula for a smooth finish.

Lay strawberry slices in a single layer across half of the bread slices. Close sandwiches with the remaining slices, press gently, then cut into triangles, rectangles, or small rounds with a cookie cutter.