Beat cream, sugar and brandy in a small bowl with an electric mixer until soft peaks form.
Melt butter and honey in a medium frying pan over medium heat until well combined. Add strawberries, stirring to coat in honey mixture. Remove from heat; cool for 5 minutes.
Meanwhile, spread both sides of cake slices with extra butter. Place cake slices in a heated sandwich press for 1 minute or until both sides are well toasted.
Serve toasted cake with cream and honey strawberries.
Cream mixture can be prepared several hours ahead; keep covered in the fridge.
If you don’t have a sandwich press, you can place cake slices under a heated grill (broiler) or pan-fry until browned both sides and heated through. You can use cherries instead of strawberries, if you like.Note