Preheat your oven to 180 degrees and lightly grease your mini loaf tin.
Place the butter, sugar, flour, vanilla extract, milk and eggs into the bowl of an electric mixer and beat on a medium speed for 2 minutes until combined and then increase to a high speed and mix for a further 2 minutes until the mixture is pale and smooth.
Place the mixture into 12 mini loaf tins and place in the oven to bake for 20 minutes or until the cakes begin to turn golden on top and are cooked through when tested with a skewer.
Once cooked, carefully remove the trays from the oven and allow the cakes to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
In the meantime, to make the whipped cream place the the thickened cream, vanilla essence and icing sugar into a small bowl and whip until soft peaks form.
Slice the strawberries into thirds lengthways and set aside until needed.
Once the cakes have cooled completely, slice lengthways and fill with cream and strawberries - enjoy immediately.