Prepare the berries. Rinse gently and pat dry. Hull and slice large strawberries. If using frozen berries, no need to thaw completely—just measure and proceed.

Make the berry compote. In a medium saucepan, combine berries, sugar, lemon juice, vanilla (if using), and a pinch of salt. Warm over medium heat until juices release and the fruit softens, about 5–7 minutes. You want syrupy juices, not jam. Taste and adjust sugar or lemon.

Strain and reserve the juices. Set a sieve over a bowl. Tip the berries into the sieve and let the juices collect underneath. You’ll use both the fruit and the liquid.

Line your pudding basin. Lightly grease a 1–1.2 liter (1–1.25 quart) bowl. Cut a round of bread to fit the bottom. Dip the round quickly in the reserved berry juice and press it into the base.

Create the bread shell. Cut remaining slices into rectangles or triangles. Dip each piece briefly in juice and line the sides of the bowl, overlapping slightly so there are no gaps. Keep a few slices back for the lid.

Fill with berries. Spoon in half the softened berries. Add a layer of undipped bread to create a middle barrier if you like, then add the remaining berries. Finish with a final layer of juice-dipped bread as a lid, sealing any gaps.

Weigh it down. Place a saucer or small flat plate on top that fits inside the bowl. Add a weight (a can or jar). This helps the bread absorb the juices and set firmly.

Chill overnight. Cover the whole bowl with cling film and refrigerate for at least 8 hours, preferably 12–24. The longer rest gives a cleaner slice and deeper color.

Unmold carefully. Run a thin knife around the edge. Invert onto a serving plate. If there are pale spots, brush with extra reserved juice to touch up the color.

Serve. Slice gently with a sharp knife. Add softly whipped cream, crème fraîche, or thick yogurt. A few fresh berries on the side look lovely.