In a large plastic container, combine the strawberries, red wine, honey, lemon zest, black pepper, sugar, and mint, stirring gently. Cover and let stand in the refrigerator for 2 hours.
Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread, press straight down, do not twist. Let bread sit for 2 hours to dry out.
Brush the melted butter on 1 side of 4 of the bread rounds.
Place the soup cans on a half-sheet pan lined with parchment paper. Place the buttered bread rounds, buttered-side down, in each can. Spoon 1 tablespoon of the strawberries with liquid to cover over each round. Repeat layering strawberries and bread rounds until you have 3 layers of strawberries and 4 layers of bread. Top each with an additional tablespoon of strawberries.
Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove the cans and serve with whipped or clotted cream.