Description
This Japanese Strawberry Sando is soft, creamy, and packed with fresh strawberries and whipped cream! A simple and elegant dessert.
Ingredients
Scale
- 4 slices Japanese milk bread (shokupan) or white sandwich bread
- ¾ cup (180ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 6–8 fresh strawberries, hulled
Optional Add-Ins:
- ½ teaspoon vanilla extract (for extra flavor)
- 1 tablespoon mascarpone cheese (for a richer filling)
- A dusting of powdered sugar for serving
Instructions
1. Prepare the Whipped Cream
- In a mixing bowl, combine heavy whipping cream and powdered sugar.
- Whip with a hand mixer on medium speed until stiff peaks form.
- (Optional) Add vanilla extract or mascarpone for extra richness.
2. Assemble the Sando
- Lay out two slices of bread and spread an even layer of whipped cream on each.
- Arrange strawberries in a diagonal pattern (this ensures a nice cross-section when cut).
- Add more whipped cream to cover the strawberries completely.
- Place the second slice of bread on top, pressing gently.
3. Wrap & Chill
- Wrap the sandwich tightly in plastic wrap.
- Refrigerate for at least 30 minutes to help set the cream.
4. Slice & Serve
- Using a sharp serrated knife, trim off the crusts.
- Cut the sandwich diagonally or into halves to reveal the strawberry pattern.
- Serve immediately and enjoy!
Notes
✔ Use cold heavy cream – It whips faster and holds its shape better.
✔ Chill before slicing – This prevents the cream from squishing out.
✔ Use fresh, ripe strawberries – The best flavor comes from naturally sweet berries.
- Prep Time: 10
- Cook Time: 30
- Category: DESSERT
- Cuisine: AMERICAN
Nutrition
- Serving Size: 2
- Calories: 250