Strawberry Sando

Why You’ll Love This Recipe

• Simple and Delicious: Made with just four ingredients, this strawberry sando is easy yet indulgent.
• No Baking Required: Enjoy a dessert that resembles cake without needing to turn on the oven.
• Soft and Fluffy: The combination of milk bread, thick whipped cream, and juicy strawberries creates the perfect bite.
• Aesthetic Appeal: A beautifully layered, visually stunning treat that’s perfect for special occasions.
• Dairy-Free Option: Easily adaptable using coconut cream for a dairy-free version.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 thick slices milk bread (Shokupan or substitute with thick white bread)
• 5 fresh strawberries (ripe, with tops removed)
• 1 tablespoon white granulated sugar
• 1/2 cup whipping cream (35%) (or see dairy-free alternative below)

Dairy-Free Variation

• 1 can (13.5 oz) whole fat coconut milk, chilled overnight
• Use only the thick cream portion (discard or save the liquid for smoothies)

Directions

Step 1: Prepare the Whipped Cream

1. In a large bowl, add the chilled whipping cream and granulated sugar.
2. Whisk until stiff peaks form, but avoid overwhipping (it should hold its shape but not turn into butter).
3. Keep the whipped cream in the fridge while preparing the sandwich.

Step 2: Prepare the Bread

1. Slice off the crusts of the milk bread using a sharp knife or serrated knife.

Step 3: Assemble the Sandwich

1. Lay a sheet of plastic wrap on a cutting board and place one slice of bread on top.
2. Spread a thin layer of whipped cream on the bread.
3. Arrange the strawberries in an ‘X’ pattern, all pointing in the same direction.
4. Cover the strawberries completely with more whipped cream, ensuring all gaps are filled.
5. Place the second slice of bread on top and gently press down.
6. Fill any open spaces around the edges with extra whipped cream.

Step 4: Wrap and Chill

1. Tightly wrap the sandwich in plastic wrap.
2. Use a permanent marker to draw a diagonal cutting guide on the wrap, ensuring a perfect slice through the strawberries.
3. Refrigerate for at least 30 minutes (or up to overnight) to allow the cream to set.
4. Alternatively, quick-freeze for 15 minutes if short on time.

Step 5: Slice and Serve

1. Remove the plastic wrap and use a sharp chef’s knife, santoku knife, or serrated knife to cut along the diagonal line.
2. Serve immediately and enjoy!

Servings and Timing

• Servings: 1 sandwich
• Prep Time: 10 minutes
• Chilling Time: 30 minutes
• Total Time: 40 minutes

Variations

• Different Fruits: Swap strawberries for oranges, kiwis, or green grapes for a fun twist.
• Extra Sweetness: Drizzle honey or condensed milk over the strawberries before adding the top layer of bread.
• Flavored Whipped Cream: Add a dash of vanilla extract for a subtle, sweet aroma.
• Chocolate Strawberry Sando: Mix cocoa powder into the whipped cream for a chocolatey version.
• Nutty Crunch: Sprinkle crushed pistachios or almonds into the whipped cream for added texture.

Storage and Reheating

• Refrigeration: Wrap tightly in plastic wrap and store in the fridge for up to 2 days. Best enjoyed fresh.
• Freezing: Not recommended, as the bread and strawberries will become mushy.

FAQs

Can I make this in advance?

Yes! You can prepare it a few hours ahead or even the night before. Keep it wrapped in plastic in the fridge until ready to serve.

Can I use regular white bread instead of milk bread?

Yes, but milk bread (Shokupan) provides the best soft and fluffy texture. Thick-cut Texas toast is another good alternative.

How do I make sure my whipped cream holds up?

• Use cold heavy cream (chill it in the freezer for 20 minutes before whipping).
• Chill your mixing bowl and whisk for best results.
• Whip until stiff peaks form, but don’t overwhip.

Can I use pre-whipped store-bought whipped cream?

Freshly whipped cream is best for stability and flavor, but store-bought works in a pinch.

Can I add sweetened condensed milk to the whipped cream?

Yes! This will add extra sweetness and a creamier texture. Reduce the sugar slightly if using.

How do I cut the sandwich cleanly?

Use a sharp chef’s knife or serrated knife, wipe the blade between cuts, and slice with a smooth motion instead of sawing.

Can I use frozen strawberries?

Fresh strawberries are best, as frozen ones release too much liquid and may make the sandwich soggy.

What drinks pair well with Strawberry Sando?

Enjoy with coffee, tea, milk, fruit juice, or matcha latte for a balanced treat.

Can I add matcha powder to the whipped cream?

Yes! Adding 1/2 teaspoon matcha powder will create a delicious matcha-flavored variation.

Can I use coconut whipped cream for a dairy-free option?

Yes! Chill a can of coconut milk overnight and use the thick cream portion, discarding the liquid.

Conclusion

Strawberry Sando is a delightful, easy-to-make Japanese dessert that’s as beautiful as it is delicious. With its soft milk bread, fluffy whipped cream, and fresh strawberries, this treat is perfect for any occasion. Whether you’re making it for yourself or impressing guests, it’s a simple yet elegant indulgence. Try it today and enjoy a taste of Japan’s favorite fruit sandwich!

Strawberry Sando

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• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 1 sandwich (2 servings) 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: Japanese
• Diet: Vegetarian

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Description

This Strawberry Sando is a delightful Japanese fruit sandwich made with fluffy milk bread, sweet whipped cream, and fresh strawberries. Light, refreshing, and easy to make, this no-bake dessert is perfect for any occasion. Enjoy it as a quick snack, a beautiful afternoon treat, or a unique dessert for gatherings!

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Ingredients

Scale 1x2x3x

For the Strawberry Sando:

• 2 thick slices milk bread (or thick white bread)
• 5 large strawberries (tops cut off)
• 1/2 cup whipping cream (35%)
• 1 Tablespoon white granulated sugar

Dairy-Free Alternative:

• Substitute whipping cream with 1 can (13.5 oz / 400 ml) full-fat coconut milk (chilled overnight; use only the thick part).

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Instructions

Step 1: Prepare the Whipped Cream

1. In a chilled bowl, whisk together the whipping cream and sugar until stiff peaks form.
2. Keep the whipped cream chilled in the fridge while preparing the bread.

Step 2: Prepare the Bread

1. Slice off the crusts of the bread using a sharp or serrated knife.
2. Lay a sheet of plastic wrap on a cutting board and place one slice of bread on top.

Step 3: Assemble the Sando

1. Spread a thin layer of whipped cream on the bread.
2. Arrange the strawberries in an ‘X’ shape, ensuring they all point in the same direction.
3. Cover the strawberries with more whipped cream, filling all gaps.
4. Place the second slice of bread on top and gently press.
5. Fill any gaps on the sides and corners with extra whipped cream.

Step 4: Chill and Slice

1. Wrap the sandwich tightly in plastic wrap.
2. Draw a diagonal line on the plastic wrap to mark where to cut.
3. Chill in the fridge for 30 minutes (or up to 3 hours for the best results).
4. Use a sharp knife to cut along the diagonal line.

Step 5: Serve and Enjoy!

• Serve immediately for the best texture and flavor.

 

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Notes

• Use ripe, sweet strawberries for the best taste.
• Chill the cream and bowl before whipping to help it hold its shape.
• For a firmer texture, let the sandwich set overnight in the fridge.
• Try different fruits! Substitute strawberries with kiwis, oranges, or grapes for variety.