Description
A creamy, fluffy Japanese strawberry sando made with soft milk bread, whipped cream, and fresh strawberries. Perfect for an elegant afternoon snack or quick treat, this easy-to-make sandwich is ready in minutes and delights with its perfect balance of sweetness and tang.
Ingredients
4 slices thick-cut Japanese milk bread (Shokupan), crusts trimmed
1 cup (240 ml) cold heavy whipping cream (minimum 35% fat)
2 tablespoons powdered sugar, sifted
½ teaspoon non-alcoholic vanilla essence
12 medium fresh strawberries (washed, hulled, and patted completely dry)
Instructions
Place the mixing bowl in the freezer for 3 minutes. Pour in the cold heavy cream, sifted powdered sugar, and non-alcoholic vanilla essence. Beat on medium-high speed for 4–5 minutes until soft peaks form and the mixture looks glossy and smooth
Gently pat each dried strawberry with a paper towel to remove all surface moisture
Spread 2 tablespoons of whipped cream evenly across a slice of milk bread. Gently press 4 strawberries into the cream, leaving space for clean cutting
Pipe 3 tablespoons of cream over the berries. Carefully press the second bread slice on top. Repeat for remaining slices and fruit
Tightly wrap each sando in plastic wrap. Refrigerate for at least 10 minutes to set the layers. Slice diagonally before serving
Notes
Trim crusts for cleaner presentation
Use paper towels to absorb excess moisture from strawberries to prevent weeping in cream
For best results, assemble and chill the same day
Store leftovers refrigerated in airtight containers for up to 24 hours
- Prep Time: 15
- Category: Recipes
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sando
- Calories: 420
- Sugar: 45g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg