Fresh Strawberry Sando
This recipe guides you through making a Japanese-style fresh strawberry sandwich. The focus is on soft bread, fresh cream, and perfectly ripe strawberries.
Equipment
- Sharp serrated knife
- Mixing Bowl
- Spatula
Ingredients
For the Sandwich
- 4 slices Japanese milk bread (Shokupan) Thick cut preferred
- 1 cup Heavy whipping cream Cold
- 2 tbsp Powdered sugar Adjust to taste
- 1/2 tsp Vanilla extract
- 1 pint Fresh strawberries Hulled and sliced
For Assembly
- 2 tbsp Granulated sugar For dusting strawberries
Instructions
- Prepare the strawberries. Slice the hulled strawberries thinly. Place them in a small bowl and gently toss with the 2 tablespoons of granulated sugar. Let them sit for about 10 minutes to release some juice.
- Make the whipped cream. In a chilled mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip using a mixer until stiff peaks form.
- Trim the bread. Carefully trim the crusts off all four slices of milk bread. You want soft, white squares or rectangles.
- Assemble the layers. Place two slices of bread side-by-side. Spread a generous, even layer of whipped cream on each slice.
- Arrange the fruit. Drain any excess liquid from the sugared strawberries. Arrange the sliced strawberries neatly over the cream on both bread slices, covering the surface completely.
- Close and wrap. Place the remaining two bread slices (cream-side down) on top of the fruit layers. Gently press down to compact the sandwich slightly.
- Chill and slice. Wrap each sandwich tightly in plastic wrap. Refrigerate for at least 30 minutes. This helps the cream set and prevents the sandwich from falling apart when cut.
- Serve. Unwrap the chilled sandwiches. Using a very sharp, thin knife, slice each sandwich in half diagonally. Serve immediately.
Notes
Styling this sando was all about clean lines and freshness—the strawberries truly become the star. For the best texture, use fresh, high-quality milk bread. If you do not have milk bread, use soft white sandwich bread, but ensure it is very fresh.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.