Japanese Strawberry Sando
This recipe shows you how to make a Japanese Strawberry Sando. The first time I made a strawberry sando, cutting into it to reveal that perfect little strawberry cross-section felt magical. It reminded me of sharing small, pretty treats with my mom on weekend afternoons — simple moments that always felt special.
Equipment
- Hand Mixer or Stand Mixer
- Plastic wrap
Ingredients
For the Sando
- 9 strawberries More or less depending on the size of the bread
- 1 cup heavy whipping cream 240ml
- 2 tbsp white sugar
- 2 slices milk bread
Instructions
- Use a hand mixer or a stand mixer to whip the heavy cream and sugar on high speed until medium peaks form. This takes about 3 to 4 minutes.
- Spread a generous amount of whipped cream on one slice of bread. Top with the hulled strawberries. Finish by spreading whipped cream on top and the sides, making sure there are no empty spots.
- Wrap the sandwich tightly in plastic wrap. Chill it in the refrigerator for 20 minutes.
- Carefully remove the sandwich from the plastic wrap. Cut the crusts off if you prefer. Slice into 4 equal portions and serve.
Notes
This dessert appeals to fruit lovers, fans of Japanese-inspired sweets, and busy parents who want simple, elegant sweets. The style highlights soft milk bread, whipped cream, and perfectly centered strawberry slices.
By Grace Williams, Contributor at Recipes by Betty.