Introduction
The Japanese Strawberry Sando, also known as a fruit sandwich, is a delightful and visually stunning treat that has taken the internet by storm. Made with pillowy-soft Japanese milk bread, lightly sweetened whipped cream, and fresh strawberries, this dessert is as beautiful as it is delicious. Each slice reveals a picture-perfect cross-section of strawberries, making it one of the most photogenic and shareable desserts trending right now.
Unlike heavy desserts, this fruit sando is light, refreshing, and not overly sweet—perfect for summer afternoons, tea parties, or even as a fun addition to brunch. The balance of fluffy bread, airy cream, and juicy strawberries makes every bite melt in your mouth. And the best part? It takes less than 20 minutes to prepare.
Ingredients
- 4 slices shokupan (Japanese milk bread) or soft white bread
- 1 cup heavy cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 8–10 fresh strawberries (hulled, medium-sized)
Instructions
- Prepare the whipped cream – In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the bread – Lay out two slices of bread. Spread a thick, even layer of whipped cream over each slice.
- Arrange strawberries – Place whole strawberries (tips pointing up) in a row across the bread. Be mindful of positioning so the cut cross-section looks neat.
- Add more cream – Cover the strawberries with additional whipped cream to fill gaps. Top with the remaining bread slices to form sandwiches.
- Wrap & chill – Wrap the sandwiches tightly in plastic wrap and refrigerate for 1–2 hours. This helps firm up the cream for clean slicing.
- Slice & serve – Using a sharp knife, cut diagonally to reveal the strawberry cross-sections. Serve immediately.
Notes
- Shokupan is ideal for its fluffy, slightly sweet texture, but any soft white bread works.
- Chill before slicing for the best presentation.
- Swap strawberries with kiwi, mango, or mixed fruits for variations.