Strawberry Sando: Japanese Fruit Bliss
A delightful Japanese fruit sandwich featuring fluffy milk bread, sweet whipped cream, and fresh, juicy strawberries. Perfect for a light snack or dessert.
Ingredients
- 2 slices Japanese milk bread (shokupan) crusts removed
- 0.5 cup heavy whipping cream chilled
- 2 tablespoons granulated sugar or to taste
- 0.5 teaspoon vanilla extract optional
- 6 medium fresh strawberries hulled and halved lengthwise
Instructions
- In a chilled bowl, combine the heavy whipping cream, granulated sugar, and vanilla extract (if using). Whip with an electric mixer until firm peaks form.
- Carefully cut the crusts off each slice of Japanese milk bread.
- Lay one slice of milk bread flat. Spread a generous, even layer of whipped cream over the entire surface of the bread.
- Arrange the 6 strawberry halves on top of the whipped cream in a diagonal pattern, ensuring there's enough space between them to form a visually appealing design when sliced.
- Spread another thin layer of whipped cream over and around the strawberries, ensuring they are well covered and the top slice of bread will adhere smoothly.
- Place the second slice of milk bread on top, gently pressing down to secure the sandwich.
- Wrap the entire sandwich tightly in plastic wrap. Refrigerate for at least 15-30 minutes to allow the cream to firm up and the bread to slightly soften, making it easier to cut.
- Carefully unwrap the chilled sandwich. Using a very sharp knife, cut the sandwich diagonally in half, following the line of the strawberries for the best presentation. Serve immediately.
Notes
Use very fresh, ripe strawberries for the best flavor. For best results, chill the assembled sandwiches for 15-30 minutes before cutting to allow the cream to set and the bread to absorb some moisture, making it easier to cut cleanly. You can substitute other soft fruits like kiwi, mango, or peaches, ensuring they are firm enough to hold their shape.