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–+ servings

Japanese Strawberry Sandwich

A Japanese fruit sando made with pillowy crustless white bread, lightly sweetened whipped cream, and whole strawberries arranged so every slice shows a clean cross-section of berries. No baking, about 10 minutes to put together.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Servings 2 sandwiches

Equipment

Ingredients
  

  • 2 cups whipped cream, store-bought, or whip your own to stiff peaks
  • 4 slices soft white bread, crusts removed
  • 10 strawberries, washed, patted dry, and stems trimmed off

Instructions
 

  • Spread ½ cup of the whipped cream in an even layer over one slice of crustless bread, taking it all the way out to the edges.
    2 cups whipped cream, 4 slices soft white bread
  • Lay 3 strawberries down the center in a diagonal line, all pointing the same direction, then set 1 more strawberry into each of the two bare corners.
    10 strawberries
  • Spoon another ½ cup of whipped cream over the berries and smooth it out so they are completely covered.
    2 cups whipped cream
  • Top with a second slice of bread and wrap the whole sandwich snugly in plastic wrap. Using a marker, draw a line on the wrap showing the diagonal you plan to cut, so the berries line up nicely in each half. Repeat with the remaining bread, cream, and strawberries to make the second sandwich.
    4 slices soft white bread
  • When you are ready to serve, unwrap and slice each sandwich in half along the marked diagonal with a sharp knife, wiping the blade clean between cuts.

Notes

  • Bread: Use the softest white sandwich bread you can find, crusts cut off. Japanese milk bread (shokupan) is the traditional choice if you can get it.
  • Whipped cream: If you whip your own, take it a little past soft peaks to stiff peaks so it holds the strawberries in place and stays neat when the sandwich is sliced.
  • Strawberries: Pat the berries completely dry after washing and pick ones close in size, so the cut face looks even and the cream does not turn watery.
  • For the cleanest slices: Chill the wrapped sandwiches for 30 minutes to 1 hour before cutting. The cream firms up and the diagonal cut stays sharp.
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