Description
Fluffy milk bread stuffed with thick whipped cream and sweet strawberries. This Japanese strawberry sando is delicious and made with only 4-simple ingredients. A delightful dessert or snack stunning to the eye! -Dairy-free adaptable with a substitute below-
Ingredients
- 2 thick slices milk bread or regular thick white bread, like Texas toast
- 5 strawberries with tops removed
- 1 tablespoon white granulated sugar
- ½ cup whipping cream or heavy cream chilled (or see dairy-free sub in Notes section below)
Instructions
In a large bowl, add chilled whipping cream and white granulated sugar. Whisk until you have firm stiff peaks but don’t over whip it. Chill the cream in the fridge as you prepare the other ingredients. Tip: if you have an electric hand mixer or stand mixer, start whisking on low speed and work your way up to medium-high speed.
Slice off the bread crusts off with a sharp knife or serrated knife.
Lay out a large sheet of plastic wrap on a cutting board and place a slice of bread on top. Spread a thin layer of the whipped cream on top of the bread and then place the strawberries in an ‘X’ shape pointing in the same direction. Remember which direction they’re pointing in.
Cover the strawberries with the chilled whipped cream ensuring all holes are filled. Cover with the remaining slice of bread and fill in any gaping holes with more whipped cream, especially on the sides and corners.
Tightly wrap the sandwich with plastic wrap. Draw a diagonal line on the plastic wrap indicating which direction the strawberries are pointing. Rest the sandwich in the back of the fridge for at least 30 minutes or 2-3 hours (or overnight) to set the cream. You can also quick-freeze it for 15 minutes.
Remove the plastic wrap. Slice the sandwich where the diagonal line was with a large sharp knife or serrated knife. Enjoy immediately!
Notes
Dairy-Free Substitute
Substitute the whipped cream with 1 can of full fat coconut milk that has been chilled overnight in the fridge. Only use the fat portion and not the liquids when whipping and whip in a very cold bowl.
Storage
This sandwich is best consumed immediately as the whipped cream will melt. But if you made extra sandwiches, wrap them tightly in plastic wrap and store them in the back of the fridge and they will last up to 2 days. Any longer and the bread will go soggy.
Freezer-friendly?
I don’t recommend freezing the sandwich for prolonged periods of time as the strawberries and bread will go mushy.
Nutrition
- Serving Size: 1 sandwich
- Calories: 495 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg