Strawberry Sando
A visually stunning and simple sandwich made with whipped cream and fresh strawberries, perfect for brunches or special occasions.
Ingredients
Main Ingredients
- 4 slices soft white shokupan (Japanese milk bread) Brioche or thick-sliced sandwich bread can be substituted.
- 1 cup heavy whipping cream
- 1 ½ tablespoons sugar Adjust to taste.
- 14 pieces strawberries Plan on 5–7 per sandwich, depending on size.
Instructions
Preparation
- Wash, pat strawberries completely dry, and remove stems. Slice lengthwise or halve them.
- In a chilled bowl, beat heavy cream with sugar until soft-stiff peaks form.
- Lay one slice of bread on a board. Spread about ½ inch thick whipped cream, leaving some edge.
- Arrange strawberries in a row or pattern on the cream. Press gently.
- Spoon more whipped cream over strawberries and add the second slice of bread. Press gently.
- Wrap sandwich tightly in plastic wrap and refrigerate for at least 20 minutes (optional but recommended).
- Unwrap, remove crusts with a sharp knife, and slice the sando in half or quarters.
Notes
Serve on a white plate for best presentation. Pairs well with green tea or fresh fruit salad.