Strawberry Sando (Japanese Fruit Sandwich)

Why You’ll Love Strawberry Sando Recipe

This recipe is incredibly easy to prepare—perfect for busy mornings or unexpected guests. The combination of fresh strawberries and creamy filling creates an explosion of flavor that’s hard to resist. Its charming presentation makes it ideal for brunches or tea parties, adding a touch of whimsy to any table. Plus, you can easily customize the fruit fillings based on your preferences or seasonal availability.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • fresh strawberries, hulled and sliced

  • white bread (soft, fluffy; Japanese shokupan works best if you can find it)

  • heavy whipping cream (cold)

  • powdered sugar (adjust to taste)

  • vanilla extract

Directions

  1. Wash and slice the strawberries into thin pieces. Ensure they are free from stems and leaves.

  2. In a mixing bowl, add the cold heavy whipping cream, powdered sugar and vanilla extract. Use an electric mixer on medium speed until stiff peaks form (about three minutes).

  3. Take two slices of your white bread and spread a generous layer of whipped cream on one side of each slice. Next, layer the sliced strawberries over the cream on one slice.

  4. Place the other slice of bread over the filled slice so that the whipped cream and strawberries are sandwiched in between. Gently press down to ensure everything sticks together nicely.

  5. If desired, trim off the crusts and slice the sandwich diagonally or into cute small squares for charming presentation.

  6. Serve immediately—these are best enjoyed fresh for optimal taste and texture.

Servings and timing

  • Prep Time: 10 minutes

  • Cook Time: 0 minutes

  • Yield: 1 sandwich (serves 1)

Variations

  • Swap the strawberries for other fresh fruits like kiwi, mango or banana to create different flavor experiences.

  • Add a drizzle of honey or a sprinkle of extra powdered sugar on top for extra sweetness.

  • Mix a little citrus zest (like lemon or orange) into the whipped cream for a bright twist.

  • Use whole grain or brioche bread instead of white bread for a different texture and flavor profile.

  • Add a thin layer of jam (such as strawberry or apricot) beneath the whipped cream for a tangy layer.

Storage/Reheating

Store the sandwich in an airtight container in the refrigerator for up to two days. Avoid freezing, as that can affect the texture of the whipped cream and bread. For the best experience, enjoy it cold straight from the fridge. If stored, the bread may become a little more moist from the whipped cream — best eaten sooner rather than later.

FAQs

What is a Strawberry Sando (Japanese Fruit Sandwich)?

A Strawberry Sando is a delightful treat that features fluffy white bread filled with sweet strawberries and whipped cream. This popular Japanese snack is not only visually appealing but also offers a refreshing burst of flavor. The soft bread contrasts beautifully with the creamy filling and juicy strawberries.

How do I make the strawberry filling for my Sando?

To prepare the strawberry filling, select ripe, juicy strawberries. Wash and hull them, then slice into halves or quarters depending on your preference. Whip heavy cream with sugar until soft peaks form. Spread that cream on the bread slices, then layer with sliced strawberries for the classic look and taste.

Can I use other fruits in my Japanese Fruit Sandwich?

Yes — you can definitely use other fruits besides strawberries! While strawberries are the most popular choice, feel free to experiment with ripe kiwi, mango, banana, blueberry or peach slices. Just ensure the fruit is ripe and sweet to complement the creamy filling.

How long can I store Strawberry Sando in the fridge?

You can store your sandwich in the fridge for up to two days. Wrap each sandwich tightly in plastic wrap or place them in an airtight container. However, it’s best to consume them within a day for optimal freshness and flavor.

Can I make the whipped cream ahead of time?

Yes — you can whip the cream ahead of time and store it in the fridge for a short period. Be aware that whipped cream may lose some of its loft over time, so for the best texture it’s ideal to assemble the sandwich soon after whipping.

Do I need to remove the crusts from the bread?

Removing crusts is optional. For a clean, elegant look you may trim them off, but leaving them on is perfectly fine — in fact, it retains more texture and reduces waste.

What kind of bread works best?

Soft white bread like Japanese shokupan is ideal because it has a pillowy texture and mild flavor that lets the filling shine. If you can’t find that, use any soft white sandwich bread with minimal crust thickness.

Will the sandwich become soggy if I make it ahead?

Yes, there’s a chance of sogginess if the sandwich sits too long because the whipped cream can migrate moisture into the bread. For best results, assemble shortly before serving.

Can I add any extra flavorings to the whipped cream?

Absolutely! A splash of vanilla extract enhances flavor nicely. You might also try a small amount of almond extract, lemon zest or even a bit of cocoa powder for a chocolate‑cream version.

Is this sandwich suitable for brunch or dessert?

Yes — this sandwich fits beautifully in either context. It works as a light dessert treat or a fun brunch addition, especially when presented in small square pieces and paired with tea or coffee.

Conclusion

This Strawberry Sando (Japanese Fruit Sandwich) is a simple yet delightful recipe that brings together soft bread, fresh strawberries and sweet whipped cream into a charming, flavorful treat. Choose ripe fruit, whip your cream well and assemble with care — you’ll end up with a sandwich that’s as beautiful as it is delicious. Enjoy crafting this fun snack and sharing it with friends or indulging in a sweet moment yourself.


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Strawberry Sando (Japanese Fruit Sandwich)

Strawberry Sando (Japanese Fruit Sandwich)

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This irresistible Strawberry Sando is a popular Japanese fruit sandwich made with fresh strawberries, fluffy whipped cream, and soft milk bread. A refreshing and delightful dessert that’s perfect for summer or afternoon tea.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes (including chilling time)
  • Yield: 2 sandwiches
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Vegetarian

Ingredients

  • 68 fresh strawberries (uniform size, washed and hulled)
  • 4 slices of Japanese milk bread (shokupan), crusts removed
  • 1/2 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Chill a mixing bowl and whisk or beaters in the fridge or freezer for about 10 minutes.
  2. Add heavy cream, sugar, and vanilla extract (if using) into the chilled bowl.
  3. Whip the cream until it forms stiff peaks. Do not overwhip.
  4. Lay out two slices of bread and spread a generous amount of whipped cream over them.
  5. Place strawberries in a line in the center of one slice of bread, with the pointed ends facing in the same direction. Optionally, make a triangle or heart pattern for visual appeal.
  6. Add a bit more whipped cream on top of the strawberries to hold them in place, then top with the second slice of bread, cream side down.
  7. Wrap the sandwich tightly in plastic wrap and gently press down to shape it.
  8. Refrigerate the sandwich for at least 30 minutes to help it set and make slicing easier.
  9. Use a sharp knife to slice off the edges (optional), then cut the sandwich in half to reveal the strawberry pattern inside.
  10. Serve immediately or keep chilled until ready to enjoy.

Notes

  • Use fresh, firm strawberries for best results.
  • Japanese milk bread (shokupan) is ideal for its soft texture, but other soft white breads can work in a pinch.
  • Chilling the sandwich before cutting ensures clean, neat slices.
  • You can prepare these a few hours in advance and keep them in the fridge.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 280
  • Sugar: 12g
  • Sodium: 160mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg
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