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    Home Β» Recipes Β» Dessert

    Strawberry Sando

    Modified: May 13, 2025 Β· Published: Nov 15, 2023 by Christie Lai Β· This post may contain affiliate links Β· 17 Comments

    Jump to Recipe Video

    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]

    strawberry sando
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • More like this
    • πŸ“– Recipe
    • πŸ’¬ Reviews

    Strawberry sando is an indulgent dessert made of fluffy milk bread, heavy whipping cream, sugar and ripe strawberries. It's a popular Japanese fruit sandwich and it's sold at many convenience stores.

    Locals love this Asian treat as it's beautiful, refreshing and delicious! There are many varieties of this dessert sandwich, some featuring oranges, grapes or kiwis. Sometimes the fruits are also shaped into gorgeous flower patterns.

    an image of strawberry sando

    This strawberry cream sandwich almost tastes like a cake, thanks to the fluffy bread and thick sweet cream but there is no baking involved!

    Why you'll love this recipe:

    • easy to make with minimal ingredients!
    • a no-bake dessert.
    • great to impress guests.
    • fun to enjoy for kids and adults.
    • a delicious way to enjoy strawberries during strawberry season between (late May to July).
    • dairy-free adaptable (see substitute below).

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements. 

    ingredients to make this recipe
    • Large Fresh Ripe Strawberries: that smell sweet, vibrant and are around the same size. Or substitute with other fruits like peeled oranges, kiwis or large green grapes.
    • Chilled Whipping Cream (M.F. 30-35%): or substitute with heavy cream (M.F. 36%). Avoid table cream (18%) or half-and-half cream as it won't thicken. If you're dairy-free: substitute with 1 can whole fat coconut milk chilled in the fridge the night before and only use the fat portion, not the liquids!
    • Fluffy Milk Bread or Japanese Milk bread (aka Shokupan): available at Asian bakeries and get the thickest cut. The bread can also cube in a cube that you slice yourself. Or substitute with Texas toast white bread or regular white bread.
    • White Granulated Sugar

    Expert Tips

    • Use fresh ripe strawberries similar in size so the sandwich looks even.
    • Use fluffy thick cut bread for best texture and avoid using thinly sliced bread.
    • Chill the whipping cream at the back of the fridge or even freeze it for 20 minutes before whipping and keep it in the fridge while preparing other ingredients.
    • Use a chilled metal or glass bowl, whisk or beaters. The cold helps with the whipping process.
    • Use an electric mixer or stand mixer to quickly and easily whip the cream. 
    • Don't over whip the cream as it'll turn to butter.
    • Make sure to fill all holes with the whipped cream.
    • Wrap sandwich tightly in plastic wrap.Β 
    • Rest the sandwich in the back of the fridge for at least 30 minutes to set the cream or 2-3 hours if you have extra time (overnight works too). You can also quick-freeze it for 15 minutes.
    • Use a large sharp chef knife, santoku knife or serrated knife to help you cut the sandwich. 

    Instructions

    Below are step-by-step instructions on how to make strawberry sando:

    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.
    1. 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.
    1. 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.Β Remember which direction they’re pointing in.
    1. 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.Β 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.
    1. 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.
    1. 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!
    1. Remove the plastic wrap. Slice the sandwich where the diagonal line was with a large sharp knife or serrated knife. Enjoy immediately!

    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.

    Pairing Suggestions

    Strawberry sando serves well on its own but you can enjoy this dessert with:

    • coffee, tea, milk, or fruit juice
    • fresh fruit like berries, bananas, grapes, citrus and more
    • baked goods like cookies and cakes
    • pastries or danishes

    FAQ

    Can I make this in advance?Β 

    This sandwich can be made a few hours in advance or the night before. Just store it in the fridge in the plastic wrap and when ready to serve, slice and unwrap it.

    Why isn't my whipped cream thickening?

    If your whipped cream isn't thickening, it can be due to a few reasons. These include not chilling the whipped cream, not using a cold bowl or beaters, using a cream with a low milk fat percentage, under whipping or over whipping the cream.

    More like this

    • Vegan Strawberry Milk
    • Strawberry Sago
    • Hong Kong Style Mango Pancake
    • Strawberry Matcha Latte

    πŸ“– Recipe

    featured image of strawberry sando

    4-ingredient Strawberry Sando

    Christie Lai
    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]
    5 from 11 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Dessert
    Cuisine Japanese
    Servings 1
    Calories per serving 495 kcal

    Ingredients
     
     

    • 2 thick slices milk bread or regular thick white bread, like Texas toast
    • 5 strawberries with tops removed
    • 1 tablespoon white granulated sugar
    • Β½ 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.Β 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.Β 

    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.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Plastic Wrap/Cling Film
    • Hand Mixer
    • Mixing bowl
    • Cutting Board
    • Measuring Set
    • Chef's Knife
    Nutrition
    Calories: 495kcal | Carbohydrates: 20g | Protein: 4g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 142mg | Sodium: 44mg | Potassium: 196mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1854IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 0.4mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Maria

      May 14, 2024 at 11:00 pm

      5 stars
      This turned out so well and it was so yummy! I appreciate all the helpful tips!

      Reply
    2. Breana

      April 14, 2021 at 2:45 pm

      5 stars
      Christie I had a question - what kind of bread do you think I could use that’s vegan ? Or does it have to be milk bread only ?

      Reply
      • christieathome

        April 14, 2021 at 3:44 pm

        Hi Breanna! I use one a vegan bread made my local bakery that is vegan but honestly any fluffy white bread will do the trick! Hope this helps.

        Reply
    3. Tasia ~ two sugar bugs

      May 18, 2020 at 8:08 pm

      5 stars
      Goodness Christie!! This one is calling me!!! I'm such a coconut fan and can't wait to try it!!

      Reply
    4. Leanne

      May 15, 2020 at 9:14 am

      5 stars
      I love strawberries and coconut whip together, so I know I would love this. Having the two ingredients sandwiched between bread sounds like a delicious idea!

      Reply
    5. Sherri

      May 14, 2020 at 10:02 pm

      5 stars
      An absolutely stunning sandwich! Love that you made it dairy-free with the coconut milk! πŸ™‚

      Reply
    6. Katerina

      May 14, 2020 at 7:55 am

      5 stars
      I am so intrigued by making these little beauties at home - I remember having some in Japan a couple of years ago but they didn't look as good as these, I must say (they were still delicious though)! The kids would absolutely love these. Thanks so much for sharing this recipe, Christie, and your permanent marker tip - so helpful!

      Reply
    7. Alex

      May 13, 2020 at 8:37 pm

      5 stars
      This is just so beautiful - what an impressive dessert!

      Reply
      • christieathome

        May 13, 2020 at 9:24 pm

        Thanks so much Alex!

        Reply
    8. Rebecca Dillon

      May 13, 2020 at 4:18 pm

      5 stars
      What a gorgeous ice cream sandwich! It looks like cake and I'm sure it's just as good!

      Reply
      • christieathome

        May 13, 2020 at 9:25 pm

        Thanks so much Rebecca!

        Reply
    9. Tiziana

      May 13, 2020 at 6:47 am

      Oh how tasty! What a great idea for the next summer picnic

      Reply
    10. Ashley Madden | Rise Shine Cook

      May 13, 2020 at 4:10 am

      You give such great tips Christie ❀️❀️❀️❀️ This cake is STUNNING πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»πŸ˜Š

      Reply
    11. Michelle

      May 12, 2020 at 10:50 pm

      This looks and sounds delicious! And it's so pretty, too!

      Reply
    12. Letscurry

      May 12, 2020 at 5:17 pm

      5 stars
      Christie
      This sandwich image is worth drooling. What a lovely click. Strawberry with coconut is a treat for eyes.

      Reply
    13. Rosemary

      May 12, 2020 at 4:06 pm

      5 stars
      OH MY GOSH! This is sooo beautiful! I love "tastes like heaven in your mouth!" I'll have to try these soon because I just got a bunch of cans of coconut milk at costco!

      Reply
      • christieathome

        May 13, 2020 at 11:18 am

        Thanks so much Rosemary! I hope you enjoy it! It's such a delight and a great way to use up canned coconut milk.

        Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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