Fluffy milk bread stuffed with thick whipped cream and juicy sweet strawberries. This Japanese strawberry sando is absolutely delicious and made with only 4-simple ingredients. A delightful dessert or snack that is stunning to the eye! [Dairy-free adaptable].
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A strawberry sando is an indulgent dessert made of fluffy milk bread, heavy whipping cream, sugar and ripe strawberries.
It's a popular Japanese fruit "sando" or sandwich as they call it in Japan and it's sold across many convenience stores. Locals love this aesthetically-pleasing treat as it's beautiful but also very delicious!
Sometimes, they will swap the strawberries for other fruits like oranges, green grapes or kiwis or they will create different floral designs with the fruits.
This strawberry cream sandwich almost tastes like a cake, thanks to the fluffy bread and thick cream but it's much easier to make as we're not baking anything.
I also share how to make this dairy-free as well with a simple substitute below!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Large Fresh Strawberries: make sure they're ripe. Or substitute with other fruit like peeled oranges, kiwis or large green grapes.
- Whipping Cream (35 %): aka heavy cream. Avoid using table cream (18%).
- Fluffy Milk Bread: You can purchase fluffy Japanese milk bread (aka Shokupan) at many Asian bakeries and get the thickest cut. It can also cube in a cube but you'll need to slice it yourself. Or substitute with Texas toast white bread or regular white bread.
- White granulated sugar
Dairy-free Variation
- To make this dairy-free: substitute the whipping cream with 1 can of whole fat coconut milk chilled in the fridge the night before and only use the fat portion, not the liquids!
- See image below for a dairy-free version. You can see how the whipped coconut cream holds up well.
Expert Tips
- Get fresh ripe strawberries that smell sweet for best taste that are similar in size.
- Use fluffy thick cut bread for best texture.
- Chill the whipping cream at the back of the fridge or even freeze it for 20 minutes before whipping.
- Use a chilled metal or glass bowl, whisk or beaters. The cold maintains the shape of the whipped cream.
- 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.
- Keep the whipped cream in the fridge if you're preparing the other ingredients.
- Fill the sandwich completely with cream ensuring no holes especially the sides and corners.
- Wrap sandwich tightly in plastic wrap.
- Drag a diagonal line on the plastic wrap with a permanent marker to indicate where to cut the sandwich in half so the strawberries are sliced into half.
- 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 whipping cream and white granulated sugar. Whisk until you have firm stiff peaks but don't over whip it. Keep this chilled in the fridge until you're ready to assemble the sandwich. 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 crusts of your bread 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 whipped cream on top ensuring all holes are filled. Cover with the remaining slice of bread. 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 so you can slice on the line. 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.
Remove the plastic wrap. Diagonally slice the sandwich where the 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
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.
Other Recipes You May Like
📖 Recipe
Simple 4-ingredient Strawberry Sando
Ingredients
- 2 thick slices milk bread or sub with thick white bread
- 5 strawberries with tops cut off
- 1 tablespoon white granulated sugar
- ½ cup whipping cream 35%, or see notes below on how to make this dairy-free
Instructions
- In a large bowl, add whipping cream and white granulated sugar. Whisk until you have firm stiff peaks but don't over whip it. Keep this chilled in the fridge until you're ready to assemble the sandwich. 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 crusts of your bread with a sharp 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 whipped cream on top ensuring all holes are filled. Cover with the remaining slice of bread. 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 so you can slice on the line.
- 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.
- Remove the plastic wrap. Diagonally slice the sandwich where the line was with a large sharp knife or serrated knife. Enjoy immediately!
Notes
-
- To make this dairy-free: substitute the whipping cream with 1 can (13.5 oz or 400 ml) of whole fat coconut milk chilled in the fridge the night before.
- Only use the fat portion, not the liquids! The fat portion in the can is enough for 1 sandwich.
Maria
This turned out so well and it was so yummy! I appreciate all the helpful tips!
Breana
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 ?
christieathome
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.
Tasia ~ two sugar bugs
Goodness Christie!! This one is calling me!!! I'm such a coconut fan and can't wait to try it!!
Leanne
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!
Sherri
An absolutely stunning sandwich! Love that you made it dairy-free with the coconut milk! 🙂
Katerina
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!
Alex
This is just so beautiful - what an impressive dessert!
christieathome
Thanks so much Alex!
Rebecca Dillon
What a gorgeous ice cream sandwich! It looks like cake and I'm sure it's just as good!
christieathome
Thanks so much Rebecca!
Tiziana
Oh how tasty! What a great idea for the next summer picnic
Ashley Madden | Rise Shine Cook
You give such great tips Christie ❤️❤️❤️❤️ This cake is STUNNING 👏🏻👏🏻👏🏻😊
Michelle
This looks and sounds delicious! And it's so pretty, too!
Letscurry
Christie
This sandwich image is worth drooling. What a lovely click. Strawberry with coconut is a treat for eyes.
Rosemary
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!
christieathome
Thanks so much Rosemary! I hope you enjoy it! It's such a delight and a great way to use up canned coconut milk.