4-ingredient Strawberry Sando
Fluffy milk bread stuffed with sweetened whipped cream and fresh strawberries. This easy Japanese strawberry sando uses only 4 simple ingredients. It's a fun, delicious idea perfect for dessert or snack time for both kids and adults with a sweet tooth!
Ingredients
- 2 thick slices milk bread Japanese or Asian kind; or sub with Texas white toast
- 5 large strawberries with tops removed
- 1 tablespoon white granulated sugar
- ½ cup whipping cream or heavy cream chilled
Instructions
- In a large bowl, add chilled whipping cream and granulated sugar. Whisk until stiff peaks form-do not overmix, or it will turn into butter. The cream is ready when it holds its shape if you tilt the bowl. Refrigerate while you prepare the remaining ingredients. If using a hand mixer or stand mixer, start on low speed and gradually increase to medium-high.
- Trim the crusts from the bread using a sharp or serrated knife.
- Lay a large sheet of plastic wrap on a cutting board and place one slice of bread on top. Spread a thin, even layer of whipped cream over the surface. Arrange the strawberries in an "X" pattern, all facing the same direction. Take note of their orientation for slicing later.
- Cover the strawberries with more whipped cream, filling in any gaps. Place the second slice of bread on top and spread additional cream along the sides and corners to seal.
- Wrap the sandwich tightly in plastic wrap. Mark a diagonal line on the wrap to indicate the direction of the strawberries. Chill in the back of the fridge for at least 30 minutes to set, or I recommend freezing it for 15-30 minutes to make slicing easier.
- Unwrap and slice along the marked diagonal using a sharp or serrated knife. Serve immediately.
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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