Ichigo Sando, or Japanese strawberry sandwich, is one of those simple joys that instantly takes me back to childhood trips to Japan – especially visits to konbini (Japanese convenience stores).
There’s something so nostalgic about those neatly wrapped fruit sandwiches sitting in refrigerated cases, filled with perfectly sweet strawberries and pillowy whipped cream tucked between slices of soft shokupan (milk bread).
It’s the kind of treat that feels both indulgent and light at the same time! Refreshing and sweet.
What I love most about Ichigo Sando is how easy it is to put together at home.
My version uses just a few ingredients: heavy cream whipped with powdered sugar, strawberries, and soft bread. That’s it!
And while strawberries are the classic filling, you can easily switch it up with other fruits like kiwi, mandarin oranges, or bananas.
Shokupan: Japanese Milk Bread
Shokupan, or Japanese milk bread, is a staple in Japan’s culinary culture. It’s what is traditionally used in Ichigo Sando, but if you don’t have access to it (or don’t want to go through the effort of making it), feel free to use regular bread! Here are some of its key characteristics:
- Square Shape: Shokupan is typically baked in a square loaf pan. This shape makes it ideal for sandwiches.
- Soft and Fluffy Texture: Thanks to the addition of milk and cream, shokupan has a very pillowy texture.
- Slightly Sweet Flavor: A touch of sugar in the dough gives shokupan its signature mild sweetness, making it perfect for both savory and sweet applications.
How to Make Ichigo Sando (Japanese Strawberry Sandwich)
- Total Time: 1 hour 30 minutes
Description
Ichigo Sando is a Japanese fruit sandwich made with fluffy milk bread, lightly sweetened whipped cream, and fresh strawberries for a simple yet nostalgic treat.
This traditionally uses shokupan (Japanese milk bread). You can find my recipe for it here.
Ingredients
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 6 – 8 slices soft white bread (shokupan or milk bread preferred)
- 15 – 20 small, ripe strawberries
Instructions
- In a mixing bowl, combine the heavy cream and powdered sugar. Whip until soft peaks form and the cream holds its shape.
- Wash and dry the strawberries thoroughly. Hull them and trim the bottoms if needed so they can sit flat.
- Lay out your bread slices. Spread a generous layer of whipped cream on each slice.
- Position the bread so it looks like a diamond facing you (corner to corner).
- Arrange 3 strawberries diagonally from the left corner to the middle, then over to the right corner. Then place one at the top corner, and one at the bottom corner.
- Add a little more whipped cream on top to fill in the gaps, then top with another slice of bread.
- Be sure to remember the arrangement order of the strawberries while tightly wrapping each sandwich in plastic wrap. Use a marker to draw a straight vertical line on the plastic where you will cut the sandwich later. This will ensure a beautiful cross-section once cut.
- Place the wrapped sandwiches in the refrigerator for at least 1 hour to help them set and make slicing easier.
- Remove from the fridge and slice each sandwich along the marked line. Serve chilled and enjoy immediately.
Notes
This is what your strawberries should like when arranged on the bread.
Here is what step 7 should look like. Simply draw a straight vertical line on the plastic to show where you will cut the sandwich.
- Prep Time: 1 hour 30 minutes
Nutrition
- Serving Size: 3-4 sandwiches
So fresh and light! Almost reminds me of angel cake.
Yes, that’s a great comparison! Thanks for sharing, Elodie!
This was a perfect blend of sweet and fresh. The whipped cream and strawberries hit just right.
Woohooo! Awesome to hear 🙂 thanks Hannah!