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
Units
Scale
- 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