classic Japanese Strawberry Sando (いちごサンド)

Ingredients

• 4 slices Japanese milk bread (shokupan)

(or any very soft white bread)

• 1 cup heavy whipping cream, very cold

• 2–3 tbsp sugar (adjust to taste)

• 6–8 fresh strawberries, washed & dried

Instructions

1. Prep the strawberries

• Remove stems.

• If large, cut in half lengthwise; if small, leave whole.

2. Whip the cream

• Whip cold heavy cream with sugar until medium-stiff peaks

(firm but still smooth—don’t overwhip).

3. Assemble

• Spread a thick layer of whipped cream on one slice of bread.

• Arrange strawberries in a straight line or triangle (this helps with clean slices).

• Cover strawberries with more cream, filling gaps.

• Place the second slice of bread on top and gently press.

4. Wrap & chill

• Wrap tightly in plastic wrap.

• Refrigerate 15–30 minutes for clean slicing.

5. Slice & serve

• Cut diagonally with a sharp knife.

• Wipe knife clean between cuts for a pretty finish.

✨ Tips

• Use cold everything for the fluffiest cream.

• Trim crusts after chilling (optional).

• For extra flavor: add ½ tsp vanilla to the cream.