Japanese Strawberry Sando (Fruit Sandwich)

Ingredients

• 12 Strawberries (fresh, whole)
• 200 ml Heavy cream (30% fat minimum, very cold)
• 2 tbsp Sugar (or honey to taste)
• 4 Japanese milk bread (shokupan or soft white bread, crusts removed)

Steps

1. 1

   In a chilled bowl, combine the cold heavy cream and 2 tablespoons of sugar.

2. 2

   Whisk the cream until it forms stiff, firm peaks.

3. 3

   Spread a layer of the whipped cream onto one side of each slice of bread.

4. 4

   Place the whole strawberries on top of the cream on one slice of bread, arranging them so they will look beautiful when cut.

5. 5

   Add more whipped cream over the strawberries to fill in the gaps and cover them completely.

6. 6

   Place the second slice of bread on top to close the sandwich.

7. 7

   Wrap the sandwich tightly in plastic wrap to hold its shape.

8. 8

   Refrigerate the sandwich for at least 90 minutes to allow the cream to set before slicing.

Notes

For the best presentation, mark the direction of the strawberries on the plastic wrap so you know which way to cut for the cross-section. Use very cold cream to ensure it whips properly.

Nutrition per serving

• dessert
• snack
• Japanese
• strawberry
• sandwich
• no-cook
• sweet