Japanese Fruit Sandwich

Rita

This Japanese Fruit Sando is made with fresh strawberries involved in whipped cream and between two slices of soft milk bread!

1 15

2 to 4 servings

First, remove the core of the strawberries, wash and dry them very well.
Then, add the refrigerated heavy cream into a bowl and start whisking. When it thickens, add the sugar and whisk until stiff peaks form.
Next, spread the whipped cream on both sides of the sandwich bread.
On one side of the sandwich bread, align the strawberries on top of the whipped cream. To cut the sandwich diagonally or into quarters, you must place the strawberries in a cross shape. Take a picture or draw a line over the plastic wrap to remember where to cut the sandwich.
Cover the strawberries with whipped cream and fill in any gaps between the fruit.
Lay another slice of bread on top and tightly wrap with plastic wrap.
Place the sandwich in the fridge for at least 1 hour or overnight.
Finally, unwrap the sandwich, cut off the crust, and cut according to how you placed the strawberries.

Recipe variations: Feel free to use other fruits to make your Fruit Sando. Orange, kiwi, banana, blueberries, and grapes will work!

Don't forget the fruit orientation when cutting: Take a picture or draw a line over the plastic wrap to remember where to cut the sandwich.

Use fruit of the same size: This will ensure a sandwich with perfectly shaped fruit.

Refrigerate before cutting: Ensure you refrigerate your sandwich before cutting for the best results.

Clean your knife after each cut: This will ensure your bread doesn't get whipped cream all over it.