If you’re a strawberry lover or a fan of refreshing desserts, this Japanese Strawberry Sandwich (Ichigo Sando) is a must-try! It’s made with soft, fluffy white milk bread and filled with sweet, fresh strawberries and homemade whipped vanilla cream. This combo is perfectly sweet, fresh, a little bit tangy, super creamy and plus, so satisfying!
I find myself making this sandwich every time I’m craving something cool, creamy, light, and fruity. Especially on hot summer days when I don’t feel like turning on the oven. It’s the kind of dessert that looks impressive, but secretly takes almost no effort.
We tried the Viral Sandwich with Strawberry and Creme
You might’ve seen on social media that Marks & Spencer launched their own British red diamond strawberry and creme sandwich in the UK last summer, and it’s gone viral. It’s a delicious, fun twist on dessert, and you can recreate it at home, or even better!
My version of strawberry sando sticks close to the classic Japanese style, with some easy tips to make sure yours comes out beautifully layered and Instagrammable!
All you really need are three basic ingredients: strawberries, cream, and bread. You can customise the flavour by adding vanilla, rum, lime, lemon, chocolate, or cinnamon.
What type of bread to use?
Authentic Japanese strawberry sandwiches are traditionally made with shokupan, a soft, fluffy, and slightly sweet Japanese white milk bread. Shokupan has a pillowy texture and a fine crumb, making it perfect for holding whipped cream and fruit without getting soggy.
If you can’t find shokupan, use any thick-cut white milk bread or even brioche will work well. I used regular thick white soft bread in this recipe, and it goes perfectly with the strawberry and cream fillings.
Avoid toasted or sourdough-style loaves, as they can overpower the delicate flavours and soft texture of this sandwich.
Basic Ingredients
- 12 fresh strawberries (washed, dried, and hulled)
- 4 slices Japanese shokupan (or any thick white bread)
- 1 cup heavy cream (cold)
- 5 tsp sugar
- ½ tsp vanilla extract
- 1 tsp Lime juice
- ½ tsp Lime zest
Khin’s Tips for the Perfect Strawberry Sando
- Keep your whipped cream cold. Cold cream whips faster and holds its shape better. If it gets too warm, it can turn runny and won’t stay fluffy in the sandwich.
- It’s important to dry your strawberries well. After washing and hulling your strawberries, pat them dry with a paper towel. Any extra moisture can make your cream watery and your bread soggy.
- Wrapping the sandwich tightly in plastic wrap and chilling it helps everything set and hold its shape. It also makes slicing much easier and cleaner, so no cream oozes out!
- Use a sharp knife for clean cuts. It helps you get those clean cross-sections without squishing the bread. Wipe the blade with a damp cloth between cuts.
How to make this Japanese Strawberry Sandwich
- Prepare the Strawberries: Remove the green tops. Wash and pat the strawberries dry with a paper towel. If the strawberries are large, slice them in half lengthwise.
- Make the Whipped Cream: In a mixing bowl, combine heavy cream, sugar, lime juice, lime zest, and vanilla extract.
Whip with a hand mixer until medium peaks form (fluffy but not stiff).
Cover and chill in the fridge until ready to use.
- Assemble the Sandwiches: Lay out the 4 slices of bread. Spread whipped cream evenly on all slices. Place strawberries on 2 slices, aligned in a row to create a beautiful cross-section.
Spoon more whipped cream around and over the strawberries to hold them in place. Place the remaining slices of bread on top (cream side down).
Fill up any gap between the bread with the cream using a butter knife or spatula.
- Chill and Serve: Tightly wrap each sandwich in plastic wrap. Gently press with your hands or place between two plates to lightly flatten. Chill in the refrigerator for at least 1 hour or overnight.
Unwrap the sandwich. Cut it diagonally (or straight) with a sharp knife. Trim the crusts off for a clean look (optional).
Taking Them on a Picnic? Here’s How I Pack:
Once sliced, wrap it again with cling film. Stick them in a cooling bag, an insulated lunch bag, or a lunch box with an extra ice pack. Do not let them sit out in the sun for too long. They are best served cold and soft.
Bring it alongside other sandwiches like Tamago Sando ( Japanese Egg Sandwich ), or Chicken Katsu Sando.
How do I store them?
Once wrapped, tuck them into an airtight container or line them up neatly on a tray. Keep them in the coldest part of your fridge, and try not to stack anything heavy on top. They’ll stay fresh for about 24 hours, making them perfect if you're prepping the night before a get-together.
Do not keep it beyond that, as strawberries start releasing moisture, and the bread can become a little sad and soggy.
Got Sando Questions? I Got You!
Can I use frozen strawberries?
Do not recommend frozen ones, as they tend to become mushy easily and release too much moisture.
Can I use flavoured whipped cream or mascarpone?
Absolutely! Adding flavoured whipped cream adds a fun twist. Mascarpone makes it richer; just mix with a little cream for a smooth filling. Or add half mascarpone, half cream.
Dairy-free or vegan options?
Use coconut or soy-based cream, and soft dairy-free white bread. Still creamy, dreamy, and equally delicious.
More Asian Strawberries and Desserts
- Tanghulu Recipe ( Candied Fruit with Strawberry )
- Strawberry Banana Milkshake
- Korean Strawberry Milk
- Strawberry Sago
- Mango Sago
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📖 Recipe
Japanese Strawberry Sandwich (Ichigo Sando)
Equipment
- 1 Whisk Electric or hand whisk
- 1 Large bowl To whisk the cream
- Cling film Plastic food wrap
- Sharp knife
Ingredients
- 12 Strawberry Fresh large strawberries
- 4 Slice White bread Shokupan or thick white soft bread
- 250 ml Heavy cream or double cream, ( About 1 cup )
- 5 tsp Sugar
- ½ tsp Vanilla extract
- 1 tsp Lime juice
- ½ tsp Lime zest
Instructions
Prepare the Strawberries
- Remove the green tops. Pat the strawberries dry with a paper towel. If the strawberries are large, slice them in half lengthwise.
Make the Whipped Cream
- In a mixing bowl, combine heavy cream, sugar, lime juice, lime zest, and vanilla extract.Whip with a hand mixer until medium peaks form (fluffy but not stiff).Cover and chill in the fridge until ready to use.
Assemble the Sandwiches
- Spoon more whipped cream around and over the strawberries to hold them in place. Place the remaining slices of bread on top (cream side down). Fill up any gap between the bread with the cream using a butter knife or spatula.
Chill and Serve
- Tightly wrap each sandwich in plastic wra12p. Gently press with your hands or place between two plates to lightly flatten. Chill in the refrigerator for at least 1 hour or overnight.
- Unwrap the sandwich. Cut it diagonally (or straight) with a sharp knife. Trim the crusts off (optional).
Notes
- Keep your whipped cream cold. Cold cream whips faster and holds its shape better. If it gets too warm, it can turn runny and won’t stay fluffy in the sandwich.
- After washing strawberries, pat them dry with a paper towel. Extra moisture can make your cream watery and your bread soggy.
- Wrap and chill before slicing.
- Use a sharp knife to help you get clean cross-sections without squishing the bread. Wipe the blade with a damp cloth between cuts.
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