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Japanese fruit sandwich or strawberry sando made with fluffy whipped cream, red strawberries, and Japanese milk bread.
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5 from 240 votes

Japanese Fruit Sandwich フルーツサンド (Strawberry Sando)

This Japanese fruit sandwich, also called fruit sando or strawberry sando, is a Japanese sandwich made with fresh strawberries and other fruit, sliced white bread or milk bread (shokupan), and fresh whipped cream!
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Asian, Japanese
Servings: 4
Calories: 312kcal

Equipment

Ingredients

  • 4 slices bread
  • 1 cup heavy whipping cream
  • 1 ½ Tablespoons sugar or to taste
  • 14 strawberries use 5 to 7 per sandwich

Instructions

  • Prep strawberries: Wash and prep the strawberries or other fruit. Dry thoroughly and cut off the stems. Set aside.
  • Whip cream: Using a hand held mixer or whisk, whip the heavy cream and sugar until it forms stiff peaks. It should be soft, and fluffy and hold a peak.
  • Place strawberries: Spread the whipped cream on a slice of bread about ½ inch thick. Arrange the strawberries so that it reveals your design when cut.
  • Cover strawberries: Spread more whipped cream on top of the strawberries to fill in the gaps. Top with another slice of bread.
  • Wrap: (Optional) Tightly wrap the sandwich in plastic wrap and let it set in the fridge. I recommend at least 20 minutes for easier slicing.
  • Remove crust and serve: Unwrap the sandwich and remove the crust. Cut the sando in half or quarters while remembering the placement of your design. Serve immediately.

Video

Notes

  1. Other fruit options: For best results, use fresh fruit that's in season and firm enough to hold its shape. Mangos, oranges, kiwis, blueberries, or peaches make great alternatives. Mix and match to your liking!
  2. Make ahead - Fruit sandos can be made ahead up to two days in advance. Any longer and the bread may get soggy. Store in the fridge covered in plastic wrap until ready to serve.
Tips: 
  • Don't over whip the cream - it will get grainy.
  • Use vibrant, colorful fruit that's firm enough to use in a sandwich. Soft or overly ripe fruit will make the sandwich soggy.
  • Keep presentation in mind when arranging the fruit so that when sliced in half or quarters, it's aesthetically pleasing.
  • Remember where to cut. Use tape to mark where the fruit is placed.

Nutrition

Calories: 312kcal | Carbohydrates: 23g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 168mg | Potassium: 160mg | Fiber: 2g | Sugar: 8g | Vitamin A: 880IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 1mg