If you've ever visited Japan during strawberry season (December through March), you'll know we take our strawberries pretty seriously—so much so that some prized berries that have been bred for their sweetness, aroma, and vibrant color can fetch a whopping $20 each! During these months, you'll see these ruby-red beauties featured in everything from chewy strawberry mochi to fluffy Japanese strawberry shortcakes. But one of my favorite quick ways to enjoy them is in an Ichigo Sando—a simple yet irresistible sandwich with juicy strawberries nestled in a cloud of silky whipped cream, gently held between two fluffy slices of Japanese milk bread. Today, I'm sharing my go-to strawberry sandwich recipe along with some easy techniques that elevate this strawberry and cream sandwich beyond anything you'd pick up at a Japanese convenience store.
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Why This Recipe Works
- Using high butterfat cream and sweetened condensed milk gives the cream filling an ultra-rich milky flavor.
- Spreading strawberry jam on both slices of bread balances out the salt in the bread while intensifying the flavor of the strawberries.
- Wrapping the strawberry sandwiches tightly in plastic wrap and refrigerating them for half an hour sets their shape so they don’t fall apart when you bite into them.
Ingredients
- Strawberries – I used a cultivar of Japanese strawberry called Amaou (あまおう), which has a nice balance of aroma, sweetness, and acidity. For this ichigo sando recipe, the most important factor is the fragrance of the berries, as the sweetness can be adjusted for with the other ingredients.
- Heavy Cream – High butterfat heavy cream creates a richer, silkier whipped cream filling that holds its shape beautifully. I used one with a butterfat content of 45%. Lighter cream will work, but it won't be as rich, and the sandwich may fall apart more easily.
- Sweetened Condensed Milk – Adding condensed milk to the whipped cream enriches its milky flavor and provides a wonderfully smooth mouthfeel. If you don't have any on hand, 1 tablespoon of with a splash of vanilla extract makes a good alternative.
- Japanese Sandwich Bread (Shokupan) – This pillowy-soft yet bouncy sandwich bread has a fine crumb and fluffy texture that holds the sandwich together while complementing the creamy filling. Brioche or soft white sandwich bread can be substituted in a pinch.
- Strawberry Jam – A thin spread of strawberry jam not only intensifies the berry flavor but also balances the subtle saltiness of the bread, elevating your strawberry sando from good to great.
How to Make Japanese Strawberry Sandwich
Start by washing your strawberries gently under cool water and thoroughly drying them with paper towels. Water not only dilutes the flavor of the strawberries, it could make your whipped cream soften, so take your time here. Next, trim the green tops off each strawberry and set the berries cut-side down on a paper towel.
For the filling, combine chilled heavy cream and sweetened condensed milk in a bowl. Whip them together until you have a fluffy, stable cream thick enough to stay put—even if you turn your bowl upside down. Be careful not to over-whip; cream turns into butter surprisingly quickly once it starts firming up.
Slice the crusts off of your sandwich bread to trim them into neat squares. Spread a thin layer of strawberry jam evenly onto each slice—this little step brightens the berry flavor and balances the slight saltiness of the bread. Next, spoon the whipped cream onto each bread slice, forming a gentle mound that tapers toward the edges. Place two of your largest strawberries in the center of two mounds. Then, arrange the remaining strawberries around them, with their pointed ends angled toward each corner.
Carefully flip the bread slices without berries onto those with berries, and gently press around the edges to help the bread conform snugly around the strawberries and cream. Wrap each strawberry sandwich tightly in plastic wrap to set its shape and chill them in the refrigerator for about 30 minutes. Unwrap the sandwiches and slice each into halves or quarters to reveal the striking pattern of bright strawberries and luscious cream inside.
Serve it With
This strawberry sandwich is delightful on its own, but if you want more variety, you can also make my Japanese Fruit Sandwich. If you're preparing a brunch or a tea-time spread, consider pairing it with other Japanese-style sandwiches like my creamy tamago sando (Japanese egg salad), fluffy tamagoyaki sando (rolled omelette sandwich), or savory katsu sando (crispy pork cutlet sandwich). To balance out your menu, add a side of Japanese potato salad or a crisp green salad drizzled with my ginger miso dressing. And for the perfect finishing touch, whip up my comforting matcha latte to complement the meal.
📖 Recipe
Equipment
Units
Ingredients
- 10 medium strawberries
- ½ cup heavy cream (45% butterfat)
- 2 tablespoons sweetened condensed milk
- 4 slices Japanese sandwich bread (0.6 inches thick)
- 4 teaspoons strawberry jam
Instructions
- Wash and thoroughly dry 10 medium strawberries with paper towels.
- Trim the tops off the berries and set them with the cut side down on a paper towel.
- Add ½ cup heavy cream and 2 tablespoons sweetened condensed milk to a bowl and whip the cream until it’s just firm enough to flip the bowl upside down without the cream spilling. Be careful not to over-whip, or it will turn into butter.
- Cut the crusts off of 4 slices Japanese sandwich bread and shape them into squares.
- Divide 4 teaspoons strawberry jam between the 4 slices of bread and spread evenly on one surface.
- Divide the whipped cream evenly between the 4 slices of bread, and then use a small spatula to shape the cream into a mound that tapers towards the edges of the bread.
- Place two of the largest strawberries in the center of 2 pieces of bread.
- Arrange the remaining strawberries around the large berry with their tips pointing towards each corner of the bread. Assemble the strawberry sandwich by flipping the halves of bread without berries onto the halves with berries.
- Pick each sandwich up and gently press the edges of the bread together to shape it around the strawberries and cream.
- Use plastic wrap to wrap the sandwiches tightly, and then refrigerate for 30 minutes to set their shape.
- Slice the sandwiches in half diagonally with a sharp knife.
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