Description
A fluffy Japanese milk bread sandwich filled with whipped cream and fresh strawberries, perfect for a light, sweet treat without baking.
Ingredients
Main Ingredients
- 4 slices Japanese milk bread (shokupan) or any super soft white sandwich bread (Use the softest bread available for best results.)
- 1 cup Fresh strawberries, ideally medium size and similar in shape (Wash and dry strawberries thoroughly before use.)
- 1 cup Heavy whipping cream, cold (Chill the cream and mixing bowl for better consistency.)
- 2 tablespoons Sugar (powdered sugar is easiest, but regular works too) (Feel free to add a splash of vanilla for extra flavor.)
Instructions
Preparation
- Wash and dry the strawberries really well. Hull them, and trim if they are large.
- Pour cold heavy cream into a chilled bowl. Add the sugar and whip until thick and fluffy, but not stiff.
- Lay out two slices of bread. Trim the crusts if desired.
- Spread a thick layer of whipped cream on one slice of bread.
- Place the strawberries in a neat pattern on top of the whipped cream.
- Add more cream around the berries to fill gaps, then place the second slice of bread on top.
- Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour.
- Slice with a serrated knife and enjoy!
Notes
For best results, let the sandwich chill to help set the cream and ensure clean slices. Dust with powdered sugar for a bakery finish when serving.
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: Japanese