Strawberry Sando
Pillowy milk bread wrapped around stabilized whipped cream and a tight row of whole strawberries, chilled and sliced to reveal the cross-section that made this Japanese fruit sandwich a dessert obsession. Plan ahead: chill the sandwich for at least 1 hour before slicing.
Ingredients
- 4 slices milk bread, thick-sliced
- 2 tsp unsalted butter, softened
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2 oz cream cheese, softened
- 12 strawberries, hulled
Instructions
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1
Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract using a mixer, then beat in 2 oz softened cream cheese a little at a time until the cream holds stiff, stable peaks.
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2
Trim the crusts off the 4 slices thick-sliced milk bread and thinly spread one side of each slice with 2 tsp softened unsalted butter.
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3
Spread a thick, even layer of the whipped cream over the buttered side of each slice of bread.
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4
Arrange 12 hulled strawberries in a tight row down the center of one slice, alternating tip and stem ends, then press the second slice on top, cream side down.
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5
Wrap the sandwich tightly in plastic wrap and chill for at least 1 hour to firm up.
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6
Unwrap and slice in half with a sharp knife to reveal the cross-section of strawberries, wiping the blade clean between cuts.