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A hand holding an irresistible strawberry sandwich half, displaying vibrant strawberries surrounded by velvety whipped cream and soft, cloud-like bread—ready to enjoy.
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Japanese Strawberry Sandwich (Ichigo Sando)

Soft milk bread, fluffy whipped cream, and sweet, juicy strawberries come together in this cafe-worthy Japanese strawberry sandwich or Ichigo Sando, which is as beautiful as it is delicious.
Course Brunch, Snack
Cuisine Japanese-Western
Keyword sandwich
Level Beginner
Main Ingredient Bread, Dairy, Fruit
Diet Pescatarian, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 sandwiches
Calories 460kcal
Author Marc Matsumoto

Equipment

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
Grams + US Cups - US Standard

Instructions

  • Wash and thoroughly dry 10 medium strawberries with paper towels.
    10 medium strawberries
    Drying strawberries with paper towels.
  • Trim the tops off the berries and set them with the cut side down on a paper towel.
    Slicing tops off of strawberries.
  • 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.
    ½ cup heavy cream, 2 tablespoons sweetened condensed milk
    Whipped cream in a glass bowl holding peaks.
  • Cut the crusts off of 4 slices Japanese sandwich bread and shape them into squares.
    4 slices Japanese sandwich bread
    Cutting crusts off of sandwich bread.
  • Divide 4 teaspoons strawberry jam between the 4 slices of bread and spread evenly on one surface.
    4 teaspoons strawberry jam
    Spreading strawberry jam on Japanese sandwich bread.
  • 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.
    Spreading whipped cream around bread.
  • Place two of the largest strawberries in the center of 2 pieces of bread.
    Placing strawberries on the cream.
  • 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.
    Assembling a Japanese strawberry sandwich.
  • Pick each sandwich up and gently press the edges of the bread together to shape it around the strawberries and cream.
    Shaping bread around the strawberry and cream filling.
  • Use plastic wrap to wrap the sandwiches tightly, and then refrigerate for 30 minutes to set their shape.
    Wrapping strawberry cream sandwich with plastic wrap to set the shape.
  • Slice the sandwiches in half diagonally with a sharp knife.
    Slicing ichigo sando in half.

Video

Nutrition

Calories: 460kcal | Carbohydrates: 51g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 285mg | Potassium: 292mg | Fiber: 3g | Sugar: 25g | Vitamin A: 936IU | Vitamin C: 37mg | Calcium: 214mg | Iron: 2mg