Ingredients
2 thick slices milk bread or Texas toast
4–6 fresh strawberries, tops removed
1–2 tsp white granulated sugar
1/2 cup whipping cream or heavy cream (chilled)
Instructions
- In a large bowl, whisk chilled whipping cream and sugar until stiff peaks form. Chill in the fridge while preparing the bread and strawberries.
- Trim the crusts off the bread slices.
- Place one slice of bread on a sheet of plastic wrap. Spread a thin layer of whipped cream over it.
- Arrange strawberries in an “X” shape, all pointing in the same direction for easier slicing later.
- Cover the strawberries with more whipped cream, filling any gaps. Place the second slice of bread on top, sealing any openings with extra cream.
- Wrap the sandwich tightly in plastic wrap. Mark a diagonal line indicating strawberry direction. Refrigerate for at least 30 minutes (or quick-freeze for 15 minutes).
- Unwrap and slice along the marked line using a sharp knife. Serve immediately.
Notes
- Use chilled cream and a cold bowl for best whipping results.
- Soft, thick bread such as milk bread or brioche works best for a pillowy texture.
- For a vegan option, use coconut whipping cream and plant-based bread.
- Enjoy within 24 hours for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 495
- Sugar: 19g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 85mg
