Japanese Strawberry Sandwich (Ichigo Sando)
https://sudachirecipes.comSandwich meets dessert with this delicious ichigo sando made with fresh strawberries and sweet cream sandwiched between two slices of fluffy white bread. It's easy to make and only requires a handful of ingredients!
Ingredients
- 5 fresh strawberries
- 35 g mascarpone cheese softened to room temperature
- 1-2 drops vanilla essence
- 35 ml heavy cream at least 36% milk fat, chilled
- 2 tsp light brown sugar
- 2 slices white bread preferably Japanese shokupan or sweet bread
Instructions
- Wash 5 fresh strawberries, dry them with kitchen paper and remove the stems.
- Whip 35 g mascarpone cheese softened to room temperature with 1-2 drops vanilla essence until soft and smooth.
- Take 35 ml heavy cream from the fridge, add it to a separate bowl with 2 tsp light brown sugar and whip until stiff peaks form.
- Add the whipped cream to the mascarpone and mix together until well combined. (Be careful not to over mix.)
- Trim the crusts off 2 slices white bread.
- Spread one slice of bread with 1/3 of the mascarpone cream and then place 3 strawberries on top going diagonally through the middle. Place the other two strawberries in the empty corners with the points facing outwards.
- Spread 1/3 of the cream over the other slice of bread and use the leftovers to fill in the gaps between the strawberries.
- Place the other slice on top to complete the sandwich and gently press the edges to seal.
- Wrap the sandwich with plastic wrap and draw a line in the direction of the strawberries so you know where to cut later. Chill in the fridge for 3-4 hours.
- Take the sandwich from the fridge and use a clean sharp knife to cut along the guideline while it's still wrapped.
- Enjoy!
Notes
Keep refrigerated and consume within 1-2 days.
See in post for different arrangement and cutting styles.