Ichigo sando, the japanese strawberry sandwich! - 苺サンド

Ingredients

• 5 strawberries (similar size)
• 2 slices crustless white bread
• ¾ cup heavy cream (30% fat)
• 1 tbsp sweetened condensed milk (or more, to taste)

Materials

• electric mixer
• high-sided bowl
• knife
• cutting board
• plastic wrap
• marker/sticker

Preparation

• Place the cream in the freezer 15 minutes before using it.
  Pour the well-chilled cream and sweetened condensed milk into a large, deep bowl.
• Whisk everything together until the mixture is thick and smooth.
  
• Cut the strawberries by making two diagonal cuts on top to remove the leaves and form a heart shape.
• Spread whipped cream on the bread (remove the crust first if necessary).
  
• Arrange the strawberries on top of the cream: 3 diagonally and 2 on the sides.
  Be careful with the arrangement if your strawberries are heart-shaped—you’ll need to consider how they’re cut!
• Cover everything with cream.
  
• Close the sandwich with another slice of bread. Use a spatula to smooth the cream along the edges.
• Wrap the sandwich in plastic wrap and mark the cutting direction on it with a marker or stickers. Refrigerate for at least 4 hours.
  
• Unwrap the sandwich, checking the cutting marks first, and cut it in half.
  I made a small cut in the sandwich before unwrapping it ;-)
• There you go, it's ready!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe