Strawberry Fruit Sando with Cream Filling Recipe
Fruit Sando is a delightful Japanese-style sandwich featuring fresh strawberries, sweet strawberry jam, and a luscious mascarpone whipped cream filling, all encased in soft shokupan bread. Chilled to set, this elegant treat offers a perfect balance of creamy sweetness and fresh fruit in every bite, making it an ideal single-serving dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
- Yield: 1 serving (2 sandwich halves)
- Category: No-Cook
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Fruit Sando Ingredients
- 5 strawberries
- 2 tablespoons strawberry jam
- 4 thin slices shokupan (Japanese milk bread)
- 60 grams (2 ounces) mascarpone cheese
- 60 milliliters (1/4 cup) whipping cream
- 20 grams (3/4 ounce) sugar
Instructions
- Prepare the strawberries: Clean the strawberries by washing them thoroughly, then cut the tops off. Place the strawberries on a paper towel and leave them to dry in the refrigerator to remove excess moisture.
- Make the sandwiches: Spread the strawberry jam evenly over two slices of the shokupan bread, leaving about a 1 centimeter (1/2 inch) border around the edges to prevent spillover. Place the remaining two bread slices on top to form two sandwiches.
- Seal the sandwiches: Using a pastry cutter or the back of a knife, press firmly just inside the crust edges of each sandwich, as if you were cutting off the crusts, to seal the two slices of bread together. This step encases the strawberry jam securely inside.
- Trim the crusts off: Cut off the crusts just beyond where the sandwich was sealed. If any areas didn’t seal properly, pinch the edges together gently with your fingers to close any gaps.
- Soften the mascarpone: Using a spatula, gently massage and soften the mascarpone cheese to prepare it for mixing.
- Whip the cream and mascarpone: In a bowl or with an electric mixer, whisk the whipping cream and sugar together until soft peaks form. Then, add the softened mascarpone and continue whisking until firm peaks develop, creating a smooth and thick cream.
- Assemble the filling: Lay one strawberry sandwich on a large square of plastic wrap. Spread a generous layer of the mascarpone cream over the top.
- Add strawberries: Place three whole strawberries diagonally across the cream layer and position a couple more strawberries in the unoccupied spaces.
- Fill and cover: Use the remaining mascarpone cream to fill in gaps between the strawberries, ensuring everything is well covered and evenly coated with cream.
- Complete the sandwich: Place the second strawberry sandwich on top of the cream and strawberries. Wrap the entire sandwich tightly in plastic wrap. Optionally, use a marker to draw a line on the wrap indicating where the internal strawberry line runs.
- Chill the sandwich: Refrigerate the wrapped sandwich for at least 3 hours, or preferably overnight. This allows the cream to set and flavors to meld beautifully.
- Serve: Keeping the plastic wrap on, carefully cut along the marked line to divide the sandwich into two neat halves, revealing the beautiful strawberry cross-section. Remove the plastic wrap before serving and enjoy!
Notes
- For best results, use fresh, ripe strawberries to maximize flavor and sweetness.
- Shokupan bread is ideal for its softness and slight sweetness, but any soft white sandwich bread can be substituted.
- Chilling time is crucial to let the cream firm up and the sandwich hold its shape for clean slicing.
- Handle the mascarpone gently to avoid overmixing and losing the creaminess.
- Cut sandwiches with plastic wrap still on to maintain structure and prevent mess.
