Whipped Cream Sandwich is the viral Japanese fruit sando-fluffy milk bread stuffed with lightly sweetened whipped cream and fresh strawberries. It’s light, creamy, and fruity with a cute cross-section when sliced. Super easy no-bake treat-perfect for picnics, tea time, or a fun dessert.
Whipped Cream Sandwich
Classic Japanese whipped cream sandwich with fluffy bread, sweet cream, and juicy strawberries. No-bake, refreshing, and looks amazing sliced.
Ingredients
Equipment
Method
- In a large mixing bowl, combine cold heavy cream, powdered sugar, and vanilla. Beat with electric mixer on medium-high until stiff peaks form (about 3-5 minutes). Keep cold.
- Trim crusts off bread slices if desired. Wash and dry strawberries thoroughly. Cut 4-6 strawberries in half lengthwise for even slices.
- Place bread slices on a board. Spread a thick layer of whipped cream (about ¼-inch) on one side of each slice. Make it higher in the center for stability.
- On two slices, place strawberries cut-side down in an X or diagonal pattern across the center. Fill gaps with more cream to cover fruit completely.
- Top with remaining bread slices (cream-side down). Press gently to adhere. Wrap each sandwich tightly in plastic wrap.
- Refrigerate 1 hour or overnight to set cream and make slicing easier.
- Unwrap, mark diagonal line with marker for fruit cross-section. Slice in half with serrated knife. Serve cold.
Notes
- Use cold cream and bowl for faster whipping and stable peaks.
- Dry fruit well to prevent soggy cream.
- Chill at least 1 hour longer makes cleaner slices.
- Arrange fruit diagonally for pretty pattern when cut.
- Store wrapped in fridge up to 1 day; cream softens bread over time.
- Try kiwi or mango for variety avoid super juicy fruits.
