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Whipped Cream Sandwich

Classic Japanese whipped cream sandwich with fluffy bread, sweet cream, and juicy strawberries. No-bake, refreshing, and looks amazing sliced.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2
Course: Dessert
Cuisine: Japanese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup heavy whipping cream cold
  • 3 Tbsp powdered sugar
  • ½ tsp vanilla extract
  • 4 thick slices Japanese milk bread shokupan or brioche
  • 8-10 large fresh strawberries hulled

Equipment

  • Large mixing bowl
  • Electric mixer or whisk
  • Offset spatula or spoon
  • Plastic wrap
  • Sharp serrated knife
  • Cutting board

Method
 

  1. 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.
  2. Trim crusts off bread slices if desired. Wash and dry strawberries thoroughly. Cut 4-6 strawberries in half lengthwise for even slices.
  3. 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.
  4. 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.
  5. Top with remaining bread slices (cream-side down). Press gently to adhere. Wrap each sandwich tightly in plastic wrap.
  6. Refrigerate 1 hour or overnight to set cream and make slicing easier.
  7. 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.