Strawberry Sando Recipe

Name: Strawberry Sando
Prep time: 30 min
Total time: 90 min
Ingredients: 10 fresh sweet ripe strawberries; 4 slices milk bread, regular white bread, or brioche.; 1/2 cup mascarpone cheese; 1/4 teaspoon vanilla extract; very small pinch of salt; 2 rounded tablespoons confectioner’s sugar; 1 cup cold heavy cream

Ingredients

10 fresh, sweet, ripe strawberries
4 slices of milk bread, regular white bread, or brioche
1/2 cup mascarpone cheese
1/4 teaspoon vanilla extract
1 very small pinch of salt
2 tablespoons confectioner's sugar
1 cup very cold heavy cream

Directions

Step 1: Hull the strawberries using a paring knife, removing only the green tops. Set them aside until needed.

Step 2: Trim the crusts off the bread slices, then cut each slice into a square shape.

Step 3: In a mixing bowl, combine mascarpone cheese, vanilla extract, a pinch of salt, and confectioner's sugar. Whisk or use an electric hand mixer on high speed to beat until the mixture becomes light and fluffy.

Step 4: Gradually add the cold heavy cream to the mixture. Continue to beat until stiff peaks form. Be careful not to overbeat as it may cause the cream to separate and become grainy.

Step 5: Spread a thick layer of whipped cream evenly on each slice of bread, ensuring it reaches all the edges.

Step 6: On two slices of bread, arrange three whole strawberries tightly together from one corner of the slice to the other. For the remaining two corners, place two smaller strawberries or one larger strawberry cut in half, with the pointed ends facing outward.

Step 7: Fill any gaps between the strawberries with whipped cream, generously covering them with more whipped cream. Place the other slice of bread on top, pressing lightly to ensure it sticks.

Step 8: Use any remaining whipped cream to fill in the sides of the sandwich. Smooth the surface using the edge of a knife to ensure an even finish.

Step 9: Make a small mark on the top slice of bread to indicate the direction of the strawberry center row.

Step 10: Wrap the sandwich tightly in plastic wrap and refrigerate for at least one hour or up to two hours.

Step 11: After refrigerating, carefully cut the sandwiches on the diagonal with a serrated knife. For a cleaner presentation, use a paring knife to scrape away any excess whipped cream from the cut surfaces of the strawberries, revealing their glistening red color.

Step 12: Plate the sandwich and serve immediately, enjoying the freshness and sweetness of this delightful treat.

Chefs Note: For an extra soft and fluffy bread, you can try making your own white sandwich bread with Chef John's Milk Bread recipe. This bread is also perfect for savory sandwiches like his version of the tamago sando, a Japanese egg salad sandwich.

Nutrition Facts (per serving)

Calories: 990
Total Fat: 95g (122% Daily Value)
Saturated Fat: 58g (291% Daily Value)
Cholesterol: 287mg (96% Daily Value)
Sodium: 785mg (34% Daily Value)
Total Carbohydrate: 28g (10% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 19g
Protein: 10g (21% Daily Value)
Vitamin C: 54mg (60% Daily Value)
Calcium: 203mg (16% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 393mg (8% Daily Value)

The Story Behind Strawberry Sando

The Strawberry Sando, a Japanese-style fruit sandwich, has its roots in Japans modern caf culture, emerging during the early 20th century when Western-style bakeries began influencing Japanese cuisine. Inspired by the simplicity of European pastries and the delicate aesthetics of Japanese sweets, the Sando was created to highlight fresh, seasonal fruit encased in soft, pillowy bread. Its elegance and visual appeal quickly made it a favorite in urban cafs, especially in Tokyo and Kyoto.

Regional Variations

While the classic Strawberry Sando features milk bread, fresh strawberries, and whipped cream, regional differences exist across Japan. In Kansai, chefs often use a slightly sweeter cream filling, while in Kanto, emphasis is placed on perfectly ripe strawberries, sometimes layering in kiwi or mango for added color and flavor. Specialty bakeries in Hokkaido sometimes incorporate Hokkaido cream, renowned for its rich texture, giving the sandwich a distinctively creamy taste.

How It Differs From Similar Dishes

Although it may resemble a typical Western fruit sandwich, the Strawberry Sando is unique in its meticulous balance of textures and flavors. Unlike traditional Western sandwiches that may mix fruits into pastries or tarts, the Sando keeps each strawberry whole or halved, creating a visual mosaic inside the sandwich. The use of extremely soft bread and lightly sweetened whipped cream sets it apart from denser European desserts like shortcakes or cream-filled pastries.

Typical Serving Occasions

Strawberry Sandos are often served in Japanese cafs during brunch or afternoon tea. They are popular seasonal treats, especially in spring when strawberries are at their peak. They are also commonly found in bento boxes for festive occasions, and high-end patisseries sometimes serve them as part of dessert assortments alongside matcha-flavored confections and delicate sponge cakes.

Fun and Interesting Facts

The term Sando is a shortened form of sandwich, reflecting Japans adaptation of Western foods.
Presentation is crucial: the strawberry arrangement is often designed so that a perfect cross-section is visible when cut diagonally, showing off bright red fruit against white cream.
Strawberry Sandos have inspired seasonal variations, including chocolate-drizzled or berry-mixed versions, but purists insist that simplicity is the key to its charm.
Many Japanese bakeries recommend consuming the sandwich immediately after slicing to maintain the soft texture and prevent the cream from soaking the bread.
They have become a social media favorite due to their visually striking, photogenic appearance, often shared online with elaborate garnishes.

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FAQ about Strawberry Sando Recipe

To keep the Strawberry Sando fresh, it should be tightly wrapped in plastic wrap and refrigerated. It can be stored for up to 2 hours before serving, but it's best enjoyed fresh.

Yes, you can prepare the sandwich in advance. It's recommended to refrigerate the assembled sandwich for at least 1 hour before serving. However, for the best texture, it's ideal to consume it within 2 hours of assembly.

You can use milk bread, regular white bread, or brioche. Milk bread is particularly ideal for its soft texture, but any soft, light bread will work well.

To avoid separating, be careful not to over-whip the cream. Once stiff peaks form, stop mixing immediately. Over-whipping can cause the cream to turn grainy and separate.

While strawberries are traditional for this recipe, you can experiment with other fruits such as kiwi, mango, or peaches. However, fruits with high moisture content might alter the texture of the cream.

If you don’t have mascarpone, you can substitute with cream cheese or ricotta cheese. Just make sure to adjust the sweetness accordingly by adding a bit more confectioner's sugar.

To reduce the sweetness, you can decrease the amount of confectioner's sugar in the cream filling or choose less sweet strawberries. You can also use less whipped cream if you prefer a more fruit-forward flavor.

Freezing is not recommended, as the texture of the bread and whipped cream may be compromised. The cream could separate and the bread might become soggy once thawed.

You can experiment with different fillings like whipped cream cheese, flavored mascarpone, or custard. Fruits like raspberries, blueberries, or even citrus slices can also offer a delightful twist.

Yes, you can use pre-sweetened whipped cream to save time, but the texture and flavor may not be as rich or custom-made as whipping your own cream with mascarpone.