Japanese Strawberry Sandwich (Ichigo Sando)

Method11 steps · about 3 hr 10 min

1. 1

   Step 1: Wash the 5 strawberries in clean water, drain, dry thoroughly with kitchen paper and remove the stems. Choose berries of similar size for a neat cut.

   Uses 5 strawberries · Clean water for washing the strawberries

   
2. 2

   Step 2: Whisk the 35 g softened mascarpone cheese with the 1–2 drops vanilla essence in a bowl until soft and smooth. Keep the heavy cream refrigerated for the next step.

   Uses 35 g mascarpone cheese ( softened to room temperature) · 1–2 drops vanilla essence

   
3. 3

   Step 3: Take the 35 ml heavy cream (at least 36% milk fat) straight from the refrigerator. In a separate bowl, whip it with the 2 tsp light brown sugar until stiff peaks stand upright without drooping. Stop before the cream becomes grainy or separates.

   Uses 35 ml heavy cream (at least 36% milk fat, chilled) · 2 tsp light brown sugar

   
4. 4

   Step 4: Gently fold all the whipped cream from step 3 into the mascarpone mixture from step 2 until combined. Avoid overmixing.

   Uses Sweetened whipped cream at stiff peaks · Smooth mascarpone and vanilla mixture

   
5. 5

   Step 5: Trim the crusts from the 2 slices white bread, preferably Japanese shokupan or another fluffy sweet sandwich bread. Set aside both crustless slices for the sandwich.

   Uses 2 slices white bread

   
6. 6

   Step 6: Spread one crustless slice from step 5 with one-third of the mascarpone cream from step 4. Arrange the 5 prepared strawberries from step 1 on top: three diagonally through the middle pointing in the same direction, then one in each empty corner with its tip pointing outward.

   Uses 1 crustless bread slice · One-third of the prepared mascarpone cream · 5 prepared strawberries

   
7. 7

   Step 7: Spread another one-third of the mascarpone cream from step 4 on the second crustless bread slice from step 5. Use the final one-third of the cream to fill the gaps around the strawberries on the bottom slice from step 6.

   Uses 1 remaining crustless bread slice · Remaining two-thirds: one-third for the top slice and one-third for the gaps · Bottom bread slice with one-third cream and five arranged strawberries

   
8. 8

   Step 8: Place the cream-coated top slice over the filled strawberry base from step 7 to close the sandwich. Press the edges gently to seal, keeping pressure off the center so the berries stay intact.

   Uses Cream-coated top slice and gap-filled strawberry sandwich base

   
9. 9

   Step 9: Wrap the completed sandwich from step 8 tightly in food wrap. Mark a diagonal cutting guide along the row of three strawberries. Refrigerate at 4 °C or below for 3–4 hours to set the cream; check from 3 hours and keep it chilled until ready to cut.

   First sandwich-setting check · 180 minUses Completed strawberry-and-mascarpone sandwich

   
10. 10

    Step 10: Take the set sandwich from step 9 from the refrigerator. With a clean sharp knife, cut into two triangular halves along the marked diagonal while still wrapped to keep the bread from sliding. Wipe the knife clean between cuts.

    Uses Wrapped chilled sandwich with set cream and marked cutting guide

    
11. 11

    Step 11: Carefully remove all food wrap from the cut halves from step 10 and serve. Keep any remaining sandwich refrigerated and consume within 1–2 days. This cream-and-fruit sandwich is not suitable for freezing.

    Uses Two cut triangular strawberry sandwich halves