Japanese Strawberry Cream Sandwich

These adorable Japanese strawberry cream sandwiches are refreshing and delicious!

Fruit sandos, or fruit sandwiches, are simple sandwiches stuffed with fruit and whipped cream. They originated in Japan and can commonly be found in bakeries or cafes, where people pair them with coffee or tea during breakfast or snack time. The sandwiches are simple and require only 3 ingredients, so why is there so much hype over them? Thanks to the intricacy and neatness of the Japanese, the sandwiches are extremely pleasing to the eye with perfectly halved strawberries and whipped cream spread only between the two breads. The most common fruit used is strawberry, but other people have started to add kiwis and oranges for different flavors and colors.

I haven’t actually seen any Asian or Japanese specialty store near me sell these sandwiches, and since I can’t purchase these or book a flight to Japan now, I’ll just make them at home! You can make these for yourself, or batch make them for a picnic or gathering… everyone will love them!

What are the ingredients for Strawberry sando? For the best-looking sandwich, use the following ingredients:

Shokupan: Use a soft Japanese milk bread with higher fat content so that it is fluffy and rather pliable. Shokupan has a similar texture to sponge cake, which gives the sandwiches a “dessert” feel and can wrap around the sandwich without breaking. For this particular recipe, I used my homemade Chocolate Marble Milk Bread, which has a similar texture to shokupan. If you are vegan, use a vegan milk bread.

Strawberries: To get the best cross-section when the sandwich is cut, choose round strawberries that are similar in size. I wouldn’t choose thin and lengthy ones. For a line of three strawberries, select small strawberries. For a line of two strawberries, select larger strawberries.

Heavy cream: Make your own heavy cream with sugar, vanilla, and cream. If you are vegan, you can use coconut cream. To spread the cream neatly, I use a small offset spatula.

Japanese Strawberry Cream Sandwich

yield: 2 sandwiches

total cook time:


  • 4 slices shokupan bread
  • 200 g. or 1 c. minus 2 1/2 tbsp. heavy cream
  • 20 g. or 1 1/2 tbsp. sugar
  • 4 g. or 1 tsp. vanilla extract
  • 12 large strawberries or 18 small strawberries


  1. In a medium bowl, whip heavy cream, sugar, and vanilla together until whipped cream forms. Place in the fridge and chill.
  2. Wash strawberries, dry, and slice off the stems.
  3. On a large piece of plastic wrap, place 1 slice of bread and spread on some whipped cream. Lay the strawberries on in a 3×2 formation for large strawberries or a 3×3 formation for small strawberries. Add more cream to the top of the strawberries, filling in the crevices.
  4. Top with the second slice of bread and add more cream to the sides to fill any crevices. Once the cream is spread neatly, wrap the sandwich up tightly with plastic wrap and use a permanent marker to mark where the cross-section of strawberries will be. (vertically down the second column or strawberries). This step is important! You don’t want the wrong cross section. Refrigerate for 30 min.
  5. Repeat the process for the second sandwich.
  6. Once both sandwiches are chilled, use a sharp knife to cut the sandwiches in half, where the permanent marker marked the cross-section to be. Enjoy!

Sandwiches can be stored in an airtight container for up to 2 days.

*Nutrition facts are estimates.

This post contains affiliate links, which I may receive a commission at no additional cost to you.

19 thoughts

  1. Hahaha i’ve been living in japan since 2015 and I always found these sandwhiches to be so uniquely Japanese. Clean packaged, available at any time, and a…somewhat strange flavor choice that likely wouldn’t pop into anyone’s head outside the country. Nice post! Have you ever been to Japan? I was surprised to read that you don’t live here (writing out of Tokyo.)

  2. I wonder if 85°Celsius Bakery chefs are reading your post. There are quite a few branches of 85° Celsius Bakeries in Southern California. The coconut cream is a brilliant suggestion for those who are lactose intolerant.

      1. I happen to be of Japanese blood; my parents were born in California but raised in Japan, so I know some of the tastes of Japanese desserts. Bread mostly came after 1950 to the Japanese. My late mother came back to the US in 1952; my late father returned to the US in the 1930s. Neither were familiar with bread when they returned to the States. This kind of dessert is a treat to the post WW2 Japanese folks.

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