Scrumptious Strawberry Cream Sandwiches
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These Strawberry Cream Sandwiches are a delicious treat and a must-have snack for your spring Tea Party, Bridal Shower, or Mother’s Day Brunch. Loaded with thick sweet creamy filling and fresh strawberries you can’t go wrong with these delightful sandwiches. Pair these with a refreshing Strawberry Bourbon cocktail and you’ve got a perfect party combination.
This recipe is based on the popular Japanese fruit sandwich which has been around since the 1920’s. I’ve updated my recipe by adding cream cheese for a thicker mouth feel and tangy flavor. I also use fresh lemon zest to brighten up the creamy filling with a punch of citrus.
Why you’ll love this recipe:
Delicious. These Strawberry Cream Sandwiches are SO delicious! The subtly sweet cream filling and fresh strawberries make this a rich and scrumptious dessert (or snack) that your guests will love to eat and admire.
Easy. They look like they take some skill…but honestly, even a novice in the kitchen can put these together. With only seven ingredients and one bowl, these are surprisingly easy to make.
Make-ahead. These can be made several hours before showtime (or even the day before) saving you precious time on the day of your event that may be needed elsewhere.
Ingredients needed for Strawberry Cream Sandwiches:
- Strawberries. Buy organic if you can, these will be sweeter, and you avoid those pesky pesticides. Pick strawberries that are similar in size and shape for a uniform look.
- Heavy Whipping Cream. This adds the needed fluffiness.
- Cream Cheese. This adds a tangy rich flavor.
- Powdered Sugar. I only use a small amount, so they are just barely sweet, not overly sweet. You can adjust to your tastes.
- Vanilla. I recommend pure vanilla extract for the best (and most intense) flavor.
- Lemon Zest. This adds a little punch of citrus that really brightens the cream.
- White Bread. Milk Bread (Shokupan) is used for the Japanese version which is a bit on the sweeter side. For this recipe, I am using a simple organic white bread which adds a slightly salty element that balances nicely with the sweet cream. You could also use Hawaiian bread or Brioche bread.
Tools needed for Strawberry Cream Sandwiches:
- Mixing Bowl. A large sturdy glass or ceramic bowl works best.
- Stand Mixer or Hand Mixer. For quick recipes, I love this affordable hand mixer.
- Spatula
- Plastic Wrap
- Sharp Serrated Knife
- Cutting Board. You can also cut on wax paper or parchment paper for easy clean up (and rotating).
How to make Strawberry Cream Sandwiches:
- Wash, hull, and thoroughly dry the strawberries. If you want to get fancy, you can cut them into tulip or heart shapes.
- Whip the cream cheese on high until light and fluffy (2-3 minutes).
- Add the heavy cream, vanilla, and sugar and continue whipping on high until the whipped cream is set stiff, scraping down the sides as needed.
- Add lemon zest and stir to combine.
- Spread a layer of cream mixture on each piece of bread.
- Arrange the strawberries on half of the bread slices, making sure to align the center berries in a way that is visually appealing when cut. Add more strawberries to fill in the sides. It’s ok if there are gaps as the cream will fill in between the berries.
- Add more cream mixture on top. Be generous as you don’t want any empty pockets.
- Add a slice of bread on top and gently press it together.
- To help you remember which direction to cut, score a line in the diagonal direction that you arranged the center fruit with your knife.
- Wrap each sandwich tightly in plastic wrap.
- Place the sandwiches on a tray or plate, then add something slightly heavy (like a carton of eggs) on top to help compress all of the cream into the nooks and crannies.
- Refrigerate for 2 hours to set.
How to cut the Strawberry Cream Sandwiches:
- Once chilled and set, remove the plastic wrap.
- With a sharp serrated knife start cutting off the edges first, turning your cutting board (not the sandwich) as you go. Be sure to clean the knife between each cut and remove the cut crusts out of the way (these are yummy snacks you can enjoy later).
- Finally, make your diagonal cut along your scored line.
- Now admire your handy work and enjoy!
How to store Strawberry Cream Sandwiches:
If uncut and still wrapped in plastic wrap, these will keep in the fridge for a couple of days and still taste fresh.
If you have already unwrapped and cut them, then you will need to re-wrap them in plastic (or use an airtight container) and store them in the fridge for up to two days.
Fruit variations to try:
For different colors and flavors, you can also try this recipe with Kiwis, Blueberries, Raspberries, Plums, or any other fruit you have that is a relatively dry fruit. Overly juicy fruits like peaches and melons would make the cream filling too soggy.
Best practices for beautiful Strawberry Cream Sandwiches:
- Make sure your fruit is dry! Excess moisture will cause the cream filling to be runny and they won’t hold up as well.
- Whip the cream cheese first! Don’t skip this step. It helps to add air to the cream cheese giving it a lighter fluffier texture that will blend seamlessly with the whipping cream.
- Clean your knife! A clean knife between the cuts will ensure that the berries and bread remain clean as well. If you don’t do this you will have cream all over the edges. Still edible, just not as pretty.
- Rotate your cutting board! When cutting the crust off each side, it is easier to rotate your cutting board than trying to pick up and rotate the sandwich. You are more likely to smush it that way.
Enjoy!
-Jessica
More fruity treats to try:
Strawberry Cream Sandwiches
Ingredients
- 12 Strawberries
- 1 pint Heavy Whipping Cream
- 8 oz. Cream Cheese softened to room temp
- 1/4 cup Powdered Sugar or more to taste
- 1/4 tsp Vanilla
- 1 tbsp Lemon Zest
- 8-10 slices White Bread
Instructions
- Wash, hull, and thoroughly dry the strawberries.
- Whip the cream cheese on high until light and fluffy (2-3 minutes).
- Add the heavy cream, vanilla, and sugar and continue whipping on high until the whipped cream is set stiff, scraping down the sides as needed.
- Add lemon zest and stir to combine.
- Spread a layer of cream mixture on each piece of bread.
- Arrange the strawberries on half of the bread slices, making sure to align the center berries in a way that is visually appealing when cut. Add more strawberries to fill in the sides. It’s ok if there are gaps as the cream will fill in between the berries.
- Add more cream mixture on top. Be generous as you don’t want any empty pockets.
- Add a slice of bread on top and gently press it together.
- To help you remember which direction to cut, score a line in the diagonal direction that you arranged the center fruit with your knife.
- Wrap each sandwich tightly in plastic wrap then place them on a tray and add something slightly heavy (like a carton of eggs) on top to help compress all of the cream into the nooks and crannies.
- Refrigerate for 2 hours to set.
- Once chilled and set, remove the plastic wrap.
- With a sharp serrated knife start cutting off the edges first, turning your cutting board (not the sandwich) as you go. Be sure to clean the knife between each cut and remove the cut crusts out of the way.
- Finally, make your diagonal cut along your scored line.
