Strawberry Cream Sandwiches
These Strawberry Cream Sandwiches are a delicious treat and 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.
Ingredients
- 12 Strawberries
- 1 pint Heavy Whipping Cream
- 8 oz. Cream Cheese softened to room temp
- ¼ cup Powdered Sugar or more to taste
- ¼ 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.
Notes
This recipe will yield 4-5 full-size sandwiches or 8-10 half servings.
These will keep fresh in the fridge for up to 2 days if stored in an airtight container or plastic wrap.
Tried this recipe?Let us know how it was!
