Strawberries and kiwis tucked into soft white bread with cold whipped cream. That's it. I bought my first Japanese fruit sandwich from a convenience store in LA's Little Tokyo on a whim, mostly because it looked too pretty to ignore. One bite in, and I understood why people line up for these things. The bread practically dissolves on your tongue, the cream is barely sweet, and the fruit tastes like actual fruit instead of sugar.
This Japanese Fruit Sandwich recipe is easier than it looks, and if you're into simple breakfast treats that feel a little special, you might also like The Best Strawberry Pancakes Recipe In 30 Minutes or the simple comfort of The Best Irish Potato Pancakes Recipe.
Making them at home takes about ten minutes of work and an hour in the fridge. No baking, no complicated steps, just layering and patience.
Why You'll Love This Japanese Fruit Sandwich Recipe
This homemade fruit sando is one of those recipes that feels fancy but comes together in just a few minutes of actual work. Here's why it works:
It's incredibly easy. You don't need to bake anything or worry about getting the temperature just right. If you can whip cream and slice fruit, you can make this.
The ingredients are simple. Heavy cream, sugar, bread, and fresh fruit. That's it. You probably have most of this in your kitchen already, and if you enjoy experimenting with easy breakfast recipes, The Best Scottish Tattie Scones Recipe is another great option with minimal ingredients.
It looks impressive. When you slice into the sandwich and reveal that perfect diagonal stripe of colorful fruit, it feels like you've pulled off something from a fancy bakery. It's a great trick for impressing guests without the stress.
You can customize it. Swap strawberries for mangoes, add blueberries, or use peaches in the summer. The whipped cream base works with almost any soft, juicy fruit.
It's refreshing, not heavy. Even though there's cream involved, these sandwiches feel light and airy. They're perfect for a warm afternoon snack or a fun dessert that won't weigh you down.
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Japanese Fruit Sandwich Ingredients
Here's what you'll need to make your own Japanese fruit sandwich with whipped cream.
See recipe card below this post for ingredient quantities
For the Whipped Cream
Heavy whipping cream: This is what gives the sandwich its fluffy, cloud-like texture. Make sure it's cold straight from the fridge so it whips up thick and holds its shape.
White cane sugar: Just a touch of sweetness to balance the tartness of the fruit. You can use granulated sugar if that's what you have.
For the Fruit Sando
Shokupan or milk bread: This soft Japanese milk bread is slightly sweet and has a pillowy texture that melts in your mouth. If you can't find shokupan, use the softest white bread you can find. Avoid anything too dense or crusty.
Apricot or apple jam: A thin layer adds a hint of fruity sweetness and helps the cream stick to the bread. You don't need much, just enough to lightly coat the surface.
Strawberries: Choose medium-sized berries that are firm and bright red. Remove the tops so they lay flat and create clean lines when you slice the sandwich.
Kiwis: Peel them completely and slice into rounds if you want a mix of colors. The tartness of kiwi balances the sweetness of the cream and strawberries beautifully.
How To Make Japanese Fruit Sandwich
Making a fruit sandwich with sweet cream is all about layering and patience.
Whip the cream: In a large mixing bowl, combine the heavy whipping cream and sugar. Whisk with an electric mixer or by hand until thickened into soft, fluffy peaks. To test if it's ready, turn the whisk upside down. If the cream holds its shape and doesn't droop, you're good to go. This usually takes about 3 to 4 minutes with an electric whisk.
Optional - Piping Bag: If you want to make the assembly easier and cleaner, scoop the whipped cream into a piping bag and tie the ends. Pop it in the fridge until you're ready to build the sandwiches.
Prep the Fruit: Rinse the strawberries under cold water and pat them dry. Remove the green tops with a paring knife. Peel the kiwis and set everything aside on a clean cutting board.
Spread the Jam: Take your bread slices and lightly spread a thin layer of apricot or apple jam on one side of each slice. Don't overdo it. You just want a light coating that adds a hint of sweetness without making the bread soggy.
Layer the Whipped Cream: Pull your whipped cream out of the fridge. Pipe or spread about a half-inch thick layer over the jam on one slice of bread. Make sure it's even so the fruit sits flat.
Assemble the Fruit Sandwich: This is where the diagonal magic happens. For a strawberry-only version, arrange the strawberries in a single diagonal line so their tips nestle against each other like they're holding hands. Place one strawberry at each of the outer corners to anchor the pattern. For a strawberry and kiwi mix, position one kiwi slice in the top right corner with the edges touching the sides of the bread. Add a strawberry in a diagonal line, then place another kiwi slice in the bottom left corner. Fill in any gaps with extra dollops of whipped cream.
Complete the Sandwich: Place the second piece of bread on top, jam side facing down toward the fruit. Press gently so everything sticks together but not so hard that the cream squishes out.
Wrap & Rest: Wrap the sandwich tightly with plastic wrap, making sure the diagonal fruit line is visible so you know where to cut later. Set it on a plate or small sheet pan, then place another plate or a flat, firm object on top to press it evenly. This helps everything settle and makes slicing cleaner. Refrigerate for at least 1 hour, or up to 3 hours if you have the time.
Slice & Serve: Take the sandwich out of the fridge and unwrap it carefully. Find the diagonal fruit line you marked earlier. Using a sharp knife, slice straight through the middle of that line, wiping the blade clean between cuts. If you want a more refined look, trim off the crusts. The inside should reveal a clean stripe of colorful fruit running through the cream.
Serve: Unwrap, plate, and enjoy immediately while everything is cold and fresh.
Substitutions and Variations
No shokupan? Use the softest whiteJapanese Fruit Sandwich bread you can find. Brioche also works beautifully if you want a slightly richer flavor.
Switch up the fruit. Mangoes, peaches, and mandarin oranges are all delicious in place of strawberries or kiwis. Just make sure the fruit is ripe but firm enough to hold its shape.
Use Greek yogurt whipped cream. Mix half Greek yogurt with half whipped cream for a tangier, slightly lighter filling. It's not traditional, but it works if you want to cut some of the richness.
Add a flavor twist. A tiny splash of vanilla extract or a sprinkle of matcha powder in the whipped cream can give the sandwich a subtle flavor boost.
Make it vegan. Use coconut whipped cream and dairy-free bread. The texture won't be quite as fluffy, but it's still delicious.
Equipment For Japanese Fruit Sandwich
You don't need a lot of fancy tools to pull this off. Here's what makes the process easier:
- Mixing bowl: For whipping the cream. A medium-sized bowl works best.
- Whisk, electric whisk, or stand mixer: An electric whisk speeds things up, but you can absolutely whip cream by hand if you don't mind a little arm workout.
- Piping bag (optional): Makes spreading the cream cleaner and more controlled, but a butter knife or offset spatula works too.
- Sharp knife: Essential for slicing through the sandwich cleanly without squishing the fruit or cream.
- Cutting board: Keeps your workspace tidy while you prep the fruit.
- Butter knife: For spreading the jam.
- Plastic wrap: Holds everything together while it chills and keeps the sandwich from drying out.
- Two plates or small sheet pans: One to hold the sandwich and one to press it flat while it rests in the fridge.
Storage Your Japanese Fruit Sandwich
These Japanese Fruit Sandwich are best enjoyed fresh, but you can prep them ahead if needed.
Store assembled sandwiches in the fridge, wrapped tightly in plastic wrap, for up to 4 hours before serving. Any longer and the bread starts to get soggy from the cream.
Whipped cream can be made a few hours ahead and kept in the fridge in an airtight container or piping bag. Give it a quick stir before using if it's separated slightly.
Don't freeze these. The cream and fruit don't hold up well after freezing. The texture gets icy and weird.
Slice right before serving. The cross-section looks best when it's freshly cut. If you slice too far in advance, the fruit can start to weep and make the bread damp.p well to freezing for X days/weeks/months.
Expert Tips
Use cold cream. The colder your cream, the faster and fluffier it whips. Pop the bowl and whisk in the freezer for 10 minutes before you start if you really want to speed things up.
Don't overfill. It's tempting to pile on the fruit and cream, but less is more here. Too much filling makes the Japanese Fruit Sandwich hard to slice cleanly.
Press evenly. When you weigh down the sandwich in the fridge, make sure the pressure is distributed evenly. This helps the cream set into the bread and makes slicing easier.
Wipe your knife. After every cut, wipe the blade clean with a damp towel. This keeps the fruit and cream from smearing and gives you those Instagram-worthy clean lines.
Use ripe but firm fruit. Overripe strawberries or kiwis will get mushy and make the sandwich watery. You want fruit that's flavorful but still holds its shape.
FAQ
What is a Japanese fruit sandwich called?
It's called a fruit sando, which is short for "fruit sandwich" in Japanese. You'll find them in convenience stores, bakeries, and cafes all over Japan, especially in places like 7-Eleven.
What does a Japanese fruit sandwich taste like?
It tastes light, refreshing, and just barely sweet. The whipped cream Japanese Fruit Sandwich is soft and creamy with bursts of juicy fruit in every bite. It's not as sugary as American desserts, so the natural flavor of the strawberries and kiwis really stands out.
What is a traditional Japanese Fruit Sandwich?
Traditional Japanese sandwiches often feature egg salad, katsu (breaded pork cutlet), or tuna. But fruit sando has become iconic in its own right, especially as a dessert or snack option in convenience stores.
What is the M&S Japanese Fruit Sandwich?
The M&S (Marks & Spencer) Japanese Fruit Sandwich is a version of the Japanese fruit sandwich that became popular in the UK. It features fresh strawberries and cream between soft white bread, inspired by the original Japanese style.
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Japanese Fruit Sandwich
Equipment
- 1 Mixing bowl For whipping the cream. A medium-sized bowl works best.
- 1 Whisk or electric whisk or stand mixer An electric whisk speeds things up, but you can whip cream by hand for a bit of a workout.
- 1 Piping bag Optional, for cleaner and more controlled spreading of the whipped cream.
- 1 Sharp knife Essential for slicing through the sandwich without squashing the fruit or cream.
- 1 Cutting board Keeps your workspace tidy while prepping the fruit.
- 1 Butter knife For spreading the jam onto the bread.
- 1 Plastic wrap Keeps the sandwich wrapped and prevents it from drying out while chilling.
- 2 Plates or small sheet pans One to hold the sandwich and the other to press it flat while it rests in the fridge.
Ingredients
- 1 ½ cups heavy whipping cream For making whipped cream from scratch, ensures a light texture
- 2 tablespoon white cane sugar Adds a touch of sweetness
- 4 slices shokupan or milk bread Soft, fluffy bread, perfect for sandwiches
- Apricot or apple jam Provides a fruity base, can use any fruit jam
- 6 medium strawberries Tops removed, sliced for the filling
- 3 kiwis Peeled and sliced for vibrant color and flavor
Instructions
- Add the heavy whipping cream and sugar to a large mixing bowl. Whisk until the cream thickens and forms stiff peaks.
- If using a piping bag, fill it with the whipped cream, sealing the ends. Refrigerate the cream until you're ready to assemble.
- Wash the fruit. Remove the tops of the strawberries and peel the kiwis.
- Lightly spread the jam on the inner side of each slice of bread.
- Take the whipped cream out of the fridge. Pipe or spread a half-inch layer of whipped cream onto one slice of bread.
- For the strawberries, arrange them diagonally on the bread, ensuring the tips of the berries slightly overlap. Place a berry on the other corners.
- For the kiwis and strawberries, place a kiwi slice in the top-right corner, ensuring the ends touch the bread. Arrange a strawberry in the same direction, then add another kiwi in the bottom-left corner. Fill the gaps between fruits with whipped cream. Place the other slice of bread on top.
- Wrap the sandwich tightly with plastic wrap and place it on a plate or sheet pan.
- Mark the direction of the diagonal fruit line, as this is where the sandwich will be sliced later.
- Place another plate or sheet pan on top and add a weight (like a can or Tupperware) to press the sandwich evenly. Refrigerate for at least an hour.
- Remove from the fridge. Carefully slice along the marked diagonal line. Wipe the knife between cuts. Optional: remove the crust.
- Unwrap the sandwich and serve immediately.
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