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Japanese fruit sandwich A mouth-watering fruit sandwich with layers of juicy strawberries, vibrant kiwi, and orange segments, all held together by creamy whipped filling.

Japanese Fruit Sandwich

Delight in this fresh and fluffy Japanese Fruit Sandwich made with homemade whipped cream and vibrant fruits.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: Asian, Japanese
Keyword: dessert sandwich, fruit sandwich, Japanese dessert, whipped cream
Prep Time: 10 minutes
Fridging: 1 minute
Total Time: 11 minutes
Servings: 4
Calories: 879kcal
Cost: $7

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.
    "A fluffy bowl of whipped cream, perfectly whipped to soft peaks, ready to be used for desserts or fruit sandwiches."
  • 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.
    "A slice of soft bread topped with freshly whipped cream and sweet, ripe strawberries, creating a perfect base for a simple treat."
  • 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.
    "A fruit sandwich neatly wrapped in plastic wrap, preserving its freshness while holding together the layers of whipped cream and fruit."
  • 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.
    "A delicious fruit sandwich filled with fresh strawberries, kiwi, and orange slices, layered with smooth whipped cream, perfect for a light snack."

Notes

These vibrant and airy fruit sandwiches are a treat for any occasion. A light and refreshing dessert, perfect for a sunny afternoon.

Nutrition

Serving: 150g | Calories: 879kcal (44%) | Carbohydrates: 63.5g (21%) | Protein: 11.5g (23%) | Fat: 67g (103%) | Saturated Fat: 41.5g (259%) | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 16.7g | Trans Fat: 0.01g | Cholesterol: 202mg (67%) | Sodium: 294mg (13%) | Potassium: 554mg (16%) | Fiber: 6g (25%) | Sugar: 34g (38%) | Vitamin A: 2748IU (55%) | Vitamin C: 124mg (150%) | Calcium: 277mg (28%) | Iron: 2.4mg (13%)
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