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Like a strawberry shortcake, this Japanese Strawberry Sandwich is deliciously fluffy, creamy with sweet juicy strawberries! They make the perfect sweet treat. Recipe by: Justine Schofield
Spread a generous spoonful of cream over 3 pieces of bread.
Cut the tops off the strawberries so they are roughly the same size. Place strawberries in a line, all pointing the same direction, diagonally across the centre of the bread. Add more strawberries across the other diagonal line, this should create a X shape. Coat all the strawberries with another generous spoonful of cream and cover with a piece of bread.
Remove the cling wrap and use a serrated knife to remove the crust, making perfect squares. Follow the X shape to cut the sandwiches into 4 triangles, exposing the strawberries, and serve.
If you have time, wrap the sandwiches individually in cling wrap, gently squishing down to ensure they’re even. Place in the fridge to set for 1 hour, this will make the sandwich firmer and easier to cut.
1 punnet Driscoll's strawberries
1 batch of Chantilly cream (thickened cream, vanilla bean paste, icing sugar)
6 extra thick-cut slices of day-old white square bread