Strawberry Sando Tea Sandwiches

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These pretty, Japanese-inspired tea sandwiches are made with just 6 ingredients, including a light and fluffy homemade whipped cream that’s ready in minutes.

Closeup of Strawberry Sando Tea Sandwich.

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Homemade Strawberry Sando Tea Sandwiches

Sandos are Japanese-style sandwiches made from soft white bread and a sweet or savory filling. The word “sando” is short for sandwich in Japanese.

These strawberry sando tea sandwiches are crustless, sweet, and dessert-like. They’re filled with homemade whipped cream and fresh strawberries, then sliced open to show off the beautiful berries.

It’s very easy to make and you only need 6 ingredients. They do need to be prepped in advanced since the sandos are chilled for 2-3 hours in the refrigerator so the whipped cream can set.

These pretty sandwiches are perfect for making ahead for tea time with a pot of tea, baby showers, bridal showers, and get-togethers.

RELATED: 24 Best Tea Sandwiches

Recipe Highlights

  • These strawberry sando tea sandwiches feature soft white bread, fresh strawberries, and a homemade whipped cream.
  • The fresh whipped cream is light and fluffy and only takes a few minutes to make with 4 ingredients.
  • This recipe makes 2 sandwiches, but it’s easy to make a bigger batch for more guests.

RELATED: Jam Pennies Tea Sandwiches

Ingredient Notes

Ingredients for Strawberry Sando Tea Sandwiches measured out in bowls and cups.
  • White bread: Any white sandwich bread will work but if possible, get milk bread, sold in Japanese or Korean bakeries. Milk bread is what’s traditionally used to make sandos.
  • Strawberries: Look for smaller strawberries so you can fit several inside the sandwich. Ripe strawberries have a bright red color and sweet aroma.
  • Heavy cream: A high-quality full fat heavy cream produces the fluffiest whipped cream.
  • Sugar: White sugar adds a tough of sweetness to the filling. If you prefer a low or no sugar whipped cream, you can use less or leave it out.
  • Vanilla extract: This adds a bit of warmth and depth of flavor to the whipped cream.
  • Salt: Just a pinch of salt helps enhance all of the flavors.

For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.

Step-by-Step Instructions

The green tops of strawberries being sliced off with a paring knife on a wooden cutting board.

Step 1: Wash and dry strawberries and remove the leafy green tops.

Place cut-side down on a sheet of paper towel.

Beaters mixing whipped cream in a glass bowl.

Step 2: Add the heavy cream to a large bowl and use a hand mixer to whip until bubbles form.

Add the sugar, vanilla, and salt, then whip until stiff peaks form.

Whipped cream spread on top of a slice of white bread.

Step 3: Place a slice of bread on top of a sheet of plastic wrap.

Cover top of bread completely with whipped cream.

Strawberries and whipped cream on top of a slice of white bread.

Step 4: Layer on strawberries on top of the whipped cream in 3 rows, filling up the slice of bread. Add more whipped cream on top to fully cover the berries.

Whipped cream covering strawberries  on a slice of white bread.

Step 5: Spread the whipped cream to fill in any gaps.

A strawberry sando tea sandwich wrapped in plastic wrap.

Step 6: Top with another slice of bread, then cover the sides with more whipped cream. Tightly wrap with the plastic wrap.

A strawberry sando tea sandwich placed between two white plates.

Step 7: Place the sandwich between two plates and chill in the fridge for 2-3 hours.

One side being sliced off of a wrapped strawberry sando tea sandwich on a wooden cutting board.

Step 8: Cut the crust off with the plastic wrap still on. Remove the plastic wrap, then slice the sandwich in half.

Recipe Notes

Make sure the strawberries are thoroughly dry.

After washing the strawberries, dry them thoroughly since excess moisture can make the whipped cream watery as the sandwiches chill in the fridge.

For the sturdiest cream, whip until stiff peaks form.

The cream needs to be whipped until firm or else it will not hold the strawberries in place. To form stiff peaks, make sure the heavy cream is chilled, which helps the fat emulsify and hold the air that comes from mixing.

Chill the sandwiches for at least 2 hours.

These sandwiches need to be made ahead since they require chilling. Placing them in the fridge for 2-3 hours helps the whipped cream filling firm up and makes it easier to get clean cuts during slicing.

Expert Tips

  • Swap the strawberries for other fruits, such as kiwis, blueberries, and oranges.
  • You’ll need 9 strawberries to make each sandwich, with 3 across and 3 down.
  • For a dairy free version, you can make whipped cream out of coconut milk instead of heavy cream, but that will add a distinct coconut flavor.
  • Use leftover strawberries to make a strawberry syrup that can be used in iced tea, lemonade, and bubble tea.

Questions You May Have

Why is this called a “sando”?

The word “sando” is a shortened version of “sandoitchi,” the Japanese word for sandwich. It’s used to to describe Japanese-style sandwiches that are usually made with sliced white bread. The fillings can be sweet or savory. Common ingredients include pork cutlet, egg salad, or fruit and cream.

Why are tea sandwiches made without crust?

Removing the crusts make tea sandwiches easier to eat and give them a daintier look.

Can I use store-bought whipped cream?

Store-bought whipped toppings are too loose to hold up as a sando filling. It’s best to make fresh whipped cream, which has a better taste and texture and only takes a few minutes!

Stacked strawberry sando sandwiches.

If you tried this Strawberry Sando Tea Sandwiches recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.

5 from 1 vote

Strawberry Sando Tea Sandwiches

By: Jee Choe
These pretty, Japanese-inspired tea sandwiches are made with just 6 ingredients.
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
Yield: 2 tea sandwiches

Ingredients 

  • 9 small strawberries
  • ½ cup heavy cream
  • 3 teaspoons sugar
  • 1 teaspoon vanilla extract
  • 2 pinches of salt
  • 2 slices white bread, or milk bread

Instructions 

  • Prep the strawberries.
    Wash and dry the strawberries. Cut off the leafy green tops and lay the strawberries flat on a paper towel, with the sliced side facing down.
    9 small strawberries
  • Make the whipped cream.
    Put heavy cream to a large bowl and whisk with a hand mixer until it bubbles. Add the sugar, vanilla extract, and salt and whip until stiff peaks form.
    ½ cup heavy cream, 3 teaspoons sugar, 1 teaspoon vanilla extract, 2 pinches of salt
  • Assemble the sandwich.
    Place a slice of bread on top of a piece of plastic wrap. Spread on enough whipped cream to cover it. Arrange the strawberries 3 in a row from top to bottom. Add more whipped cream to fully cover the strawberries and fill in any gaps.
    Top with another slice of bread. Use more whipped cream to cover the sides of the sandwich. Tightly wrap with the plastic wrap.
    2 slices white bread
  • Chill the sandwich.
    Place the wrapped sandwich between 2 plates. (The flat plate on top of the bread will gently press down when hardening.) Chill it in the fridge for 2-3 hours.
  • With the plastic wrap still on, cut off the crust. Then, remove the plastic wrap and cut the sandwich in half.

Notes

  • Any white sandwich bread will work but if possible, get milk bread, sold in Japanese or Korean bakeries. Milk bread is what’s traditionally used to make sandos.
  • White sugar adds a tough of sweetness to the filling. If you prefer a low or no sugar whipped cream, you can leave it out. 
  • Don’t skip the salt. Just a pinch helps enhance the flavors.
  • After washing the strawberries, dry them thoroughly since excess moisture can make the whipped cream watery as the sandwiches chill in the fridge.
  • For the sturdiest cream, whip until stiff peaks form. The cream needs to be whipped until firm or else it will not hold the strawberries. To form stiff peaks, make sure the heavy cream is chilled, which helps the fat emulsify and hold the air from mixing.
  • Chill the sandwiches for at least 2 hours. These sandwiches need to be made ahead since they require chilling. Placing them in the fridge for 2-3 hours helps the whipped cream filling firm up and makes it easier to get clean cuts during slicing.

Nutrition

Calories: 309Carbohydrates: 23gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 67mgSodium: 523mgPotassium: 137mgFiber: 1gSugar: 11gVitamin A: 879IUVitamin C: 19mgCalcium: 98mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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