Strawberry Sando Tea Sandwiches

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These pretty, Japanese-inspired tea sandwiches are made with just 6 ingredients.

Prep Time15

Chilling Time2

Total Time2 15

Course: Afternoon Tea

Cuisine: Japanese

Servings: tea sandwiches

Author: Jee Choe

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.

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.