This Matcha Strawberry Fruit Sando is a fun and easy way to enjoy fresh strawberries with matcha whipped cream in between 2 slices of light and fluffy milk bread. Think of it as a shortcake, without the cake!

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What do you make when you have some leftover milk bread and whipped cream?

Fruit Sando! But today, I'm doing a Matcha Strawberry Fruit Sando.

What is a fruit sando?

It's a Japanese-style sandwich filled with whipped cream and fruit.

In essence, it's almost like a strawberry shortcake where the "cake" is replaced with bread.

What type of fruit can you use?

Strawberries are very common, but you can use any fruit that doesn't release too much water.

Kiwi, banana, mangoes are all good choices.

Which type of bread works for this?

Any light and fluffy milk bread (or Japanese shokupan) will work.

I don't recommend whole wheat bread or bread with grains for this application.

Ingredients you'll need

shokupan (milk bread): or any light and fluffy bread will do
large fresh strawberries: all about the same size
heavy whipping cream: chilled, at least 36% milkfat (MF)
matcha powder: use a high grade matcha powder for the best flavour
vanilla extract: optional, but I like adding a touch of vanilla to any cream desserts
powdered sugar: also known as icing sugar; just a little bit to add some sweetness to the cream

The trickiest part

Is visualizing how you'd like the strawberries to appear when the sandwich is cut.

And remembering where to cut since the shokupan bread is square.

Tip: If you have a bad memory, just snap a few photos on your phone.

Tip #2: Mark an indicator on the plastic wrap to remind you where to cut the sandwich.

Other than that, this fruit sando is very easy to make.

How to make the Matcha Strawberry Fruit Sando

Wash 5 large strawberries and pat dry with paper towel. (You may need more strawberries, depending on how big they are).

In a bowl, combine whipping cream, matcha powder, powdered sugar and vanilla extract and whisk until firm peaks.

Lay out the 2 slices of milk bread onto a work surface.

Spread about ⅓rd of the whipped matcha cream mixture onto each slice of bread.

On one slice of bread with the matcha cream, arrange the strawberries in a diagonal (if you're planning to slice the sandwich diagonally), and then fill in the missing gaps with the remaining strawberries.

Cover the strawberries with the remaining matcha cream, and fill in any gaps.

Place the other slice of bread cream side down to enclose the sandwich.

Make a note of the position the strawberries so that you know which way to cut. (A good way to do this is to take a quick photo on your phone).

Use a large piece of plastic wrap to firmly wrap the sandwich, remembering not to move or rotate the sandwich, and make an indication with ink on the exterior plastic wrap as to the direction you will cut.

Place the sandwich into the fridge to firm up for at least 1-2 hours.

Remove the plastic wrap and while remembering which direction to cut, use a serrated knife to trim off the edges/crusts, cleaning the knife in between cuts.

Cut the sandwich in half diagonally (or into quarters).

Serve immediately.

How to store the fruit sando

If not eating right away, wrap up the sandwich and store in the fridge.

The fruit sandwich is best enjoyed within 1-2 days.

Other recipes you may like

Be sure to check out these recipes if you love matcha and strawberry:

Matcha Strawberry Shortcake

Strawberry Matcha Doughnuts

Matcha Strawberry Oreo Cookies

Strawberry Red Bean Mochi

Matcha Milk Jam/Green Tea Milk Spread

This Matcha Strawberry Fruit Sando would be a perfect addition for a spring or summer picnic, breakfast, afternoon tea or dessert. Creamy, light, and soft -- it's no wonder the Japanese are such fans of this sandwich!

Have you had Japanese-style fruit sando before? Let me know if you try my recipe! Tag me on Instagram @siftandsimmer or leave me a comment/rating below!

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5 from 13 votes