• Japanese fruit sando (Jessica Thompson)Source: Jessica Thompson

This slightly sweet Japanese fruit sandwich is a perfect middle-ground between healthy and indulgent. For best results use bread that has been slightly sweetened and fruit at its peak ripeness.




Skill level

Average: 4.2 (79 votes)


  • 100-150 ml whipping cream (see Note)
  • ½ tbsp white sugar
  • 2 slices fresh white bread
  • 6 strawberries (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Whip together cream and sugar until soft peaks hold their form.

2. Spread a layer of cream onto both slices of bread (about one third for each side), then arrange the fruit on one slice and cover thoroughly in the remaining whipped cream.

3. Place the other slice of bread, cream side down, on top. Press lightly, but firmly enough so the cream fills all crevasses.

4. Slice off the crusts with a sharp bread knife, then slice the sandwich into halves or quarters.



• Any fruit of your choosing can be substituted, ensuring it’s at optimum ripeness for best results.

• You can substitute part of the cream with mascarpone, for more of a tang.