Sandoitchi's Strawberry Drizzle Cream Sando
Consider this our nomination for the official sando of Spring. Run to the farmer's market grab some strawberries, get your whipped cream, and of course lots and lots of Drizzle!
By Sandoitchi | @sando.itchi
2 cups heaving whipping cream
1 cup powdered sugar, sifted
1 tsp vanilla extract
½ tbsp Drizzle
2¼ cup strawberries (medium size)
12 slices Japanese Milk Bread (or sliced brioche bread)
Instructions
Active Time: 20
Full Time: 1.5 hours
Wash and dry strawberries completely. Trim off strawberry stems.
Combine cream, sugar, and vanilla in a large bowl and whisk until thickened (before soft peaks form).
Drizzle in your Drizzle and whisk until stiff peaks form.
Using a spatula, spread the Drizzle whipped cream onto 2 slices of bread (about ½ inch thick layer edge-to-edge).
Place and align 4-5 strawberries end-to-end in the shape of an X on the bottom slice of bread.
Place and press the top slice of bread on top.
Chill for at least 1 hour to ensure cream has firmly set.
Using a sharp knife, trim off sando crusts and cut sando into 2 triangles, ensuring to cut through the center of the strawberries.
