This Japanese convenience-store snack can be easily re-created at home with a few ingredients. Be sure to choose fruits of the same size, so that the sandwich ends up being level. Strawberries can be easily substituted for sliced oranges, kiwis, grapes, or peaches for a more colorful sandwich.
- Make the whipped cream: In a medium-sized bowl, combine the heavy cream and sugar. (I determine the sugar amount based on how sweet the strawberries are. When they're in season, I tend to opt for a less sweet whipped cream; when they're not in season, a sweeter whipped cream helps balance the tartness.) Using a handheld electric mixers, whisk together until soft peaks form, about 5 minutes.
- Generously spread a few spoonfuls of whipped cream on each slice of bread in an even layer.
- On two of the four slices of bread, arrange three or four similar-size strawberries diagonally or vertically across—keeping in mind you'll be cutting the sandwich and the line of strawberries in half to reveal the cross section. (Arranging them diagonally versus vertically will determine whether you want to cut the sandwich into equal triangles or rectangles.)
- Add a few more strawberries of similar size to fill out the sandwich.
- Spread a few more spoonfuls of whipped cream on top of the strawberries, filling in any empty space between them.
- Combine the two strawberry-topped slices of bread with the remaining two slices of whipped cream-topped bread to complete the sandwich.
- Cover with plastic wrap tightly.
- Refrigerate for at least one hour before slicing. This will allow the sandwich to firm up, and it will hold up better when cutting later on.
- Once chilled, remove plastic wrap and cut off the crusts with a serrated bread knife. Then cut diagonally or vertically along the line of strawberries you arranged. For smaller sandwiches, you can cut each triangle in half again.
- Serve, or re-wrap in plastic wrap to keep in refrigerator.
Tatiana Bautista is an assistant editor at TASTE.