Have you seen the M&S Strawberry Sandwich all over your social feed lately? It went viral — and for good reason. But what many might not know is that this delicious creation is inspired by a beloved Japanese classic known as the Fruit Sando.
These whipped cream–filled fruit sandwiches aren’t just visually stunning — they’re light, refreshing, and surprisingly simple to make. Today, I’ll show you how to recreate the iconic Japanese Strawberry Sando at home using just a few basic ingredients. It’s far more affordable than store-bought versions… and dare I say, even more delicious.
What Is a Japanese Fruit Sando?
Fruit Sando (フルーツサンド) originated in Japan as early as the 1920s, first appearing in coffee shops and specialty fruit parlours. Traditionally made with ‘’Shokupan’’ (Japanese milk bread), they’re filled with lightly sweetened whipped cream and fresh, seasonal fruits like strawberries, kiwi, melon, muscat grapes, or peaches.
The M&S Strawberry Sandwich Hype
Recently, Marks & Spencer in the UK released their own take on the Japanese fruit sando — a Strawberry Sandwich filled with strawberries and cream cheese. While the idea is clearly inspired by Japan, the substitution of whipped cream and a £3.20 price tag sparked mixed reviews.
So… is it worth it?
Personally, it tasted better than I expected — but at that price? Probably not again. Especially when you realise how easy (and fun) it is to make your own at home with simple ingredients like soft white bread, double cream, and fresh strawberries.
Why You’ll Love This Strawberry Sando Recipe
- Quick & Easy: 10 minutes to assemble, no baking required.
- Budget-Friendly: A fraction of the price of the store-bought version.
- Beautiful & Fun: Perfect for brunch, a tea party, or an afternoon treat.
- Customisable: Try it with other fruits like kiwi, banana, mango, or melon.
This ia my Matcha Cream Fruit Sando with Strawberries & Mango.
Tips for Making the Fruit Sando
- Cream: Use double cream or whipping cream. Add matcha powder and sugar before whipping — just enough to balance the fruit’s sweetness.
- Don’t Overwhip: Stop once you reach stiff peaks; overwhipped cream becomes grainy.
- Dry Fruit Well: Especially with juicy fruits like mango — pat them dry to avoid soggy cream.
- Wrap & Chill: Wrap tightly in cling film and chill for at least 20 minutes. This helps the sandwich set and makes slicing easier.
- Use a Guide Line: Lightly mark your cling film to plan the perfect cross-section cut.
- Cut With Care: Use a sharp knife and clean it between each cut for that beautiful fruit reveal.
Where to Buy Shokupan in the UK
Authentic Shokupan is ultra-soft, lightly sweet, and has a pillowy texture — ideal for Fruit Sando. While it’s not widely available in regular UK supermarkets, here are some great spots in London to find it:
- Japan Centre – One of the largest Japanese supermarkets in the UK (locations in Leicester Square and Westfield White City).
- Natural Natural – Japanese grocery with multiple stores across London.
- Japanese bakeries/cafés – such as Happy Sky Bakery or WA Café.
Can’t find shokupan? Don’t worry — any soft white bread works wonderfully too. I used a regular supermarket bread for this recipe and it turned out great.
Have you tried the M&S strawberry sandwich yet?
Would you make your own Japanese fruit sando at home?
Let me know in the comment!
Japanese Strawberry Sandwich (Fruit Sando)
Ingredients
- 2 slices soft white bread shokupan or any fluffy white loaf
- 150 ml double cream or whipped cream
- 10-15 g sugar powdered sugar works best
- A few fresh strawberries
Instructions
- Prepare the strawberries: Wash and pat dry the strawberries with kitchen paper. Remove the stems and set aside.
- Whip the cream: In a mixing bowl, whip the double cream and sugar until stiff peaks form. (Since it’s a small amount, it whips quickly — be careful not to overwhip.)
- Assemble the sandwich: Spread a generous layer of whipped cream on one slice of bread. Arrange the strawberries on top, then cover them with more cream to fill in any gaps. Place the second slice of bread on top to close the sandwich.
- Wrap and chill: Wrap the sandwich tightly in cling film. For cleaner cuts, mark a cutting guide with a sticker or gently score the cling film. Refrigerate for at least 20 minutes to firm up.
- Slice and serve: Remove from the fridge, unwrap, and slice through your marked lines. Serve immediately and enjoy!
Notes
ents, or tag me on Instagram if you try this — I’d love to see your take!
