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–+ servings
A stack of three strawberry sandwiches filled with fresh fruit and cream cheese.

Strawberry Sandwiches

These strawberry sandwiches are perfect for afternoon tea, brunch, baby showers, holidays, etc. Enjoy them sliced into quarters, or use a heart-shaped cookie cutter for mini bite-sized fruit sandwiches!
5 from 3 votes
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Course: Appetizer, Brunch, Lunch
Cuisine: American, British, Canadian
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 210kcal
Author: Dolly (Maritime Country Kitchen)

Equipment

Ingredients

  • 6 slices bread wheat, white, or a mix of both
  • 6-7 strawberries thinly sliced and patted dry

Homemade Strawberry Cream Cheese

  • 6 ounces cream cheese softened (about 188 grams)
  • 3 tablespoons strawberry jam
  • 2 teaspoons milk
  • ¾ teaspoon vanilla extract

Instructions

  • Use a hand or stand mixer to whip the cream cheese, jam, milk, and vanilla extract together in a large bowl. Mix until the ingredients are combined and the cream cheese is light and fluffy.
    A stand mixer bowl with whipped cream cheese inside.
  • Divide the whipped cream cheese onto each piece of bread, spreading it in an even layer.
    Slices of bread topped with cream cheese.
  • If desired, use a cookie cutter to cut out 4 heart shapes from each slice of bread. Avoid cutting into the crusts on the bread, and leave the cream cheese side up. Alternatively, prepare the sandwiches whole, merely slicing the crusts of the bread off.
    Heart-shaped sandwich pieces on a sheet of parchment paper.
  • Add a single layer of strawberry slices on one piece of cut-out bread and then top with another cut-out to form a sandwich. Repeat this step until you have all 12 mini sandwiches completed (or three full size ones, cut into 4 triangles).
    Heart-shaped sandwich halves, with sliced strawberries on one half.
  • Place on a platter, serve and enjoy!
    A platter filled with heart-shaped sandwiches.

Notes

Bread: Use white, whole wheat, or a mixture of both. Traditional Japanese strawberry sando sometimes uses Japanese milk bread. Slices that are square in shape (rather than domed) are easier to divide into cut-outs if making finger sandwiches.
Shortcut option: Instead of making homemade strawberry cream cheese, you can use plain whipped cream cheese or a store-bought strawberry flavored type.
Make ahead: I don’t recommend making this recipe in advance, as the cream cheese and strawberries can soak into the bread, making them soggy. Instead, you can prepare the cream cheese and strawberries in advance, and assemble just before serving (be sure to allow your cream cheese to soften at room temperature for 1-2 hours).
Additional notes:
  • Cream cheese should only be left at room temperature for about two hours, so make sure the sandwiches are refrigerated until they are ready to serve or that you enjoy them immediately after assembling.
  • You can multiply the recipe to accommodate the number of sandwiches you need if you’re making a larger batch.
  • The number of sandwiches you’ll get will depend on the size of the cookie cutter you use. A typical slice of store bought bread is about 4.5”x4.5”, so you'll need an approximately 2” cookie cutter to get four cut-outs from each slice.
  • You can snack on the leftover crusts and edges spread with cream cheese - no need for them to go to waste! 

Nutrition

Calories: 210kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 225mg | Potassium: 106mg | Fiber: 1g | Sugar: 8g | Vitamin A: 385IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 1mg