This Japanese bagel fruit sandwich is a chewier matcha version of the classic Japanese Fruit Sando. It’s made with homemade matcha bagel, fresh strawberries and cream cheese whip!

One of my favourite things to make with Japanese style bagels are dessert bagel sandwiches, specifically fruit bagel sandwiches. This style of bagels are softer than New York Style bagels, so they’re perfect in place of Shokupan which is what is typically used for Japanese fruit sandwiches.

I made this in collaboration with my good friend and the matcha queen Remy (@veggiekins) this past month when I visited LA! Thanks for the beautiful photos Remy 🤣. It tastes like a fusion of Japanese matcha strawberry shortcake and a strawberry cream cheese bagel.

What is Japanese Bagel Fruit Sandwich?

The Japanese bagel fruit sando is a unique and delicious twist on the classic Japanese fruit sando. Instead of traditional shokupan, this version uses a bagel as the base, adding a chewy and slightly denser texture to the sandwich. The bagel is sliced and generously filled with a medley of vibrant, seasonal fruits such as strawberries, kiwi, and mango. To enhance the sweetness and creaminess, a layer of cream cheese whip, whipped cream or custard may be added. The result is a delightful combination of textures and flavors, with the bagel providing a satisfying bite to complement the freshness of the fruits.

Ingredients for Matcha Bagel Fruit Sandwich

  • Bagels: I recommend using a softer style of bagels so that they’re easier to slice and eat without the cream spilling out too much. We used homemade matcha bagels but feel free to use your favourite! I’ll be sharing my Japanese bagel recipe soon, stay tuned 🙂
  • Strawberries: Choose strawberries that are relatively the same in shape and size to achieve a visually appealing cross section. Wash and dry them thoroughly and slice the stems off.
  • Cream cheese: Use a cream cheese with a flavour that you like as it will affect the final taste. For dairy free, I loved the Trader Joe’s cream cheese. If you’re in Canada, I typically choose Earth’s Own or Vio Life.
  • Heavy cream: Use a heavy cream with the highest fat percentage you can find (40 – 47%). I typically use my homemade dairy free soy whip, but loved the Trader joe’s whip cream!
  • Powdered Sugar: Adjust the sweetness to your liking.
  • Vanilla: You can either use vanilla bean paste, fresh vanilla beans or vanilla extract.

How to make Fruit Bagel Sandwiches

  1. Whip the heavy cream until stiff peaks.
  2. Whip the cream cheese, sugar and vanilla together until well combined.
  3. Use the paddle attachment to combine the whipped cream and cream cheese.
  4. Slice the bagel in half.
  5. Make a shallow slice on the top of the bagel.
  6. Add a base of cream cheese whip, strawberries and top with more cream cheese.
  7. Add the top of the bagel lining the shallow cut with the strawberries.
  8. Wrap and refrigerate for at least 1 hour, and then slice using the shallow cut as a guide.

Recipe Tip

  1. Dairy free ingredients: I highly recommend using a brand that whips to stiff peaks like Trader joe’s or Becel without a strong coconut flavour. The same goes for dairy free cream cheese, choose one that is higher in fat and no coconut flavour such as Violife or Trader Joe’s.
  2. Adjusting flavour: Play around with the ratio of cream cheese to whip cream. If you prefer less cream cheese flavour, use more whip cream and vice versa. If you prefer something even a bit more tangy, add a few squeezes of lemon juice!
  3. Make a shallow cut on the top of the bagel: This helps a lot with achieving a nice cross section when slicing!
  4. Chill in the fridge: Securely wrap the sandwich so that the bagel doesn’t get dry but the cream cheese has chance to bind with the dough and firm up, making it easier to slice through.

Recipe FAQ

How long does it keep?

I highly recommend eating it the day it’s made. Depending on the bagel you use, you can try storing it for up to 2 days but the bagel may get a little dry on the outside or the inside might get soggy.

Can I make this in advance?

Yes, it can be made hours in advance! It will hold up better when slicing for at least 1 hour.

What other fruits can I use?

We used strawberries but you can substitute with any seasonal fruits. Bananas, crunchy grapes, kiwi, oranges, berries, pineapple, mangos all are delicious with the cream cheese whip!

Enjoy!! If you make this Matcha Bagel Fruit Sandwich recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you 😁!

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Strawberry Matcha Bagel Sandwich (Japanese Bagel Fruit Sando)


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  • Author: Lisa Kitahara
  • Total Time: 60 minutes
  • Yield: 1 serving 1x
  • Diet: Vegetarian

Description

This Japanese bagel fruit sandwich is a chubbier and chewier version of the classic Japanese Fruit Sando. It’s made with homemade matcha bagel, fresh strawberries and cream cheese whip!


Ingredients

Units Scale

Cream Cheese Whip*

  • 1 cup (250 ml) whipping cream
  • 8 oz (227 g) tub of cream cheese
  • 1 vanilla bean pod or 1 tsp vanilla
  • 1/32/3 (38 – 85 g) powdered sugar

Fruit Bagel Sando

  • 1 matcha bagel
  • 37 strawberries
  • 1 cup cream cheese whip

Instructions

  1. Add whipping cream to a bowl of a stand mix and whip the whipping cream until stiff peaks form. Transfer to another bowl and keep refrigerated.
  2. Add cream cheese, sugar and vanilla to the bowl and whisk until well combined, scrapping down the sides as needed . Add the whip cream and mix together using the paddle attachment. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
  3. Slice the bagel in half. Then make a shallow cut on the top of the bagel to make a pre-cut (this makes it easier to cut the sandwich in half later).
  4. Spread the cream cheese whip on the bottom half of the bagel. Place strawberries on top. Cover the fruit with more cream cheese whip and smooth the top. Add the top half of the bagel and align the pre-sliced line to the strawberries. Wrap the bagel with cling wrap.
  5. Place into the fridge for at least 1 hour.
  6. When ready, slice using the pre-cut as a guide using a serrated bread knife for best results. Enjoy!!
  • Prep Time: 60 minutes
  • Category: Dessert
  • Cuisine: Japanese
Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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