Description
Crispy fried sandwiches stuffed with creamy cheesecake filling and juicy strawberries—sweet, comforting, and irresistibly indulgent.
Ingredients
- 8 slices white sandwich bread (or brioche/challah for richness)
- 4 oz (½ cup) cream cheese, softened
- 2 tbsp powdered sugar (plus extra for dusting)
- ½ tsp vanilla extract
- ½ cup fresh strawberries, diced (well‑drained)
- Butter or neutral oil (for frying)
- Optional: cinnamon sugar (½ tsp cinnamon + 1 tbsp sugar) for coating, or chocolate sauce / whipped cream for serving
Instructions
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently flatten each slice of bread using a rolling pin or by pressing to make sealing easier (thin but not tearing).
- Spread a layer of the cream cheese mixture on one slice of bread. Top with a few diced strawberries (don’t overfill to avoid leaking). Place another slice of bread on top to form a sandwich.
- Press the edges together gently and seal all around with a fork, crimping the edges to help prevent leaks. If desired, lightly brush the edges with a bit of beaten egg to help seal.
- Heat a skillet over medium heat and add enough butter or oil to coat the bottom.
- When the fat is hot (but not smoking), carefully place the sandwich(s) in the skillet. Fry until golden brown and crispy, about 2–3 minutes per side, flipping gently.
- Once fried, transfer to a paper towel–lined plate to drain any excess oil.
- While still warm, dust with powdered sugar or roll in cinnamon sugar (if using).
- Let cool just slightly (so filling isn’t molten) before slicing diagonally and serving. Optionally serve with chocolate sauce, whipped cream, or a side of extra strawberries.
Notes
- Use day‑old or lightly stale bread if possible—it holds up better when frying.
- Make sure strawberries are well drained so excess juice doesn’t make the sandwich soggy.
- Don’t overfill the sandwiches, or the filling may leak during frying.
- For extra crispiness, you can lightly butter both outer sides of the bread before frying.
- If you prefer a lighter version, bake them instead: brush with melted butter and bake at 375 °F (190 °C) for about 10–12 minutes, flipping once, until golden.
- These are best served fresh, but you can keep them (unfried) in the fridge for a few hours. Fry just before serving.
Nutrition
- Serving Size: 1 sandwich
