Strawberry Sandwich


I started making these at least 6 years ago to take to a boot camp class I helped instruct. They were the perfect little snack to refuel after a heart pumping workout.

These delectable little sandwiches had fallen off my radar until I needed to make something that would be fun for kids, in their lunch box or after school. A fruit sandwich sounded fun to me so I thought this would be a great time to bring them back!

The cream cheese filling is super simple and you could make it on Sunday then use it the entire week. Not a big fan of strawberries? No worries, I’ve listed a few substitutions you could switch out and/or even do a combination if you’re feeling adventurous. If you give these fun, summertime sandwiches a try, let me know by leaving a comment or tagging #DeSociointheKitchen on social.


Thin bread
10-15 large strawberries
1 container of Cream Cheese at room temp (easier to stir if it’s been out of the fridge for a bit)
1 Tablespoon honey or agave
Orange zest about 1 teaspoon
Mint – chiffonade - Optional

Alternate filling suggestions:
peaches, pineapple, mango or fresh cherries, pitted and sliced


Wash and remove stem from strawberries. Slice length ways into thin slices.

Combine cream cheese, honey and orange zest into a bowl and stir to combine.

Cut in half the desired about of bread slices.

Spread cream cheese mixture onto both the top and bottom piece layer on the strawberries and sprinkle with mint. Close sandwich and keep in an airtight container.