step one, make whipped cream

1. Start by placing your mixing bowl in the fridge for a few minutes to chill it, as a cold bowl helps the cream whip more efficiently. Pour the heavy whipping cream into the chilled bowl. Using an electric hand mixer, whip the cream on medium speed. If you’re doing it by hand, whisk as fast as possible to incorporate air into the cream.
2. Once the cream begins to thicken, add the sugar to sweeten it. Continue whipping until the cream becomes thick, fluffy, and has nearly doubled in size. The whipped cream should hold stiff peaks.

step two, cut the bread

1. Start by slicing your soft, fluffy bread into even thick pieces. You’ll need about four slices—two slices for each sandwich. Make sure the slices are thick enough to hold the whipped cream and fruit without becoming soggy.

step three, cut the fruit

1. To create a fruit flower design in your fruit sando, start by peeling the banana and cutting a slit lengthwise, stopping about 1 inch from the end. Cut several thin vertical slices, then carefully fan them out to form a flower shape. For the kiwi, peel and slice it to serve as the stem. For the strawberry, cut off the green cap, then make two “V” cuts on opposite sides to create a tulip-like shape.

step four, build the strawberry sando

1. Spread a thick layer of whipped cream on a slice of bread, then place the strawberry on its long side to create a flower shape when cut. Next, add the kiwi, but only the outer green skin, leaving the seeds intact. Arrange the fruit so it aligns with the direction you want to cut. This setup ensures a beautiful floral design when sliced. Next, add another layer of whipped cream on top of the fruit, then place a second slice of bread on top.

step five, wrap the sando

1. Wrap the sandwich tightly in plastic wrap to help set the layers. Using a marker, draw a line indicating the direction to cut, ensuring the fruit flower is aligned perfectly when sliced.

step six, prepare the kiwi and banana sando

1. To build the kiwi and banana Sando, start by spreading a layer of whipped cream on a slice of bread. Add the banana, placing it lengthwise on the cream, then add a slice of kiwi next to it. Cover with more whipped cream and spread evenly. Top with another slice of bread, gently pressing to seal. Wrap the sandwich tightly in plastic wrap to set. Mark the direction of the fruit with a visible marker to ensure the banana flower and kiwi stem are aligned when you cut the sandwich.

step seven, refrigerate the fruit sando

1. Leave the sandwich in the fridge for at least 30 minutes, covered tightly in plastic wrap. This will help set the layers and make slicing easier. Once chilled, slice the sandwich whenever you’re ready to serve.