Fried Strawberry Cheesecake Sandwiches

Storage Options:

• Best served immediately while warm
• Store assembled but unfried sandwiches for up to 4 hours
• Keep filling refrigerated for up to 3 days
• Not recommended for freezing
• Can store prepared filling separate from bread
• Reheat briefly in pan if needed

Summary: Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 4 sandwiches Difficulty Level: Easy

Equipment:

• Large skillet or griddle
• Mixing bowl
• Electric mixer
• Spreading knife
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Spatula
• Paper towels
• Sifter for powdered sugar

Ingredients:

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced
• Pinch of salt

For the Sandwiches:

• 8 slices white bread
• 4 tablespoons butter, softened
• Additional powdered sugar for dusting
• Optional: 1/4 cup strawberry jam
• Optional: whipped cream for serving

Instructions:

1. Prepare filling:
   • Beat cream cheese until smooth
   • Add powdered sugar and vanilla
   • Mix until well combined
   • Fold in diced strawberries
2. Assemble sandwiches:
   • Spread butter on one side of each bread slice
   • Spread filling on unbuttered side
   • Add strawberry jam if using
   • Top with second slice, buttered side out
3. Heat skillet over medium heat.
4. Cook sandwiches:
   • Place in heated skillet
   • Cook 2-3 minutes per side until golden
   • Press gently with spatula
5. Transfer to paper towels to drain.
6. Dust with powdered sugar.
7. Serve immediately while warm.

Notes:

• Use room temperature cream cheese
• Don’t overfill sandwiches
• Pat strawberries dry to prevent sogginess
• Cook on medium heat to avoid burning
• Use sturdy white bread
• Can add chocolate chips to filling
• Watch carefully while cooking
• Cut diagonally for presentation
• Serve with extra strawberries
• Clean skillet between batches