Description
Fried Strawberry Cheesecake Sandwiches are the outrageously delicious golden-crisp dessert that looks like something from a state fair and comes together in about 30 minutes using ingredients you likely already have.
Ingredients
For the Sandwiches:
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- 8 slices brioche bread or thick-cut white sandwich bread (brioche’s buttery richness produces the most indulgent, golden result — regular white bread works fine)
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- 8 oz cream cheese, softened to room temperature
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- 1/2 cup powdered sugar, sifted
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- 1 teaspoon pure vanilla extract
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- 1/4 teaspoon almond extract (optional — adds a subtle floral depth)
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- 1 cup fresh strawberries, hulled and thinly sliced
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- 1 tablespoon granulated sugar (for macerating the strawberries — brings out the juices)
For the Coating:
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- 2 large eggs
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- 1/4 cup whole milk
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- 1/2 teaspoon cinnamon
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- 1 cup panko breadcrumbs (panko produces a far crispier, lighter crust than regular breadcrumbs)
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- 2 tablespoons powdered sugar mixed into the breadcrumbs for extra sweetness
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- Vegetable oil for frying — enough for 1 inch depth in the pan
For Serving:
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- Powdered sugar for dusting
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- Whipped cream
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- Fresh strawberry slices
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- Strawberry jam or chocolate sauce for dipping
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- Fresh mint leaves for garnish
Instructions
Thinly slice the strawberries and toss them in a small bowl with 1 tablespoon of granulated sugar. Let them sit for 10 minutes until slightly syrupy.
Beat the softened cream cheese, sifted powdered sugar, vanilla extract, and almond extract if using together until completely smooth and creamy.
Spread a generous, even layer of the cream cheese filling across four slices of bread, going all the way to the edges. Arrange a single layer of the macerated strawberry slices over the cream cheese on each piece. Press the remaining four bread slices firmly on top of each, pressing the edges slightly to help seal the filling inside.
Line up three shallow bowls: one with the eggs whisked with milk and cinnamon; one with the panko breadcrumbs mixed with 2 tablespoons of powdered sugar. Dip each assembled sandwich fully into the egg wash, letting any excess drip off, then press both sides firmly into the seasoned panko breadcrumbs until every surface is thoroughly coated. Press the edges into the crumbs as well to help seal them during frying.
Pour vegetable oil to a depth of about 1 inch in a large deep skillet and heat over medium heat until it reaches 350°F on an instant-read thermometer. The oil temperature will drop when the sandwiches go in — adjust the heat to maintain a steady sizzle throughout.
Transfer the fried sandwiches to a paper towel-lined plate and let them drain for 60 seconds. Slice each sandwich on the diagonal with a sharp knife. Dust generously with powdered sugar, add a dollop of whipped cream and a few fresh strawberry slices, and serve immediately while the crust is at peak crunch.
Notes
Maintain oil at exactly 350°F throughout frying — oil too cool produces a greasy pale soggy crust; oil too hot burns the panko before the inside warms through. Use an instant-read thermometer.
Do not overfill the sandwiches — too much filling squeezes out the sides into the hot oil, causing dangerous splattering and empty greasy bread instead of a filled sandwich. Use panko rather than regular breadcrumbs — the coarser irregular texture creates dramatically more surface area for crisping in hot oil.
Serve within 5 minutes of frying — the crust softens as steam from the warm filling builds up inside.
Assemble and bread sandwiches up to 2 hours ahead and refrigerate uncovered — the dried exterior coating produces an even crispier crust when fried from cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Fry
- Cuisine: American