Food trends have been going crazy in 2025, from the Dubai-inspired pistachio chocolate bar to the matcha madness taking cafes by storm, and now the new M&S sarnie. The high street reigning champions have launched a new sweer sandwich inspired by the Japanese dessert known as furutsu sando, which literally translates to ‘fruit sandwich’. And you guessed it, consists of bread, fruit and cream!

Perfectly timed with the Wimbledon Open (which fun fact, uses around 28,000 kilograms of strawberries (1.92 million individual berries) and 7,000 litres of cream serves during the two week championship), the M&S version is giving the traditional snack a picnic twist. Filled with strawberries, full fat soft cheese and creme fraiche all served between two slices of sweet brioche.

Social media has gone wild for it, and became the M&Stop sandwich seller within just two days of its release. Not like a typical sandwich you’d find in the meal deal section yet at £2.80 it is difficult to locate! So, if you want to serve up some berries and cream goodness while the championship is on, why not get something whipped up. Here are a few simple recipes you can get started with. We aren’t saying the M&S sandwich isn’t delicious but homemade is always the best.

Eton Mess

Recipe:

– If you are using homemade meringues, make these first. Preheat your oven to 110C/100C Fan/Gas ¼ and line a baking sheet with non-stick baking paper.

– Put the egg whites into a clean mixing bowl and beat with an electric whisk until stiff peaks form when you lift out the whisk. Whisk in the caster sugar, one tablespoon at a time, until the mixture is really thick, glossy and will hold in a stiff peak. Briefly whisk in the vanilla.

– Place 5 large dollops of the meringue on the prepared baking sheet, leaving space in between. Bake on the lowest shelf of your oven for an hour, or until the meringues easily peel away from the paper. Cool and keep in an airtight container for up to 3 days before using.

– For the mess, put 150g/5½oz of the strawberries into a blender or food processor with ½ tablespoon of the icing sugar. Pulse to form a smooth purée. Halve or quarter the remaining strawberries into bite-size pieces.

– Whip the double cream and remaining 1½ tablespoon of icing sugar together until soft peaks form when you remove the whisk (they should almost hold their shape).

– To assemble, crumble 4 of the meringues and add to the cream along with all the berries. Fold in lightly, then very briefly stir in the strawberry purée to make swirls in the cream (as you spoon the mess into bowls it will ripple more). Divide between 6 bowls or glasses, crush the final meringue over the top and eat immediately.

Strawberries & cream cheese jars

Strawberries & Cream slice

– First, make the base. Heat the oven to 200C/180C fan/gas 6 and line a 20 x 20cm square tin with baking parchment, leaving it overhanging the sides. Beat the butter and sugar using an electric whisk until fluffy. Sift over the flour and cornflour, and stir to make a dough. Press into the tin, making sure it’s level. Prick all over using a fork and bake for 15-20 mins until set and lightly golden. Cool completely in the tin.

– Meanwhile, tip the cream and vanilla into a saucepan over a low heat. Warm until starting to steam. Combine the egg yolks, caster sugar, cornflour and plain flour in a heatproof bowl to create a thick paste. Slowly pour in the warm cream, whisking until combined.

– Put the gelatine in a small bowl and cover with cold water. Pour the custard mixture back into the saucepan, set over a medium-low heat and bring to the boil, whisking continuously until thickened, about 4-5 mins. When it’s very thick and bubbling, remove from the heat.

– Squeeze the excess water from the gelatine and stir it into the custard until fully dissolved. Pour the custard over the shortbread base, smooth the surface, cover and chill for 3 hrs until set.

– Arrange the strawberries over the set custard in overlapping lines, then brush with the warm jam for extra shine, if you like. Cut into nine large or 12 smaller squares to serve. Will keep chilled for up to two days, but best served the day of making.