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Strawberry Shortcake Sushi Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 146 reviews
  • Author: Susan
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Shortcake Sushi Roll is a delightful and creative dessert that transforms classic strawberry shortcake into bite-sized sushi rolls. A light sponge cake is baked, filled with fluffy whipped cream and fresh strawberries, then rolled tightly and sliced for an elegant presentation. Perfect for parties or a fun family treat, these rolls are easy to make and visually stunning.

Ingredients

Units Scale

Sponge Cake

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Filling

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries, thinly sliced

Garnish

  • Extra fresh strawberries for topping
  • Powdered sugar for dusting (optional)
  • Whipped cream for garnish (optional)

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and granulated sugar on medium speed for about 5 minutes until light and fluffy. Slowly add milk, melted butter, and vanilla extract to the egg mixture. Gradually fold the dry ingredients into the wet mixture until smooth. Pour the batter evenly onto the prepared baking sheet.
  2. Bake the Cake: Bake the sponge cake for 10-12 minutes until light golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for a few minutes. Flip the cake onto a clean parchment paper to remove the original sheet, then let it cool completely.
  3. Prepare the Whipped Cream Filling: While the cake cools, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, creating a fluffy and creamy filling.
  4. Assemble the Rolls: Spread an even layer of whipped cream over the cooled sponge cake, leaving about 1-inch border on all sides. Arrange thinly sliced strawberries in a single layer over the whipped cream. Using the parchment paper to help, carefully roll the cake tightly but gently, ensuring the filling stays inside. Press gently to seal the roll.
  5. Slice the Rolls: Using a sharp knife, cut the rolled cake into 1-2 inch pieces, resembling sushi rolls. Arrange them on a serving plate or platter.
  6. Garnish and Serve: Garnish with extra fresh strawberries and a light dusting of powdered sugar. Optionally, add dollops of whipped cream on top for added indulgence. Serve immediately or refrigerate for about 30 minutes to allow flavors to meld.

Notes

  • Ensure the sponge cake is completely cooled before adding the whipped cream to prevent melting and sogginess.
  • For easier rolling, use the parchment paper to lift and roll the cake gently.
  • You can substitute heavy whipping cream with a stabilized whipped cream for longer hold.
  • Strawberries can be replaced with other fresh fruits such as blueberries or raspberries for variation.
  • Store leftovers in the refrigerator and consume within 2 days for best freshness.

Find it online: https://www.recipeothy.com/strawberry-shortcake-sushi-roll-recipe/