Imagine combining the light, fluffy delight of a classic strawberry shortcake with the playful presentation of sushi. This Strawberry Shortcake Sushi Roll Recipe takes a beloved dessert and turns it into a fun, eye-catching treat that’s perfect for gatherings or simply spoiling yourself. The soft sponge cake wrapped around luscious whipped cream and fresh strawberries creates a bite-sized dessert that feels as special as it tastes. It’s incredibly simple to make and even more delightful to share.
Ingredients You’ll Need
These ingredients are straightforward and essential, each bringing a unique texture and flavor that together build the perfect balance of sweet, creamy, and fruity in this dish.
- 1 cup all-purpose flour: Provides the soft, tender base of the sponge cake.
- 1 teaspoon baking powder: Helps the cake rise beautifully, giving it a light texture.
- 1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
- 3 large eggs: Adds richness and structure to the cake.
- 1/2 cup granulated sugar: Sweetens the sponge and contributes to its golden color.
- 1/4 cup milk: Adds moisture for a tender crumb.
- 1/4 cup unsalted butter (melted): Introduces a buttery richness and helps keep the cake moist.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic flavor.
- 1 cup heavy whipping cream: Whipped into fluffy peaks to create the luscious filling.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without graininess.
- Fresh strawberries (thinly sliced): Adds a refreshing, juicy burst of flavor and vibrant red color.
- Extra strawberries for garnish: To enhance presentation and add an inviting touch.
- Powdered sugar for dusting (optional): Adds a pretty finishing touch and extra sweetness.
- Whipped cream for garnish (optional): For that extra indulgent look and taste.
How to Make Strawberry Shortcake Sushi Roll Recipe
Step 1: Prepare the Sponge Cake
Begin by preheating your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, and salt — these dry ingredients create the structural base of your cake. In a separate bowl, beat the eggs and sugar vigorously until they become light and fluffy; this aeration is key to a tender sponge. Next, gently mix in the milk, melted butter, and vanilla extract, blending them into the eggs. Carefully fold the dry ingredients into the wet mixture, making sure not to overmix to keep your sponge light. Pour the batter evenly onto a lined baking sheet and bake for 10 to 12 minutes until golden and springy.
Step 2: Make the Whipped Cream Filling
While the cake is cooling, get your filling ready by whipping the heavy cream with powdered sugar and vanilla extract. Beat until stiff peaks form — this means when you lift the whisk, the cream holds its shape firmly without collapsing. This creamy filling will contrast perfectly against the soft sponge and sweet strawberries, adding a luscious, melt-in-your-mouth texture.
Step 3: Assemble and Roll
Once the sponge cake has cooled completely, spread a generous layer of the whipped cream all over its surface. Next, evenly scatter the thin strawberry slices on top, offering a juicy sweetness in every bite. Using the parchment paper beneath the cake, carefully roll it up tight but gently so you don’t crack the sponge. This rolling action creates the sushi roll shape that’s fun and unexpected for a shortcake.
Step 4: Slice into Sushi Rolls
Using a sharp knife, slice the rolled cake into 1 to 2-inch pieces, resembling sushi rolls in size and presentation. Each piece reveals the beautiful spiraled layers of cake, cream, and strawberries, inviting smiles and curiosity from everyone at your table.
Step 5: Garnish and Chill
Place the sliced rolls on a serving platter and decorate them with extra strawberries and a light dusting of powdered sugar for a delicate sweetness and elegant look. If you prefer, add a dollop of whipped cream on the side or directly on the rolls. Chill the rolls for about 30 minutes before serving to let the flavors meld and the slices firm up slightly.
How to Serve Strawberry Shortcake Sushi Roll Recipe
Garnishes
Fresh strawberries and a dusting of powdered sugar are simple yet striking garnishes that highlight the dessert’s freshness. Adding a touch of whipped cream or even some finely chopped fresh mint leaves can bring out an extra layer of flavor and color, making the presentation irresistible.
Side Dishes
Pair these sushi rolls with a light, fruity beverage like a sparkling rosé, or even a chilled green tea for a refreshing complement. A scoop of vanilla ice cream or a dollop of lemon curd on the side can enhance the indulgence without overwhelming the delicate dessert.
Creative Ways to Present
Arrange your strawberry shortcake sushi rolls on a decorative platter, alternating rolls with whole strawberries or edible flowers to elevate the visual impact. For parties, consider serving them with small toothpicks or bamboo picks for easy picking, turning each bite into an elegant, handheld delight.
Make Ahead and Storage
Storing Leftovers
Store any leftovers covered tightly in an airtight container in the refrigerator. These rolls will stay fresh for up to two days, maintaining their moistness and texture beautifully. Just be sure to keep them chilled to preserve the whipped cream filling.
Freezing
While these sushi rolls are best enjoyed fresh, you can freeze individual pieces wrapped well in plastic wrap and placed in an airtight container for up to one month. When you’re ready, thaw them in the refrigerator overnight to retain as much of the original texture as possible.
Reheating
Since this dessert relies heavily on whipped cream and fresh fruit, reheating isn’t recommended. Instead, enjoy the rolls chilled straight from the fridge for the best taste and texture experience.
FAQs
Can I use a store-bought sponge cake for this recipe?
Absolutely! While homemade sponge cake gives you that freshly baked flavor and personal touch, a thin store-bought sponge or sheet cake can be a convenient shortcut and still work wonderfully in this recipe.
What’s the best way to slice the rolls without squishing them?
Chilling the rolled cake for at least 30 minutes before slicing helps firm it up and makes cutting cleaner. Use a sharp, serrated knife and gently saw back and forth instead of pressing down hard to keep the shape intact.
Can I substitute strawberries with other fruits?
Yes! Blueberries, raspberries, or even thinly sliced peaches work beautifully as alternatives or alongside strawberries for a colorful twist. Just make sure to slice any fruit thinly to maintain the roll’s structure.
Is there a dairy-free version of this dessert?
You can try swapping heavy cream for coconut cream whipped with a bit of powdered sugar and vanilla for a dairy-free filling. For the sponge, look for recipes or mixes that are dairy-free, substituting butter with plant-based oils.
How long does it take to make this recipe from start to finish?
The prep and assembly take about 20 minutes, plus a quick 10 to 12 minutes baking time and some cooling before rolling. Overall, plan for about 45 minutes to an hour, depending on cooling time, which makes it a fairly quick dessert to prepare.
Final Thoughts
This Strawberry Shortcake Sushi Roll Recipe is such a delightful way to reinvent a classic favorite. It’s playful, delicious, and surprisingly easy to pull off, making it a fantastic choice for your next dessert craving or special occasion. I promise it’ll bring smiles around the table, so don’t hesitate—grab those strawberries and start rolling!
Print
Strawberry Shortcake Sushi Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Sushi Roll is a playful and creative dessert that combines the flavors of classic strawberry shortcake in a fun, sushi-inspired presentation. A light and airy sponge cake is spread with sweetened whipped cream and fresh strawberries, then rolled into a spiral and sliced into bite-sized pieces. Perfect for parties or a whimsical treat, this recipe is easy to make and sure to impress.
Ingredients
For the 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
For the Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, thinly sliced
For the Garnish
- Extra strawberries
- Powdered sugar for dusting (optional)
- Whipped cream for garnish (optional)
Instructions
- Prepare and Bake the Sponge Cake: Preheat your oven to 350°F (175°C). In a bowl, mix the flour, baking powder, and salt together. In a separate bowl, beat the eggs and granulated sugar until fluffy and light in color. Add the milk, melted butter, and vanilla extract to the egg mixture and combine well. Gently fold the dry ingredients into the wet ingredients until just combined. Pour and spread the batter evenly onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the cake is lightly golden and springs back when touched.
- Make the Whipped Cream Filling: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. This will be the creamy filling for the roll.
- Assemble the Roll: Once the sponge cake has cooled completely, spread an even layer of the whipped cream over the surface. Arrange the thinly sliced fresh strawberries on top of the whipped cream in a single layer. Using the parchment paper to help, carefully roll the cake tightly into a log shape.
- Slice into Sushi Rolls: Use a sharp knife to cut the rolled cake into 1 to 2-inch pieces, resembling sushi rolls. Be careful to maintain the shape and even slices.
- Garnish and Serve: Arrange the sushi rolls on a serving platter. Garnish with additional strawberries and an optional dusting of powdered sugar or a dollop of whipped cream if desired. Serve immediately, or refrigerate for 30 minutes to chill before serving for a firmer texture.
Notes
- Ensure the sponge cake is completely cooled before spreading the whipped cream to prevent melting.
- You can substitute heavy cream with a non-dairy whipping alternative if desired.
- Use fresh, ripe strawberries for best flavor and texture.
- Refrigerate leftovers and consume within 1-2 days for freshness.
- If cake rolls are difficult to slice, chill them in the refrigerator for 15-20 minutes before cutting.
