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
Scale
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.
