Description
A playful dessert twist inspired by sushi, these Strawberry Shortcake Sushi Rolls feature layers of sponge cake, whipped cream, and fresh strawberries rolled up and sliced like maki.
Ingredients
Scale
- 1 sheet sponge cake (store-bought or homemade)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, diced
- Optional: strawberry jam for spreading
- Optional toppings: white chocolate drizzle, crushed freeze-dried strawberries, mint leaves
Instructions
- 1. Lay a clean sheet of parchment paper or a sushi mat on a flat surface.
- 2. Place the sponge cake sheet on top and trim edges if needed to form a rectangle.
- 3. In a bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- 4. Spread a thin layer of strawberry jam over the sponge cake, if using.
- 5. Spread whipped cream evenly over the cake, leaving about 1 inch bare at one short edge.
- 6. Sprinkle diced strawberries evenly over the whipped cream.
- 7. Using the parchment or mat, carefully roll the cake from the filled end to the empty edge, applying gentle pressure to form a tight roll.
- 8. Wrap the roll tightly in parchment and refrigerate for at least 30 minutes to set.
- 9. Unwrap and slice into 1-inch rounds using a sharp knife.
- 10. Arrange the “sushi” rolls on a plate and drizzle with melted white chocolate or garnish as desired.
Notes
- For a fun twist, serve with a side of strawberry coulis or a dip made from whipped cream and yogurt.
- Use a light and flexible sponge cake for easy rolling.
- Store rolls covered in the refrigerator for up to 2 days — best served chilled.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg
Keywords: strawberry shortcake, sushi dessert, japanese fusion, rolled cake