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Strawberry Shortcake Sushi Rolls Recipe

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4.7 from 94 reviews

Delightfully fresh and fun, these Strawberry Shortcake Sushi Rolls combine the classic flavors of strawberry shortcake with a playful sushi roll presentation. Layers of fluffy vanilla sponge cake, sweet strawberry jam, luscious whipped cream, and fresh strawberries are rolled together into bite-sized pieces, making for a perfect dessert that’s as visually appealing as it is delicious.

Ingredients

Base

  • 1 sheet vanilla sponge cake (approx. 9×13 inches)

Filling

  • 1 cup fresh strawberries, sliced
  • 2–3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup cold heavy whipping cream
  • 2 tbsp strawberry jam (optional)

Garnish

  • 1/4 cup melted white chocolate (optional)
  • Additional powdered sugar for dusting (optional)

Instructions

  1. Prepare the whipped cream: In a mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Using a hand or stand mixer, whip the mixture on medium-high speed until stiff peaks form, indicating the cream is thick enough to hold its shape.
  2. Trim the cake: Lay the vanilla sponge cake flat on parchment paper. Trim the edges carefully with a sharp knife to form a neat rectangle, which will help with even rolling and presentation.
  3. Assemble the roll: Spread the optional strawberry jam evenly over the surface of the sponge cake. Next, layer the whipped cream over the jam, spreading it into an even layer to cover the entire cake. Arrange the sliced strawberries in a line near the edge of the cake closest to you; this placement will help the strawberries be visible when rolled.
  4. Roll the cake: Using the parchment paper to guide you, carefully and tightly roll the cake forward from the strawberry edge, forming a log. Be gentle to keep the filling inside and maintain the shape.
  5. Chill the roll: Wrap the cake roll tightly in plastic wrap or parchment paper and refrigerate for 45 to 60 minutes. This chilling step helps set the roll and makes slicing easier.
  6. Slice and garnish: Once chilled, slice the roll into 1-inch thick pieces using a sharp knife. For a finishing touch, drizzle with melted white chocolate or dust with powdered sugar if desired. Serve immediately for the best texture and freshness.

Notes

  • Use chilled heavy cream for best whipping results.
  • If you prefer a less sweet dessert, reduce the powdered sugar or omit the strawberry jam.
  • Ensure the sponge cake is fresh and pliable to avoid cracking when rolling.
  • Melted white chocolate can be replaced with dark chocolate or omitted entirely based on preference.
  • These rolls can be stored in the refrigerator for up to 24 hours but are best enjoyed fresh.

Find it online: https://oliviabakes.com/strawberry-shortcake-sushi-rolls-recipe/