Strawberry Shortcake Sushi Rolls (Printable)
Sponge cake rolled with fresh strawberries and whipped cream into playful sushi-shaped bites.
# What You'll Need:
→ Sponge Cake
01 - 3.5 ounces all-purpose flour
02 - 1/2 cup granulated sugar
03 - 3 large eggs
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Cream Filling
06 - 3/4 cup heavy whipping cream
07 - 1 tablespoon powdered sugar
08 - 1/2 teaspoon vanilla extract
09 - 3.5 ounces fresh strawberries, diced plus extra for garnish
→ Assembly
10 - 1-2 tablespoons desiccated coconut (optional, for rice effect)
# How To Make It:
01 - Preheat oven to 350°F. Line a 9 x 13 inch baking sheet with parchment paper.
02 - Beat eggs and granulated sugar until thick and pale, approximately 5 minutes. Add vanilla extract and salt. Gently fold in flour until just combined.
03 - Spread batter evenly over prepared baking sheet. Bake for 12-15 minutes until lightly golden and springy to the touch.
04 - Turn sponge onto clean kitchen towel dusted with powdered sugar. Remove parchment paper. Roll sponge with towel from short end and allow to cool completely.
05 - Whip heavy cream, powdered sugar, and vanilla extract to stiff peaks. Gently fold in diced strawberries.
06 - Unroll cooled sponge. Spread strawberry cream evenly, leaving a 1/2 inch border around edges.
07 - Re-roll sponge tightly. Slice off ends for neatness. Cut roll into 3/4 inch pieces to resemble sushi rolls.
08 - Roll edges in desiccated coconut if desired. Garnish with thin strawberry slices or fresh mint leaves.
# Expert Tips:
01 -
- They look impressively intricate but come together faster than you'd believe
- The playful presentation never fails to spark genuine delight and conversation
- Classic strawberry shortcake flavors wrapped into something unexpectedly magical
02 -
- Room temperature ingredients are the difference between a sponge that rolls and one that cracks
- The cake must be completely cool before unrolling or you'll end up with a delicious mess
- A sharp knife wiped clean between cuts keeps your sushi rolls looking picture perfect
03 -
- Make the sponge a day ahead and wrap it well
- Whip your cream just before assembling for best results
- Desiccated coconut beats shredded for that authentic rice texture