Description

Strawberry Shortcake Sushi is a delightful and creative twist on the classic strawberry shortcake dessert. Using a vanilla sponge cake rolled with whipped cream, fresh strawberries, and optional strawberry jam, this recipe offers bite-sized, sushi-inspired slices that are perfect for parties or a fun dessert treat. The combination of creamy, fruity, and cake textures makes it a refreshing and visually appealing dessert.

Ingredients

Scale

Cake Base

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

Filling

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

Garnish

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

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Instructions

Prepare the whipped cream: In a mixing bowl, combine the cold heavy whipping cream with powdered sugar and vanilla extract. Using a hand or stand mixer, whip until stiff peaks form, indicating the cream is thick and holds its shape well.
Trim the cake: Lay the vanilla sponge cake flat on a sheet of parchment paper. Trim the edges carefully to form a neat rectangle for even rolling and presentation.
Add the jam: Evenly spread the strawberry jam over the surface of the sponge cake, if using, to add an extra layer of sweetness and strawberry flavor.
Layer the whipped cream: Spread the prepared whipped cream evenly on top of the jam-covered cake, ensuring a consistent layer for a smooth roll.
Arrange strawberries: Place the sliced fresh strawberries in a row near the edge of the cake closest to you, to ensure they are nicely visible and distributed inside the roll.
Roll the cake: Using the parchment paper as a guide, carefully roll the cake forward into a log shape, making sure the filling stays inside and the roll is tight but not squeezed too hard.
Chill the roll: Wrap the rolled cake securely in parchment or plastic wrap and chill it in the refrigerator for 45 to 60 minutes to firm up and develop flavors.
Slice and serve: After chilling, slice the roll into 1-inch pieces to create sushi-like bites. Garnish each slice with melted white chocolate drizzles or a dusting of powdered sugar, then serve immediately for best texture and flavor.

Notes

Use fresh, ripe strawberries for the best flavor and texture in this dessert.
Ensure the whipped cream is cold before whipping to achieve stiff peaks more easily.
The strawberry jam is optional but adds a nice tangy sweetness that complements the fresh fruit.
Chilling the rolled cake is important to help maintain its shape and make slicing easier.
For variation, you can substitute vanilla sponge cake with pound cake or chiffon cake if preferred.
Store leftover slices covered in the refrigerator and consume within 2 days for optimal freshness.