Creative & Cute Strawberry Shortcake Sushi Roll – Fun & Fruity Dessert
Dessert meets creativity with the Strawberry Shortcake Sushi Roll! This whimsical twist on the classic shortcake transforms soft sponge cake, fresh strawberries, and whipped cream into a playful sushi-style roll that’s perfect for parties, family gatherings, or holiday dessert tables.
Not only is it visually stunning, but it’s also light, fruity, and easy to slice, making it ideal for serving multiple guests. Each “sushi” slice reveals colorful layers of sponge cake, whipped cream, and strawberries, mimicking the look of real sushi rolls—without any raw fish, of course!
Why You’ll Love This Dessert
- Fun Presentation: Sushi-style rolls add a playful element to dessert tables.
- Fresh & Light: Combines airy sponge cake, fresh strawberries, and whipped cream.
- Customizable: Swap strawberries for other berries, kiwi, or mango for a fruity variation.
- Easy to Share: Pre-sliced rolls make portioning simple.
- Kid-Friendly: Both visually appealing and delicious, perfect for kids’ parties.
Ingredients
- Sponge Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- Whipped Cream Filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fruit Layer:
- 1 cup fresh strawberries, sliced
- Optional: blueberries, kiwi, or raspberries for extra color
- Garnish & Decoration:
- Powdered sugar for dusting
- Additional strawberry slices or mint leaves
- Chocolate drizzle (optional)
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Make Sponge Cake: In a large bowl, beat eggs and sugar until thick and pale, about 3–4 minutes. Stir in vanilla extract.
- Fold Dry Ingredients: Sift flour, baking powder, and salt together. Gently fold into egg mixture. Add milk and fold until batter is smooth.
- Bake Cake: Pour batter into prepared pan and spread evenly. Bake for 12–15 minutes until golden and springy to the touch.
- Prepare Towel & Roll Cake: Lay a clean kitchen towel on a surface and dust with powdered sugar. Immediately turn out hot cake onto towel, peel off parchment, and roll cake gently with the towel. Let cool completely.
- Whip Cream: In a bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble Roll: Unroll cooled cake carefully. Spread whipped cream evenly over the surface, leaving a 1-inch border. Arrange strawberry slices evenly over the cream.
- Roll the Cake: Roll cake tightly from one short side to the other, using the towel to guide. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
- Slice & Serve: Slice into 1-inch pieces to reveal the strawberry layers. Garnish with extra strawberries, powdered sugar, or chocolate drizzle as desired.
Tips & Tricks
- Roll While Warm: Rolling the sponge while slightly warm prevents cracks.
- Use Fresh Fruit: Choose ripe strawberries for maximum sweetness and color.
- Keep it Chill: Refrigerate before slicing to maintain shape.
- Flavor Variations: Add a thin layer of strawberry jam or lemon curd under whipped cream for extra flavor.
- Decorative Touch: Pipe extra whipped cream around each slice for a professional look.
Serving Suggestions
- Serve as a centerpiece dessert for birthday parties, brunch, or afternoon tea.
- Pair with a scoop of vanilla ice cream for extra indulgence.
- Great for potlucks or picnic desserts, easy to transport in a flat container.
Storage Instructions
- Refrigerator: Store in airtight container up to 2 days.
- Freezer: Wrap tightly in plastic wrap; freeze up to 1 week. Thaw in fridge before serving.
- Transport: Keep chilled and slice just before serving to maintain the perfect sushi roll shape.
Creative Variations
- Tropical Roll: Use mango, pineapple, and kiwi instead of strawberries.
- Chocolate Shortcake Sushi: Add cocoa powder to sponge cake and chocolate chips to whipped cream.
- Berry Medley: Layer strawberries, raspberries, and blueberries for a colorful mix.
- Mini Rolls: Make individual smaller rolls for party platters or bento boxes.
Strawberry Shortcake Sushi Roll
A fun and creative twist on classic strawberry shortcake, rolled sushi-style with whipped cream and fresh strawberries.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl.
- Beat eggs and sugar for 5–7 minutes until thick. Fold in milk and vanilla.
- Gently fold in dry ingredients. Pour into pan and bake 12–15 minutes.
- Invert cake onto towel, peel parchment, roll loosely, and let cool.
- Whip cream with powdered sugar and vanilla to stiff peaks.
- Unroll cooled cake, spread cream evenly, arrange strawberry slices, and roll tightly.
- Wrap in plastic and refrigerate at least 1 hour. Slice into 1-inch pieces.
- Garnish as desired with sprinkles, chocolate chips, or edible flowers.
Notes
Roll cake while warm to prevent cracks. Use firm strawberries for clean slices. Chill before slicing for best results.
