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Strawberry Shortcake Sushi Roll

A fun and creative twist on classic strawberry shortcake, rolled sushi-style with whipped cream and fresh strawberries.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 10 roll slices
Course: Dessert, Snack
Cuisine: American, Creative
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 4 eggs large
  • 1 cup granulated sugar
  • 0.25 cup milk
  • 1 tsp vanilla extract
Filling & Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries sliced
  • Optional toppings sprinkles, mini chocolate chips, edible flowers

Equipment

  • Mixing bowls
  • Baking sheet
  • Whisk or hand mixer
  • Spatula
  • Rolling mat or towel

Method
 

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. Beat eggs and sugar for 5–7 minutes until thick. Fold in milk and vanilla.
  4. Gently fold in dry ingredients. Pour into pan and bake 12–15 minutes.
  5. Invert cake onto towel, peel parchment, roll loosely, and let cool.
  6. Whip cream with powdered sugar and vanilla to stiff peaks.
  7. Unroll cooled cake, spread cream evenly, arrange strawberry slices, and roll tightly.
  8. Wrap in plastic and refrigerate at least 1 hour. Slice into 1-inch pieces.
  9. 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.