Description
This Creative & Cute Strawberry Shortcake Sushi Roll Dessert is a delightful twist on the traditional strawberry shortcake, presented in a fun sushi roll style. Featuring a light and fluffy sponge cake rolled with sweetened whipped cream and fresh strawberries, this dessert is perfect for special occasions or a charming treat to impress guests.
Ingredients
Scale
Cake
- 1 cup All-Purpose Flour (Substitution: Use gluten-free flour blend for a gluten-free version)
- 1 tbsp Baking Powder (Helps the cake rise and become fluffy)
- 1/4 tsp Salt (Omit if desired; a pinch is recommended)
- 3/4 cup Sugar (Substitution: Coconut sugar or monk fruit sweetener for lower calories)
- 3 large Eggs (Replacement: Flax eggs for vegan version)
Filling
- 1 cup Heavy Whipping Cream (Dairy-free alternative: Use coconut cream)
- 1/4 cup Powdered Sugar (Confectioner’s sugar can be substituted)
- 1 tsp Vanilla Extract (Alternative: Vanilla bean)
- 1 cup Diced Strawberries (Variety swap: raspberries or blueberries)
Garnish
- 1/2 cup Strawberry Coulis (Optional: Replace with store-bought fruit syrup)
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Prepare a 15×10 inch jelly roll pan by spraying with non-stick spray and lining with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Wet Ingredients: In another bowl, beat the eggs and sugar together until the mixture is pale, thick, and creamy, which will contribute to a light sponge cake texture.
- Combine Batter: Gently fold the dry ingredients into the wet ingredients until just combined and smooth, being careful not to overmix to maintain airiness.
- Bake Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 8-10 minutes or until the cake springs back when lightly touched, indicating it is fully baked but still soft.
- Roll Cake While Warm: Immediately after baking, carefully loosen the cake edges and invert it onto a clean powdered sugar-dusted kitchen towel. Cut the cake in half lengthwise and then roll each half gently with the towel while still warm. This prevents cracking and helps form the sushi roll shape. Let cool for 30-60 minutes wrapped.
- Prepare Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Then fold in the diced strawberries gently to incorporate without deflating the whipped cream.
- Assemble Rolls: Carefully unroll the cooled cake halves, spread the strawberry whipped cream filling evenly over the surface, and roll tightly again without the towel. Wrap the rolls in plastic wrap and chill in the refrigerator for at least 2 hours or overnight to set.
- Serve: Once chilled, cut the rolls into 1-inch thick slices to resemble sushi pieces. Arrange on a serving platter and drizzle with strawberry coulis for added sweetness and visual appeal before serving.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free dessert.
- Use coconut cream instead of heavy whipping cream for a dairy-free version.
- For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Strawberry coulis can be replaced with any berry syrup or fruit sauce of your choice.
- Roll the cake while warm to prevent cracking and ensure a smooth finish.
- Chilling the roll overnight intensifies flavors and improves sliceability.
- Use fresh, ripe strawberries for the best flavor and texture in the filling.
