Why Make This Recipe
Strawberry shortcake sushi roll dessert is not only adorable but also a fun twist on a classic treat. This recipe combines soft sponge cake, creamy filling, and fresh strawberries, all rolled up in a sushi-style presentation. It’s perfect for parties, picnics, or just satisfying your sweet tooth. Making this dessert is a creative way to bring a smile to everyone’s face as they enjoy this unique treat!
How to Make Strawberry Shortcake Sushi Roll
Ingredients:
- 1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)
- 8 ounces (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (240 ml) whipped cream
- 1 ½ cups (225 g) fresh strawberries, diced
- 3 tablespoons (45 g) strawberry preserves or jam
- Optional: white chocolate drizzle, extra whipped cream, mint leaves for garnish
Directions:
- Lay the cooled sponge cake flat on parchment paper or a rolling mat.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Then, fold in the whipped cream gently.
- Spread the strawberry preserves evenly over the cake, followed by the cream cheese mixture. Sprinkle the diced strawberries on top.
- Starting from one short end, use the parchment paper to help roll the cake into a tight log. Chill the rolled cake in the refrigerator for 20-30 minutes.
- After chilling, use a sharp knife to cut the roll into 1-inch pieces. Arrange the pieces on a platter, drizzle with white chocolate, and garnish with mint leaves or extra whipped cream if desired.
How to Serve Strawberry Shortcake Sushi Roll
Serve the strawberry shortcake sushi roll on a decorative plate or platter. It’s great to accompany with a dollop of whipped cream on the side. This dessert can be enjoyed at any gathering or as a delightful snack. Its playful presentation makes it a hit with both kids and adults!
How to Store Strawberry Shortcake Sushi Roll
To keep your strawberry shortcake sushi roll fresh, store the leftovers in an airtight container in the refrigerator. It is best consumed within 2-3 days for optimal taste and texture. If you plan on making it ahead of time, you can also prepare the roll and store it uncut in the fridge until you’re ready to slice and serve.
Tips to Make Strawberry Shortcake Sushi Roll
- Ensure your sponge cake is completely cooled before rolling; this prevents cracking.
- Use fresh strawberries for the best flavor, but feel free to substitute with other berries if you prefer.
- If you want to make it more festive, add sprinkles or edible flowers as a garnish!
Variation
You can customize this dessert by adding other fruits like blueberries or raspberries. Additionally, consider using flavored whipped cream, like vanilla or strawberry, for a taste twist.
FAQs
Q: Can I use a different type of cake?
A: Yes! While sponge cake works best, you can use other cakes like pound cake or angel food cake if you prefer. Just ensure it’s soft and pliable for rolling.
Q: Is it possible to make this dessert vegan?
A: Yes, you can substitute cream cheese with a vegan cream cheese alternative and use a dairy-free whipped cream. Just check the ingredients to ensure everything is vegan-friendly!
Q: How do I know if the roll is chilled enough before cutting?
A: The roll should feel firm to the touch. If it has set up well and holds its shape when gently pressed, you are ready to slice and serve!
Strawberry Shortcake Sushi Roll
Ingredients
For the sushi roll
- 1 sheet sponge cake sheet (approx. 10×15 inches, homemade or store-bought) Ensure the sponge cake is completely cooled before rolling.
- 8 ounces cream cheese, softened Can substitute with vegan cream cheese for a dairy-free option.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream Use flavored whipped cream for a taste twist.
- 1 ½ cups fresh strawberries, diced You can substitute with other berries if preferred.
- 3 tablespoons strawberry preserves or jam
Optional garnishes
- white chocolate drizzle, extra whipped cream, mint leaves for garnish Use as desired for a decorative finish.
Instructions
Preparation
- Lay the cooled sponge cake flat on parchment paper or a rolling mat.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Then, fold in the whipped cream gently.
- Spread the strawberry preserves evenly over the cake, followed by the cream cheese mixture. Sprinkle the diced strawberries on top.
- Starting from one short end, use the parchment paper to help roll the cake into a tight log.
- Chill the rolled cake in the refrigerator for 20-30 minutes.
- After chilling, use a sharp knife to cut the roll into 1-inch pieces. Arrange the pieces on a platter, drizzle with white chocolate, and garnish with mint leaves or extra whipped cream if desired.
