Strawberry Shortcake Sushi Rolls: My Go-To Fun Dessert Idea
Let Me Tell You About Strawberry Shortcake Sushi Rolls
Alright, so the first time I made these Strawberry Shortcake Sushi Rolls, my sister thought I’d lost the plot. I mean, dessert sushi? But we’re not rolling up salmon or anything weird—think sponge cake, juicy strawberries, and whipped cream all bundled together, like a sweet twist on fancy sushi. (Honestly, my nephew calls them ‘dessert burritos,’ and I can’t say he’s wrong.)
There’s just something about them—they feel kinda fancy but they’re stupidly easy. Plus, they’re about as fun to make as they are to eat, especially if you’re feeling a bit slapdash on a Saturday night and want to impress guests. Or, you know, just snack in front of your latest Netflix binge. Totally not judging.
Why I Keep Coming Back to This Recipe
I make this when I can’t deal with baking an actual cake but still want that strawberry shortcake flavor. My family goes wild for them—especially my youngest, who still talks about the time our whipped cream exploded (worth it just for the laughs; maybe try not to overfill your piping bag like I did). And if I’m being real, sometimes I just need something cute to take to the neighbor’s barbecue that looks way fancier than it is. On school nights though, I’ll occasionally cheat with store-bought cake and nobody’s ever noticed. Or at least, they’re too polite to say.
What You’ll Need (Or What I Usually Dig Out From the Pantry)
- Sponge cake: Homemade is awesome, but look—store-bought totally works. Angel food cake? Even easier to roll, in my book.
- Fresh strawberries: About a handful, sliced thin. If I’m out, I’ve even used raspberries once. (Grandma swears by using whatever’s on sale.)
- Whipped cream: Heavy cream, whipped with a bit of sugar and vanilla. Canned will do for a shortcut, but the real deal tastes miles better. Or mascarpone if you’re feeling a lil’ posh.
- Powdered sugar: For dusting, though half the time I forget this step and nobody complains.
- Optional stuff: Strawberry jam for extra sweetness, or chocolate chips if you want to go rogue (tried once—wasn’t my favorite, but hey, no judgment).
How I Actually Make Strawberry Shortcake Sushi Rolls
- Prepare your cake sheet. Slice your cake (maybe 1/2 inch thick) into rectangles—mine are never even, honestly. Lay out a strip—think sushi mat size, roughly. If they crumble, just press them together; it’ll look odd now, but it comes together.
- Add the goods. Spread a thin layer of whipped cream across the cake. Sneak a taste—this is mandatory. If you’re a jam person, dot some on now.
- Layer the berries. Scatter sliced strawberries on top. Try not to pile them up too high unless you enjoy chasing runaway berries across your counter.
- Roll time. Gently (kind of the word of the day), start rolling up from the short end, tucking in the goodies as you go. I use a piece of plastic wrap for this—keeps things from sticking and stops my hands getting too messy. It always looks a bit weird at this stage, but don’t stress.
- Chill out. Pop your rolls in the fridge, about 20 minutes. Makes slicing easier—unless you’re one of those people who can cut soft cake perfectly (I’m not).
- Slice and serve. Grab a sharp knife, wipe it between slices if you care about neatness (I usually don’t). Cut into bite-sized rounds. Dust with powdered sugar if you remembered.
Notes That Might Save You a Bit of Grief
- If your cake’s a little dry, brush it with milk before rolling—learned that the hard way.
- Freeze your knife for five minutes—slices way smoother (thanks, Auntie Mo, for that one).
- Don’t use too much filling or you’ll have a creamy landslide on your cutting board. Not the end of the world, but messy.
When I’ve Gone Off Script: Variations (Some Good, Some…Not So Much)
- Used lemon zest in the whipped cream: surprisingly zippy. Would recommend.
- Tried with blueberries: pretty but a bit bland, actually.
- Chocolate chips sounded genius at the time but made slicing tricky. Maybe skip those.
- One time, I even drizzled honey inside by accident (cup slipped); honestly, not terrible if you’re into extra sweetness.
What You’ll Want (But Can Probably Improvise)
- Baking parchment or plastic wrap for rolling. I’ve used a clean tea towel before (bit awkward but works in a pinch).
- Sharp knife for slicing—bread knife works okay; my friend swears by using her pizza cutter. Up to you.
- Bowl for whipping cream—sometimes I cheat with my stand mixer, but a hand whisk works if you’ve got elbows of steel.
Storing Any Leftovers (Yeah, Right…)
Okay, so theoretically these can go in an airtight container in the fridge, maybe for a day or two. But honestly, in my house they barely make it to breakfast. If you do manage to save a few, layer parchment between them or they’ll glue together. Actually, I think they taste better the next day—if you can keep folks off them that long.
Serving These Up (How We Like to Do It)
I love plonking them on a wooden board, sushi-style, with a few extra strawberries on the side. Sometimes I’ll add a dollop of cream for dipping—my partner calls it ‘Americanizing’ the sushi, but… she still eats them. On birthdays, we stick a candle in the biggest roll. Not kosher but super cute!
Quick Pro Tips Learned from Sheer Panic
- Let the cake come to room temp before rolling. I once tried it straight from the fridge—cracked like the pavement in August.
- If your whipped cream’s soft, stick it in the fridge for ten minutes. Don’t ask me how I know this; just trust me.
- Slice with a wet knife for cleaner cuts. I didn’t believe this but it’s actually true.
The FAQs Folks Have Actually Asked Me
- Can I use pound cake instead of sponge?
- Yep! Actually, I find it holds together even better (a bit richer, though—just so you know).
- My sushi keeps falling apart when I roll it. What gives?
- Don’t stress—it’s usually too much filling, or the cake’s too dry. Maybe try less cream, or a fresh cake layer next time.
- Real talk—is this super sweet?
- Not overwhelmingly (unless you go overboard on jam). I don’t like toothachingly sweet, so I dial back the sugar in the cream. Taste as you go.
- Can I make these vegan?
- Sure thing—just grab a plant-based sponge cake and use coconut whipped cream. Loads of recipes on Minimalist Baker if you want to check it out. Not that I’ve tried every one, but a couple turned out all right.
Okay, quick side note—if you’re into fun dessert ideas, I once found some inspiration at Taste.com.au’s sushi dessert collection too. Lots of creative takes if these rolls have you in a mood for something new.
And just to be clear, you don’t need a diploma from Le Cordon Bleu to pull these off. Give it a shot; maybe add your own quirky twist. Oh, and tell me how it goes if you try something wild—I’m always up for a giggle at a failed dessert experiment.
Ingredients
- 1 cup fresh strawberries, hulled and finely diced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 slices soft sponge cake or pound cake (about 1/2 inch thick)
- 2 tablespoons strawberry jam
- 1 tablespoon unsalted butter, melted
- Optional: extra strawberries and mint leaves for garnish
Instructions
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1Line a flat surface with parchment paper. Lay out the slices of sponge cake side by side, gently pressing to seal edges if needed.
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2Brush the top of the cake slices lightly with melted butter. Spread a thin layer of strawberry jam evenly over the cake.
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3In a mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract to stiff peaks.
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4Spread about two-thirds of the whipped cream over the layer of jam, leaving about 1 inch at the edge free of cream. Sprinkle the diced strawberries evenly over the whipped cream.
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5Using the parchment paper to help, gently roll the cake up tightly into a log. Place the roll seam-side down and chill in the refrigerator for at least 10 minutes.
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6Using a sharp knife, slice the chilled roll into sushi-style rounds. Top each with a dollop of the remaining whipped cream and garnish with extra strawberries and mint leaves if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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