Description
A playful fusion dessert that transforms classic strawberry shortcake into sushi-style rolls, with a soft sponge cake wrapped around lightly sweetened whipped cream and fresh strawberries. Perfect for parties, tea, or a whimsical treat.
Ingredients
- All-Purpose Flour, 1 cup
- Baking Powder, 1 teaspoon
- Salt, 1/4 teaspoon
- Eggs, 3 large
- Granulated Sugar, 3/4 cup
- Vanilla Extract, 1 teaspoon
- Whole Milk, 1/4 cup
- Heavy Whipping Cream, 1 cup
- Powdered Sugar, 2 tablespoons (for whipped cream)
- Fresh Strawberries, 1 cup, finely diced
Instructions
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Make the dry mix: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.
- Whisk the wet mix: In a separate large bowl, beat 3 large eggs with 3/4 cup granulated sugar until pale and fluffy, about 3 to 4 minutes. Stir in 1/4 cup whole milk and 1 teaspoon vanilla extract.
- Combine batter: Gently fold the dry ingredients into the wet mixture until just combined, taking care not to deflate the batter.
- Bake thin cake layer: Pour the batter onto the prepared baking sheet and spread into an even thin layer. Bake for 12 to 15 minutes until lightly golden and springy to the touch.
- Cool and prepare filling: While the cake cools slightly, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form. Fold in diced strawberries if you prefer small fruit pieces inside or reserve strawberries for sprinkling.
- Turn out and spread: Turn the warm cake out onto a fresh sheet of parchment paper. Spread the whipped cream evenly over the cake layer, leaving a small border along one short edge to make rolling easier. Sprinkle 1 cup finely diced fresh strawberries across the cream, distributing them evenly.
- Roll the cake: Using the parchment paper to assist, roll the cake tightly from the short side into a log. Wrap the log in parchment and chill in the refrigerator for at least 30 minutes to firm up.
- Slice into sushi rounds: Remove the chilled log and use a sharp serrated knife to slice into 8 to 10 rounds, wiping the knife clean between cuts for neat edges.
- Finish and serve: Arrange slices on a platter, dust lightly with powdered sugar, garnish with mint or extra berries if desired, and serve chilled.
Notes
- Chill the rolled log for at least 30 minutes to ensure clean slices.
- Use a serrated knife and wipe it between cuts to prevent smearing.
- If using frozen strawberries, thaw and drain thoroughly to avoid excess moisture.
- For extra flavor brush the cake lightly with strawberry puree before spreading cream.
Nutrition
- Serving Size: 1 slice (approx)
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: Strawberry Shortcake Sushi, strawberry sushi, shortcake roll, dessert sushi, party dessert, strawberry roll