Strawberry Shortcake Sushi Rolls (Printer-friendly)
Playful fusion of sponge cake, fresh strawberries, and whipped cream rolled into bite-sized sushi-style treats. A whimsical dessert that's as fun to make as it is to serve.
# What You'll Need:
→ Cake Components
01 - 3.5 ounces all-purpose flour
02 - 1/2 cup granulated sugar
03 - 3 large eggs
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Cream Filling
06 - 3/4 cup heavy whipping cream
07 - 1 tablespoon powdered sugar
08 - 1/2 teaspoon vanilla extract
09 - 3.5 ounces fresh strawberries, diced
→ Assembly & Garnish
10 - 1-2 tablespoons desiccated coconut (optional)
11 - additional fresh strawberries for garnish
# How to Prepare:
01 - Preheat oven to 350°F. Line a 9 x 13 inch baking sheet with parchment paper.
02 - Beat eggs and granulated sugar until thick and pale, approximately 5 minutes. Add vanilla extract and salt. Gently fold in flour until just incorporated.
03 - Spread batter evenly over prepared baking sheet. Bake for 12-15 minutes until lightly golden and springy to the touch.
04 - Turn sponge onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper. Roll sponge with towel from short end and allow to cool completely.
05 - While cake cools, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in diced strawberries.
06 - Unroll cooled sponge. Spread strawberry cream evenly, leaving a 1/2 inch border. Re-roll sponge tightly.
07 - Trim ends for neat appearance. Slice into 3/4 inch pieces. Roll edges in desiccated coconut if desired. Garnish with thin strawberry slices.
# Expert Advice:
01 -
- The moment someone realizes these are actually dessert, not sushi, is pure kitchen magic
- They are easier to make than they look, and the impressed reactions are absolutely worth it
02 -
- Rolling the sponge while it is still warm in the towel creates muscle memory for the cake, preventing cracks when you roll it with filling later
- Let the cake cool completely before unrolling, otherwise the cream will melt into the sponge and you will lose that beautiful filling distribution
03 -
- Chill your bowl and beaters before whipping the cream for faster, more stable peaks
- If your sponge cracks while rolling the second time, do not worry, the cream will help hold it together and nobody will notice once they are sliced