Strawberry Shortcake Sushi Roll
An impressive and fun dessert that combines fresh strawberries, soft cake, and sweet cream into bite-sized sushi-style rolls.
Ingredients
Main Ingredients
- 1 pint Fresh strawberries Choose ripe berries for the best flavor.
- 2 cups Sweet cream (stabilized whipped cream or mascarpone) This acts as the 'rice' for the sushi rolls.
- 1 lb Soft cake (sponge cake or pound cake) Thin, flexible, and slightly springy cake is best.
Drizzle Ingredients
- 8 oz Cream cheese Full-fat yields a silkier finish.
- 1 cup Powdered sugar Sweetens the drizzle without graininess.
- 1 tsp Vanilla extract Use a good quality vanilla for best results.
Instructions
Preparation
- Step 1: Bake and cool the soft cake. Prepare your batter for a sponge or pound cake and bake until just set and lightly golden. Let the cake cool fully on a rack.
- Step 2: Slice into thin rectangular sheets. Use a large serrated knife to trim the edges, then slice the cake into even rectangular sheets about 1/4 to 1/2 inch thick.
- Step 3: Spread the sweet cream. Spread a thin, even layer of sweet cream across each cake sheet, leaving a small border at the edge for sealing.
Assembly
- Step 4: Arrange strawberries and roll like sushi. Place strawberries in a neat row along one edge of the cake sheet. Gently roll the cake away from you to create a tight spiral.
- Step 5: Slice into bite-sized pieces. Use a sharp knife to slice the roll into pieces about 1–1.5 inches thick.
- Step 6: Make the cream cheese drizzle or dip. Whip together cream cheese, powdered sugar, and vanilla extract until smooth and pourable.
- Step 7: Plate and enjoy. Serve the slices on a platter, garnished with extra berries or mint if desired.
Notes
Store assembled rolls in an airtight container in the fridge for up to 2 days. Can be frozen for up to 1 month.