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–+ servings
Strawberry Shortcake Sushi Roll

Strawberry Shortcake Sushi Roll: A Sweet Twist on Tradition

A delightful fusion of flavors in the form of sushi rolls, featuring fluffy sponge cake, rich whipped cream, and ripe strawberries.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 8 rolls
Course: Dessert
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 tbsp Baking Powder Acts as a leavening agent
  • 1 pinch Salt Enhances flavor
  • 3 large Eggs Can use flax eggs for vegan option
  • 3/4 cup Granulated Sugar Coconut sugar is a healthier alternative
  • 1/2 cup Milk Substitute with dairy-free milk if desired
  • 1/4 cup Unsalted Butter (melted) Coconut oil for a dairy-free option
  • 1 tsp Vanilla Extract Almond extract is a good alternative
For the Filling
  • 1 cup Heavy Whipping Cream Use whipped coconut cream for a lighter version
  • 2 tbsp Powdered Sugar Can be omitted for less sweetness
  • 1 cup Fresh Strawberries (thinly sliced) Can substitute with blueberries or raspberries
For Garnish
  • 1 cup Extra Strawberries Optional based on preference
  • Powdered Sugar Optional for decoration

Equipment

  • mixing bowl
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Sharp Knife
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Combine flour, baking powder, and salt in a bowl. Beat eggs and sugar until fluffy in a separate bowl, then mix in milk, melted butter, and vanilla. Fold in dry ingredients and pour onto a lined baking sheet. Bake for 10-12 minutes until golden.
  2. Allow the sponge cake to cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely.
  3. In a bowl, pour heavy whipping cream, add powdered sugar and a splash of vanilla. Beat until stiff peaks form, about 3-5 minutes.
  4. Spread whipped cream evenly over cooled sponge cake and layer thinly sliced strawberries. Roll the cake carefully using parchment for guidance.
  5. Refrigerate the roll seam-side down for about 15 minutes. Slice into 1-2 inch pieces with a sharp knife.
  6. Arrange sliced rolls on a platter, sprinkle with powdered sugar, and add extra strawberries. Serve immediately or chill for about 30 minutes.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Allow the sponge cake to cool completely before spreading to prevent melting. Use a sharp knife for clean slices.

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