Strawberry Shortcake Sushi Rolls (Printable Version)
Playful fusion dessert featuring sponge cake rolled with fresh strawberries and whipped cream into bite-sized sushi-style treats.
# What You Need:
→ Cake Base
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 plus extra for garnish
→ Assembly
10 - 1-2 tablespoons desiccated coconut (optional for rice effect)
# Directions:
01 - Preheat oven to 350°F. Line a 9 x 13 inch baking sheet with parchment paper.
02 - Beat eggs and granulated sugar in a bowl until thick and pale, about 5 minutes. Add vanilla extract and salt. Gently fold in the flour until just combined.
03 - Spread the batter evenly over the lined baking sheet. Bake for 12 to 15 minutes, or until lightly golden and springy to the touch.
04 - Turn the sponge onto a clean kitchen towel dusted with powdered sugar. Peel away parchment paper. Roll sponge with the towel from the short end. Let cool completely.
05 - While cake cools, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Gently fold in diced strawberries.
06 - Unroll cooled sponge. Spread strawberry cream evenly over the surface, leaving a 1/2 inch border around edges.
07 - Re-roll sponge tightly. Slice off ends for neatness. Cut into 3/4 inch sushi-sized pieces.
08 - Roll edges in desiccated coconut if desired. Garnish with thin strawberry slices or fresh mint leaves.
# Expert Tips:
01 -
- The look on people's faces when they realize these are actually cake is priceless
- You get all the satisfaction of fancy patisserie work without any special skills
02 -
- The sponge must be completely cool before filling or your cream will melt and seep out everywhere
- Use a serrated knife and gentle sawing motion to get clean sushi slices without squishing the cake
03 -
- Dust your kitchen towel generously with powdered sugar to prevent sticking while the sponge cools
- If your cream feels too soft, chill the filled roll for twenty minutes before slicing