When it comes to dessert, presentation can elevate the simplest of ingredients into something magical. Strawberry Shortcake Sushi is one of those creations—playful, whimsical, and absolutely delicious. It takes the classic flavors of strawberry shortcake and wraps them up into bite-sized, sushi-style rolls that are as fun to make as they are to eat.
The first time I made this, I couldn’t believe how quickly it became the star of the table. The soft sponge cake, luscious whipped cream, and juicy strawberries combine into a perfectly balanced dessert that’s easy to customize and share.
What I love most about this recipe is its creative twist on a classic. Whether you’re serving it at a party, surprising the kids, or treating yourself, Strawberry Shortcake Sushi is guaranteed to bring a smile to your face.
Strawberry Shortcake Sushi reimagines the classic dessert as a playful, bite-sized treat. With layers of sponge cake, whipped cream, and fresh strawberries rolled into sushi-style slices, this dessert is fun, elegant, and perfect for any occasion.
An Exciting Story:
The first time I served Strawberry Shortcake Sushi at a summer barbecue, it was an instant conversation starter. My husband loved the creative presentation, and the kids couldn’t get enough of the strawberry-packed bites. It’s now our go-to dessert for when we want to impress without spending hours in the kitchen.
Why This Strawberry Shortcake Sushi?
- Creative and Fun: A unique twist on a classic dessert.
- Quick and Easy: Minimal prep with maximum impact.
- Perfect for Sharing: Bite-sized pieces that are great for parties.
- Customizable: Add your favorite fruits or sauces for endless variations.
- Kid-Friendly: A dessert the whole family will love.
What You Need for Strawberry Shortcake Sushi
- For the Cake Base:
- 1 pre-made sponge cake or pound cake
- ½ cup strawberry jam or preserves
- For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup diced fresh strawberries
- For Assembly and Garnish:
- 1 cup thinly sliced fresh strawberries
- Chocolate drizzle (optional)
- Shredded coconut or sprinkles (optional)
How to Make Strawberry Shortcake Sushi
- Prepare the Whipped Cream:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Chill until ready to use.
- Slice and Flatten the Cake Base:
- If using pre-made sponge cake or pound cake, cut it into thin, flat sheets (about ¼ inch thick). Use a rolling pin to gently flatten each slice for easy rolling.
- Assemble the Rolls:
- Spread a thin layer of strawberry jam over each sheet of cake.
- Spread a layer of whipped cream on top of the jam.
- Sprinkle diced strawberries evenly over the whipped cream.
- Roll the Cake:
- Carefully roll each sheet of cake into a tight log, similar to how you’d roll sushi. Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice and Garnish:
- Remove the plastic wrap and slice each roll into 1-inch rounds using a sharp knife. Arrange the slices on a serving platter.
- Garnish with sliced strawberries, a drizzle of chocolate, shredded coconut, or sprinkles for an extra touch of flair.
- Serve:
- Serve immediately or keep refrigerated until ready to enjoy.
Tips for Strawberry Shortcake Sushi
- Chill for Clean Slices: Refrigerating the rolls before slicing helps maintain their shape.
- Use a Serrated Knife: A serrated knife makes it easier to cut through the delicate layers without squishing them.
Substitutions and Variations:
- Add a Crunch: Sprinkle crushed graham crackers or cookie crumbs inside the roll.
- Make It Chocolatey: Use chocolate cake instead of sponge cake.
- Swap the Fruit: Try using raspberries, blueberries, or a mix of berries.
Make a Healthier Version:
- Use low-fat whipped cream or a whipped topping alternative.
- Replace the jam with a thin layer of Greek yogurt mixed with honey.
- Opt for a whole-grain or lower-sugar cake base.
Closing for Strawberry Shortcake Sushi:
And there you have it—Strawberry Shortcake Sushi, a dessert that’s as beautiful as it is delicious. Perfect for parties, special occasions, or simply treating yourself, this playful twist on a classic is sure to impress. Let us know how yours turn out, and don’t forget to explore more of our creative dessert recipes!
Frequently Asked Questions for Strawberry Shortcake Sushi
- Can I make these ahead of time?
Yes, assemble and roll the sushi up to 1 day in advance. Slice just before serving. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. - Can I use homemade sponge cake?
Absolutely! Homemade sponge cake will add a fresh, personalized touch. - What if I don’t have a rolling pin?
Use the back of a glass or a flat spatula to flatten the cake slices. - Can I make it dairy-free?
Use a dairy-free whipped topping and substitute the cake with a dairy-free option. - What pairs well with this dessert?
Serve with a side of chocolate sauce, strawberry coulis, or vanilla ice cream. - Can I freeze the rolls?
It’s not recommended as freezing may alter the texture of the whipped cream and cake. - What’s a fun serving idea?
Arrange the sushi on a platter with chopsticks for a playful presentation. - How do I prevent the rolls from cracking?
Make sure the cake slices are thin and slightly pliable before rolling. - Can I add a surprise center?
Place a whole strawberry or a piece of chocolate in the center before rolling for a hidden treat. - What if I want smaller portions?
Slice the rolls thinner for bite-sized pieces. - How do I make it extra festive?
Use colored sprinkles or edible glitter for a party-ready look!
Strawberry Shortcake Sushi
Course: All Word Recipes4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cake Base:
1 1 pre-made sponge cake or pound cake
½ cup strawberry jam or preserves
- For the Filling:
1 cup 1 heavy whipping cream
2 tbsp 2 powdered sugar
1 tsp 1 vanilla extract
1 cup 1 diced fresh strawberries
- For Assembly and Garnish:
1 cup 1 thinly sliced fresh strawberries
Chocolate drizzle (optional)
Shredded coconut or sprinkles (optional)
Directions
- Prepare the Whipped Cream:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Chill until ready to use.
- Slice and Flatten the Cake Base:
- If using pre-made sponge cake or pound cake, cut it into thin, flat sheets (about ¼ inch thick). Use a rolling pin to gently flatten each slice for easy rolling.
- Assemble the Rolls:
- Spread a thin layer of strawberry jam over each sheet of cake.
- Spread a layer of whipped cream on top of the jam.
- Sprinkle diced strawberries evenly over the whipped cream.
- Roll the Cake:
- Carefully roll each sheet of cake into a tight log, similar to how you’d roll sushi. Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice and Garnish:
- Remove the plastic wrap and slice each roll into 1-inch rounds using a sharp knife. Arrange the slices on a serving platter.
- Garnish with sliced strawberries, a drizzle of chocolate, shredded coconut, or sprinkles for an extra touch of flair.
- Serve:
- Serve immediately or keep refrigerated until ready to enjoy.
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