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Strawberry Shortcake Sushi Rolls Recipe

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4.7 from 119 reviews

Strawberry Shortcake Sushi Rolls are a delightful twist on the classic dessert, featuring a light and fluffy sponge cake rolled with sweet whipped cream and fresh strawberries. These elegant sushi-style rolls are perfect for parties, special occasions, or anytime you crave a fun and fruity treat.

Ingredients

Scale

For the Cake

  • ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup sugar
  • 3 eggs + 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar (for dusting towel)

For the Filling

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract or ½ vanilla bean
  • 1 cup diced strawberries (plus extra for garnish)

For the Strawberry Coulis

  • 2 cups quartered strawberries
  • ¼ cup water
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat & Prep: Heat your oven to 400°F (200°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly coat it with nonstick spray to prevent sticking.
  2. Make the Batter: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the 3 whole eggs and 2 egg whites with the sugar for 5 minutes until the mixture is pale and thick. Add vanilla extract, then gently fold in the dry ingredients until just combined to maintain the batter’s light texture.
  3. Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 8 to 10 minutes until the cake springs back when touched lightly.
  4. Roll the Cake: While still warm, carefully cut the cake in half lengthwise. Invert each half onto a clean towel dusted with powdered sugar, peel off the parchment paper, and tightly roll the cake from the long edge using the towel to guide it. Allow the rolls to cool for 30 to 60 minutes.
  5. Prepare the Filling: Whip the heavy cream, powdered sugar, and vanilla extract or vanilla bean until stiff peaks form. Gently fold in the diced strawberries to distribute them evenly without deflating the cream.
  6. Assemble Rolls: Unroll each cooled cake half, spread the strawberry cream filling evenly down the center, and carefully re-roll. Wrap the rolls tightly in plastic wrap and chill for at least 2 hours or overnight to set.
  7. Slice & Serve: Cut the chilled rolls into 1-inch-wide pieces using a serrated knife or dental floss for clean cuts. Garnish with extra strawberry slices and drizzle with fresh strawberry coulis made by simmering quartered strawberries with water, sugar, and lemon juice until thickened, then blending and straining.

Notes

  • For a more intense vanilla flavor, you can use real vanilla bean instead of extract.
  • Make sure to whip the egg and sugar mixture thoroughly to get a light, airy batter.
  • Chilling the cake rolls before slicing helps maintain shape and makes cutting easier.
  • Strawberry coulis can be prepared ahead and stored in the refrigerator for up to 3 days.
  • Use fresh, ripe strawberries for the best flavor and texture.

Keywords: strawberry shortcake, dessert rolls, cake roll, whipped cream, strawberry dessert, summer dessert, no-bake filling

Find it online: https://thedishspot.com/strawberry-shortcake-sushi-rolls-recipe/