Strawberry Shortcake Sushi Rolls (Printable Version)

Sponge cake rolled with fresh strawberries and whipped cream, sliced into playful sushi-style pieces for a delightful fusion dessert.

# Ingredient List:

→ Cake Components

01 - 3.5 oz all-purpose flour
02 - 1/2 cup granulated sugar
03 - 3 large eggs
04 - 1/2 tsp vanilla extract
05 - 1/4 tsp salt

→ Cream & Filling

06 - 3/4 cup heavy whipping cream
07 - 1 tbsp powdered sugar
08 - 1/2 tsp vanilla extract
09 - 3.5 oz fresh strawberries, diced plus extra for garnish

→ Assembly & Garnish

10 - 1-2 tbsp desiccated coconut optional for rice effect

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Line a 9 x 13 inch baking sheet with parchment paper.
02 - Beat eggs and granulated sugar until thick and pale, approximately 5 minutes. Add vanilla extract and salt. Gently fold in flour until just combined.
03 - Spread batter evenly over lined baking sheet. Bake for 12-15 minutes until lightly golden and springy to touch.
04 - Turn sponge onto clean kitchen towel dusted with powdered sugar. Peel away parchment. Roll sponge with towel from short end. Allow to cool completely.
05 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in diced strawberries.
06 - Unroll cooled sponge. Spread strawberry cream evenly, leaving a 1/2 inch border around edges.
07 - Re-roll sponge tightly. Trim ends for neatness. Slice into 3/4 inch sushi-style pieces.
08 - Roll edges in desiccated coconut if desired. Garnish with thin strawberry slices or mint leaves.

# Tips from hearthlykitchen:

01 -
  • These rolls look incredibly impressive but come together in under an hour
  • The combination of light vanilla sponge and fresh strawberries feels like spring on a plate
  • They are naturally portioned which means zero arguments over who gets the biggest slice
02 -
  • Rolling the cake while it is still warm prevents cracking later when you try to unroll it
  • The cream must be whipped to stiff peaks or it will squish out when you slice the rolls
  • Chill the finished rolls for 30 minutes before slicing for the cleanest cuts
03 -
  • If your sponge cracks when unrolling you can patch it with extra cream and nobody will notice
  • Use a serrated knife and saw gently through the rolls instead of pressing down

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