Description

This Creative & Cute Strawberry Shortcake Sushi Roll Dessert is a fun and innovative twist on the classic strawberry shortcake. Combining a soft, fluffy cake rolled with sweet whipped cream and fresh strawberries, this dessert is visually appealing and delicious. Perfect for special occasions or when you want to impress with a unique presentation, it features a delicate sponge cake base filled with strawberry-studded whipped cream, rolled into bite-sized pieces and finished with a drizzle of strawberry coulis.

Ingredients

Scale

For the Cake

1 cup All-Purpose Flour (Substitution: Use gluten-free flour blend for a gluten-free version.)
1 tbsp Baking Powder (Helps the cake rise and become fluffy.)
1/4 tsp Salt (Omit if desired; however, a pinch is recommended.)
3/4 cup Sugar (Substitution: Coconut sugar or monk fruit sweetener for a lower-calorie option.)
3 large Eggs (Replacement: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for vegan version.)
1 tsp Vanilla Extract (Alternative: Vanilla bean for a more intense flavor.)

For the Filling and Topping

1 cup Heavy Whipping Cream (Dairy-free alternative: Use coconut cream.)
1/4 cup Powdered Sugar (Confectioner’s sugar can be substituted if necessary.)
1 cup Diced Strawberries (Variety swap: Use any soft berries like raspberries or blueberries.)
1/2 cup Strawberry Coulis (Optional: Replace with store-bought fruit syrup.)

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Instructions

Preparation: Preheat your oven to 400°F (200°C). Prepare a 15×10 inch jelly roll pan by spraying it with non-stick spray and lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to combine and ensure even leavening.
Mix Wet Ingredients: In another bowl, beat the eggs and sugar until the mixture becomes pale, thick, and fluffy. Then add the vanilla extract and mix to combine.
Combine Batter: Gently fold the dry ingredients into the wet ingredients until smooth and fully incorporated, being careful not to overmix to keep the batter light.
Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 8-10 minutes, or until the cake springs back lightly when touched, indicating it is baked through.
Roll the Cake: Immediately after removing from the oven, cut the cake in half lengthwise. Transfer each half onto a powdered sugar-dusted towel and roll it gently while still warm to create a roll shape. Allow the rolled cake to cool completely for 30-60 minutes.
Prepare the Filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the diced strawberries to combine without deflating the cream.
Assemble the Roll: Unroll the cooled cake halves carefully, spread the whipped cream and strawberry filling evenly over the surface, then re-roll tightly to encase the filling.
Chill: Wrap the rolled cakes in plastic wrap and refrigerate for at least 2 hours or overnight to set and enhance flavors.
Serve: Slice the chilled cake rolls into 1-inch pieces to resemble sushi rolls. Drizzle with strawberry coulis or fruit syrup for extra sweetness and serve immediately.

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
To make this dessert vegan, replace eggs with flax eggs and use coconut cream instead of heavy whipping cream.
Ensure the cake is rolled warm to avoid cracking; cooling it afterward helps it maintain shape.
Strawberry coulis is optional but adds a beautiful presentation and sweetness.
Cut the roll into slices just before serving to maintain freshness and cream texture.