Why You’ll Love This Recipe
Strawberry Shortcake Sushi Roll is a fun, imaginative twist on traditional strawberry shortcake. It’s light, refreshing, and perfect for warm days, picnics, or gatherings. With layers of sweet strawberries and creamy whipped toppings rolled in sponge cake, it’s sure to please kids and adults alike. Plus, it’s simple to make, and you can even get the kids involved in the rolling process!
How to Make Strawberry Shortcake Sushi Roll
Ingredients
- 1 cup sliced strawberries
- 1 cup whipped cream
- 1 cup sponge cake (or angel food cake), sliced thin
- 1/2 cup of vanilla yogurt
- 1 tablespoon powdered sugar
- 1 tablespoon lemon juice
- Optional: mint leaves for garnish
Directions
- Whip the cream with powdered sugar until stiff peaks form.
- Mix the yogurt with lemon juice in a bowl.
- Lay out a slice of sponge cake on a clean surface.
- Spread a layer of whipped cream over the cake.
- Add a layer of sliced strawberries on top of the whipped cream.
- Carefully roll the cake like sushi, starting from one end.
- Once rolled, slice into rounds.
- Arrange on a serving plate and garnish with mint leaves if desired. Serve chilled.
Tips to Make Strawberry Shortcake Sushi Roll
- Choose fresh strawberries for the best flavor.
- If your sponge cake is too thick, you can use a rolling pin to flatten it slightly.
- Try adding a drizzle of chocolate sauce before rolling for an extra treat!
How to Serve Strawberry Shortcake Sushi Roll
Serve these delightful sushi rolls chilled, on a pretty plate, and perhaps with a few fresh mint leaves on top for a pop of color. They make a fantastic dessert at parties and gatherings!
How to Store Strawberry Shortcake Sushi Roll
Store any leftovers in an airtight container in the refrigerator for up to two days. However, they are best enjoyed fresh, as the sponge can become a bit soggy over time.
Variation
- You can substitute strawberries with other fruits like raspberries, blueberries, or even peaches for different flavors.
- For a creamy twist, try adding cream cheese mixed with a bit of sugar instead of yogurt.
FAQs About Strawberry Shortcake Sushi Roll
1. Can I use a different type of cake?
Yes! You can use any soft cake, but sponge cake or angel food cake works best for rolling.
2. How do I know when the whipped cream is whipped enough?
You’ll know it’s ready when it forms stiff peaks, meaning it holds its shape and doesn’t collapse.
3. Is it possible to make these in advance?
You can prepare the rolled cakes a few hours ahead and store them in the fridge. Just slice them right before serving.
4. Can I freeze the sushi rolls?
It’s not recommended to freeze them, as the cake may become soggy once thawed. They are best served fresh!
Strawberry Shortcake Sushi Roll
A fun and imaginative twist on traditional strawberry shortcake, this sushi roll is filled with sweet strawberries and creamy whipped topping, all rolled in light sponge cake. Perfect for warm days and gatherings!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup sliced strawberries
- 1 cup whipped cream
- 1 cup sponge cake (or angel food cake), sliced thin
- 1/2 cup vanilla yogurt
- 1 tablespoon powdered sugar
- 1 tablespoon lemon juice
- Optional: mint leaves for garnish
Instructions
- Whip the cream with powdered sugar until stiff peaks form.
- Mix the yogurt with lemon juice in a bowl.
- Lay out a slice of sponge cake on a clean surface.
- Spread a layer of whipped cream over the cake.
- Add a layer of sliced strawberries on top of the whipped cream.
- Carefully roll the cake like sushi, starting from one end.
- Once rolled, slice into rounds.
- Arrange on a serving plate and garnish with mint leaves if desired. Serve chilled.
Notes
Use fresh strawberries for the best flavor and consider variations with other fruits. Store leftovers in an airtight container for up to two days.
