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Strawberry Shortcake Sushi Recipe

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4.4 from 268 reviews

This delightful Strawberry Shortcake Sushi is a fun, elegant twist on the classic dessert, featuring a light, fluffy sponge cake rolled with luscious whipped cream and fresh diced strawberries. Served in bite-sized sushi rolls and topped with a vibrant strawberry coulis, this recipe makes a perfect celebratory dessert for brunch or any special occasion.

  • Total Time: 3 hours (including 2+ hours chilling time)
  • Yield: Approximately 18 sushi pieces

Ingredients

Cake

  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 3 eggs plus 2 additional egg whites
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar (for dusting the towel)

Filling

  • 2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract or 1/2 vanilla bean
  • 1 cup diced strawberries plus extra for topping

Strawberry Coulis

  • 2 cups quartered and hulled strawberries, mashed
  • 1/4 cup water
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat and prepare pan: Preheat oven to 400ºF. Coat a 15 x 10-inch jelly roll baking pan with cooking spray, line with parchment paper, and coat parchment with spray. Set aside.
  2. Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt until combined.
  3. Beat eggs and sugar: In a separate medium bowl, use an electric mixer to beat eggs, extra egg whites, and sugar on high speed until pale and fluffy, about 5 minutes. Stir in vanilla extract.
  4. Combine batter: Gradually add the flour mixture to the egg mixture in two parts, mixing on low speed to incorporate each addition fully.
  5. Bake sponge cake: Pour the batter evenly into the prepared pan and spread smooth. Bake for 8-10 minutes or until the cake springs back when lightly touched.
  6. Prepare towel: While baking, sprinkle a clean dish towel generously with powdered sugar.
  7. Invert and roll cake: Remove cake from oven, cut it in half lengthwise into two long rectangles. Invert each piece onto the powdered sugar-dusted towel, peel off parchment paper. Roll each cake lengthwise toward the center wrapped in the towel. Flip the towel-wrapped cakes seam side down on counter and let cool for 30 minutes to 1 hour.
  8. Make filling: Whip whipping cream, powdered sugar, and vanilla until thick and fluffy. Gently fold in diced strawberries.
  9. Assemble sushi rolls: Carefully unroll the cooled cakes. Spread or pipe the strawberry cream filling evenly over each cake. Roll them back up tightly with the ends touching. Wrap each roll securely in plastic wrap and refrigerate for at least 2 hours or overnight to set.
  10. Slice and serve: Unwrap sushi rolls and slice with a serrated knife into approximately 18 bite-sized pieces. Top each piece with a strawberry slice.
  11. Prepare strawberry coulis: Combine mashed strawberries, water, sugar, and lemon juice in a small saucepan. Gently heat, stirring until sugar dissolves and sauce slightly thickens. Cool before serving alongside the sushi rolls as a dipping sauce.

Notes

  • The filling recipe yields more than needed; feel free to halve it if desired.
  • Use a serrated knife to slice the sushi rolls cleanly without squashing the delicate cake.
  • Chilling the rolls overnight allows flavors to meld and makes slicing easier.
  • Powdered sugar on the towel prevents the cake from sticking while cooling and rolling.
  • The strawberry coulis acts as a sweet and tangy complement to the dessert sushi.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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