This recipe transforms the classic flavors of strawberry shortcake into a visually appealing and fun “sushi roll” format. Instead of a traditional baked shortcake, this dessert features thin slices of a light and airy sponge cake or a rolled-out shortbread-like cookie that acts as the “nori” or outer layer. This base is then spread with a creamy filling, reminiscent of the whipped cream component of strawberry shortcake, and studded with fresh strawberry slices. The filled base is rolled up tightly, like a sushi roll, and then sliced into individual portions. The cut rolls showcase a spiral of cake, creamy filling, and vibrant red strawberries, mimicking the appearance of sushi. The outer layer of the “roll” is often dusted with powdered sugar and sometimes sprinkled with crushed nuts or cookie crumbs to resemble the texture of a traditional shortcake. Fresh strawberries are typically served alongside for extra flavor and visual appeal, and a garnish of mint leaves adds a touch of freshness. These Strawberry Shortcake Dessert Sushi Rolls are a creative and elegant twist on a beloved dessert, perfect for parties, special occasions, or when you want to present a familiar flavor in a novel and exciting way. The combination of the light cake, sweet creamy filling, and fresh juicy strawberries offers a delightful textural and flavor experience, all within a unique and eye-catching presentation. The image shows several slices of a dessert that strongly resembles sushi rolls. The “nori” or outer layer is a light-colored, slightly crumbly cake or cookie. The “rice” is a white, creamy filling, and the “fish” is represented by slices of fresh red strawberries arranged in a spiral within the roll. The rolls are dusted with powdered sugar and sprinkled with what appears to be crushed nuts or cookie crumbs. Fresh whole and halved strawberries and green mint leaves are used as garnish on the white rectangular plate.
The texture of Strawberry Shortcake Dessert Sushi Rolls is a delightful combination of a soft and slightly crumbly cake or cookie outer layer, a smooth and creamy inner filling, and the juicy, slightly firm texture of fresh strawberry slices. The powdered sugar dusting adds a light, melt-in-your-mouth feel, and any nuts or crumbs provide a subtle crunch.
The flavor profile is a sweet and refreshing take on strawberry shortcake. The light cake or cookie provides a mild, slightly buttery base. The creamy filling offers sweetness and richness, often with a hint of vanilla. The fresh strawberries burst with their characteristic sweet and slightly tart flavor, creating a bright and fruity experience.
Strawberry Shortcake Dessert Sushi Rolls are a creative and elegant twist on a classic dessert, offering a fun and visually appealing way to enjoy the familiar flavors of strawberries and cream.
The preparation involves making a thin sponge cake or rolled cookie, preparing a creamy filling, layering strawberries, rolling it up like sushi, slicing, and garnishing.
Ingredients:
For the Cake/Cookie Base:
- 4 large eggs, separated
- ½ cup granulated sugar, divided
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour, sifted
- ¼ cup cornstarch, sifted
- Pinch of salt
Alternatively (for a rolled cookie base):
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 2 tablespoons ice water
For the Creamy Filling:
- 1 ½ cups heavy cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened (optional, for a richer filling)
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
For Decoration:
- Powdered sugar, for dusting
- ¼ cup crushed nuts (almonds, pecans), or crushed shortbread cookies (optional)
- Fresh whole and halved strawberries
- Fresh mint leaves
Equipment:
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Rolling pin (if making cookie base)
- Sharp knife
- Serving plate
Instructions (Sponge Cake Base):
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper. Grease the parchment paper.
- Make the Sponge Cake Batter: In a large bowl, whisk together the egg yolks and ¼ cup of the granulated sugar until pale and slightly thickened. Stir in the vanilla extract. In a separate clean bowl, beat the egg whites with the salt until stiff peaks form. Gradually add the remaining ¼ cup of sugar, beating until glossy stiff peaks form.
- Combine Wet and Dry Ingredients: Gently fold the yolk mixture into the egg whites. Gradually sift the flour and cornstarch over the egg mixture and fold in gently until just combined. Be careful not to overmix.
- Bake the Sponge Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when lightly touched.
- Cool and Prepare for Rolling: Immediately loosen the edges of the cake from the pan and invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one of the short ends, roll up the warm cake tightly in the towel and let it cool completely. This will help it maintain its rolled shape.
Instructions (Rolled Cookie Base):
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a small bowl, whisk together the egg yolk and ice water. Gradually add this mixture to the dry ingredients, mixing until a dough just comes together.
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a thin rectangle, about 10×15 inches.
- Bake the Cookie Sheet: Transfer the rolled dough to a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until lightly golden. Let cool completely.
Instructions (Creamy Filling):
- Whip the Cream: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Add Cream Cheese (Optional): If using cream cheese, beat it in a separate bowl until smooth. Gently fold the whipped cream into the softened cream cheese until well combined and smooth.
Assembly:
- Unroll the Cake/Cookie: Carefully unroll the cooled sponge cake or the baked cookie sheet. If using the cake, spread it evenly with the prepared creamy filling. If using the cookie, spread the filling evenly over it.
- Add Strawberry Slices: Arrange the sliced strawberries evenly over the creamy filling, leaving a small border at one of the long edges to help seal the roll.
- Roll it Up: Starting from the long edge opposite the border, tightly roll up the cake or cookie, like a sushi roll.
- Chill: Wrap the rolled log tightly in plastic wrap and chill in the refrigerator for at least 1-2 hours to firm up.
- Slice and Garnish: Just before serving, unwrap the log and trim off the ends for a cleaner look. Slice the log into ¾ to 1-inch thick “sushi rolls.” Arrange the slices on a serving plate. Dust generously with powdered sugar and sprinkle with crushed nuts or cookie crumbs, if desired. Garnish with fresh whole and halved strawberries and mint leaves.
Enjoy these creative and delicious Strawberry Shortcake Dessert Sushi Rolls! They are a fun and elegant way to serve a classic favorite.