Strawberry Shortcake Sushi Rolls (Print Version)
Strawberry shortcake sushi blends cake, berries, and cream for a playful twist on dessert.
# Ingredients:
→ Cake Components
01 -
1 pound cake, either store-bought or homemade
→ Cream Layer
02 -
1 cup whipped cream or Cool Whip
→ Fruit Filling
03 -
1 cup fresh strawberries, finely diced
→ Optional Spreads
04 -
Strawberry jam or puree for spreading
→ Optional Toppings
05 -
Graham cracker crumbs
06 -
Sprinkles
07 -
Shredded coconut
# Steps:
01 -
Slice the pound cake lengthwise into flat, thin sheets approximately 1/4 inch thick using a serrated knife or cake leveler.
02 -
On a clean surface or parchment paper, gently flatten each cake slice with a rolling pin to achieve an even layer.
03 -
Evenly spread a thin layer of whipped cream across the surface of each flattened cake sheet.
04 -
Distribute spoonfuls of finely diced strawberries along one edge of each cake sheet. Optionally, drizzle strawberry jam or puree for enhanced flavor.
05 -
Carefully roll the prepared cake sheet from the strawberry edge into a tight spiral, forming a sushi-like roll.
06 -
Optionally, roll the exterior of each cake roll in graham cracker crumbs, sprinkles, or shredded coconut for additional texture.
07 -
Refrigerate the cake rolls for 15 to 30 minutes to set. Slice each roll into 1-inch rounds, resembling sushi pieces.
08 -
Plate the strawberry shortcake sushi rounds and serve with toothpicks or chopsticks for presentation.
# Notes:
01 -
For clean, uniform slices, chilling the rolled cake before cutting is highly recommended.