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Strawberry Shortcake Sushi

Strawberry Shortcake Sushi
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Strawberry Shortcake Sushi is a fun and fresh twist on classic dessert, combining the flavors of strawberry shortcake into beautiful, bite-sized sushi rolls. Made with fresh strawberries, light cake, and sweet whipped cream, this easy-to-make treat is perfect for parties or a delightful homemade indulgence.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh strawberries, washed and sliced into thin strips
  • 8 oz angel food cake or sponge cake, sliced into thin rectangular sheets (about 1/2 inch thick)
  • 1 cup sweetened whipped cream, made from fresh cream whipped with sugar until soft peaks form
  • Powdered sugar, for dusting (optional)
  • Strawberry jam or puree, small amount for spreading (optional)

Instructions

  1. Prepare Your Ingredients: Wash and slice fresh strawberries into thin, even strips sized to fit inside the sushi rolls. Whip fresh cream with sugar until soft peaks form to create the sweetened whipped cream. Cut the cake into thin rectangular sheets about half an inch thick for easy rolling.
  2. Lay Out the Cake Sheet: Place one piece of cake on a clean cutting board or sushi rolling mat. Handle gently to avoid crumbling. Trim edges if needed to have a neat square or rectangle.
  3. Add the Filling: Spread a thin, even layer of whipped cream over the cake sheet, leaving about an inch gap at the top edge. Arrange sliced strawberries in a single layer over the cream. Optionally, add a thin line of strawberry jam or puree for extra strawberry flavor.
  4. Roll It Up: Starting at the edge closest to you, carefully roll the cake jelly-roll style, enclosing the cream and strawberries inside. Press gently but firmly to tighten the roll without squeezing out the filling.
  5. Slice Into Sushi Pieces: Using a sharp serrated knife, slice the roll into 1-inch thick pieces. Clean the knife between cuts for neat edges. Arrange the sushi pieces on a serving plate with the cut side facing up to display the colorful layers.

Notes

  • Use fresh, ripe strawberries for the best flavor and vibrant color.
  • Chill the rolled cake in the refrigerator for 15-20 minutes before slicing to help firm it up and ease cutting.
  • A sharp serrated knife works best to cleanly cut through the soft cake without crushing it.
  • Avoid overloading with whipped cream to keep rolls from bursting or becoming soggy.
  • Keep the cake and whipped cream cool while assembling to maintain ideal texture and avoid melting.
  • Leftover sushi rolls should be wrapped tightly and refrigerated; consume within 24 hours for optimal freshness.
  • Freezing is not recommended due to texture changes in whipped cream and fresh fruit.
  • Serve chilled or at room temperature, avoid reheating.

Nutrition

Keywords: strawberry shortcake sushi, strawberry dessert, sushi dessert, no bake dessert, bite-sized dessert, fruit sushi rolls

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