Strawberry Shortcake Sushi
This dessert turns shortcake into a fun sushi-style roll. It looks impressive. It tastes fresh and sweet. If you enjoy playful takes on classic sweets, you might also like this spicy salmon sushi gratin for a savory contrast.
Why make this recipe
Strawberry Shortcake Sushi makes a simple dessert into a party showpiece. It takes a few ingredients. It comes together fast. Families and kids love rolling and slicing the pieces. For more strawberry dessert ideas, see this strawberry cheesecake cookies recipe.
How to make Strawberry Shortcake Sushi
This method keeps steps clear and easy. Work on a clean surface. Chill the whipped cream first so it holds shape. Use a sharp knife to slice clean pieces. For a similar rolled dessert approach, check these strawberry kiss cookies for inspiration.
Ingredients
- 2 cups shortcake or sponge cake, crumbled
- 1 cup whipped cream
- 1 cup strawberries, sliced
- 4 sheets of sushi nori (seaweed)
- Powdered sugar for dusting
Directions
- Lay a sheet of sushi nori on a bamboo sushi mat.
- Spread a thin layer of crumbled shortcake over the nori, leaving a small border at the top.
- Add a layer of whipped cream and a line of sliced strawberries on the shortcake.
- Carefully roll the sushi using the mat, pressing gently to form a tight roll.
- Use a sharp knife to slice the roll into bite-sized pieces.
- Dust with powdered sugar before serving.
How to serve Strawberry Shortcake Sushi
Arrange the slices on a serving plate. Serve chilled or at cool room temperature. Add extra whipped cream on the side. A light drizzle of strawberry coulis brightens the plate. Serve with small forks or chopsticks for fun.
How to store Strawberry Shortcake Sushi
Store leftover rolls in an airtight container. Keep them in the refrigerator. They stay best for 1–2 days. Avoid freezing; thawing will change texture.
Tips to make Strawberry Shortcake Sushi
Work with chilled whipped cream. Press the roll gently but firmly. Clean your knife between slices for neat edges. If your nori is too stiff, briefly dampen it to make rolling easier. For more sushi-style recipe ideas, see this sushi gratin for creative plating tips.
Variations
Swap strawberries for raspberries or thin banana slices. Use lemon curd in place of whipped cream for a tangy version. Make mini rolls using half sheets of nori. You can also layer a thin smear of jam for extra flavor. For dessert-roll ideas, check these strawberry cheesecake roll ideas.
FAQs
Q: Can I use store-bought cake?
A: Yes. Store-bought sponge cake or shortcake works well. Crumble it finely for even layers.
Q: What if I don’t have a bamboo mat?
A: Use parchment paper and roll by hand. Support the roll with your fingers while you shape it.
Q: Can I make this ahead of time?
A: You can assemble the roll a few hours ahead. Keep it chilled in the fridge and slice just before serving.
Conclusion
For more variations and detailed steps, see this Strawberry Shortcake Sushi + Strawberry Coulis – Take a Megabite for a saucy twist. If you want a cake-roll version, try the Strawberry Shortcake Cake Roll – Crazy For Crust. For another simple no-bake guide, view Easy Strawberry Shortcake Sushi Roll (No Bake & So Fun!). For a close variation and step photos, check Strawberry Shortcake Sushi Roll Recipe – Recipeothy. For extra serving ideas and tips, visit Easy Strawberry Shortcake Sushi Rolls – Fresh Savory.
Strawberry Shortcake Sushi
Ingrédients
Method
- Lay a sheet of sushi nori on a bamboo sushi mat.
- Spread a thin layer of crumbled shortcake over the nori, leaving a small border at the top.
- Add a layer of whipped cream and a line of sliced strawberries on the shortcake.
- Carefully roll the sushi using the mat, pressing gently to form a tight roll.
- Use a sharp knife to slice the roll into bite-sized pieces.
- Dust with powdered sugar before serving.
