Description
Indulgent Strawberry Shortcake Sushi offers a playful, no-bake twist on classic strawberry shortcake by combining vanilla sponge cake, whipped cream, fresh strawberries, and sweetened sushi rice rolled sushi-style for a fun and visually appealing dessert that’s perfect for serving at parties or special occasions.
Ingredients
Scale
Sponge Cake Layer
- 1 pound store-bought or homemade vanilla sponge cake
Whipped Cream Filling
- 1 cup heavy cream (or Cool Whip as an alternative)
- Powdered sugar (to taste, approximately 2 tablespoons)
- 1 teaspoon vanilla extract
Fruit Layer
- 1 cup fresh strawberries, finely diced
- 1 tablespoon strawberry jam or puree (optional)
Sushi Rice
- 1 cup short-grain rice
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
Optional Toppings
- Graham cracker crumbs
- Sprinkles
- Shredded coconut
Instructions
- Prepare the Sushi Rice: Rinse 1 cup of short-grain rice thoroughly until water runs clear, then cook it following package instructions. While the rice is still warm, gently fold in 2 tablespoons sugar, 2 tablespoons rice vinegar, and 1/2 teaspoon salt to season. Allow the rice to cool slightly before use.
- Make the Cream Filling: In a chilled bowl, whip 1 cup of heavy cream until stiff peaks form, adding powdered sugar and 1 teaspoon vanilla extract gradually to infuse sweetness and flavor. Set aside diced fresh strawberries for the filling.
- Assemble the Roll: Line a bamboo sushi rolling mat with plastic wrap to prevent sticking. Spread an even layer of the prepared sushi rice over the mat. Next, layer slices of vanilla sponge cake on top of the rice, followed by a generous spread of whipped cream and diced strawberries. Optionally, add a thin layer of strawberry jam or puree for extra flavor.
- Roll It Up: Using the sushi mat, roll the layers tightly but gently to maintain shape without squashing the ingredients. Chill the rolled sushi in the refrigerator for about 15 minutes to help set the shape.
- Slice and Serve: Using a wet knife to prevent sticking, carefully slice the roll into bite-sized pieces, resembling sushi slices. Garnish each piece with optional toppings such as graham cracker crumbs, sprinkles, or shredded coconut for added texture and visual appeal.
- Serve Beautifully: Arrange the strawberry shortcake sushi slices on chilled serving plates for an elegant presentation. Serve immediately for best texture and taste.
Notes
- Use a very sharp, wet knife to slice the rolls easily and cleanly without squashing.
- Sushi rice must be cooled to a warm temperature but not hot to prevent melting the whipped cream.
- You can substitute Cool Whip for whipped cream for a quicker, more stable filling.
- Keep the rolls refrigerated if not serving immediately to maintain freshness and structure.
- Feel free to customize toppings based on your preference like chopped nuts or edible flowers for a decorative touch.
