Description
Strawberry shortcake sushi rolls are a playful no-bake dessert made by rolling soft cake with whipped cream and strawberries into beautiful bite-sized spirals.
Ingredients
- 1 loaf pound cake or sponge cake (store-bought or homemade)
- 1 cup fresh strawberries, sliced thin
- 1 cup whipped cream or stabilized whipped topping
- 2 tablespoons strawberry jam or glaze (optional)
- Powdered sugar, for dusting
Instructions
- Slice the cake horizontally into 1/4-inch thick flat layers.
- Place a layer of plastic wrap on a clean surface and lay one cake layer flat on top.
- Spread an even layer of whipped cream over the cake.
- Line the edge of the cake with sliced strawberries.
- Roll the cake tightly into a log, using the plastic wrap to help guide and tighten it.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for 30 minutes.
- Once chilled, slice the roll into 1-inch rounds.
- Dust with powdered sugar or drizzle with strawberry glaze before serving.
Notes
- Spread strawberry jam under the whipped cream for added flavor.
- Use chocolate cake and chocolate whipped cream for a different take.
- Mix cream cheese into the whipped topping for a cheesecake-style filling.
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
