What size cake pan should I use for a strawberry shortcake sushi roll?

You’ll want a jelly-roll pan—something like a 10×15 inch (roughly 25×38 cm) sheet pan—so that the sponge cake bakes evenly and rolls without cracking. Using a smaller or thicker pan makes the cake too tall and harder to roll smoothly.

Why did my roll crack when I made a strawberry shortcake sushi roll?

The most common reasons are over-baking the sponge (it becomes dry) or waiting too long to roll it. You should flip and roll the cake while it’s still warm so it “learns” the roll shape and doesn’t crack later when unrolled.

Can I use frozen strawberries in my strawberry shortcake sushi roll?

Yes, but you’ll need to thaw them completely and pat them very dry—otherwise excess juice will make the cake soggy and the filling may weep. Fresh strawberries are easier and give better texture overall.

How long can I store a strawberry shortcake sushi roll once it’s assembled?

Once fully assembled and chilled, store it in the refrigerator in an airtight container. It’s best eaten within 24–48 hours; beyond that the whipped-cream filling may soften, and the sponge can start to absorb moisture from the berries.

strawberry shortcake sushi roll: 7 Brilliant Reasons You’ll Love It

Description

A fun, modern twist on classic strawberry shortcake, rolled into a light sponge cake filled with whipped cream and fresh strawberries, sliced into sushi-style pieces.

Ingredients

Scale

4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup diced fresh strawberries
2 tablespoons graham cracker crumbs (optional)
Melted white or dark chocolate (optional)

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Instructions

Whisk eggs and sugar until pale and fluffy.
Fold in flour, baking powder, salt, and vanilla.
Spread batter into lined jelly-roll pan and bake until lightly golden.
Flip warm cake onto a sugared towel and roll it to set shape.
Whip cream, powdered sugar, and vanilla to soft peaks; fold in strawberries.
Unroll cake, spread filling, and roll tightly.
Chill, slice into sushi-style pieces, and garnish as desired.

Notes

Use a serrated knife for clean slices.
Roll the cake while warm to prevent cracking.
Pat strawberries dry to avoid excess moisture.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice