Strawberry Shortcake Sushi Rolls
These viral strawberry shortcake sushi rolls are soft pound cake wrapped around whipped cream and fresh strawberries, coated in crushed Oreos. No baking required - just 30 minutes of easy assembly for an Instagram-worthy dessert. Perfect for parties or when you want something impressive that takes almost no effort.
Print Pin Servings: 12 pieces
Calories: 185kcal
Cost: $10.50
Equipment
- 1 Electric mixer To whip cream to stiff peaks quickly
- 1 Rolling Pin To flatten pound cake slices if needed
- 1 Plastic wrap or parchment paper Essential for rolling without mess
- 1 Sharp knife To slice clean sushi pieces
- 1 Food processor or zip bag To crush Oreos into fine crumbs
- 1 serving platter To arrange sushi-style presentation
Ingredients
- 1 whole store-bought pound cake Sara Lee or bakery brand
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cream cheese softened
- 1 cup fresh strawberries sliced thin
- ½ cup strawberry jam
- 1½ cups crushed golden Oreos or graham crackers
- Fresh strawberries for garnish
- Fresh mint leaves optional,for garnish
Instructions
- Slice the pound cake lengthwise into thin sheets about ¼-inch thick. You should get 3-4 slices from one pound cake. Lay each slice flat on plastic wrap or parchment paper. Gently flatten with a rolling pin if needed to make the cake more pliable. Remove any hard crusts that might prevent smooth rolling.
- In a large bowl, beat heavy whipping cream with an electric mixer on high speed. Add powdered sugar and vanilla extract while beating. Beat until stiff peaks form, about 3-4 minutes. Fold in softened cream cheese gently for stability. The cream should hold its shape but still be spreadable.
- Spread a thin layer of strawberry jam on each cake slice. Add a layer of whipped cream, leaving 1 inch clear at the top edge. Place a line of sliced strawberries near the bottom edge. Using the plastic wrap to help, roll tightly from bottom to top. The plastic wrap technique prevents the cream from squishing out.
- Crush golden Oreos into fine crumbs using a food processor or zip bag and rolling pin. Spread crumbs on a flat surface or large plate. Brush or spread strawberry jam on the outside of each roll. Roll in Oreo crumbs until completely coated on all sides. This creates the seaweed look of traditional sushi.
- Wrap each coated roll tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up. Remove from fridge and use a sharp, clean knife to slice into 1-inch pieces. Wipe knife between cuts for clean edges. Arrange on a serving platter like real sushi. Top each piece with a fresh strawberry slice and mint leaf.
Notes
The secret is using slightly dry cake that won't crack and chilling before slicing for clean edges. Day-old pound cake works better than fresh. Don't skip the 30-minute chill time or you'll get smooshed messes instead of beautiful spirals. The plastic wrap rolling technique lets you roll tightly without touching the sticky filling. This viral TikTok recipe is actually genius.
Nutrition
Serving: 1piece | Calories: 185kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 95mg | Potassium: 85mg | Fiber: 1g | Sugar: 16g | Vitamin A: 320IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 0.6mg