Ingredients:
For the Rolls:
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1 prepared pound cake or sponge cake (store-bought or homemade)
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½ cup fresh strawberries, finely chopped
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½ cup whipped cream, cream cheese frosting, or strawberry jam (see options below)
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Powdered sugar (for dusting)
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Optional: extra whipped cream and strawberry slices for garnish
Optional Filling Variations:
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Whipped Cream Cheese Filling:
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4 oz cream cheese, softened
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2 tbsp powdered sugar
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½ cup whipped cream or whipped topping
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½ tsp vanilla extract
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👨🍳 Instructions:
1. Prepare the cake layer:
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Slice your pound cake horizontally into thin, flat layers (about ¼–½ inch thick).
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Gently roll each layer between two sheets of plastic wrap or parchment paper with a rolling pin to flatten it. (You want a flexible, rollable layer.)
2. Add the filling:
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Spread a thin layer of your whipped cream, frosting, or jam evenly over the flattened cake layer.
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Sprinkle finely chopped strawberries over the cream layer.
3. Roll it up:
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Starting from one short edge, gently roll the cake into a log, using the parchment or plastic wrap to help guide and tighten the roll.
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Wrap tightly and refrigerate for at least 30 minutes to set.
4. Slice into “sushi” rolls:
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Once chilled, use a sharp knife to slice into 1-inch rounds.
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Wipe the knife between cuts for clean slices.
5. Serve:
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Dust with powdered sugar or drizzle with strawberry sauce.
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Serve with a dollop of whipped cream and a small strawberry on top if desired.
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For the full “sushi” effect, plate with chopsticks and a little strawberry sauce as “soy sauce.”
🔁 Variations:
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Use angel food cake or Swiss roll cake as your base.
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Add a layer of Nutella, lemon curd, or mascarpone for extra flavor.
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Make it colorful by using rainbow sprinkles in the filling or dye the whipped cream.