Strawberry Shortcake Sushi Directions
- Preheat the oven according to the strawberry cake mix instructions (usually 350°F/175°C).
- Prepare the cake mix by combining the cake mix with eggs, oil, and water as per package directions. Blend using an electric mixer until smooth.
- Line a 10x15 inch jelly roll pan with parchment paper and lightly grease. Pour the batter into the pan, spreading it evenly.
- Bake the cake for 10-15 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then dust a kitchen towel with powdered sugar. Carefully turn the cake onto the towel, remove the parchment paper, and gently roll it up with the towel from the short end. Let it cool completely.
- To prepare the whipped cream, place the heavy whipping cream, powdered sugar, and vanilla extract in a chilled mixing bowl. Beat until stiff peaks form.
- Once the cake has cooled, unroll it and spread a thin, even layer of whipped cream. Re-roll the cake and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to set.
- After chilling, slice the roll into 1-inch thick pieces, resembling sushi rolls.
- Arrange the slices on a platter, garnish with fresh strawberry slices, drizzle with melted white chocolate, and optionally sprinkle with crushed freeze-dried strawberries.
WW Points Calculation:
- Strawberry cake mix (per serving): 6 points
- Powdered sugar (dusting): 1 point
- Heavy whipping cream (2 cups): 16 points
- Powdered sugar (for whipped cream): 1 point
- Vanilla extract: 0 points
- Fresh strawberries: 0 points
- White chocolate (1 oz): 6 points
- Crushed freeze-dried strawberries: 0 points
Total Points: 30 points
Servings: 12
Per Serving: 2.5 points
Nutrition Information (approximate per serving):
- Calories: 151 kcal
- Fat: 11g
- Protein: 1g
- Carbohydrates: 14g
- Sugar: 10g
- Sodium: 28mg
I'm await your comments! Enjoy!
