| |

Strawberry Shortcake Sushi Roll Recipe

Avatar photoBySusan Miller
Jump to Recipe· 4.8 from 146 reviews
Strawberry Shortcake Sushi Roll Recipe

If you’re looking to wow your friends with a dessert that’s as delightful to look at as it is to eat, the Strawberry Shortcake Sushi Roll Recipe is your new best friend. This playful twist on a classic strawberry shortcake turns it into delicate, bite-sized sushi rolls that burst with sweet, creamy flavors and fresh fruit goodness. It’s a dessert that’s fun to make, eat, and share!

Why You Should Make This Recipe

Unique and Fun Presentation: Transform a classic strawberry shortcake into adorable sushi-sized rolls that everyone will love showing off.
Light and Fluffy Texture: The airy sponge cake paired with whipped cream creates a melt-in-your-mouth experience.
Fresh and Invigorating Flavor: Fresh strawberries provide just the right pop of juicy sweetness balanced by creamy filling.
Great for All Occasions: Perfect for fancy dinner parties, casual get-togethers, or even as a charming afternoon treat with friends.

The image shows a rolled cake sliced into pieces on a white plate placed on a white marbled table. The cake has three visible layers inside: a light yellow sponge layer on the outside, a thin dark chocolate or dark layer just inside it, and a thick white cream filling wrapped around a fresh red strawberry in the center. The outside of the cake is covered with a smooth pink icing, decorated with small white cream dollops and sprinkled with pink bits. Each slice is topped with a whole fresh red strawberry, and there are some extra strawberries on the plate near the slices. The photo taken with an iphone --ar 2:3 --v 7 - Strawberry Shortcake Sushi Roll, strawberry sushi dessert, fruit sushi recipes, fun dessert ideas, easy sweet sushi rolls

Ingredients & Substitutions

Each ingredient in this Strawberry Shortcake Sushi Roll Recipe plays a crucial role, from the delicate sponge cake base to the rich whipped cream filling and the fresh strawberries that bring it all together. Don’t be intimidated—the combination is simple but delivers incredible flavor, color, and texture.

Flat lay of fresh bright red sliced strawberries, fluffy whipped cream with soft peaks, light golden sponge cake squares, small piles of powdered sugar dusting, a drizzle of melted butter glistening, and a few vanilla pods, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Strawberry Shortcake Sushi Roll, strawberry sushi dessert, fruit sushi recipes, fun dessert ideas, easy sweet sushi rolls
  • All-purpose flour: Provides the perfect light structure for the sponge cake; you can substitute gluten-free flour if needed.
  • Eggs: Give the cake its lovely rise and richness; farm-fresh eggs work best for the fluffiest texture.
  • Heavy whipping cream: Whipped into a cloud-like filling, it adds creaminess—light coconut cream is a good vegan alternative.
  • Fresh strawberries: The star of the dish; choose ripe, juicy berries for the best flavor and vibrant color.
  • Powdered sugar: Sweetens the whipped cream gently and adds a pretty dusting on top.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Strawberry Shortcake Sushi Roll Recipe

Step 1: Prepare the Sponge Cake Batter

Start off by preheating your oven and lining a baking sheet with parchment paper. Mixing the dry ingredients separately ensures even distribution. When beating eggs with sugar until fluffy and pale, you’ll notice the batter start to hold air, which is essential for a light sponge. Folding in the melted butter and milk gently helps maintain that airy structure without deflating the batter.

Step 2: Bake and Cool the Sponge Cake

Pour the sponge batter evenly on the baking sheet for uniform thickness, then bake quickly at 350°F until golden and springy. Once out of the oven, flipping the cake onto a fresh parchment sheet keeps it soft and prevents sticking. Cooling completely is key before adding the filling—this ensures your whipped cream doesn’t melt and the roll holds together beautifully.

Step 3: Whip Up the Cream Filling

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form—that means when you lift the whisk, the peaks stand tall without collapsing. Achieving this perfect texture is what gives the filling its gorgeous cloudlike fluff and rich flavor, making the rolls irresistibly creamy.

Step 4: Assemble and Roll Your Dessert

Spread the whipped cream evenly over the cooled sponge, leaving a small border to prevent overflow when rolling. Layer the fresh strawberry slices neatly on top so every bite has that bright fruity pop. Using the parchment paper to guide you, roll the cake gently but firmly into a tight sushi roll, sealing the edges with a gentle press to keep the filling snug inside.

Step 5: Slice and Serve

Use a sharp knife to cut the roll into neat 1-2 inch pieces, revealing the beautiful swirl of cake, cream, and strawberries inside. Arrange these charming sushi-style bites on a platter, and get ready for compliments — your guests will be amazed at this clever and delicious take on strawberry shortcake.

How to Serve Strawberry Shortcake Sushi Roll Recipe

The image shows three strawberry roll cakes arranged in a row on a white plate placed on a white marbled surface. Each roll has three main layers: a light yellow sponge cake base, a thick white cream layer spiraled inside with fresh red strawberry slices, and a smooth light pink outer layer covering the roll. The top of each roll is decorated with small white cream swirls, a half slice of strawberry, and sprinkled with tiny light brown and white crumbs. The rolls appear moist and soft, with the fresh strawberry slices clearly visible in the center swirl. Photo taken with an iphone --ar 2:3 --v 7 - Strawberry Shortcake Sushi Roll, strawberry sushi dessert, fruit sushi recipes, fun dessert ideas, easy sweet sushi rolls

Garnishes

Top off your strawberry shortcake sushi rolls with extra fresh strawberry slices for added freshness and color. A light dusting of powdered sugar adds that elegant, delicate touch, while a small dollop of whipped cream makes each bite feel indulgent and special.

Side Dishes

Complement this dessert with fresh mint leaves or a drizzle of chocolate or strawberry sauce for extra flair. Pairing it with a light green tea or a sparkling fruit-infused lemonade balances sweetness and makes for a refreshing experience.

Creative Ways to Present

Serve your strawberry shortcake sushi rolls on a bamboo sushi mat for a whimsical touch, or arrange them on a sleek white plate with edible flowers for elegance. You can even play with layering different fruits or adding a colored glaze to the outside for a playful twist!

Make Ahead and Storage

Storing Leftovers

Leftover strawberry shortcake sushi rolls keep best when covered lightly with plastic wrap and refrigerated. They stay fresh and creamy for up to two days, making them perfect for enjoying later or prepping in advance for a gathering.

Freezing

Freezing is not recommended for this recipe since the whipped cream and fresh strawberries may lose texture and become watery upon thawing. For best results, enjoy this dessert fresh or within a couple of days refrigerated.

Reheating

Because this dessert is best served chilled, reheating isn’t typically necessary. If you want the cake softer, let it sit at room temperature for 10-15 minutes before serving, but avoid heat to keep the whipped cream stable.

FAQs

  1. Can I use frozen strawberries for this recipe?

    While fresh strawberries are ideal for their texture and flavor, frozen strawberries can be used if thawed and drained thoroughly to avoid excess moisture, which might make the sponge soggy.

  2. What’s the best way to roll the sponge cake without cracking it?

    Roll the cake while it’s still slightly warm and pliable, using parchment paper to help guide and support the roll. Rolling it gently stores air but prevents cracking.

  3. Can I make this recipe dairy-free?

    Yes! Substitute the butter with a plant-based alternative and use coconut cream or another non-dairy whipped topping for the filling to keep it creamy and delicious.

  4. How long can I prepare this strawberry shortcake sushi roll ahead of time?

    You can assemble the rolls up to a few hours in advance and keep them refrigerated for up to two days, which helps the flavors meld beautifully while maintaining freshness.

Final Thoughts

I truly hope you give this Strawberry Shortcake Sushi Roll Recipe a try—it’s a creative, tasty, and super fun way to enjoy a beloved dessert in a whole new style. Whether you’re treating yourself or impressing guests, these sweet little rolls are sure to bring smiles and delight. Happy rolling and even happier eating!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Shortcake Sushi Roll Recipe

Strawberry Shortcake Sushi Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 146 reviews
  • Author: Susan
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 6–8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Strawberry Shortcake Sushi Roll is a delightful and creative dessert that transforms classic strawberry shortcake into bite-sized sushi rolls. A light sponge cake is baked, filled with fluffy whipped cream and fresh strawberries, then rolled tightly and sliced for an elegant presentation. Perfect for parties or a fun family treat, these rolls are easy to make and visually stunning.

Ingredients

Units Scale

Sponge Cake

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Filling

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries, thinly sliced

Garnish

  • Extra fresh strawberries for topping
  • Powdered sugar for dusting (optional)
  • Whipped cream for garnish (optional)

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and granulated sugar on medium speed for about 5 minutes until light and fluffy. Slowly add milk, melted butter, and vanilla extract to the egg mixture. Gradually fold the dry ingredients into the wet mixture until smooth. Pour the batter evenly onto the prepared baking sheet.
  2. Bake the Cake: Bake the sponge cake for 10-12 minutes until light golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for a few minutes. Flip the cake onto a clean parchment paper to remove the original sheet, then let it cool completely.
  3. Prepare the Whipped Cream Filling: While the cake cools, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, creating a fluffy and creamy filling.
  4. Assemble the Rolls: Spread an even layer of whipped cream over the cooled sponge cake, leaving about 1-inch border on all sides. Arrange thinly sliced strawberries in a single layer over the whipped cream. Using the parchment paper to help, carefully roll the cake tightly but gently, ensuring the filling stays inside. Press gently to seal the roll.
  5. Slice the Rolls: Using a sharp knife, cut the rolled cake into 1-2 inch pieces, resembling sushi rolls. Arrange them on a serving plate or platter.
  6. Garnish and Serve: Garnish with extra fresh strawberries and a light dusting of powdered sugar. Optionally, add dollops of whipped cream on top for added indulgence. Serve immediately or refrigerate for about 30 minutes to allow flavors to meld.

Notes

  • Ensure the sponge cake is completely cooled before adding the whipped cream to prevent melting and sogginess.
  • For easier rolling, use the parchment paper to lift and roll the cake gently.
  • You can substitute heavy whipping cream with a stabilized whipped cream for longer hold.
  • Strawberries can be replaced with other fresh fruits such as blueberries or raspberries for variation.
  • Store leftovers in the refrigerator and consume within 2 days for best freshness.
Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star