Strawberry Shortcake Sushi Rolls are a fun and fresh twist on a classic dessert. Imagine sweet strawberries, fluffy cake, and creamy filling all rolled up like sushi, making each bite a perfect little surprise of flavors and textures. The bright red strawberries and the soft cake give it a playful look, and it’s a great way to enjoy strawberry shortcake in a new form.
I love making these sushi rolls when I want to impress friends or just switch things up for dessert night. They’re surprisingly easy to put together, and it feels special because it looks like sushi even though it’s all sweet. I like to add a little drizzle of chocolate or a sprinkle of powdered sugar on top for that extra touch.
These rolls are great served chilled and sliced, so each person gets a perfect bite of strawberry and cake. They’re perfect for summer parties or anytime you want something light and sweet without the mess of a regular shortcake. Every time I make them, people can’t stop talking about how clever and tasty they are!
Key Ingredients & Substitutions
Strawberries: Fresh, ripe strawberries are the star of this recipe. If fresh aren’t in season, frozen strawberries thawed and drained work well too. For a different twist, try raspberries or blueberries.
Cake: This recipe uses a soft, spongy egg cake. If you’re short on time, a store-bought sponge cake or angel food cake can be used as a shortcut.
Whipped cream: Heavy whipping cream sweetened with powdered sugar makes the filling light and creamy. For a dairy-free option, coconut cream whipped until fluffy is a great substitute.
Coating: Crushed shortbread cookies add crunch and extra flavor outside. You can swap with graham cracker crumbs or crushed vanilla wafers.
How Can I Roll the Cake Without Cracking?
Rolling the cake while it’s warm is key to preventing cracks. Here’s what I do:
- After baking, turn the cake onto a towel dusted with powdered sugar immediately.
- Peel off the parchment paper carefully right away.
- Use the towel to gently roll the cake while warm, shaping it into a log.
- Let it cool completely rolled up—this teaches the cake to stay rolled and become flexible.
When ready to assemble, unroll slowly and spread your cream filling evenly. Then roll it tightly but gently to keep strawberries intact. This technique keeps your rolls smooth and beautiful!
Equipment You’ll Need
- 9×13-inch baking pan – perfect size for making a thin sponge cake layer that rolls easily.
- Parchment paper – prevents the cake from sticking and helps with easy removal.
- Clean kitchen towel – helps roll the warm cake without cracking.
- Mixing bowls – for whipping eggs and cream separately.
- Electric mixer or whisk – to beat eggs and whip cream to the right texture.
- Spatula – for gentle folding of flour and spreading the cream evenly.
- Knife – sharp enough to slice neat, sushi-like rolls.
Flavor Variations & Add-Ins
- Swap strawberries for peaches or mango for a tropical twist that’s sweet and fresh.
- Add a layer of cream cheese frosting for a tangy contrast that pairs well with the fruit.
- Mix mini chocolate chips into the whipped cream for little bursts of chocolate in each bite.
- Sprinkle crushed nuts like pistachios or almonds on the outside for crunch and nutty flavor.
Strawberry Shortcake Sushi Rolls
Ingredients You’ll Need:
For the Cake:
- 4 large eggs
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract (for cream)
- 6 large fresh strawberries, hulled
For the Coating and Garnish:
- ½ cup crushed shortbread cookies or cake crumbs
- ¼ cup freeze-dried strawberry powder or crushed freeze-dried strawberries (optional)
- Fresh mint or small herb leaves (optional)
- Strawberry sauce or jam for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and bake the cake, plus 1 hour to chill after assembly. Allow time for the cake to cool rolled before filling, so overall plan for about 1 hour and 45 minutes from start to serving.
Step-by-Step Instructions:
1. Make the Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In a clean bowl, whisk the eggs and granulated sugar together using an electric mixer for about 4-5 minutes until the mixture becomes thick and pale. Gently fold in the flour and vanilla extract until just combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until lightly golden and it springs back when you press gently.
2. Roll the Cake While Warm:
Remove the cake from oven and immediately invert it onto a clean kitchen towel sifted with powdered sugar. Peel off the parchment paper carefully. While warm, roll the cake gently with the towel into a log shape. Let it cool completely like this to prevent cracking later on.
3. Prepare the Whipped Cream Filling:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Once the cake is cooled, unroll it gently and spread the whipped cream evenly all over the surface.
4. Assemble the Rolls:
Place the hulled strawberries in a single row along one edge of the cake. Carefully roll the cake back up, starting from the strawberry edge, to encase the fruit inside. Press gently to compact the roll, then refrigerate for at least 1 hour to firm up.
5. Coat and Serve:
Before serving, mix the crushed shortbread crumbs with the freeze-dried strawberry powder if using. Roll the chilled cake gently in this mixture to coat the outside. Slice into 1-inch thick pieces resembling sushi rolls. Plate them up with a drizzle of strawberry sauce and a small mint or herb leaf for garnish.
Serve chilled and enjoy your fun and delicious Strawberry Shortcake Sushi Rolls!
Can I Use Frozen Strawberries for This Recipe?
Yes! Just make sure to thaw them completely and pat dry to avoid extra moisture, which can make the cake soggy. Fresh strawberries work best but frozen are a good substitute when out of season.
How Should I Store Leftover Rolls?
Store any leftovers covered tightly in the refrigerator for up to 2 days. The whipped cream and fresh fruit are best enjoyed fresh, but chilling helps them hold their shape.
Can I Make This Dessert Ahead of Time?
Absolutely! Prepare the entire roll in advance and refrigerate for up to a day. Just slice and garnish right before serving to keep everything looking fresh and vibrant.
What Can I Use Instead of Shortbread Crumbs for Coating?
If you don’t have shortbread cookies, graham cracker crumbs or crushed vanilla wafers make excellent alternatives with a similar sweet, crunchy texture.
