Strawberry Shortcake Sushi Rolls are a fun and unexpected twist on a classic dessert. Imagine sweet strawberries, soft cake, and creamy filling all rolled up like sushi—it’s colorful, fresh, and totally playful. The combination of juicy fruit and fluffy cake makes this dish both light and satisfying, perfect for anyone who loves a sweet treat with a bit of a surprise.
I love making these rolls because they’re super easy to customize. You can add whipped cream, cream cheese frosting, or even a drizzle of chocolate to make them your own. They’re a great way to impress friends or family without spending hours in the kitchen. Plus, rolling them up feels a little like a fun kitchen experiment, which I always enjoy.
These rolls work great as a dessert for summer parties or special occasions where you want something pretty but portable. I like slicing them into bite-sized pieces to serve, almost like sushi, which makes them perfect for sharing. It’s a sweet, fresh treat that brings smiles every time.
Key Ingredients & Substitutions
Eggs: Eggs help give the cake a light and fluffy texture. If you need an egg substitute, try using flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), but the texture might be a bit denser.
Strawberries: Fresh strawberries add natural sweetness and juiciness. You can swap with other berries like raspberries or blueberries for a different but still fresh flavor.
Heavy Whipping Cream: This makes the filling light and creamy. For a lighter version, use whipped coconut cream, which works well if you’re avoiding dairy.
Crushed Freeze-Dried Strawberries or Sugar Crystals: These add a fun color and crunch outside the roll. If you don’t have these, colored sugar sprinkles or finely chopped nuts make a nice substitute.
How Do You Roll a Cake Without Cracking It?
Rolling the cake while it’s warm is key to keeping it flexible and crack-free.
- Transfer baked cake onto a powdered sugar–dusted towel immediately after baking.
- Peel off parchment paper gently to avoid tearing.
- Roll the cake and towel together tightly but gently to shape it without cracks.
- Let it cool completely rolled up so it “remembers” the shape.
- Unroll carefully when adding filling, then roll it back up without the towel.
This method keeps your cake soft and perfect for rolling up the filling and strawberries.
Equipment You’ll Need
- 9×13 inch baking pan – perfect size for baking a thin, even cake layer that rolls easily.
- Parchment paper – prevents sticking and helps you roll the cake smoothly.
- Kitchen towel – dusted with powdered sugar; it helps you roll the warm cake without cracking.
- Electric mixer or hand whisk – makes whipping eggs and cream fast and fluffy.
- Sharp knife – for clean, precise slices of your sushi rolls.
Flavor Variations & Add-Ins
- Try blueberries or raspberries instead of strawberries for a different berry twist.
- Add a layer of lemon curd under the whipped cream for a bright, tangy contrast.
- Use cream cheese frosting in place of whipped cream for a richer, tangy filling.
- Sprinkle finely chopped nuts like pistachios or almonds on the outside for extra crunch.
How to Make Strawberry Shortcake Sushi Rolls
Ingredients You’ll Need:
For The Cake:
- 4 large eggs
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For The Whipped Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
For The Filling And Garnish:
- 1 cup fresh strawberries, hulled and sliced into thin strips
- Crushed freeze-dried strawberries or pink sugar crystals (for coating)
- Additional strawberry slices and whipped cream (for garnish)
How Much Time Will You Need?
The total time for this recipe is about 35 minutes. That includes 10-12 minutes for baking the cake, a bit of time to let the cake cool while rolled, and about 10 minutes to whip the cream, assemble, and finish your sushi rolls.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
First, preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper and lightly grease it. In a mixing bowl, beat the eggs with 1/2 cup of sugar until the mixture becomes thick, pale, and fluffy. Stir in 1 teaspoon of vanilla extract.
2. Combine Dry Ingredients and Bake:
In another bowl, sift together the flour, baking powder, salt, and the remaining 1/4 cup sugar. Gradually fold these dry ingredients into your egg mixture until well combined. Pour the batter evenly into your pan, spreading it smooth. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
3. Roll the Cake While Warm:
As soon as the cake comes out of the oven, turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting at a short end, carefully roll the cake and towel together. Let it cool completely while rolled up.
4. Make the Whipped Cream Filling:
In a bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. This will be the creamy filling inside the roll.
5. Assemble the Rolls:
After the cake has fully cooled, gently unroll it. Spread an even layer of whipped cream over the cake. Lay the sliced strawberries in a line along one edge of the cake.
6. Roll Up and Coat:
Carefully roll the cake back up, this time without the towel. Spread a thin layer of whipped cream on the outside of the roll. Then, roll it in crushed freeze-dried strawberry pieces or pink sugar crystals until evenly coated.
7. Slice and Garnish:
Slice the cake roll into sushi roll–sized pieces. Top each piece with a small dollop of whipped cream and a strawberry slice for a pretty finish.
8. Serve and Enjoy:
Arrange the strawberry shortcake sushi rolls on a platter. Serve immediately or keep refrigerated until ready to enjoy this light, sweet, and playful dessert!
Can I Use Frozen Strawberries for This Recipe?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to remove excess moisture. Pat them dry with paper towels before slicing to keep the cake from getting soggy.
How Should I Store Leftover Strawberry Shortcake Sushi Rolls?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The rolls are best enjoyed fresh, as the cake may become a bit soft over time.
Can I Make the Whipped Cream Filling Ahead of Time?
Absolutely! You can whip the cream a few hours in advance and keep it refrigerated. Just whip it again briefly before assembling if it starts to lose volume.
What Can I Use If I Don’t Have Freeze-Dried Strawberries?
If you don’t have freeze-dried strawberries, crushed pink sugar crystals or colored sprinkles work great for coating and adding a fun crunch and color to the outside of the rolls.
