Strawberry Shortcake Sushi Rolls

Strawberry shortcake sushi rolls turn a classic dessert into a playful and delightful treat. This recipe combines the lightness of sponge cake with fresh strawberries and luscious whipped cream all rolled into a sushi-inspired shape. It makes for a colorful centerpiece that is as fun to bite into as it is to look at.

I first made these when trying to surprise my family with something unexpected. Now they ask for these strawberry rolls every spring when strawberries are at their best.

Gather Your Ingredients

• Two thirds cup all-purpose flour: gives the sponge a tender crumb, choose fresh flour from a reliable brand
• One teaspoon baking powder: helps the cake rise gently for a soft roll
• Quarter teaspoon salt: balances sweetness and enhances flavor
• Half cup sugar: sweetens the batter and is key for that cake-like texture
• Three eggs plus two egg whites: eggs provide structure and moisture; separate for fluffiness
• One teaspoon vanilla extract: adds warm aroma, use pure extract for best results
• Two tablespoons powdered sugar for dusting the kitchen towel: prevents sticking while rolling
• Two cups heavy whipping cream: for rich whipped cream, choose cream with high fat content for stability
• Half cup powdered sugar for the whipped cream: sweetens without graininess
• One teaspoon vanilla extract or half a vanilla bean: enhances the cream’s flavor
• One cup diced strawberries plus extra for garnish: fresh, ripe berries add bright fruity bursts
• Two cups quartered strawberries, quarter cup water, three tablespoons sugar, one tablespoon lemon juice: cooked into a syrup that ties the flavors together

How to Make It

Sift Dry Ingredients:

Sift the flour, baking powder, and salt together in a bowl to ensure even distribution and a light texture for the sponge cake

Whisk Eggs and Sugar:

In a separate bowl, whisk the eggs and egg whites with the sugar over gentle heat until warm and fluffy. This step aerates the batter and creates a silky base

Fold in the Dry Ingredients:

Gently fold the sifted dry mixture into the egg mixture in small batches to keep as much air as possible in the batter. Avoid overmixing to maintain lightness

Bake the Sponge:

Pour the batter into a greased and lined baking sheet and bake at 350 degrees Fahrenheit or 175 degrees Celsius for about 12 to 15 minutes or until a toothpick inserted comes out clean. The sponge should spring back to the touch

Prepare the Towel and Roll the Cake:

Dust a clean kitchen towel with powdered sugar to prevent sticking. Immediately transfer the warm cake onto the towel, peel off the parchment paper, and roll the sponge with the towel inside while still warm to form the sushi shape. Let it cool completely in the rolled position

Make Whipped Cream:

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. This creamy filling complements the light sponge perfectly

Prepare Strawberry Syrup:

Combine quartered strawberries, water, sugar, and lemon juice in a saucepan. Cook gently until the strawberries soften and the mixture thickens slightly to syrup consistency. Let cool

Assemble the Rolls:

Unroll the cooled cake carefully. Spread a layer of whipped cream and sprinkle diced strawberries evenly over the surface. Re-roll the sponge without the towel this time, forming a tight roll

Garnish and Serve:

Slice the roll into sushi-like pieces. Drizzle or serve alongside the strawberry syrup and garnish with extra fresh strawberries for a beautiful presentation

I especially love the whipped cream made with real vanilla bean when I can find it because it adds such a fragrant, luxurious note to the dessert. This recipe always brings back memories of family gatherings when little hands eagerly grab their favorite sushi roll slice before anyone else can. It has a way of making everyone smile.

Flavor Boosters

Store the strawberry shortcake sushi rolls in an airtight container in the fridge. The roll holds its shape best when chilled and can be enjoyed cold or at room temperature. Avoid freezing as the cream and fruit will not rehydrate well and the sponge texture can suffer. If prepping ahead, assemble no more than a day in advance to keep strawberries fresh

Serving Suggestions

Serve these sushi rolls with a dusting of powdered sugar and a side of the strawberry syrup for dipping. Complement with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent finish. Great for spring or summer brunch and birthday parties with kids or adults alike

Creative Twists

If you want to lighten the dessert, substitute half the heavy cream with mascarpone or Greek yogurt for a tangy twist. Use almond flour instead of all-purpose flour for a gluten-free version, but expect a denser cake. Swap fresh strawberries for raspberries or blueberries to change up the flavor profile depending on the season

This delightful dessert is a fresh take on strawberry shortcake that combines creativity with classic flavors. It’s perfect for impressing guests or treating your family to something special.

Common Questions About This Recipe

→ What type of flour is best for the shortcake base?

All-purpose flour is recommended to achieve the desired light and tender texture in the shortcake layers.

→ How do I ensure the whipped cream stays stable in the rolls?

Chill the bowl and beaters before whipping; adding powdered sugar and vanilla helps stabilize the cream for easy rolling.

→ Can fresh strawberries be replaced with frozen ones?

Fresh strawberries are preferred for their texture and flavor, but if using frozen, thaw and drain excess liquid before use.

→ What is the best way to roll the sushi-style dessert without breaking it?

Use a clean kitchen towel dusted with powdered sugar, roll gently but firmly to maintain shape without cracking the cake.

→ How long can these strawberry shortcake sushi rolls be stored?

Store refrigerated in an airtight container and consume within 24 hours to keep freshness and texture intact.