Strawberry Shortcake Sushi Roll

This strawberry shortcake sushi roll offers a playful twist on a classic dessert, combining the lightness of sponge cake with fresh strawberries and whipped cream. Perfect for sharing, it transforms familiar flavors into an eye-catching treat that delights both kids and adults.  

I first made this for a summer picnic and was amazed at how much everyone enjoyed the presentation. It quickly became a party favorite that I love bringing out whenever strawberries are in season.

Gather Your Ingredients

• All-purpose flour: provides structure and tenderness& look for unbleached for best texture
• Baking powder: helps the sponge cake rise light and fluffy
• Salt: balances sweetness& use fine sea salt
• Large eggs: add richness and stability& choose fresh and room temperature for best results
• Granulated sugar: sweetens the cake& pure cane sugar works well
• Milk: adds moisture& whole milk gives a creamier crumb
• Unsalted butter: melts smoothly into the batter contributing flavor and softness& melt gently to avoid cooking eggs
• Vanilla extract: boosts flavor with warm notes& opt for pure vanilla extract
• Heavy whipping cream: the base for the filling& must be cold for easy whipping
• Powdered sugar: sweetens the cream without grit& quality sifted sugar is best
• Fresh strawberries: thinly sliced for easy rolling and freshness& pick firm but ripe berries for sweetness and color   
• Extra strawberries for garnish: enhance presentation and add extra pops of fruit
• Optional powdered sugar and whipped cream: add visual appeal and richness

How to Make It

Sponge the Cake:

Whisk together flour, baking powder, and salt in a bowl to evenly distribute the leavening and seasoning. In a separate bowl, beat the eggs and granulated sugar vigorously until pale and thick, about 5 minutes. Gently fold the dry ingredients into the egg mixture, taking care not to deflate it. Warm the milk and melted butter slightly, then fold them in along with the vanilla extract. Pour the batter into a parchment-lined baking pan and bake at 350 degrees Fahrenheit for 20 to 25 minutes until lightly golden and a toothpick inserted comes out clean. Allow the cake to cool completely before rolling.

Prepare the Whipped Cream Filling:

Chill your mixing bowl and beaters beforehand to help the cream whip faster. Beat the heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form. This fluffy filling is the glue that holds the sushi roll together and adds richness.

Assemble the Roll:

Spread the whipped cream evenly over the cooled sponge cake. Arrange the thinly sliced strawberries in a single layer on top. Using the parchment paper, carefully roll the cake tightly from one edge to the other, making sure the strawberries remain inside. Wrap the roll tightly in the parchment and refrigerate for at least an hour to set. Once chilled, use a serrated knife to slice the roll into 1 to 2 inch pieces resembling sushi rolls.

Garnish and Serve:

Arrange the strawberry shortcake sushi rolls on a plate. Garnish with extra strawberries, a dusting of powdered sugar if desired, and a dollop of whipped cream for a finishing touch. Serve chilled for the best texture and flavor.

I love how the fresh strawberries are both the star and the surprise inside each roll. This recipe always takes me back to summer afternoons in my grandmother’s kitchen where we’d experiment with fun new ways to serve our favorite desserts.

Flavor Boosters

Serve alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent treat. Pair with mint leaves for a refreshing contrast. Great for summer parties, kids’ birthdays, and anywhere a bright, fun dessert is welcome.

Serving Suggestions

Seasonal Adaptations include trying fresh peaches, raspberries, or mixed berries in place of strawberries for different seasons. Adding a spread of lemon curd underneath the whipped cream can brighten fall variations. Toasted coconut flakes sprinkled on the finished rolls introduce a tropical twist perfect for warm months.

Creative Twists

Friends who were skeptical about the sushi-inspired presentation instantly became fans. One family even recreated this dessert for their holiday feast and said it brought a fresh fun factor to a classic table.

I learned the hard way to use plenty of parchment paper to help get the roll perfectly tight without sticking.

Common Questions About This Recipe

→ What type of cake is used for the roll?

A light and fluffy sponge cake is used, made with flour, eggs, sugar, and vanilla to provide a soft base for rolling.

→ How is the filling prepared?

The filling consists of whipped cream sweetened with powdered sugar and vanilla extract, combined with thinly sliced fresh strawberries.

→ Can I make this dessert ahead of time?

Yes, it can be assembled a few hours in advance and chilled, which helps the roll hold its shape and improves flavor melding.

→ What is the best way to slice the roll?

Use a sharp knife to cut the rolled cake into 1-2 inch thick pieces for neat, sushi-like servings.

→ Are there any garnish suggestions?

Optional garnishes include extra fresh strawberries, a dusting of powdered sugar, and a dollop of whipped cream for added presentation and flavor.