Strawberry Shortcake Sushi Rolls are a fun and fresh twist on the classic dessert we all love. Instead of traditional rice and fish, this recipe uses soft cake, sweet strawberries, and fluffy whipped cream to create a sweet, colorful roll that’s both playful and delicious. It’s like sushi and strawberry shortcake had a happy little dessert baby!
I love making these rolls because they’re quick to put together and you can customize them with your favorite fruits or toppings. Plus, they always surprise people who try them—they’re fun to eat and look beautiful on the plate. I find it’s a great way to bring a little creativity to dessert time, especially when you want something light but still satisfying.
My favorite way to enjoy these rolls is fresh out of the fridge, with an extra drizzle of honey or a dusting of powdered sugar on top. They work great for summer parties or a special treat after dinner that feels fancy without being complicated. Give it a try, and I bet you’ll have a new favorite sweet snack to share with friends and family!
Key Ingredients & Substitutions
Pound Cake or Sponge Cake: A soft, airy cake works best here for easy rolling. If you want a gluten-free option, look for gluten-free sponge cakes or use a store-bought angel food cake.
Fresh Strawberries: Fresh strawberries add the perfect juicy sweetness. If strawberries aren’t available, blueberries or raspberries also work well and bring a nice color contrast.
Whipped Cream: Heavy whipping cream whipped with powdered sugar and vanilla sweetens the roll and adds creaminess. For a dairy-free version, try coconut cream whipped with a bit of sweetener.
Cookie Crumbs: Crushed shortbread or graham cracker crumbs add a crumbly texture to mimic sushi rice. You can substitute crushed vanilla wafers or digestive biscuits for a slightly different taste.
How Do You Roll the Cake Without It Cracking?
Rolling the cake into a tight roll without cracking is the trickiest part. Here are steps to make it easier:
- Cool the cake completely before rolling to prevent breaking.
- Roll the cake gently with the plastic wrap to guide it and keep the shape tight.
- Don’t overfill with whipped cream and strawberries to avoid extra pressure.
- Chill the rolled cake for at least an hour so it firms up and holds its shape when sliced.
Using these tips helps keep the roll smooth and neat, making the dessert look as good as it tastes!
Equipment You’ll Need
- Plastic wrap – helps you roll the cake tightly without sticking or tearing.
- Mixing bowl and electric mixer – perfect for whipping the cream to fluffy peaks quickly.
- Baking sheet or flat surface – a clean, flat area to spread out the cake for rolling.
- Sharp knife – essential for clean, even slices of your sushi rolls.
- Measuring cups and spoons – to get the right amounts of sugar, cream, and vanilla.
Flavor Variations & Add-Ins
- Swap strawberries for kiwi or mango slices for a tropical twist that adds bright flavor.
- Mix in mini chocolate chips with the whipped cream for a bit of extra sweetness and texture.
- Add a layer of crushed nuts like almonds or pistachios inside the roll for crunchiness.
- Use lemon zest in the whipped cream to add a fresh citrus note, brightening the whole dessert.
How to Make Strawberry Shortcake Sushi Rolls?
Ingredients You’ll Need:
Main Ingredients:
- 1 store-bought pound cake or sponge cake sheet (about 8×8 inch)
- 1 cup fresh strawberries, hulled and sliced (reserve some whole for garnish)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/4 cup crushed shortbread cookies or graham cracker crumbs
- Strawberry syrup or sauce for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 1 hour of chilling time in the refrigerator to help the roll set firmly for slicing and serving. It’s a quick and elegant dessert to assemble.
Step-by-Step Instructions:
1. Make the Whipped Cream:
Start by chilling a mixing bowl and beaters in the fridge for about 15 minutes. Then pour the heavy whipping cream into the bowl, add powdered sugar and vanilla extract, and whip with a mixer until stiff peaks form. Set the whipped cream aside.
2. Prepare the Cake Sheet:
If your pound cake or sponge cake needs it, slice it horizontally to create a thin, even layer about 1/2 inch thick. Place a large piece of plastic wrap on a flat surface and lay the cake sheet on top.
3. Assemble the Roll:
Spread a generous layer of whipped cream evenly over the cake sheet, leaving a small border around the edges. Then arrange the sliced strawberries in a single layer on top, placing them close but not overlapping too much.
4. Roll and Chill:
Using the plastic wrap, carefully roll the cake into a tight sushi-style log. Wrap it tightly with plastic wrap and refrigerate for at least 1 hour so it holds together well and becomes easy to slice.
5. Finish and Serve:
Once chilled, unwrap the roll and sprinkle the outside with crushed shortbread or graham cracker crumbs to give it a crumb coating like sushi rice. Slice the roll into 1-inch thick pieces and arrange on a serving plate. Top each slice with a dollop of whipped cream, a whole strawberry, and some extra cookie crumbs. Drizzle strawberry syrup over the plate and rolls for a pretty, fruity finish. Serve immediately or keep chilled until ready to enjoy.
Can I Use Frozen Strawberries for Strawberry Shortcake Sushi Rolls?
Yes, you can use frozen strawberries, but make sure to thaw them completely and pat them dry with paper towels to avoid extra moisture that could make the roll soggy.
How Long Can I Store Strawberry Shortcake Sushi Rolls?
Store the rolls tightly wrapped in the refrigerator for up to 2 days. For best texture and flavor, enjoy them fresh or within the first day.
Can I Substitute Whipped Cream with a Dairy-Free Alternative?
Absolutely! Coconut cream whipped with a little powdered sugar and vanilla makes a great dairy-free substitute that’s just as creamy and delicious.
What’s the Best Way to Slice the Rolls Without Squishing Them?
Use a sharp, serrated knife and slice gently with a back-and-forth sawing motion. Chill the roll well before slicing to help it hold its shape better.