Strawberry Shortcake Sushi Rolls are a fun and fresh twist on a classic dessert! Imagine soft, sweet cake wrapped around juicy strawberries and fluffy cream, all rolled up like sushi. The combination of fruity and creamy flavors with a hint of vanilla makes this treat both playful and delicious.
I love making these rolls because they’re surprisingly easy and always a hit at gatherings. Instead of traditional sushi rice, using cake keeps it soft and light, and the fresh strawberries add a juicy pop in every bite. I like to use fresh whipped cream for that perfect creamy texture—there’s just something about the balance between sweet and fresh that feels so special.
These rolls are great for sharing with friends or making for a special snack. I often slice them into bite-sized pieces and serve with a drizzle of strawberry sauce or a sprinkle of powdered sugar. It’s a sweet little treat that brightens up any day, and I always get smiles when I pull them out at parties or as an after-dinner surprise.
Key Ingredients & Substitutions
All-purpose flour: This makes the soft cake base that wraps everything together. You can swap with gluten-free flour blends if you prefer gluten-free.
Strawberries: Fresh and ripe strawberries give juicy sweetness. If unavailable, try fresh raspberries or chopped peaches for a twist.
Heavy whipping cream: Whipping this creates the creamy filling. Use coconut cream for a dairy-free option, whipped until fluffy.
Vanilla wafer crumbs: These add crunch on the outside. Graham crackers work well too, or crushed digestive biscuits for a different flavor.
How Do You Roll Strawberry Shortcake Sushi Rolls Without Breaking the Cake?
Rolling the cake without cracking is key to a neat dessert. Follow these tips for success:
- Cool the cake completely before spreading cream—it makes the cake less fragile.
- Spread the whipped cream evenly but not too thick to avoid heavy rolling.
- Place strawberries close to the edge, then roll gently but firmly for a tight roll.
- Use plastic wrap to help shape and hold the roll tightly, then chill to set before slicing.
This careful rolling keeps the cake soft and intact, giving you nice slices that hold their shape beautifully.
Equipment You’ll Need
- Non-stick frying pan – makes cooking the thin cake layer easy without sticking or breaking.
- Mixing bowls – for combining batter and whipping cream; having separate ones keeps things neat.
- Whisk or electric mixer – helps you whip cream quickly to the right fluffy texture.
- Spatula – perfect for spreading batter evenly and flipping the cake gently.
- Plastic wrap – essential for wrapping the rolls tightly to hold their shape while chilling.
- Sharp knife – to slice the chilled roll cleanly into neat pieces without squishing.
Flavor Variations & Add-Ins
- Swap strawberries for fresh raspberries or blueberries for a mixed berry flavor that still pairs well with cream.
- Add a thin layer of cream cheese sweetened with a bit of powdered sugar inside for more richness and tang.
- Mix in finely chopped mint or basil leaves into the whipped cream to add a fresh herbal note.
- Sprinkle mini chocolate chips or drizzle melted chocolate over the rolls for a sweet chocolate twist.
Strawberry Shortcake Sushi Rolls
Ingredients You’ll Need:
For The Cake Base:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 3 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
For The Whipped Cream:
- 1 cup heavy whipping cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For The Filling and Topping:
- 12-15 fresh strawberries, hulled and halved lengthwise
- 1/2 cup crushed vanilla wafer cookies or graham crackers
- Strawberry syrup or sauce for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the cake base and whipped cream. Rolling and assembling will take another 10 minutes. Then, the rolls need around 1 hour chilling time to set before slicing and serving.
Step-by-Step Instructions:
1. Make the Cake Base (Pancake Style):
Whisk together the flour, sugar, salt, and baking powder in a medium bowl. In a separate bowl, beat the eggs, milk, and vanilla extract until combined. Pour the wet mix into the dry ingredients and stir gently to make a smooth batter. Heat a non-stick pan over medium and lightly grease it. Pour the batter into a thin rectangular shape about 10×12 inches. Cook for 2-3 minutes until bubbles form and edges set, then carefully flip and cook 1-2 minutes more until lightly golden. Remove and cool completely on parchment paper.
2. Prepare the Whipped Cream:
In a cold bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep this chilled until you are ready to use it.
3. Assemble the Rolls:
Place the cooled cake on a clean surface. Spread a thick, even layer of whipped cream over the cake, leaving about an inch free on one long edge. Arrange the halved strawberries in a single row along the edge closest to the creamy side. Gently roll the cake from the strawberry edge toward the border, keeping it tight but careful not to crack. Wrap the roll in plastic wrap and chill in the fridge for at least one hour to firm up.
4. Finish the Rolls:
Unwrap the chilled roll and spread crushed vanilla wafer cookies or graham crackers on a flat plate. Roll the cake lightly over the crumbs to coat the outside edges. Slice the roll into pieces about 1 to 1.5 inches thick. Pipe a small dollop of whipped cream on top of each piece, then decorate each with a strawberry slice. Drizzle strawberry syrup over the plate for extra flavor and presentation.
5. Serve and Enjoy:
Serve your strawberry shortcake sushi rolls immediately or keep them refrigerated until you’re ready to enjoy this fun and tasty dessert!
Can I Use Frozen Strawberries for This Recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid extra moisture making the roll soggy. Pat them dry with paper towels before assembling.
How Long Can I Store the Strawberry Shortcake Sushi Rolls?
Store the rolls covered in the refrigerator for up to 2 days. They are best enjoyed fresh to keep the cake moist and the whipped cream fluffy.
Can I Substitute the Heavy Cream with Something Else?
For a dairy-free alternative, try using chilled coconut cream whipped until fluffy. Keep in mind it will add a subtle coconut flavor to your dessert.
What’s the Best Way to Slice the Rolls Without Squishing Them?
Use a sharp, serrated knife and slice gently with a sawing motion. Chill the roll well before slicing to help it hold its shape better.
