Sensational Strawberry Shortcake Sushi Rolls Recipe

When I say “sushi rolls,” I’m definitely talking about dessert sushi here, not savory! These rolls are a playful nod to the visual elegance of traditional sushi, but with flavors that are purely sweet and comforting.

I combine a light, tender cake with fresh, juicy strawberries and a dreamy, creamy filling, all rolled up and sliced into beautiful, bite-sized pieces. It’s a delightful East-meets-West fusion that will truly surprise and impress anyone who tries it.

The Sweet History: From American Classic to Japanese Trendsetter

The classic American strawberry shortcake, with its sweet biscuits, fresh berries, and whipped cream, holds such a special place in my heart. It’s a taste of summer, pure and simple. However, the world also fell in love with the Japanese take on strawberry shortcake, known as Ichigo Shortcake, which often features a lighter sponge cake and a more elegant presentation.

This recipe takes inspiration from that lighter, more refined style. The “sushi roll” presentation, in particular, has emerged as a viral, creative twist, making Strawberry Shortcake Sushi Rolls a truly modern and delightful sensation that I just had to try for myself.

Why You’ll Fall in Love with These Strawberry Shortcake Sushi Rolls

I have a feeling these Strawberry Shortcake Sushi Rolls are going to become a new favorite in your kitchen. They truly offer something special that sets them apart.

• Delightful Textures and Flavors: You get the perfect harmony of light, airy cake, rich, stable cream, and bursts of fresh, sweet strawberries in every single bite.
• Stunning, Elegant Presentation: These rolls are an absolute showstopper! They look intricate and impressive, making them perfect for impressing guests at any special occasion.
• A Fun and Surprising “Sushi” Twist: It’s a whimsical take on a classic dessert that sparks conversation and brings a smile to everyone’s face. Who wouldn’t love dessert sushi?
• Surprisingly Easy to Make: With my tips and tricks, you’ll find that creating these beautiful rolls is much simpler than you might imagine.

Essential Equipment for Perfect Strawberry Shortcake Sushi Rolls

Having the right tools ready makes all the difference when I’m baking. For these delightful Strawberry Shortcake Sushi Rolls, here’s what I recommend:

• 10×15″ or 10.5×15″ Cake/Jelly Roll Pan: This specific size is crucial for getting the thin, even cake layer that’s perfect for rolling without cracking.
• Parchment Paper or Aluminum Foil: I use this to line the pan, ensuring the cake doesn’t stick and can be easily removed.
• Electric Mixer (Stand or Hand-Held): Essential for beating the eggs to a foamy consistency and for creating that perfectly smooth, fluffy cream cheese filling.
• Oven Mitts: You’ll be handling a hot pan and cake, so these are non-negotiable for safety.
• Clean Kitchen Towel: This is my secret weapon for rolling the warm cake; it helps prevent cracks and ensures a perfect spiral.
• Sharp Knife: You’ll need a good, sharp knife for cleanly slicing your strawberries and for making neat, even cuts when portioning the finished cake roll.
• Plastic Wrap: Crucial for chilling the rolled cake, helping it set and hold its shape beautifully before slicing.

Ingredients for Your Delightful Strawberry Shortcake Sushi Rolls

Here are all the delicious ingredients I use to create these amazing Strawberry Shortcake Sushi Rolls. I always gather everything before I start baking!

• 3 large eggs
• ¾ cup (150g) granulated sugar
• 1 tablespoon (15ml) vegetable oil
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup (93g) all purpose flour
• Powdered sugar (to aid in rolling)
• 8 ounces (226g) cream cheese (softened)
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla
• 2 cups (474ml) cold heavy whipping cream
• 1 pound fresh strawberries (plus more for topping, if desired)

Step-by-Step Instructions: Crafting Your Strawberry Shortcake Sushi Rolls

I’ve broken down the process into easy-to-follow steps to help you create these beautiful rolls. Just follow along carefully, and you’ll have a stunning dessert in no time.

1. Preheat oven to 350°F. Line a 10×15” or 10.5×15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
2. Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)
3. While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.
4. Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
5. Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
6. Make the filling: place cream cheese and sugar in a large bowl or the bowl of an electric mixer. Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla. Slowly add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.
7. To fill cake: wash and dry the berries very well. Slice about 3/4 of the pound into small pieces, then pat the pieces dry. Carefully unroll the cake. Spread with some of the whipped cream mixture and top with the chopped strawberries. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go. Wrap the cake roll in plastic wrap and chill until ready to top and serve.
8. To serve: frost with remaining whipped cream and remaining berries. I used a 1M tip to create roses all over the cake, but you can just frost it if you wish.
9. This cake is best eaten the day it is made, because of the fresh berries. It will last, fully made, overnight in the refrigerator (wrap it loosely) but the berries might weep a bit.

Tips for Flawless Strawberry Shortcake Sushi Rolls

I’ve made my share of cake rolls, and I’ve picked up a few crucial tips along the way that I want to share with you. These little secrets will help ensure your Strawberry Shortcake Sushi Rolls turn out perfectly every time.

• Roll While Hot: This is truly the most important step for preventing cracks! Rolling the cake with the towel immediately after it comes out of the oven allows it to set its shape while still warm and flexible. Don’t wait, or it will be much more prone to breaking.
• Powdered Sugar Magic: Don’t skip spreading that powdered sugar on your clean kitchen towel. It acts as a non-stick barrier, ensuring your warm cake doesn’t adhere to the towel, making the unrolling process much smoother later on.
• The Cream Cheese Whipped Cream Advantage: My signature filling uses cream cheese not just for richness, but for stability. The cream cheese helps the whipped cream hold its shape better, making it less likely to weep and easier to work with, especially when you’re rolling and chilling.
• Chilling is Key: Once your cake is filled and rolled, a thorough chilling period is absolutely vital. This allows the filling to firm up and the cake to set, making it much easier to slice into neat, beautiful Strawberry Shortcake Sushi Rolls without squishing or falling apart.

Creative Variations & Customizations for Your Strawberry Shortcake Sushi Rolls

I love to play around with recipes and make them my own, and these Strawberry Shortcake Sushi Rolls are wonderfully versatile! Here are some ideas for how you can customize them.

Troubleshooting Common Problems with Strawberry Shortcake Sushi Rolls

Don’t worry if things don’t go perfectly on your first try; I’ve definitely had my share of kitchen mishaps! Here’s how I tackle some common issues with these rolls:

• Cake Cracks When Rolling: This usually means the cake wasn’t rolled while hot enough or it sat too long before rolling. Remember to roll it immediately after it comes out of the oven, with the towel, to allow it to set its shape flexibly.
• Soggy Cake Base: This often happens if the strawberries are too wet. I make sure to wash and then pat my strawberries very, very dry before chopping and adding them. Also, don’t overfill the cake, and chill it quickly to help set the filling.
• Cream Not Setting Properly: Ensure both your heavy cream and the mixing bowl are very cold before you start whipping. Also, be careful not to overmix the cream cheese before adding the heavy cream, as this can affect its final texture. Make sure you are using high-fat heavy cream.
• Roll Not Holding Shape: This is where chilling really shines! A thoroughly chilled roll is a stable roll. Make sure you’re rolling it as tightly as possible, and wrap it securely in plastic wrap during its chilling time to provide support.
• Strawberries Weeping: Fresh berries can release moisture, especially over time. Pat them very dry before adding them, and for the best results, plan to eat the cake the day it’s made. As a little trick, I’ve found that sometimes a very thin layer of jam spread on the cake before the cream can act as a barrier.

How to Serve and Present Your Strawberry Shortcake Sushi Rolls Like a Pro

The beauty of these Strawberry Shortcake Sushi Rolls is their stunning presentation, and I love to make them look as elegant as possible. Here are my tips for serving them like a true pastry chef:

1. Uniform Slicing: To get those clean, professional-looking slices, I use a very sharp knife. Running the knife under warm water and wiping it clean between each slice also helps prevent the filling from sticking and smearing, giving you perfectly defined spirals.
2. Artful Arrangement: Arrange your “sushi” rolls cut-side up on a beautiful platter. I sometimes dust them lightly with a little extra powdered sugar just before serving or add a fresh, perfectly halved strawberry alongside each roll for a pop of color and freshness.
3. Perfect Pairings: These delicate rolls go wonderfully with light, refreshing beverages. I love serving them with a chilled glass of unsweetened iced tea for a lovely afternoon treat.
4. Optimizing for Occasions: For a large party, I make several rolls and arrange them on a tiered serving tray for a dramatic effect. For a cozy brunch, I might plate individual servings with a small dollop of extra whipped cream. And for holidays, a sprinkle of edible glitter can make them extra festive!

Make-Ahead, Storage, and Freshness Tips for Your Strawberry Shortcake Sushi Rolls

I often get questions about prepping desserts ahead of time, and these Strawberry Shortcake Sushi Rolls offer some flexibility. Here’s what I’ve learned:

• Make-Ahead: You can definitely bake the cake layer a day in advance! Once it’s completely cooled after being rolled in the towel, I carefully unroll it, re-roll it tightly without the towel, and wrap it well in plastic wrap. It can sit overnight at room temperature. The cream cheese filling can also be made a day ahead and stored in the refrigerator, ready to be whipped to stiff peaks when you’re ready to assemble.
• Storage: Once assembled, I store the entire cake roll, tightly wrapped in plastic wrap, in the refrigerator. It’s best to keep it on a flat surface to maintain its shape.
• Freshness: I always recommend enjoying these rolls the day they are made. The fresh strawberries are at their peak, and the cake and cream are perfectly fresh. If you store it overnight in the refrigerator, wrapped loosely, the berries might start to weep a bit, softening the cake. It will still be delicious, but the texture might change slightly.
• Freezing: While individual components like a plain, unrolled sponge cake might freeze, I don’t recommend freezing the assembled Strawberry Shortcake Sushi Rolls. The fresh berries and the whipped cream filling won’t hold up well to freezing and thawing, leading to a watery and unappetizing result.

FAQs About Strawberry Shortcake Sushi Rolls

I know you might have a few questions about this unique dessert, so I’ve gathered some common ones here to help you out!

From classic cakes to playful ideas like these Strawberry Shortcake Sushi Rolls, follow us on Pinterest for endless dessert inspo!

Emily

Strawberry Shortcake Sushi Rolls Recipe

Sometimes, I just crave a dessert that’s a little bit unexpected, a little bit playful, and absolutely delicious. That’s exactly how I felt when I dreamt up these Strawberry Shortcake Sushi Rolls. They’re a charming fusion, taking all the comforting flavors of a classic strawberry shortcake and giving them an elegant, bite-sized twist.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 491

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 large eggs
• ¾ cup granulated sugar (150g)
• 1 tablespoon vegetable oil (15ml)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup all purpose flour (93g)
• Powdered sugar (to aid in rolling)
• 8 ounces cream cheese (226g) softened
• ½ cup granulated sugar (100g)
• 1 teaspoon vanilla
• 2 cups cold heavy whipping cream (474ml)
• 1 pound fresh strawberries (plus more for topping, if desired)

Equipment

• 10×15″ or 10.5×15″ Cake/Jelly Roll Pan
• Parchment Paper or Aluminum Foil
• Electric Mixer (stand or hand-held)
• Oven Mitts
• Clean Kitchen Towel
• sharp knife
• Plastic Wrap

Method

 

1. Preheat oven to 350°F. Line a 10×15” or 10.5×15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
2. Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)
3. While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.
4. Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
5. Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
6. Make the filling: place cream cheese and sugar in a large bowl or the bowl of an electric mixer. Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla. Slowly add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.
7. To fill cake: wash and dry the berries very well. Slice about 3/4 of the pound into small pieces, then pat the pieces dry. Carefully unroll the cake. Spread with some of the whipped cream mixture and top with the chopped strawberries. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go. Wrap the cake roll in plastic wrap and chill until ready to top and serve.
8. To serve: frost with remaining whipped cream and remaining berries. I used a 1M tip to create roses all over the cake, but you can just frost it if you wish.
9. This cake is best eaten the day it is made, because of the fresh berries. It will last, fully made, overnight in the refrigerator (wrap it loosely) but the berries might weep a bit.

Nutrition

Calories: 491kcal

Notes

Roll While Hot: This is truly the most important step for preventing cracks! Rolling the cake with the towel immediately after it comes out of the oven allows it to set its shape while still warm and flexible. Don’t wait, or it will be much more prone to breaking.

Powdered Sugar Magic: Don’t skip spreading that powdered sugar on your clean kitchen towel. It acts as a non-stick barrier, ensuring your warm cake doesn’t adhere to the towel, making the unrolling process much smoother later on.

The Cream Cheese Whipped Cream Advantage: My signature filling uses cream cheese not just for richness, but for stability. The cream cheese helps the whipped cream hold its shape better, making it less likely to weep and easier to work with, especially when you’re rolling and chilling.

Chilling is Key: Once your cake is filled and rolled, a thorough chilling period is absolutely vital. This allows the filling to firm up and the cake to set, making it much easier to slice into neat, beautiful Strawberry Shortcake Sushi Rolls without squishing or falling apart.

Tried this recipe?

Let us know how it was!