If you’re looking for a dessert that’s playful, elegant, and guaranteed to impress, Strawberry Shortcake Sushi Rolls are the answer. This creative dessert transforms classic strawberry shortcake into delicate, bite-sized rolls that look like sushi but taste like pure bliss. Soft sponge cake, fluffy whipped cream, and fresh strawberries come together in a fun presentation that’s perfect for parties, brunches, baby showers, or anytime you want a memorable sweet treat—without complicated techniques.

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Ingredients

For the Cake

⅔ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar
3 large eggs + 2 egg whites
1 teaspoon vanilla extract
2 tablespoons powdered sugar (for dusting towel)

For the Cream Filling

2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup diced fresh strawberries

For the Strawberry Coulis

2 cups strawberries, quartered
¼ cup water
3 tablespoons sugar
1 tablespoon lemon juice

Instructions

Prepare the Pan & Oven
Preheat oven to 400°F (200°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
Mix the Batter
Whisk flour, baking powder, and salt. Beat eggs and sugar until thick and pale, about 5 minutes. Add vanilla, then gently fold in dry ingredients.
Bake the Cake
Spread batter evenly and bake for 8–10 minutes until just set and springy.
Roll While Warm
Invert cake onto a towel dusted with powdered sugar. Remove parchment and roll gently from the long edge. Let cool completely.
Make the Filling
Whip cream, powdered sugar, and vanilla to stiff peaks. Fold in strawberries.
Assemble the Rolls
Unroll cake carefully, spread filling evenly, and re-roll tightly. Wrap and chill for at least 2 hours.
Slice & Serve
Cut into 1-inch pieces using a serrated knife or dental floss. Drizzle with strawberry coulis if desired.

Pro Tips

Roll the cake while warm to prevent cracking
Chill before slicing for clean, sharp edges
Pat strawberries dry to avoid watery filling

Why This Recipe Works

Light sponge cake stays flexible and soft
Whipped cream balances sweetness perfectly
Fresh strawberries add natural flavor and color
Sushi-style slices make portioning effortless

Substitutions & Variations

Gluten-Free: Use a 1:1 gluten-free flour blend
Dairy-Free: Swap whipped cream for coconut cream
Flavor Twist: Add lemon zest or almond extract
Berry Swap: Use raspberries or mixed berries

Make-Ahead, Storage & Reheating Guide

Make Ahead: Prepare rolls up to 24 hours in advance
Storage: Refrigerate tightly wrapped for up to 48 hours
Reheating: Not recommended; serve chilled or slightly softened at room temperature

Serving Ideas

Arrange on a platter with mint leaves
Serve with iced tea, sparkling lemonade, or matcha
Drizzle with white chocolate or berry sauce

Nutrition (Per Serving Estimate)

Calories: ~215 kcal
Fat: 12g
Carbohydrates: 23g
Sugar: 15g
Protein: 4g

Frequently Asked Questions

How do I keep the rolls from cracking?

Roll the cake while it’s warm and flexible.

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Can I make this recipe ahead of time?

Yes, chilling overnight improves texture and flavor.

What’s the best knife for slicing?

A serrated knife or unflavored dental floss works best.

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Can I freeze strawberry shortcake sushi rolls?

Freezing isn’t recommended due to cream texture changes.

Strawberry Shortcake Sushi Rolls are proof that desserts can be both stunning and simple. With soft cake, fluffy cream, and juicy berries, every bite feels special. Whether you’re hosting guests or treating yourself, this recipe delivers show-stopping results with minimal effort.

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