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Strawberry Shortcake Sushi Rolls

Fun strawberry shortcake sushi rolls with whipped cream and fresh berries—an easy, crowd-pleasing dessert for any occasion.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 215 kcal

Ingredients
  

For the Cake

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

For the Cream Filling

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

For the Strawberry Coulis

  • 2 cups strawberries, quartered
  • ¼ cup water
  • 3 tbsp sugar
  • 1 tbsp 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.

Notes

  • Chill thoroughly before slicing for best presentation
  • Avoid overfilling to keep rolls neat
  • Best enjoyed within two days for peak freshness