Strawberry Shortcake Sushi Rolls Recipe

Jump to Recipe Print Recipe

Warm & Familiar Strawberry Shortcake Sushi Rolls Recipe

Whenever I think of strawberry shortcake, I picture bright summer afternoons, sunlight filtering through kitchen windows, and the sweet scent of fresh berries mingling with whipped cream. This Strawberry Shortcake Sushi Rolls Recipe takes all those comforting memories and serves them in a fresh, playful way. It’s like sushi, but sweeter and so much more fun to make. I love when dessert feels both indulgent and approachable, and that’s exactly the vibe here. Whether you’re making this for a crowd or a cozy night in, you’ll notice the soft vanilla sponge cake rolls up easily around the creamy, velvety filling and vibrant, juicy strawberries. It’s a delightful texture play—crisp edges softened by smooth cream, with strawberry sweetness bursting in every bite. You don’t need fancy equipment or hours in the kitchen to nail this treat. With simple ingredients and clear steps, the Strawberry Shortcake Sushi Rolls Recipe invites you to enjoy the process almost as much as the finished roll. Ready to bring some sweetness into your kitchen? Let’s dive in.

Ingredient Breakdown

• Vanilla sponge cake: The soft, airy canvas for your roll—choose a moist one with a tender crumb for best results.
• Fresh strawberries: Slice them thin for juicy bursts—feel free to swap with raspberries or kiwi for new flavors.
• Heavy whipping cream: Cold and ready to whip into fluffy peaks that provide rich, creamy body.
• Powdered sugar: Sweetens the cream gently without graininess—adjust to taste.
• Vanilla extract: Adds warmth and complexity to the whipped cream layer.
• Strawberry jam (optional): A layer of extra fruitiness and moisture—perfect if your sponge’s not super fresh.
• Melted white chocolate (optional): A sweet drizzle that adds a velvety touch and visual flair.

Before You Start

Before diving in, lay out all your ingredients and tools—a little mise en place goes a long way for smooth rolling later. Make sure your heavy cream and bowl are well chilled; it helps the cream whip up faster and hold its shape. Also, trimming the sponge cake evenly means you’ll get neat rolls without lumps or cracking.

How to Make Strawberry Shortcake Sushi Rolls Recipe

1. Whip the cream: Pour the cold heavy whipping cream into a chilled bowl. Add powdered sugar and vanilla extract, then beat with a mixer until stiff peaks form. You’ll notice the cream becomes silky, holding its shape proudly—a critical step for a velvety filling that won’t weep.
2. Prepare the sponge cake: Lay your vanilla sponge cake flat on a sheet of parchment paper. Trim the edges gently to form a neat rectangle; this helps with rolling smoothly, avoiding any rough or thick edges that might break during the roll.
3. Spread the jam and cream: If you’re using strawberry jam, spread a thin, even layer over the sponge for a burst of fruity sweetness and moisture. Next, dollop and spread the whipped cream atop the jam, creating a lush, smooth layer. This contrast of tart jam with rich cream adds depth to every bite.
4. Arrange the strawberries: Line up the sliced strawberries carefully close to the edge nearest you. The strawberry’s freshness and crunch here are crucial—they act as the flavorful star of your roll, so don’t skimp!

5. Roll carefully: Using the parchment, roll the cake forward slowly and steadily to form a tight log. The cake should stay soft and pliable, and the cream should hug the strawberry slices beautifully, creating that sushi-like look. A gentle touch here means gorgeous slices later.
6. Chill the roll: Wrap the log tightly in parchment paper or plastic wrap to keep it moist. Refrigerate for 45 to 60 minutes. This resting time is essential—it lets the cream stabilize and flavors meld, resulting in clean, pretty slices without the filling slipping out.
7. Slice and garnish: After chilling, remove the wrap and slice the roll into 1-inch pieces with a gentle sawing motion. If you love a little extra elegance, drizzle melted white chocolate over the top or dust lightly with powdered sugar. These small touches elevate your presentation and flavor.

Flavor Variations for Strawberry Shortcake Sushi Rolls Recipe

• Citrus twist: Add a teaspoon of lemon zest to the whipped cream for a bright, tangy pop that balances the sweetness.
• Berry swap: Use blueberries or blackberries along with strawberries for a mix of colors and flavors.
• Chocolate swirl: Mix in a bit of cocoa powder into the whipped cream or spread Nutella alongside the jam layer.
• Herbal note: A pinch of finely chopped fresh mint or basil elevates freshness and adds unexpected complexity.
• Tropical upgrade: Substitute strawberries with thinly sliced mango or kiwi for a sunny, exotic vibe.

Storage, Freezer & Reheat Tips

• Keep refrigerated in an airtight container for up to 2 days — the cake stays tender while cream remains fluffy.
• For longer storage, freeze individual slices wrapped tightly in plastic wrap and placed in a sealed bag; best eaten within a month.
• Thaw frozen slices overnight in the fridge—avoid microwaving to preserve texture and keep cream from melting.
• Serve chilled or at room temperature for best flavor and texture.

Strawberry Shortcake Sushi Rolls Recipe FAQs

• Can I use store-bought sponge cake? Absolutely! Just make sure it’s fresh and not too dry. Lightly brushing with strawberry jam helps add moisture.
• What if I don’t have heavy cream? You can try stabilized whipped topping or mascarpone mixed with a bit of sugar, but whipped heavy cream gives the best texture.
• How do I avoid cracking when rolling? Trim uneven edges and roll slowly right after spreading cream—don’t let the cake dry out.
• Can I make this vegan? Use dairy-free whipped cream alternatives and a vegan sponge cake recipe for a perfect plant-based swap.
• Is the jam necessary? It’s optional but adds a nice layer of flavor and moisture, especially if your sponge is on the drier side.

Print